The Best Roast Turkey You'll Ever Make

The problem with roast turkey is it tends to dry out when you cook it all the way, which you have to do to avoid salmonella. This is also true with chicken. The reason is because there is just not enough fat under the skin. So a simple trick to get around this is by adding you own fat keep the turkey juicy and tender through out the cook process. I prefer to use duck fat, which has a rich flavor that goes well with all fowl, and butter mixture.

If you really want to up the game, render duck fat from foie gras scraps instead of plain duck fat.