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www.southernsenior.info 23 Put the turkey on a rack set in a large, flame- proof roasting pan. Drizzle the oil over the top. Roast for 1 hour. Reduce the oven temperature to 175 F. Pour the cider into the roasting pan and sprinkle the poultry seasoning in the liquid. Con- tinue roasting until an instant-read thermometer inserted into the thickest part of a thigh (but not touching bone) registers to 170 F. Transfer the turkey to a carving board, tent loosely with aluminum foil, and let rest for about 15 minutes (see tip). Meanwhile, skim the fat from the surface of the liquid in the pan. Put the roasting pan over two burners and bring the pan drippings to a boil over high heat. Cook until the juices reduce and thicken slightly, enough to coat a spoon, about 10 minutes. Taste for sea- soning. Carve the turkey and serve with cider pan juices. Resting tip: Slow-roasted meats need far less resting time (pretty much none) than those that are traditionally roasted. The reason for resting meat that has been roasted at a high tempera- ture is to allow juices that have collected in the cooler center time to migrate back into the dryer (hotter) exterior sections after it comes out of the oven. Because slow-roasted meats are cooked evenly and a temperature that keeps most of the juices in place, a resting period is largely un- necessary. A brief resting time does allow the meat to become a little firmer as it cools, making it easier to carve.