Transfer the turkey to a large serving platter and let it stand for at least 20 minutes before carving. Increase the oven temperature to 350 degrees and bake the stuffing (see recipe below).

5. Pour juice from dish into a large jug; skim 1 tablespoon of fat from juice, return fat to dish. Skim and discard fat from remaining juice; reserve juice.

Dry-Brined Roast Turkey with Sage and Cider Gravy Yield: About 16 servings with about 6 cups gravy Make-Ahead: You need to salt and refrigerate the turkey the day before roasting.

“Thanksgiving 101: Foolproof Recipes for Turkey, Stuffing, and Dressings, Cranberry Sauce, Pumpkin Pie and More!” by the author of 35-plus cookbooks, Rick Rodgers, William Morrow, 2007, $16.99 ...