How to Cook a Turkey

How To Foolproof Your Bird

1. Wash the bird. Remove giblets and neck, and rinse with cold water. Pat dry with a paper towel.
2. Dress. Customize flavour with spices, herbs, butter or oil and fill cavity with stuffing. For tastier gravy drippings, place fresh herbs and vegetables in the roasting pan.
3. "No strings attached" trussing. Lay bird breast-side up. Pull bottom tail skin gently away from body, lift up and cover leg bones. Tuck wing tips and neck skin under body for a finished look.
4. Roast. Make sure oven is preheated. Put turkey in pan breast-side up. The general rule is 15 minutes cooking time per pound of stuffed turkey at a main temperature of 325°F. Pull it out of the oven when meat thermometer, inserted in a leg near the hip joint, reads 175°F and juices run clear.
5. Tent and rest. Loosely cover with foil and let turkey rest, breast-side up, on a wood cutting board for 20 minutes. Don't forget to build this step into your timeline!
6. Serve. Use a proper carving fork and knife, and don't slice meat too thinly or you risk it falling apart. If this is your first time, skip the audience and carve in the kitchen. Keep white and dark meat separate, then make an entrance with your platter of turkey!

1. Loosely fill cavity of turkey with stuffing (about 4 cups) just prior to roasting.
2. Spoon remaining stuffing into a prepared baking dish and cover with foil.
3. Place baking dish in oven when turkey is almost finished and bake until warm, about 30 minutes. Uncover and bake until golden, about 15 minutes.