Turkey

Store raw turkey on the lowest shelf of your fridge to prevent drips onto other foods. Thaw frozen turkey in the refrigerator (allow ~24 hours per 4–5 lbs). Cooked turkey keeps 3–4 days in the fridge.

Let a whole turkey rest for 15–20 minutes after roasting to redistribute juices.

Brine or dry-brine turkey the day before for moister, more flavorful meat.

Dark meat (thighs, drumsticks) stays juicier than white meat (breast); cook to 165°F internal temperature.

Ground turkey is leaner than ground beef—add a little fat or oil if using it in burgers or meatballs.

Save the carcass for homemade broth.

Thawing turkey at room temperature, which allows bacteria to multiply; always thaw in the refrigerator.

Cooking the whole bird at too high a temperature, which dries out the breast before the thighs are done.

Skipping the rest period, which causes meat to lose moisture when carved.

Stuffing the cavity directly; this slows heat penetration and can leave stuffing undercooked.