If you can, try to find a bird from a smaller farm or ranch. The massive, industrial turkeys that tip the scales at 20-plus pounds don’t pack as much flavor. Also, you don’t have to get your turkey weeks before the big day. If you buy yours a few days before, it’ll be fresher. Once your turkey has been cooking for some time, and you suspect it’s within 20 minutes of doneness, take that turkey pan out and deploy the thermometer. When it registers 165 F, take your turkey from the oven and proceed to the next tip. (Note, too, that legs may reach 165 before the thicker parts. If this is the case, slice off the legs and cover them early—if you don’t plan to present a whole roasted bird!) Under the foil, the juices that would leak out your turkey if cut too soon are now setting in the bird. They are locking in and turning to flavor. As with grilled steak, a proper rest builds surprising flavor. If you’re worried about your turkey getting cold, don’t. A weighty, foil-covered turkey will stay warm for a long time. When it’s time to carve slices from your finished turkey and arrange them on a platter, spoon a shallow pool of turkey drippings from the roasting pan to the platter. These drippings will keep your turkey—a lean meat prone to drying out—nice and juicy as it sits on the table. Sauces herbaceous and bright with acid can lift what can feel like a heavy meal, especially when you heap seconds onto your plate. A ramekin or two of gremolata or chimichurri can go a long way, and vanish fast. These sauces are built to highlight and freshen meat, and doubly so if you’re looking for something to slather on a steaming dark meat piece with crispy skin.
