TEST KITCHEN SECRET TANNED TURKEY

Here’s how to achieve that golden and crispy finish. Mix together a quarter cup of balsamic vinegar and a quarter cup of melted butter, then generously baste the turkey during the last 15 to 20 minutes of roasting.

GRAVY IS LUMPY

In a blender, purée the gravy in batches, then strain it through a fine-mesh sieve. Whisk in a knob or two of butter.

HOW TO AVOID DRY BREAST MEAT

Roast the turkey breast side down for the first two hours, then turn it over and continue with the recipe. If that’s too unwieldy, try brining instead. Brining before roasting is a foolproof way to keep meat moist. Failing that, revive dry meat with a drizzle of warm chicken broth just before serving.

TURKEY IS TOO BIG FOR THE OVEN

Ask a butcher to carve it, then cook the legs separately from the breasts. Or buy two smaller birds; large turkeys often cook less evenly— and they take a long time, too.

HOW TO KEEP FOOD WARM

It’s OK to serve stuffing and turkey at room temperature (for no more than two hours) as long as the gravy isn’t! Pour piping-hot gravy into an insulated bottle or carafe; transfer it to a warm gravy boat just before serving. Free up oven space by using a slow cooker to keep mashed potatoes warm. Butter the insert first and coat the bottom with a little cream; spoon in the spuds and set the temperature to low, stirring occasionally.

WHEN IS IT DONE?

Never guess! Invest in an instantread thermometer to know when the turkey is cooked to perfection. Insert the thermometer into the thickest part of the breast until the temperature reads 170°F (see resting tip, below).