Here's everything you need to know for next week.
Not stuffing your turkey means there’s room in the cavity for aromatics, which will add flavor and aroma to the bird and add complexity to the pan drippings used to make gravy. Try placing onion quarters, celery stalks, parsley, thyme, and other fresh herbs inside the turkey before roasting., under the rack. These will caramelize in the more direct heat, perfuming the meat and further flavoring the drippings. Add a few halved shallots, sliced carrots, and some celery.
Loosely cover the bird with aluminum foil, shiny side out at the very beginning of roasting. Tenting with foil keeps the skin from getting too dark too soon. Remove the foil about halfway through cooking to let the skin brown.Some traditional recipes call for basting the turkey, ostensibly to moisten and flavor the bird. We’ve found that opening the oven door too often lets too much heat escape, lengthening the cooking time.
If, however, you prefer to roast your turkey at a higher or lower temperature, follow these guidelines. For a 12- to 14-pound turkey:For a 15- to 16-pound turkey:For an 18- to 20-pound turkey:For a 21- to 24-pound turkey:For a turkey that weighs 24 pounds or more:According to the USDA , a turkey must be cooked to a minimum internal temperature of 165°F to kill harmful bacteria. For the juiciest meat, you’ll want to remove your bird from the oven when the temperature reaches 150°F. The temperature will continue to rise as the turkey rests and should reach 165°F within 30 minutes of being removed from the oven.
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