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Six Steps to Great Turkey

Turkey, the main dish of most traditional Thanksgiving dinners, is something many of us cook only once a year. For this reason, a refresher is always useful. Although it often causes stress for novice cooks, roasting a turkey is essentially the same process as roasting a chicken, only on a larger scale. Just follow a few guidelines, and the turkey will be the standout of your holiday meal, but it your first or your fiftieth.

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October 22, 2008
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Step One: Gather Equipment

Gather all the necessary equipment: a roasting pan, roasting rack, remote-read digital thermometer, bulb baster, oven thermometer, kitchen twine, kitchen shears, and foil.

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Step Two

Trim excess fat.

While a knife will work for trimming, kitchen shears are less slippery and easier to grip.

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Step Three

Tie legs together with kitchen twine for an attractive presentation. Lift wing tips up and over back; tuck under turkey.

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Step Four

Cover breast with foil to keep the white meat from cooking too fast. This will help you achieve moist, tender cuts.
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Step Five

Check temperature in meaty part of thigh, making sure not to touch bone. The turkey is ready when the thermometer registers 165°F.

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Step Six

Once you've presented the finished turkey to guests, remove and discard the skin to dramatically reduce fat intake.

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