When cooking a turkey in an oven, it is generally recommended to roast or bake it rather than broiling it. Broiling involves exposing food to direct heat from above, typically from the oven's upper heating elements, which can result in quick browning and caramelization of the surface. On the other hand, baking or roasting involves cooking the turkey with indirect heat, typically from the lower heating elements or gas burners, allowing for more even and gradual cooking.
Roasting or baking a turkey above the burners, rather than broiling directly under them, is typically the preferred method because it allows the heat to circulate around the turkey more evenly. This helps to ensure thorough cooking throughout the bird, while also allowing the juices to distribute and keep the meat moist.
Broiling a turkey too close to the heat source can lead to excessive browning and even charring on the surface while the inside may not be fully cooked. This can result in a dry and overcooked turkey, especially if the cooking time is not adjusted accordingly.
To achieve a juicy and thoroughly cooked turkey, it is generally recommended to roast or bake it at a moderate temperature (usually around 325°F to 350°F or 163°C to 177°C) and use a meat thermometer to monitor the internal temperature. This method allows the turkey to cook evenly and retain its moisture, resulting in a delicious and tender bird.