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Take Control of Thanksgiving Dinner by Joe Kissell

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Roast and Carve the Turkey

 

There are more “right,” “best,” and “ideal” ways to roast a turkey than you can shake a drumstick at. I’m going to show you one that is easier than most and is highly reliable. But before I do, I want to give you a bit of background on roasting turkeys so you understand the challenges and how best to overcome them.

The first thing to know is that the white meat (the breast) and dark meat (the drumsticks and thighs) cook at different rates. The white meat is done when it reaches about 160°F (71°C); if the temperature rises much beyond that, the meat becomes dry and loses tenderness. But the dark meat must be heated to about 170°F (77°C); at lower temperatures, it tends to be chewy and gristly. So there’s a dilemma: if you ...

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