Executive chef Michael Kubik of The Georgian Terrace, Livingston Restaurant + Bar and Edgar’s P&P has something he wants to get off his turkey breast…er, chest. “Do NOT stuff your turkey! Stuffing the turkey causes it to be dry because it must be cooked until the stuffing reaches 165°F,” he warns. Kubik also recommends brining defrosted turkeys for two days using his apple tarragon brine recipe before roasting to impart flavor and keep the meat moist. Once the bird is in the oven, roast it for 15 minutes per pound until it reaches 165°F and check the temp at the back of the breast close to the wing. Be sure to let the turkey rest for 20 minutes after cooking, so the juices settle back into the meat. Serve and collect the compliments!