Once your stock is made, let it cool completely, uncovered, then cover it and chill. If covered while hot, it will go sour. The shallower the container, the faster the stock loses its heat. The USDA recommends putting the shallow container of hot stock directly into the refrigerator to cool it quickly. You can let it cool at room temperature, but never longer than 2 hours. We like to speed up the process by using an ice bath.
Extra white meat: For white-meat-only types (and to have plenty for sandwiches), roast an extra turkey breast the day before, using the same high-heat method.
Roasting pan: It should be heavy (to support the bird), flameproof (to go on top of the stove; that means no glass), and light-colored (to prevent burning; see Tips). Make sure it’s ample enough to hold the turkey; we suggest a 17- by 11 1/2-inch pan with sides no more than 2 to 2 1/2 inches high—deeper pans keep the sides of the bird from browning.
Flat rack: It needs to be sturdy and able to lie flat inside the pan. Many V-racks do, some don’t. A flat rack helps the roasted bird sit without tilting; one in V-formation results in a leaning whole bird but is ideal for turkey breast.
Thermometer: We prefer dial-style instant-read thermometers. They can be recalibrated (follow manufacturer’s instructions). For us, the readings seemed clearer than on the digitals we tried.
Kitchen string: An untreated cotton string is best. Anything else may melt or impart an undesirable flavor to the meat. And if you don’t have it, don’t worry. Barbara Kafka recommends leaving the legs open; it’s not as attractive, but it helps the dark meat cook more evenly.
Turkey lifters: Lifting and landing a cooked bird on a platter is challenging. And if you didn’t stuff your turkey, you’ll need to tilt the bird enough to pour out the flavorful juices that collect in the large cavity. Silicone gloves let us work hands on, and there are many gadgets to suit your wallet and drawer size.
Turkey Prep—Thanksgiving Day
To stuff or not to stuff: We love the contrast of a crisp top and moist tender interior with a stuffing that is baked separately; and the bird tends to cook faster unstuffed than stuffed, though the timing difference may be less when using the high-heat method.
But stuffing baked inside the turkey has its loyalists. The downside is that the stuffing takes longer to get to a safe temperature than the turkey itself does—and you risk overcooking the breast meat. Our solution is to remove a stuffed bird from the oven when the meat tests done (170 degrees) and immediately scoop the stuffing from the large cavity into a baking dish (test the temperature of the stuffing in the smaller, neck cavity, too; ours didn’t need to be removed). Then return the stuffing to the oven (covered for a moist stuffing or uncovered for a crisp top) to cook until it reaches at least 165 degrees.
If you do stuff the turkey, make sure the stuffing is room temperature before spooning it into the bird; a hot stuffing heats the cavity to a temperature at which bacteria thrive.
Position the oven rack so that the turkey (not the pan) is in the center of the oven.
Kafka recommends putting the turkey into the oven drumsticks first so that the legs, which take the longest to cook, are in the back, which tends to be the hottest part of the oven. In our 30-inch home-style ranges, the turkeys fit best sideways, so it was necessary to rotate them 180 degrees halfway through to enable the legs to cook more evenly. Even so, not once did both thighs register the same temperature.
Our fuss-free turkey comes out with gorgeous golden-brown skin and a slight matte finish. If shinier skin is important to you, baste the bird just once at the same time that you rotate it.
Test for Doneness
A thermometer is the most precise way of knowing when the turkey is cooked to the optimal temperature. But where exactly should it go? It needs to measure the fleshiest part of each thigh, the slowest parts to cook. Insert the thermometer vertically, between the drumstick and the tapered end of the breast. Feel around with the tip; it should be near but not touching the bone, and should measure at least 170ºF. As an added precaution, also test by inserting the thermometer horizontally underneath the drumstick. And for utmost food safety, all the readings need to be a minimum of 170ºF.
Letting the Turkey Stand
Allowing the turkey to rest for 30 minutes when it comes out of the oven is essential. The juices in the turkey need time to redistribute themselves.
If you like crispy skin, don’t cover the bird. Covering offers no advantages.
How you carve the meat enhances the tenderness and juiciness of each portion. When you remove each breast half from the bone in one piece, then slice it crosswise, each slice includes the slightly more well-done meat close to the skin and the velvety meat next to the bone.
A whole cooked turkey can overrun your refrigerator, so break up the carcass before storing it. Cut off the legs, if you haven’t already, and separate them into drumstick and thigh portions.
Reserve the wings, along with any picked-over bones, in a sealed plastic bag and freeze them for later use in soup.
Wrap the leftovers in plastic wrap. The salt and iron from the turkey cause foil to corrode, leaving smeary traces of aluminum on the meat.