Five Tips for a Successful Roast Turkey

LEAVE THE TURKEY OUT OF THE REFRIGERATOR BEFORE ROASTING.

If you leave a turkey, or any roast, out of the refrigerator for about 3 hours before roasting, it will cook more quickly and evenly. If you put an ice-cold bird into a hot oven, the outer part of the breast will overcook and dry out before the inside heats through.

DON’T STUFF THE TURKEY.

While this may sound heretical to some, stuffing a turkey can make cooking the turkey to the optimum temperature difficult. In order for the stuffing to reach a safe temperature, say, 145°F, the bird has to be considerably hotter, which means it will probably be overcooked. Stuffing can also be a health hazard if doesn’t reach a sufficiently hot temperature, or if it is allowed to sit in the bird too long before it reaches the temperature that kills any bacteria. If you insist on stuffing the turkey, allow your bird to come to room temperature, and then stuff it just before it goes into the oven. Otherwise, the stuffing sits in the bird at a temperature that can favor the development of bacteria. Stuffing also absorbs juices from the turkey that would otherwise drip down onto the pan and provide flavorful gravy.

If you want to serve a stuffing, cook it in a separate roasting pan next to the turkey. Don’t roast it in the same pan as the turkey, or it will absorb the juices you need for the gravy. Remember, the less stuffing, the more juices you will have for a flavorful gravy. If you want a flavorful stuffing, spoon gravy over it at the table.

DON’T USE A ROASTING RACK.

A roasting rack keeps the turkey above the roasting pan and will cause the juices to burn. A better trick is to put the giblets in the roasting pan and set the turkey on top of them. They will cook (you can chop them up for the gravy) at the same time they prevent the turkey from sticking to the pan and the juices from burning.

COVER THE BREASTS WITH ALUMINUM FOIL.

For the turkey to get hot enough at the point where it cooks last—at the thigh joint—the heat has to be given plenty of time to penetrate through the breast and thigh. To keep the breast meat from drying out, cover the breast loosely with a triple-thick sheet of buttered aluminum foil. This insulates the breast, slowing down its cooking so it doesn’t dry out.

CARVE THE TURKEY AT THE TABLE.

Many people have forgotten the old-fashioned ritual of carving at the table. Carving a big turkey makes a meal festive, a little more formal, and memorable. Carve the bird on a deep platter to catch juices. Be willing to be embarrassed the first few times, until you get the hang of it (see photos).