Now that it’s November, you know what that means: Thanksgiving! What is Thanksgiving without the star of the show, Ideal Super Moist Turkey?
I’ve been able to share some of my family’s favorite Thanksgiving recipes on this blog over the past few years:
One. A whole turkey is INTIMIDATING. So many different places online saying do this. Don’t do that. It will make your head spin.
Two. It took me a while to get MY ingredients and the how-to process just right so I could post the best recipe I could.
After many mistakes, I’m happy to say that I hope your first try at making a Thanksgiving turkey is a home run!
Cooking a moist, juicy and tender turkey can seem daunting, but it doesn’t have to be with the right techniques With some simple preparation and the proper roasting method, you can achieve turkey perfection this holiday season.
Choosing and Preparing the Turkey
The first step to a moist turkey is choosing the right size Opt for a bird that’s 10 to 15 pounds; Anything larger can dry out, Make sure to thaw the turkey completely in the refrigerator before seasoning and roasting This takes about 24 hours per 4 to 5 pounds,
Once thawed, pat the turkey dry with paper towels and remove the giblets. Season the cavity generously with salt and pepper.
Flavoring the Turkey
For a juicy turkey with incredible flavor, creating a flavored butter to rub under and on the skin is key.
In a bowl, combine:
- 1 cup softened butter
- 2 Tbsp olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 3 minced garlic cloves
- 1/4 cup chopped parsley
- 1/2 Tbsp salt
- 1/2 tsp pepper
Gently loosen the skin from the breast meat and legs. Rub 2/3 of the flavored butter directly onto the meat under the skin. Spread it evenly by massaging the skin. This insulates the delicate white meat and infuses flavor.
Rub the remaining butter all over the skin. Drizzle with olive oil and generously season the skin with salt and pepper. The salt helps create a crispy skin.
Trussing and Adding Aromatics
To hold the shape, tie the legs together with kitchen string. Stuff the cavity with quartered lemons, onions and garlic for even more flavor.
Basting and Shielding
Place the turkey on a rack in a roasting pan and roast at 450°F for 30 minutes. Then reduce heat to 325°F, baste with pan drippings, and continue roasting about 15 minutes per pound, until the thickest part of the thigh reaches 170°F.
Here’s a handy trick from Alton Brown to prevent the breast from drying out:
Make a foil shield by folding foil into a triangle. Coat one side with oil and drape it over the breast when reducing the heat. This protects the delicate white meat.
Letting the Turkey Rest
Always let the turkey rest at least 30 minutes before carving. This allows the juices to redistribute throughout the meat.
Cover it loosely with foil as it rests to keep it warm and moist.
Roasting Pan Tactics
Use a heavy roasting pan that fits the turkey snugly, without much extra room around the edges. This helps the turkey self-baste in its own juices.
Place the roasting pan on the lowest oven rack to put the turkey closer to the heat source. This promotes even cooking.
Making Turkey Gravy
Don’t discard those flavorful pan drippings! Use them to make an incredible turkey gravy.
First, spoon off most of the clear fat from the top of the pan. Add a few tablespoons of flour to the hot roasting pan and stir constantly to form a thick paste. Cook 2-3 minutes.
Gradually whisk in chicken stock and scraped up brown bits, simmering until thickened. Season with salt, pepper and herbs.
Additional Moist Turkey Tips
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Injecting the turkey with a salt and sugar brine solution adds moisture. But for simplicity, you can skip brining.
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Stuffing the turkey adds flavor but can dry it out. Consider baking stuffing separately.
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Butter or oil under the skin is crucial for moisture and flavor.
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Use a meat thermometer for perfect doneness without overcooking.
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Letting the turkey rest before carving allows juices to redistribute.
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Cook stuffing in a casserole dish to prevent drying out the turkey.
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Place aromatics like onion and herbs in the cavity for extra flavor.
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Baste every 30 minutes with the pan drippings for added moisture.
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Make sure to fully thaw the turkey before seasoning and roasting.
Follow these tips for a foolproof moist and delicious holiday turkey. With flavorful butter under the skin, regular basting, and proper roasting techniques, you’ll achieve the perfect bird.
Perfect Super Moist Turkey Recipe – The Bird
It all starts with the bird.
Like most other food bloggers, I’m going to make you cry if I told you to do this.
Buy a turkey that already has some sort of “solution” injected into it. Almost any store-bought turkey in the US already has this. The Butterballs, Jennie-O’s, etc usually already have a brine solution. You can check by reading on the side or ingredient list where it will say “Contains up to __% of a solution of water, salt, and natural flavorings”.
Why make sure this is included in your turkey?
Because this solution (a type of brine) helps to keep your turkey moist throughout the cooking process.
Turkey slices are often dry, but if you use a bird that has already been brined, the meat will stay juicy.
If you buy a bird “farm fresh” that does not include the store “sodium solution”. I would suggest trying your hand at making your own brine. My go-to girl, The Pioneer Woman, has shared her Best Turkey Brine that is a winner.
Also a big question surrounding turkey is, fresh or frozen?
I’ve used both, but find that I tend to lean towards frozen. It’s readily available and as long as I remember to thaw the bird in the fridge days in advance, it is just as delicious!
Perfect Super Moist Turkey Recipe – The Cooking Process
I’m not a fan of Thanksgiving stuffing that gets cooked in your turkey.
It slows down the roasting process, as well as, not adding much to the flavor of the bird.
But, I’m all for putting in some tasty vegs.
Onions, celery, carrots, garlic, and lemons, all work wonders at adding flavor to the turkey as it cooks.
Another key to a delicious, juicy turkey is to baste as it cooks.
Basting is also the key to delicious pan drippings and gravy!
I really like how this turkey is cooked with melted butter, chicken broth, and a little cooking sherry.
Rich and flavorful, just as Thanksgiving and the holidays should be.
Or as I like to say.
Butter serves two purposes in this recipe.
Flavor and golden color.
It also serves as a vessel for the seasonings. I like to keep things simple, but effective.
Rosemary, thyme, salt, pepper. garlic powder, turmeric, cayenne pepper, and a hint of lemon juice.
I bake the turkey in a deep baking pan with roasting rack at a lower oven temperature.
I put cheesecloth that has been dipped in the tasty basting liquid over the turkey so that it cooks but doesn’t brown too quickly.
I keep the cheesecloth on until about the last hour of cook time. Then it gets removed to allow the turkey to turn a deep golden brown.
Making it magazine (or at least Instagram) worthy!
The only thing left to do is finish cooking, let the turkey rest for 20-30 minutes while you finish all your Thanksgiving side dishes, carve, and serve!
You can try making this beautiful and tasty turkey by following this recipe. Hopefully, it will give you the confidence to do it.
Watch out Martha Stewart, there is a new sheriff in town!
The BEST Thanksgiving Turkey Recipe | How To Make Juicy, Tender, Turkey With Crispy Skin
FAQ
What is the secret to a moist turkey?
What do you put inside a turkey to keep it moist?
Do you put water in the bottom of a roasting pan for turkey?
What is the best temperature to cook a turkey to keep it moist?
How do you cook a juiciest roast turkey?
How to Make the Juiciest Roast Turkey Recipe (no lengthy marinating required) Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
How do you cook a Turkey in the oven?
Place your turkey so that it’s completely in the oven bag BUT so that the opening is slanted more towards the top instead of straight across This will make sense later in in my directions. Take your chosen onions quarters, celery, apple etc and place them into the turkey cavity. Wash your hands. (I know, I know)
Do you brine a Turkey before roasting?
The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!
How do you cook a Turkey in a convection oven?
Place the turkey into the oven on the lowest rack, so it’s sitting directly in the center of the oven. We’re baking at 325F, regular oven, NOT convection (or as some people say ‘no fan’.) Bake the turkey until done (see my notes below on cook times). I recommend rotating the roasting pan a couple times.
How do you cook a 13 pound turkey in the oven?
Pour the turkey or chicken broth into the bottom of the bag, making sure not to wash off the spices. Use the little tie that comes with your oven bags and seal the bag. Cut small holes into the top of the roasting bag to let steam out. Place in the oven and cook for 3-4 hours for my 13 pound turkey and up to 5-6 for a larger turkey.
How do you cook a fried turkey at room temperature?
If the turkey is closer to room temperature, it will bake more evenly. *Remove the neck and bag of giblets from the turkey. *Pat dry turkey with paper towels. Let turkey sit in over paper towels to soak up any excess water from the turkey. *Fold the wings behind the turkey; if you don’t they are the quickest to scorch and dry out.