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To prepare the bird for roasting, the turkey is trussed—securely tied with kitchen twine to keep its shape and stuffing in place. The presentation is elevated with garnishes like sage, lady apples, and pecans nestled among the leaves, culminating in a visually appealing centerpiece.
The roasting process involves a butter and wine-soaked cheesecloth that is carefully draped over the bird after initial high-temperature baking to encourage browning. Basting every half hour with pan juices keeps the turkey moist, and the cheesecloth is removed towards the end to crisp and brown the skin beautifully. The final internal temperature of 165°F confirms doneness, resulting in a show-stopping holiday main course.