The Perfect Bird: Carmellini, Serfer, and DaSilva on How to Roast the Best Thanksgiving Turkey
Cook only until 150 degrees: Roast until the breasts reach an internal temperature of 150 degrees. Estimate about 15 minutes per pound -- about three hours. Says Carmellini: "Remember, the turkey will continue to cook well after you take it out of the oven. So 150 to 155 degrees is a good temperature to take it out."
Let the bird chill: Once the turkey is out of the oven, allow it to rest. "Just let it sit in there and don't mess with it," Serfer says. Otherwise, all the turkey's juices will run out as you carve. Serfer recommends 40 minutes of resting time. And, on that note...
Carve smart: When the turkey is ready, first carve out the entire breasts. Then carve them on a chopping board. This makes it so much easier. And remember to always cut across the grain. Continue with the rest of the turkey.
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The Dutch
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