First, Thanksgiving is all about giving thanks with the ones you love. Second, it's all about the turkey. Don't settle for a dry turkey that takes a whole glass of punch to wash down. Here's how to be this year's holiday hero by cooking the moistest and juicy turkey ever!
1. Choose a Fresh Turkey Instead of a Frozen One.
Ice crystals that form during freezing damage a turkey’s muscle cells. When the bird thaws and roasts, fluids leak more readily from the damaged cells, drying out the meat.
With that said, roast two small fresh turkeys rather than one large one. Smaller turkeys roast more evenly than large ones, so for feeding a crowd, two small turkeys are a better option. They’ll cook quicker, too.
2. Butter is better.
Let's be real and face the fact that your turkey isn't going to be the healthiest thing you've ever eaten. That is step one.
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Before putting the bird in the oven, season some butter at room temperature with spices of your choosing (NO SALT).
Then, rub the spiced butter under the folds of the skin. Be sure to get all aspects of the turkey, and feel free to go under the skin on the white meat since that is the driest.
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3. Become a Master-Baster.
No, it's not the word that you thought it was: I said baste, as in basting your turkey.
Basting a turkey means that you'll get crispier skin and more moist meat. Since the bird does need some solid cooking time, you don't want to do it too often. I chose to wet the bird every 30 minutes or so, and was extremely pleased with the texture of the meat.
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4. Don't Do It Alone.
I know this is the holidays and many women want to show out for their family, but actually with your turkey, "teamwork makes the dream work."
The best way to efficiently prepare your turkey is by enlisting a right-hand man (or woman). Take turns basting the bird or checking on it so no one forgets about it. Basting quickly means you'll be letting less heat escape, thus maintaining the oven's temperature.
5. Roast The Turkey Upside Down at First.
Placing the turkey, breast side down, on a V-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it.
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6. Season Smarter, Not Harder.
Too much salt will dry out your bird, and nobody wants that! Try some different seasonings. You should taste test them first on chicken to see if that's the taste you want, then season your turkey the same way.
7. Let the turkey rest before carving.
The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes (enough time to make the gravy). The juices will redistribute, and you’ll get moister slices.
