Nobody wants a dry turkey on their Thanksgiving table. That's why Stewart covers her brined turkey in muslin that's been soaked in melted butter before putting it in the oven for a brilliant, succulent result. She also roasts the giblets for gravy rather than boiling them. For the last hour of cooking, the muslin is removed and the turkey is left to roast until beautifully golden. Rest it for 30 minutes before carving too.

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Last updated by Luke Paton.

Martha Stewart's genius tips that will transform your cooking