Turn the bird on its other side (if like me, you had the bird laying it on its right side, pop it on its left side). Set the timer to 45 minutes and let it roast at the same temperature.

As soon as the timer goes off, remove the turkey from oven, place it breast side up and set the timer to the remaining time (2 hrs, here). Baste the meat from time to time until end of cooking time.

Remove the bird from the oven and let it rest on its rack for fifteen minutes.

Prepare a warmed plate and start carving the bird, placing the meat on the plate, decorate with cranberries and/or fresh sage leaves.

In the meantime prepare the gravy as per your choice, arrange for the cranberry jelly (or sauce) and…

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