The wing edges/tips and top of the turkey always ends up blackened while sides/crevices stay pale. How to get nice, even golden color?
I don't have a convection oven... could this be part of the problem? And yes, I've tried tenting with foil in various ways. The uneven color doesn't affect the turkey's welcome at the dinner table, but I've always wondered how they turn out so even in cookbook photos...
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