The secret to a show-stopping Thanksgiving turkey lies in preparation and precision, not constant basting. Start with a brine (either a saltwater solution or a dry rub) 12 to 48 hours before cooking; this is the most effective step for ensuring juicy, seasoned meat. When it’s time to cook, most experts recommend roasting an unstuffed turkey at a moderate temperature, like 325°F, aiming for about 10 to 12 minutes per pound. For the crispiest skin, you can start with a higher temperature (400°F–450°F) for the first 30–45 minutes, then reduce it. To prevent the breast from drying out while the thighs finish cooking, try tenting the breast loosely with foil about two-thirds of the way through the cook time. Don’t worry about basting—it just lets heat escape your oven!
The single most important instruction for a safe and delicious bird is to cook to temperature, not time. You must use a reliable meat thermometer to check for doneness. Insert the thermometer into the innermost part of the thigh and the thickest part of the breast, avoiding bone. The turkey is safely cooked when the temperature registers 165°F in both locations. Since the temperature will continue to rise (carry-over cooking), you can remove the bird from the oven when the breast hits about 155°F to 160°F and the thigh is slightly higher. Once out of the oven, rest the turkey, tented loosely with foil, for 20 to 30 minutes before carving. This critical step allows the juices to redistribute throughout the meat, guaranteeing a tender, juicy result for your holiday table.
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