Foolproof Cooking

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely with foil and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart

How to Use a Meat Thermometer

A meat thermometer is the most accurate way to gauge whether or not your turkey is done – from both a quality and safety perspective. Insert thermometer into thickest part of the breast until it touches bone and pull back 1-inch. You can also test temperature in the thigh. This chart gives you done temperatures for turkey.

How to Make the Perfect Gravy

This guide to the perfect turkey gravy will have your family asking for more.

1. First, loosen the brown bits form the bottom of the turkey roasting pan.
2. Next, pour the reserved turkey juices through a colander.
3. Then, pour the juice into a separate container. After a few minutes, the fat will start to separate.
4. Skim 4 tablespoons of fat from the top and place into a pan on medium heat.
5. Add 4 tablespoons of flour to the pan. This will create a roux, which will be used to thicken your gravy.
6. Stir thoroughly to remove all lumps. The roux should be a paste consistency. Cook for approximately 2 minutes, this will help remove any starch flavor.
7. Next, slowly whisk in 1 ½ cups of chicken broth (or turkey broth if available).
8. Continue stirring.
9. Add remaining reserved turkey juice and cook until simmering. You may add more chicken broth to adjust the consistency of the gravy to your liking.
10. You may add salt, pepper and fresh herbs to taste.
11. You are now ready to pour the gravy into a serving dish of your choice.