Stuffing, Roasting and Carving a Whole Turkey
Combine stuffing ingredients as recipe directs. Do not stuff turkey until you’re ready to place it in the oven. Spoon the stuffing loosely into neck cavity.
Pull neck skin over stuffing to the back of turkey and secure with a skewer. Tuck wing tips under body to avoid overbrowning while roasting.
Loosely spoon stuffing into the body cavity. Tie drumsticks together with kitchen string.
Place turkey breast side up on a rack in a shallow roasting pan. Brush with oil or melted butter if desired. Insert an oven-safe meat thermometer into thick portion of inner thigh area, not touching bone. Or use an instant-read thermometer toward end of roasting time.
Roast turkey as recipe directs. Baste with pan juices if desired.
When breast area has browned, loosely cover with foil to avoid excess browning. Continue roasting until the thermometer reads 180° and internal temperature in the center of stuffing is 165°.
Place bird on a carving board and remove any stuffing. Holding the end of the drumstick, pull the leg away from the body and cut between the thigh joint and body to remove the entire leg. Repeat with other leg.
To separate the drumstick and thigh, cut through the connecting joint.
Holding the drumstick by the end, slice meat into 1/4-in. slices. Cut thigh meat parallel to the bone into 1/4-in. slices.
Hold the bird with a meat fork and make a deep cut into the breast meat just above the wing area.
Slice down from the top of the breast into the cut made in Step 10. Slice meat 1/4 in. thick. Repeat Steps 10 and 11 on other side of bird.
To remove wings, cut through the connecting joints by the wing bones and backbone.