Remove the Plastic Clip – Do not cook the turkey with the plastic clip attached. To remove it, pull the top piece outward to release the drumsticks. Then, push the clip into the cavity, twist to the right, or cut it off.
Take Out the Neck & Giblets – Remove the neck from the chest cavity and the giblets from the neck cavity. Rinse both cavities with cold water. If the giblets or neck are frozen in place, run cold water into the cavity until they loosen. Some birds may be missing giblets or necks—our apologies if that happens.(Click here to see diagram where to find Giblets).
Rinse the Turkey – Thoroughly rinse the entire bird, including the inside cavities, with cold water. Lightly pat dry with a paper towel.
Stuffing Caution – Never stuff the turkey the night before as this can lead to bacterial growth. Stuff the turkey right before cooking.
Prepare for Roasting – Place the turkey breast-side up in a roasting pan. Add 2-4 cups of water or broth to the pan to help maintain moisture. Use less liquid if making gravy.
Check Temperature – Insert a meat thermometer into the thigh, ensuring the tip does not touch the bone.
