An instant-read thermometer. Not a suggestion. A requirement. Also, a roasting pan that can hold a small car. And aluminum foil—lots of it. You’ll tent the bird when it gets too brown. That shiny cap saves the skin.
Quirky fact: the average American eats about 5,000 calories on Thanksgiving. Your turkey is the centerpiece of this caloric armageddon. Embrace it. That’s why you’re doing this.
How Long to Cook a Turkey in the Oven, Grill or Smoker
The Carving Ceremony
After roasting, let it rest for 30 to 45 minutes. That’s non-negotiable. If you carve immediately, all the juices run out. You’ll be left with dry, sad meat. Resting is the turkey’s zen moment. It’s also your chance to make gravy from the pan drippings.
Here’s the fun part: a 23-pound turkey serves 15 to 20 people (with leftovers). That’s enough to feed a small army. Or one very ambitious person for a week. You’ll be eating turkey sandwiches until New Year’s. That’s not a complaint; it’s a lifestyle.
