The family roasts a 30-pound (no, that's not a typo) turkey in a commercial oven (see: 30-pound bird!) in a giant pan that they have just for the occasion. But even if you aren't roasting a giant ...

We're a big country family, today we're cooking a huge stuffed turkey with cabbage dolma! Spicy lamb dolma soaks the turkey, turning every bite into a combination of tender meat and bright spices!

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.

Transfer the turkey, skin side up, to a shallow roasting pan or baking dish not much larger than it is (about 8 by 12 inches). Roast. Slide the turkey into the oven and roast until the juices run ...

But first, there’s a crucial step towards a moist and delicious turkey that I suspect gets overlooked by cooks everywhere, and that’s bringing the bird to room temperature before roasting.