Tips by Bradley Ogden
Basting the turkey with herb infused olive oil or butter, garlic, lemons and dry herbs will keep your turkey moist during cooking and create a delicious crispy skin when finished.
For a flavorful turkey, place the stuffing inside the bird and place whole fresh sage leaves and melted butter underneath the skin. Preheat your oven to 525ºF and roast the turkey for 25 minutes. This will give the skin a beautiful golden brown color and a highly desirable crisp texture. It will also give everything a head start on reaching 150ºF, the correct, safe temperature for poultry. Then, turn the heat down to 250ºF and continue to cook approximately 1/2 hour per pound.
stuffing should be moist, but not wet. If you add too much liquid and it is
wet, it won't dry out in the oven (it will end up being gummy from the combination
of the starch in the bread and the liquid). However, you will want enough
moisture so it isn't dry. Depending on the bread you use and how you like
your stuffing, use your judgement to determine whether or not you might like
to add a little more stock or liquid to suit your taste.