Holiday hosts worst nightmare is a dry Turkey, No matter
how much gravy you put on it, not going to
work.
We have tested literally thousands of turkeys in the Good
Housekeeping Test kitchen, intentionally drying out some in the name
of research.
Today I'm going to show you a delicious, easy way
to roast a succulent, perfect Turkey.
Music, you'll notice that we're not stuffing our Turkey today.
It's the leading cause of dry, overcooked Turkey.
And the USDA has come around to our thinking.
They now say do not stuff your Turkey because it's
difficult to get it up to a safe temperature without
overcooking your bird.
About that packet that comes inside the Turkey, first of
all, don't forget to take it out, but the neck
is perfect to add to the pan because it'll actually
give more flavour to your gravy.
Don't use the livers in the pan because if you
leave them in to cook that long, they will make
the pan juices really bitter.
You can use the gizzard, you can use the giblet,
and you definitely want to use the neck.
Please save or discard the livers.
Now open the oven, untent it, and then we're going
to get some butter to brush all over it.
So we'll enhance that Browning.
All right, we're going to give this another hour to
hour and a half, depending on how it all goes.
Once you take your Turkey out of the oven, you
want to let it stand for at least 20 minutes.
This is a big bird, and you want all of
the juices to sort of set and reabsorb into the
meat.
If you carve it immediately, you're going to get lots
of juice on your cutting board and your Turkey will
be dry, and we've done a lot of work to
avoid that.
Thanks so much for joining us.
For more tips and tricks, go to Good Housekeeping com.