Cover the turkey completely with the muslin and roast in a preheated moderate oven, for 2 ¾ -3 ¼ hours. There is no need to baste it because of the butter-soaked muslin. The turkey browns ...

Use paper towels to pat turkey dry, then place on a rack inside a roasting pan. Working gently, starting at neck end, slide your fingertips between turkey’s meat and skin, loosening skin.

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...