Preheat your oven to 350 degrees and place meat on a roasting rack in a large pan. Fill pan with 1/4″ of liquid-water, apple cider or any other flavoring and water.
Cover meat tightly with a tent of foil and heat approximately 15 minutes per pound, or until a meat thermometer placed 1″ away from and parallel to the bone reads 160 degrees. let the meat rest on the counter for ten minutes and re-check the meat- it should read 165 degrees to ensure safety standard temperature is reached.
During the last half hour of cooking, take the foil tent off and glaze the meat as desired.
*For turkey, check the temperature alongside the thigh bone, and again in the breast, but not touching any bone. Bring to 160 degrees, let it rest and recheck, ensuring the temperature is 165 before serving.
(Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.)