Cost Breakdown

Critical Success Points

• • Remove giblets and pat dry
• • Apply dry brine
• • Refrigerate uncovered for 24 hours
• • Initial high‑heat roast
• • Cover breast with foil and lower temperature
• • Rest turkey for 30 minutes before carving

Safety Warnings

• • Always wash hands and sanitize surfaces after handling raw poultry
• • Use a meat thermometer to ensure safe internal temperatures
• • Hot oven and foil can cause burns – use oven mitts
• • Be careful when handling sharp knives during carving