Posted: 11/2/2011 4:34:25 PM
No need to truss your bird. Just lay it on your roasting rack and tuck the wing tips underneath the bird so they don't burn. Legs can just hang open unless you have it stuffed to the hilt (not recommended, by the way as there is no way to ensure the stuffing gets hot enough to kill all the poultry bacteria.
This is the exact way I carve my turkey. Taking each breast off whole is the way to go.
Another thing folks, BRINE YOUR BIRD!
Best recipe ever for turkey. Note: You may need to take a piece of tin foil to cover the breast when you lower the temp. down to 350 so it doesn't burn.