To do this, after you take the turkey out to rest, remove all the juices and drippings. Skim off the fat for the gravy. Pour some of the juices into a deep serving dish and use this dish at the carving table. For an aromatic alternative to stuffing your turkey, place large sprigs of rosemary and other fresh herbs in the cavity. This makes a delicious spread on fresh bread or mixed with mashed potatoes.
Herb rub combinations are another adventurous way to treat a turkey.
Frozen turkeys should be never be thawed at room temperature, as dangerous bacterial growth can occur. Always defrost in a refrigerator. Allow at least one day of thawing for every four pounds of turkey. If you are short on time, use the cold water thawing method which requires about 30 minutes per pound of whole turkey. Place turkey breast down in its unopened wrapper in enough cold water to cover completely.