From the Test Kitchen New Takes on TURKEY

Our cooking experts are here to encourage you to change up your turkey routine this year. Try one of three methods to accomplish the juiciest, most eye-catching star of the table you've ever served.

-  KATLYN MONCADA

classic roast Zesty Ranch Turkey

Inspired by the current ranch flavor renaissance (it's on everything these days), we turned the popular seasoning into a rub for classic roasted turkey. It's a fun way to bring something different to the feast.

1 PREP THE TURKEY

Before roasting, be sure you've thawed the bird completely. (Allow 1 day in the fridge for every 3½ to 4 pounds of turkey.) Remove the neck and giblets from the cavity if present.

2 GENTLY LIFT THE SKIN

Getting the creamy rub under the skin is a must in order to get the most flavor into the meat. Carefully work your fingers under the skin to loosen at the neck and above the legs.

3 SEASON THE BIRD

Gently work the mayo mixture under the skin. We found the easiest way to do this is with a small rubber spatula. Start with a large spoonful at the base and keep working it up and under the skin, getting into all the nooks and crannies.

4 COAT THE OUTSIDE

Spread the remaining rub over the surface of the turkey. Use kitchen string to tie the legs together and tuck the wings behind the back. This keeps the turkey in a uniform shape and helps with even roasting.