Roasting Turkey 101
- Place a meat thermometer in the thickest part of the thigh (being sure not to touch the bone). The turkey is done when the thermometer registers 180°. Breast meat, which has less fat, only needs to come to 170°; it also applies if you're doing a turkey breast rather than a whole turkey.
- Don't seal turkey with foil or a roaster lid because it will steam rather than roast. If you choose to use an oven cooking bag, follow instructions on the box for moist, succulent turkey.
- Allow turkey to stand 15 to 20 minutes before carving.
Bring on the Bird--Fresh or Frozen
There's not much difference between a fresh or frozen turkey. Fresh is more convenient if you're pushed for time, but will
cost more per pound than frozen. Fresh turkeys may occasionally have ice crystals (from being refrigerated and transported
at very cold temperatures) that will need to thaw. When selecting a turkey, keep in mind that two smaller turkeys may serve
your needs better than one large.
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