How do I keep my Turkey from tasting dry?

  • Begin with a fresh turkey or completely thawed frozen turkey.
  • Brine if you prefer
  • Loosely cover breast with foil, remove for the last 30 minutes.
  • Internal temperature of your Turkey should be 172º. Place the meat thermometer in the thickest part of the breast without touching the bone.
  • Always let your roasted bird rest for 20-30 minutes before carving