Do’s and Don’ts
DO:
- Let the turkey rest after roasting. Cutting it too soon results in dry turkey!
- Baste every 30 minutes if you want, but it’s not strictly necessary. The skin will crisp up just fine on its own.
- Use a meat thermometer for guaranteed juiciness and tenderness.
DON’T:
- Skip the brine! Even a short brine (4 hours) can make a huge difference in juiciness.
- Overcook your turkey—nothing ruins a meal like dry turkey. Use the thermometer!
- Forget to save the carcass for soup! You can make a fabulous turkey stock afterward.
Optional Add-Ins and Toppings:
- Stuffing: If you want to stuff your turkey, be sure the stuffing is cooked separately or reaches an internal temperature of 165°F.
- Gravy: Don’t forget to make turkey gravy from the pan drippings—serve it on the side for a little extra richness.
- Citrus Glaze: Mix orange or lemon juice with honey for a light glaze to brush on the turkey halfway through roasting.
This whole roasted turkey is the centerpiece of your holiday meal or any special occasion. With juicy meat, crispy skin, and delicious herb flavors, it’s bound to be a crowd-pleaser. 🦃🍽️
