Happy Pilgrim’s Bounty!
Remember:
Be sure to remove the giblets from your bird; they’re usually tucked into the neck cavity.
Filling your turkey with dressing will require a longer bake time. But even if you don’t, stuff it with chopped onions, celery and fresh herbs instead.
Before baking, spread a butter mixture under the skin of the bird (I use 1 stick butter whipped with 2 tablespoons honey, a couple generous pinches of kosher salt, fresh rosemary and thyme leaves, dalmatian sage, black pepper, and a chef’s pinch of paprika) to improve moistness and flavor.
Cook at about 325 degrees Fahrenheit for about 15 minutes per pound of bird. (ovens do vary, so consult the owner’s manual). Start breast side down for the first half before flipping over, to keep the white meat from drying out.
Cover loosely with foil if it’s browning too fast.
Let rest for a while after removing from the oven, because the turkey will continue cooking for some time by residual heat.
You are not required to carve the turkey at the table, no matter what the media says.
Have a good one, folks!
