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Turkey 101

Tips for Roasting a Perfect Thanksgiving Turkey

By Donna Smith

Turkey is done when the meat thermometer inserted in the breast reads 170 degrees F and 180 degrees F when inserted deep in the thigh, not touching the bone. Juices should be clear.

Roasting Tips:

• For a picture-perfect turkey, tuck wing tips under the shoulders.
• Place a foil tent over the breast during the first one to one and a half hours of roasting, then remove the foil to allow for browning.
• Allow the turkey to stand 20 minutes before carving.

Actually, no, you don't need to baste the turkey. In fact, studies show basting liquid poured over the surface of the turkey does not actually penetrate the skin, and repeated opening of the oven door to baste the turkey lengthens the cooking time.

The benefits of cooking bags are that they reduce cooking time, preserve the juice and they make for easy clean up. Unfortunately, there is still the possibility of over-cooking the turkey. As a reminder, never use a brown paper bag, as they are made from recycled materials that may contain toxins, and make sure you always use a meat thermometer to determine doneness.

Want to see more?

• Turkey Fun for Little Turkeys: Games, Activities and Other Ideas for Toddlers
• It's Thanksgiving, Baby: 4 Signs You Have an Infant in the House on Turkey Day
• Turkey Day Stress: Surviving Thanksgiving While Pregnant
• Check out our Article Library.
• Read other holiday articles.
• Talk about it!