We’re dishing up our favorite tips and techniques, so you don’t serve your turkey with a side of stress.
- Better basting. Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.
- Liquid gold. Cook your turkey on a rack with white wine or chicken broth in the bottom of the pan.
- Ready or not. Use a meat thermometer, preferably instant-read, to check for doneness. Test at the thickest part of the thigh not touching bone. When the thermometer registers 165°F, it’s ready. If you choose to stuff your turkey, plan for an extra 5 – 7 minutes cooking time per pound, and be sure the stuffing and turkey both register 165°F separately.
- Time out. At 350°F, you can expect to cook your bird for about 13 minutes per pound.
- Tent with tinfoil. If the drumsticks begin to brown too quickly, cover loosely with foil.
- Flip the bird. Start roasting your turkey with the breast side down to protect white meat from overcooking and help absorb juices as they run downward into the bottom of the pan. Later, flip the bird over with the breast side up so the breast skin crisps up and gets golden brown.
- High times. A blast of high heat at the beginning or end of cooking when the turkey is breast side up can bronze and crisp the skin. Try our Turkey with Extra-Crispy Skin.
- Peeping tom. Resist the urge to frequently open the oven door and check on the turkey. It causes temperature fluctuations and lengthens the cooking time.
- Give it a rest. Turkey needs to rest for about 30 minutes. This redistributes the juices and makes for smooth carving. If you want the skin to stay crisp, don’t cover it.
- Picture perfect. Don’t let stage fright keep your from that Norman Rockwell moment. Present your gorgeously golden brown bird to your guests then return to the kitchen to carve it.