Step 2:
Truss the turkey
Whether or not you've put in stuffing, herbs, or vegetables, you'll want to keep the turkey juicy by closing up the cavities before roasting. Use metal or wooden skewers to fasten the loose flap of skin over the neck cavity. Tie the legs together in front of the opening of the body cavity to close it. (This can also be done with skewers.) When you do this, make sure your string is made of cotton. An acrylic or plastic string would melt during roasting.
Rub the turkey's skin with a generous amount of butter, margarine, or vegetable oil to create a crisp, brown skin while roasting. Lightly salt and pepper the outside of the turkey.
Set the turkey, breast side up, in a shallow roasting pan, or onto a shallow rack set in the roasting pan. The rack will let air circulate, creating a nice brown color all around the turkey, and also promote even roasting. Tuck the tips of the wings under the turkey, so you have a neat, compact turkey that will keep its juices in.
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