HERE ARE SOME OF OUR TOP ROASTING TIPS FOR THANKSGIVING TURKEYS

01_ REMOVE TURKEY FROM THE REFRIGERATOR

Remove the turkey from the refrigerator about 1 hour before roasting. Prevent it and its juices from coming in contact with other foods. Unwrap and remove neck and giblets from the cavity. Tuck the wing under the back of the bird and tie legs together. Tucking the wing will help prevent it from burning during roasting. Foil over wings also prevents burning.

02_ CONSIDER A DISPOSABLE ROASTING PAN

Use a roasting rack and roasting pan to cook your turkey; a disposable and recyclable pan saves time during clean up

03_ USE D&H CHICKEN BROTH

Use D&H Chicken Bone Broth for basting your turkey

04_ ONLY BASTE AT THE BEGINNING

Baste only at the beginning of the roasting process. Basting later may make the skin soft instead of crispy.

05_ USE A MEAT THERMOMETER

Use a meat thermometer to check for doneness. Test at the thickest part of the thigh not touching bone; when the thermometer registers 165 degrees, the turkey is done.

06_ LET THE BIRD REST AFTER COOKING

Let the bird rest for about 30 minutes before carving. This allows the juices to redistribute