How to buy it, how to prep it, how to cook it, and how to carve it. Quite literally everything you want and need to know about turkey.
to tell when the turkey is done.) You may find the skin will not crisp as much on a larger bird. To get crisper skin, return the bird to a 500°F oven for 10 to 15 minutes after resting, then carve and serve immediately.Freezing meat creates ice crystals that damage cell structure. Frozen meat of any kind is more prone to moisture loss than fresh meat—according to our tests, frozen meat can lose up to 12 percent more moisture than fresh when it's cooked. We prefer to buy fresh turkeys.
. For turkey that's moist and juicy, aim for breasts that register 150°F at their deepest point and legs that register at least 165°F.You should always measure the temperature in the turkey's breast, the part of the bird most prone to drying out. Roast your bird until the breast registers 145 to 160°F , then just double-check the legs to make sure they've come up to at least 165°F or so.
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