• Use a pan without the roasting rack; you can place the turkey on top of some garlic slices for a richer flavor.
  • Line your pan with parchment paper or foil to avoid the skin from sticking.
  • Stuff the cavity with halved garlic heads, lemon slices and sprigs of herbs to infuse flavor into turkey from the inside with the heat of the oven.
  • Tie the legs together and tuck the wings under its back to prevent the legs and wings from spreading out.
  • You can wrap the wing tips in foil for the first half of roasting if you set the heat in your oven at the top. You can also use a small oven to prevent them from charring.