Ask
Martha
Do I really need a roasting
rack to cook my turkey?
—Angie Eisenson, Newcastle, Wash.
What you actually need is elevation, to create
a channel that allows hot air to circulate
underneath your bird, ensuring even roast-
ing all around. A rack offers that, and keeps
your turkey from sitting in its drippings
(which prevents the skin from crisping up).
But if you don’t have a rack, a few thick
slices of any bread will do: Just place them
snugly between turkey and pan, tucking in
the edges to avoid burning. (As the bird
cooks, its drippings will make the bread
toasty, not soggy.) Or put down a bed of
halved onions and oranges, and the turkey’s
juices will take on a subtle citrus flavor—
a tasty base for homemade gravy.
DO A SHEET MASK
To keep your turkey
succulent, drape it
with cheesecloth
soaked in a mixture of
equal parts butter
and white wine or citrus
juice before sliding
it into the oven. When
it’s done, let it rest
on a cooling rack or
cutting board, then
remove the cloth when
you’re ready to slice.
A BETTER BIRD
Hover your phone’s camera here to watch
Martha demonstrate this roasting method,
plus three more turkey techniques.
66 NOVEMBER 2019 PHOTOGRAPH BY CON POULOS
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