Cooking a turkey isn’t difficult, but there are important steps to take to ensure you don’t have delightfully crisp skin on the outside, and underdone meat on the inside.

We’ve accumulated plenty of tips over the years, so we’re sharing some of the most useful ones, whether you’re a first-time Thanksgiving host or a veteran looking to switch things up.

Turkey 101: Cookbook author and columnist Beth Dooley has some general turkey advice, which includes rinsing the turkey thoroughly and patting it dry before roasting. “Better yet, set the rinsed, patted turkey on a deep platter or in a pan and refrigerate overnight. This draws out excess moisture so the skin roasts up crisp and crackly.” She also reinforced the importance of using a meat thermometer to check for doneness, inserting it into

See Full Page