The Test Kitchen's ultimate turkey

Food and nutrition editor Monda Rosenberg shows us how to serve a juicy and flavourful bird in four step-by-step videos

By The Chatelaine Test Kitchen

Updated November 2, 2012

Ah, turkey dinner: the aroma of fresh-baked pies, the chatter of family and friends – and the stress of wondering how the turkey will turn out.

Chatelaine to the rescue! We asked food and nutrition editor Monda Rosenberg so many questions about how to prepare the perfect bird that she invited us into the Test Kitchen with our video cameras to watch.

Watch as Monda prepares a golden turkey step by step from preparing and stuffing the bird, to cooking time, gravy and carving.

Preparing and stuffing
the turkey

· Thawing a frozen bird

· What to do with the innards

· Tips for stuffing and trussing

· Adding flavour with herbs and fruit

Click here to view this video now.

How to cook a juicy bird

· Choosing the right roasting pan

· Keeping the breast meat moist

· Cooking time and temperature

· How to tell when the bird is ready

Click here to view this video now.

Making perfect gravy

· Using pan juices

· How to thicken gravy

· Adding the secret ingredient

· What you can do about lumps

Click here to view this video now.

A lesson in carving

· Forget carving at the table

· Making three simple cuts

· Arranging the turkey on a platter

Click here to view this video now.

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