Plan for 1 pound of meat per bone-in turkey guest to ensure ample servings, while allowing for leftover enjoyment without wastage.
Roasting at a lower temperature for longer yields a more tender turkey, enhancing moisture retention in heritage birds with leaner meat.
Investing in a good thermometer enables effective monitoring of your turkey, ensuring perfect doneness and preventing overcooking.
Consider defrosting large turkeys in a cooler if fridge space is limited, and brine or season at least one day in advance.
Cooking light and dark meats separately can shorten cooking times and allow for a more evenly cooked meal.
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