Thanksgiving is only 2 days away! I hope you've got your turkey thawing in the refrigerator by now...
For today's tip(s) though:
- Don't stuff the bird! Stuff the turkey after you cook it if you'd like, but stuffing it prior to cooking can result in an unevenly cooked bird. To ensure you have a good opening to place the stuffing in after cooking, place a large soup can (both ends removed) in the bird's cavity; you can also add aromatics if you'd like. Just remove the can and add the (cooked) stuffing while the bird rests. If you want the stuffing to have those awesome crunchy bits, just make a couple of passes over it with a blowtorch.
- The bird will need to roast for 15 to 20 minutes per pound (325°F is the recommended oven temperature). But, how do you know when it's done? Just place a meat thermometer in the thickest part of the thigh, taking care not to touch the bone; the temperature should read 155°F.
- Allow the turkey to rest after cooking. Tent it loosely with foil after removing from the oven and let the bird sit for 15 to 20 minutes. This will allow the internal temperature to reach 165°F. Then it's time to carve and eat!