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Mac and cheeseAnd cranberry sauce Green bean casserole It might make some amazing ones Thanksgiving side dishesbut no one There’s no denying that turkey is the star of the holiday spread. Since there are so many different tips and techniques, it can be very easy to overcook your turkey (or undercook it 😳) if you don’t use specific preparation and cooking methods for your bird.
We’ve already shown you How to stop grilling dry chickenSo in honor of the Thanksgiving season, let’s take a look at some tips and tricks to make sure your turkey is juicy and absolutely delicious without venturing into that dreaded dry territory.
To make sure we deliver Only the best We talked you through tips on how to cook a turkey Lauren Allen from Tastes better than scratch It is famous (and guaranteed) Türkiye recipe – With thousands of five-star reviews, it’s also one of the easiest methods we’ve ever seen. There are no fillers, grease or bags. Let’s get into it!
Choosing the right Türkiye
Photography by Karolina Grabowska/Pexels
- Correct size: 1 ½ pounds per person
- Correct type: Store bought = no brine, organic = brine
successful Thanksgiving dinner It starts with choosing the right turkey for your holiday needs. The first thing you should know when you venture out on your pre-Thanksgiving grocery trip is what size bird you want to get. The most common rule (and the same one Allen uses) is to get about 1.5 pounds per person — to make sure everyone gets a good portion.
You will also need to take into account what Kindly From Türkiye you buy. Some turkeys on the shelves are actually pre-brined, which can take a lot of extra time and effort out of the equation when the holidays come around.
According to Allen, a big part of this is looking at the turkey’s ingredient list. Store-bought turkeys (such as Butterball or Jennie-O) are often pre-brined, while turkeys purchased from a meat store or your local farm will be brined. Just Turkey. The type of turkey you end up with may depend on whether or not you’re willing to put in the hours to prepare it.
Prepare your turkey
Photography by Jason Leung / Unsplash
- Melting: One day per 5 lbs of turkey
- Salting (if necessary): Leave in dry or wet brine for at least 24 hours
One of the most important steps in preparing a turkey is thawing it. There are several ways to thaw a turkey for Thanksgiving, but the easiest way is through the refrigerator. Thawing is important because it allows the entire bird to cook evenly – you don’t want the thawed area to burn while the frozen area remains raw!
“The best way (to thaw) is to leave it in your refrigerator — it will take several days — we go through one day for every five pounds of turkey,” Allen said. “I always follow this rule, but I usually give myself at least an extra day or two on top of that just to be sure. Even though it may look soft on the edges and like it’s thawed, you can take it out of the package and the entire cavity will still be slightly frozen.”
This 1 day per 5 lb turkey limb is also supported by US Department of Agriculture It’s the best way to thaw a turkey for Thanksgiving.
If you’re pressed for time, Allen suggests thawing the turkey in an ice bath. The only catch is that it is Still It will take a significant amount of time and TLC.
“Put (the turkey) in a big tub filled with ice and water, and you’ll let it thaw — it will take several hours. “The turkey has a lot of bacteria, and you need to get rid of that water every hour,” she said. “You have to take more care of it that way.” “But it definitely works if you’re in a pinch and don’t have several days to thaw your turkey.”
How to brine a turkey
The salting process really depends on the type of turkey you choose, according to Allen.
“In this day and age, I don’t think a lot of people understand that when you buy (a turkey) at the grocery store, (the turkey) has already been frozen, so that’s a step you can really skip because it’s kind of difficult,” she said. You should have a large enough container (like a 5-gallon bucket or something) to fit the entire turkey And the solution, And Keep it in your refrigerator. “It’s impractical.”
Brine, if necessary, will give the meat a bold flavor while allowing the bird to maintain its moisture. There are two types of brine solutions: dry brine and wet brine. The latter is the most common, but the type of saline solution you use will affect your desired end result.
Dry brines make the turkey’s skin crispy and allow the meat to absorb the seasonings while it’s in the refrigerator. It’s a little easier to administer at home, because it doesn’t produce as much volume as wet brines.
Wet brines, on the other hand, are used to completely submerge the turkey for an extraordinarily tender and flavorful fork tender. No matter what type of brine you choose, you will need to completely cover the turkey At least 24 full hours So make sure you give yourself enough time!
“A lot of people think turkeys are a lot of work, and they have to brine them and do all this stuff, but (many turkeys already have them),” Allen noted. “If it’s like a farm-fresh or organic turkey or a non-farm turkey… Frozen, you’ll need to soak it in brine to add flavor, but if you’re just getting it from the freezer section, it’s likely already salted.
How to cook Türkiye
Image via CottonPro/ Pixels
- coverage: Depends on the desired result
- Cooking time: About 15 minutes per 1 pound of meat
- Temperature: 165°F
- Basting: Every 15 minutes during the last hour of cooking, if desired
When it comes to cooking, take the bird out of the refrigerator 45 minutes to an hour before cooking. Preheat the oven to 425°F, but just before putting the turkey inside, lower the temperature to 350°F. When it comes to the actual cooking process, there are a few different methods you can try to ensure your turkey stays juicy.
Do you cover the turkey when cooking?
The main reason to cover a turkey is to slow down the cooking process and keep the turkey from drying out. You’ll want to cook the legs longer than the breast because the meat forms differently in those different areas. You can separate the two (and remove the breast from the oven before removing the legs) e.g Tasty This is recommended, or cover the turkey breast with a tent of aluminum foil so it will cook more slowly than the legs. You can also cover the bird and then remove the foil for the final 30 minutes to get a crispier skin Food Network recommend.
Allen actually prefers to cook her own turkey for Thanksgiving — it’s easier and more practical.
“You don’t have to (cover the turkey) — it just depends on how much you like your turkey,” she said. “I always keep my clothes uncovered, that way I can keep an eye on them and I can see how golden they are turning.”
How long to cook a Türkiye?
It is recommended to braise a turkey for approximately 15 minutes per 1 pound of meat. Even if you stick to this guide, the most important thing is to make sure your bird sticks Complete and mature cooking. You will want to have it Meat thermometer Because that’s the only way to know if it’s cooked properly.
“Breast meat will cook a little faster than thigh meat, so it’s very important to cook your turkey to 165 degrees F when everything is done so it’s at a safe temperature for consumption,” Allen said. “Test the turkey in the breast, then the thigh, and in a few different places and make sure you don’t hit the bone, because the bone will be hotter than the meat, and that will give you an inaccurate reading.”
She also recommends removing the bird when it reaches 160 degrees Fahrenheit. Once it’s out, you can cover it with aluminum foil and leave it on the counter. The foil will form an insulating layer of heat that will continue to cook the turkey and make up the 5 degree difference. Let it rest for half an hour like this before cutting it so the juices can settle.
How to paste a Türkiye
When you dip your bird (you collect the drips from the bottom of the pan using a cloth).BusterAnd cover the turkey with it ), you will need to wait until the last hour and baste every 15 minutes, whichThorn story Recommended to get a beautiful golden brown color.
Allen does not recommend covering actively because it can cause the oven (and the turkey) to lose heat every time you open the door to cover, which means the cooking process will take longer.
“I recommend making an herb butter, that way all the skin is smeared with fat, it will be nice and golden and crispy, and you don’t have to keep opening the oven,” she said. “You lose heat, so the bird will take longer to cook.”
If you’re wondering how to cook a turkey, it’s actually much simpler than people think. Once you’ve mastered these turkey tips, dive into the turkey recipes below to inspire your next Thanksgiving!
Thanksgiving turkey recipes
Guaranteed roasted turkey
The combination of woody herbs and citrus as well as garlic, salt, and pepper give this Thanksgiving turkey recipe a delicious, full-flavor. Whatever falls to the bottom of the pan with the stock can also be made into a good-tasting stock too! (Via Brett + Co.)
Thanksgiving Türkiye
If you’ve never cooked a turkey before, this recipe is a great place to start because it explains everything you need to. Best place to start though? Buy the best turkey you can afford so you know the foundation of your meal is high quality. (Via Brett + Co.)
Roasted Cranberry Türkiye
The holiday season is also cranberry season, making this cranberry and maple glaze the perfect addition to Thanksgiving dinner. Our mouths are literally watering. Don’t forget to save some of the glaze to serve on a plate alongside the meal. (Via Brett + Co.)
Easy, no-fuss Türkiye for Thanksgiving
This simple turkey recipe is designed for a low-stress Thanksgiving. Lauren Allen offers more tips on preparation, cooking, and serving that can help you have the best turkey you’ve ever had in your home. life. (via Tastes Better Than Scratch)
Do you have more tips on how to cook a turkey? Let us know in the comments and browse our Pinterest for more holiday cooking hacks!
Some quotes have been edited for clarity.
Brit + Co. may use. Sometimes affiliate links promote products sold by others, but always provide genuine editorial recommendations.
This post has been updated with additional reporting from Meredith Holser.
