When I visited Butterball [1] to participate in turkey-roasting training, I learned a fascinating trick: this "coil of foil." As a turkey roasts [2], you want all that hot air circulating around as much of the bird as possible, so the bird cooks faster and more evenly. To do that, the turkey needs to be elevated off the bottom of a roasting pan. While some seasoned cooks may own a roasting rack to get the job done, I, like many, don't. But that's OK because it can be hacked with a "coil of foil."
Simply take a large piece of heavy-duty foil, crunch it into a long tube shape, and press it into a ring shape. Then place it inside your roasting dish. Be sure to spray it down with cooking spray or oil (along with the tray itself) before placing your turkey on top. Hello, golden skin and perfectly cooked turkey!