How to find a non basted turkey?

A non basted turkey is one that has not been covered with a liquid before cooking. This can be done by either air drying the turkey or salting it.

To air dry a turkey:

1. Remove the turkey from the packaging and rinse it inside and out with cold water.

2. Pat the turkey dry with paper towels.

3. Place the turkey on a wire rack set inside a roasting pan.

4. Refrigerate the turkey uncovered for at least 12 hours, or up to 24 hours.

To salt a turkey:

1. Remove the turkey from the packaging and rinse it inside and out with cold water.

2. Pat the turkey dry with paper towels.

3. Rub the turkey all over with salt.

4. Refrigerate the turkey uncovered for at least 24 hours, or up to 36 hours.

When you're ready to cook the turkey, preheat the oven to 350 degrees F. Roast the turkey for 18-20 minutes per pound, or until the internal temperature reaches 165 degrees F.

Non basted turkeys can be cooked the same way as basted turkeys. The main difference is that non basted turkeys will have a slightly drier texture.