First of all, how do we define a “perfect turkey”? Ask anyone and invariably, you’ll be told that it’s the turkey with the crispy or savory skin; juicy, tender, and flavorful meat; and delicious, properly cooked stuffing.

Our moms, grandmoms, and aunts all have their own preferences and versions, but there are some cooking techniques which you can use to improve on your own recipe.

Preparation of the Turkey

Mix the stuffing in advance, but stuff it in the turkey just before cooking. Check the wrapper to find out how much it weighs. You’ll need this figure to compute the cooking time. As a rule of thumb, you should allow about 18 minutes of cooking per pound/450 grams of turkey.

For instance, if you have a 7-pound turkey, you need to devote at least 2 hours and 6 minutes to cook it, plus 15 minutes of resting time prior to serving and carving. To know how big a turkey you need to get, keep in mind that a 7-pound turky serves 6-8 people on average.

Preheat the oven to a minimum of 325?F. Wash the bird thoroughly, remove the bag of giblets inside the cavity, and pat the skin dry using paper towels. You don’t have to use the whole turkey, especially if you purchased a large one. A crown of turkey (with the wings and legs removed) will cook more evenly and will still wow guests when brought to the dinner table.

To keep the breast meat from drying out while roasting, you need to insert stuffing between the meat and the skin. To do this, start at the neck and free the skin from the meat by working your fingers forward within that space. Stop somewhere halfway down the turkey’s length and insert the stuffing.

Secure it in place with some string. Do not overstuff as it will expand during cooking and might rupture the skin. You must also prick the skin at several places with a small sharp tool to allow pressure to escape.

Cooking the Turkey

Rub the skin thoroughly with sea salt and pepper. You can also lay bacon rashers on top of the skin of the turkey breast to protect it from burning and to keep the skin moist. Similarly, lay bacon strips on the bottom of an at least 2-inch deep pan. Place the turkey, breast side up, on top of the strips. You may add half a cup of water to the pan, as the juices will be used later.

Bake the stuffing separately. Use a dish or casserole and place it in the same oven. The stuffing must reach an internal temperature of 165?F, as anything lower may induce the growth of bacteria. Don’t forget to also baste the stuffing later and cook until golden.

Bake for an hour before turning the pan around 180 degrees. Take the bacon strips out and baste the turkey all over with the drippings. Roast it for the remaining number of minutes you have calculated for the cooking time. Brush the turkey with its juices every 15 minutes.

Ten minutes before finishing, slice oranges or clementines and add them to the pan. When testing for doneness, make sure the juices run clear when you skewer the turkey. Transfer to a platter, arrange the orange wedges around it and garnish with your favorite herbs. Let rest for 15 minutes before carving, and enjoy.