Howtoprepare a turkey for roasting

Follow our experts’ stepby-step guide to a perfectly roasted bird.

Dry turkey is a holiday host’s worst nightmare: No matter howmuch gravy you pour over it, it’s never as satisfying as a succulent, expertly roasted Thanksgiving turkey. That’s why our Test Kitchen pros have cooked up countless turkeys (even intentionally drying some out for the sake of research!) to find exactly how to prepare a turkey perfectly. After safely defrosting your turkey, follow their simple step-by-step recipe below, plus some tips and tricks to keep in mind.

Here’s a tip to get you started: Stop stuffing that bird! The Test Kitchen prefers stuffing recipes baked outside of the bird, in a deep casserole dish, as the safest (and tastiest!) option. Not only does this ensure that the stuffing avoids contact with raw turkey, but the final product is a deliciously moist, crisp-topped creation that your guests won’t be able to get enough of!

How to prepare and roast a turkey

1. Remove extra bits from turkey’s cavities. Yes, there are two: The main cavity, where you will typically find the giblets, liver and gizzard, and a smaller cavity, where the head used to be. Just lift up the flap of the skin to check the cavities. The neck bone is sometimes hiding in there, or youmay find a package of giblets. We discard the giblets, liver and gizzard but save the neck and put it in the bottom of the roasting pan along with any vegetables -- it’s perfect formaking a flavorful gravy.

2. Don’t rinse! Whatever you do, do not wash your uncooked turkey. Doing so can splash bacteria, such as salmonella, onto all of your kitchen surfaces. Instead, just pat the turkey dry with paper towels. Getting rid of the excess moisture helps to ensure a crispy skin.

3. Fill turkey with aromatics. The options are endless. Any herbs that you already have on hand (think: sage, thyme or rosemary) are great. Parsley stems work perfectly, too. We also like to add onions and garlic. Cut an entire head of garlic (skin and all) in half through the equator and pop it inside. Have an extra lemon or small orange? Cut either in half and add that, too.

4. Tuck wing tips. Bend the wing tips and tuck them just behind the back to help prevent them from burning.

5. Tie legs together with kitchen twine. Tucking the wing tips and tying the legs together ensures that your turkey cooks evenly. Use a small piece of twine to tie the legs together right at the ends, but be sure that the bow will be easy to untie or cut once the bird’s done cooking.

6. Add vegetables and roasting rack to pan. This is the start of your gravy. You already added the turkey neck you saved to the bottom of the roasting pan (step 1). Now, add a couple of carrots and stalks of celery, each cut into 2-inch pieces. Quarter two small onions to add in, along with a few sprigs of fresh herbs (thyme, rosemary, sage or some combination). Some folks add the giblets here, but definitely don’t add the liver -- it’ll make the pan juices taste bitter. Place a roasting rack in the pan on top of the vegetables.

7. Season turkey. Place the turkey on top of the roasting rack. Rub all over with olive oil and butter, and season with salt.

8. Cook turkey until it’s completely done. Turkey is done when you insert a meat thermometer into the thickest part of its thigh and the temperature reads 165 degrees. Its juices should also run clear when this part of its thigh is pierced with the tip of a knife.

9. Let turkey rest before carving. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board set within a rimmed baking sheet (this will catch the bird’s juices while it rests and as you’re carving, which you can add to your gravy). Cover loosely with foil and let the turkey rest at least 30 minutes before carving.

COURTESYOF MIKE GARTEN