Turkey Roast

Cooked turkey should be refrigerated promptly. Store in an airtight container.

For best flavor and moisture, consider brining the turkey before roasting.

Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F (74°C).

Let the roast rest for at least 20-30 minutes before carving to allow juices to redistribute.

Mashed potatoes

Cranberry sauce

Gravy

Roasted vegetables (like Brussels sprouts, carrots, or sweet potatoes)

Stuffing

Overcooking, which can lead to dry, tough meat.

Not letting the roast rest after cooking, causing juices to run out when carved.

Carving against the grain, which can make the meat harder to chew.