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When a meat thermometer inserted into the inner thigh registers 170 degrees Fahrenheit and the juices run clear, remove the turkey from the oven and let it rest 20 to 30 minutes before carving. (If you're planning on making your own gravy, be sure to set aside the roasting pan and reserve both the vegetables from inside the bird's cavity and the neck.) Makes 6 to 8 servings. Illustrations by Bill Russell.