I loosely covered the turkey with foil and continued cooking it for another hour. At five hours, the turkey temped at 160°F in the breast and 165°F in the thigh. (I would usually remove a ...

Next, slice the turkey into serving-sized pieces and arrange them on the platter, immersing them in the gravy. Cover the ...

Place oven rack in the lower part of your oven. 2. Tip: To protect the turkey breast and keep it juicy, fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil ...