Originally Posted by
travelmad478
Please don't cook it until the temperature is that high--it will be dried out. The thigh temperature of an unstuffed bird should be 160ºF when you take it out; then let it sit on the carving board for 30-45 minutes (covered with foil, and maybe even a towel on top of that, if it is a smaller bird), during which time the interior will continue to rise in temperature.
Since you still have a full day before you roast it, you can do a
dry brine to make the turkey more juicy.
Well writ and right!
Stuffing in the turkey is an ancient custom, not worth doing (With careful mix of ingredients and moisture, baked outside provides equal flavor), a potential health risk, and extends roasting (and drying out) time. "Dry Brine" or season the inside well, and insert and apple and half a big onion (both increase moisture). Basting? I do, and like to use a butter/olive oil mix w/some "sweet' vermouth and a little orange marmalade added to the last "dosage", 30 minutes or so before the bird comes out of the oven
Turkey stock? Easy. Onion, celery tops, carrot, garlic, herbs, especially bay leaves, neck, wing tips, the liver, heart and gizzard (just until "done" to use in gravy or stuffing), and my "secret ingredient", extracted by takeing a set of heavy kitchen (or better, surgical) shears and cutting up each side of the back bone, tail to top, removing the entire back section to speed cooking and strengthen the stock (stripped from the cooked back, the meat makes a fine addition the stuffing/dressing - always cornbread-based at my house, heavy on onions, celery and green pepper, and with an extra pan made with oysters, a little andouille sausage and maybe even shrimps, in the style of the eggplant pirogues from some New Orleans eateries.
You never have enough stock, so keep some boxed or canned chicken stock on hand. If it's Swanson's, barely chickenish, plan on upping the level of seasoning.
Gravy should be formulated while the bird "rests up" covered with foil after coming from the oven and moved to a platter or tray (family heirloom, estate or yard sale, usually ancient wedding gifts, "silver plated" with millions hiding in cupboards and cabinets across the nation), should be made in the roasting pan, after removing excess fat, and adding some flour to make the time-honored blonde roux. Those who use "gravy mixes" or canned/bottled gravy have already abandoned all hope before entering and should be throwed out along with the skin, bones and sodden vegetable remains left after straining stock. Dogs are greedier than hogs, so don't give'em the bones, dangerously capable of causing choking. On the other hand slow-simmered turkey skin has always been like unto crack cocaine in the desires of my terrible terriers.