Definitely the best gravy we've ever had -- which we didn't even need with such a moist, delicious turkey! Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Don’t waste them! The steps below—rinsing, stuffing and trussing—are not required, and in some cases, not advisable. Thank you! It is important to remove these before cooking your bird, often they’ll be packaged up in a little bag. i will never make a turkey another way again!!! When the turkey is done, let it sit in a warm place in the kitchen for up to 40 minutes while you use the oven to cook side dishes and make Giblet Gravy . !, but I have a tip...take 2 pot holders and put them in freezer ziplock bags. But I’m here to tell you that anyone can make a flavorful, silky smooth gravy. To rest the turkey, place it on a warm platter, cover with aluminum foil and leave for 15 minutes. put your hands in the bags, grab the bird and flip!!! The brining makes the turkey superbly moist and flavourful. Allow the bird to stand about 30 minutes before carving. Refer to the timetable below for approximate cook time by turkey’s weight. fantastic!!! Namely, you must cook the stuffing to temperature of 165F. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). A stuffed turkey will take longer to cook than an unstuffed turkey. If you must wash your turkey, the objective should be to rinse out the cavity with cold water being mindful of spraying water—run your faucet on low pressure. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight. Don’t forget to remove the packaging before microwaving. This was the moistest turkey I have ever had in my entire life. When you need a recipe that won’t let you down, this fan-favorite should be your go-to. As mentioned above, stuffed turkeys need to be cooked until the turkey and the stuffing both reach 165F. If you have more questions, leave us a note below. The secret is wet brining the turkey so it turns out mouth-wateringly tender. fantastic!!! The simplest method is to fold the wings across the back of the turkey, so they are touching. Here’s what chef and Betty Crocker Test Kitchens consultant Maggie Lyon has to say on the matter. Here's how to cook the perfect turkey, with 5 simple tips to include how to brine and baste your turkey. –Maggie Lyon, Chef and Betty Crocker Test Kitchens Consultant. Read on! You might think politics are the most hotly debated topic at the dinner table, until one of the turkey roasting questions below gets brought up. I'm amazed the bird made it to the table! Keep in mind, you must plan in advance to brine—get all details in our article on How to Brine a Turkey. Using a turkey baster or large syringe, suck up the drippings from the bottom of the pan and pour over the turkey. Leftover turkey will keep for three to four days when properly stored in the refrigerator or freezer. In the fridge. After removing your turkey from the oven and checking its temperature to make sure it’s cooked all the way through, you’ll want to let it rest before carving. That’s it. Add turkey. This helps avoid bacterial growth. But before you dig in, it’s helpful to understand how gravy works and no experts are better equipped to explain it than those from the Betty Crocker Test Kitchens. Nobody likes a dry turkey! !, but I have a tip...take 2 pot holders and put them in freezer ziplock bags. A perfectly seasoned and juicy turkey. It will also make carving easier and help you avoid burning yourself. So there you have it, all the essential details for cooking a turkey! Figure on 1 to 1 1/2 pounds of turkey per person. Great recipe!!! Let stand about 15 minutes for easiest carving.