It can seem like a daunting task to roast a turkey! I know I was a little panicked when I hosted my first Thanksgiving dinner. I put a lot of pressure on myself because I wanted the turkey to steal the show. (I knew the sides would take care of themselves.)
After consulting my gigantic stack of cookbooks and foodie magazines, I felt prepared. As I slid the roasting pan into the oven, I wiped my hands on my apron and said, “Well, that was easier than I thought it would be!”
A juicy, flavorful turkey is the star of the Thanksgiving table But achieving the perfect moist, tender turkey can be tricky. Many turkeys end up dry and overcooked
So what’s the secret to cooking a turkey that’s moist and delicious with crisp, golden brown skin every time? Here are the top tips and techniques for exceptionally juicy turkey success.
Choose the Right Size Turkey
Picking the properly sized turkey for your gathering is key. Allow roughly 1 to 1 1⁄2 pounds of turkey per person. Getting one that’s too large means you’ll be left with dry leftovers. An overcrowded oven can prevent even cooking as well.
For a 12-16 person gathering, a 12-15 pound turkey is ideal. Smaller turkeys like 10 pounds or under tend to have a higher surface area to volume ratio, making them cook faster and risk drying out.
Brine is Key
Brining is hands down the most important step for guaranteed juiciness. Immersing the turkey in a saltwater solution deeply infuses flavor and moisture throughout the meat.
Make a simple brine by dissolving 1 cup kosher salt and 1⁄2 cup sugar per gallon of water. Some aromatic additions like garlic, citrus, herbs and spices can provide extra flavor. Keep the turkey submerged in the brine for at least 12-24 hours.
Brining transforms even the blandest turkey into one that’s flavored to the bone and impossible to dry out.
Pat Turkey Completely Dry
After brining, it’s crucial to pat the turkey very dry with paper towels before seasoning and roasting. Any excess moisture on the skin will cause steaming versus the high dry heat needed for crisping the skin.
Loosen and Separate the Skin
Gently run your fingers between the skin and breast meat to loosen and separate, being careful not to tear the skin. Then rub butter, herbs, citrus and seasoning directly onto the meat beneath.
Separating the skin allows steam to escape for extra crispy skin, while seasoning the meat adds so much flavor.
Maintain Even Heat
Preheating the oven fully before placing the turkey in is paramount. Then reduce the temperature to 350°F without opening the oven door. Opening the oven causes temperature drops which leads to uneven cooking.
Make sure your turkey isn’t crowded in a pan that’s too small, as that impedes air circulation. Place on a lower oven rack so the turkey isn’t too close to the heating element.
Baste Frequently
Basting helps a turkey cook evenly while adding moisture and flavor. Baste every 30 minutes, using the juices that accumulate in the bottom of the pan. Spoon them over the turkey or use a turkey baster for full coverage.
Rotate the pan halfway through roasting so both sides get fully basted.
Shield the Breast
Since white breast meat cooks faster than dark leg and thigh meat, the breast can overcook and dry out before the legs are done.
Prevent this by tenting foil over just the breast halfway through cooking to slow its cooking. This keeps the delicate breast meat juicy until the slower-cooking leg and thigh meat fully cooks through.
Let Turkey Rest
Just as important as proper roasting is letting the turkey rest before carving. The juices redistribute and reabsorb back into the meat during this time, ensuring juicy results.
Loosely tent foil over the turkey and let rest for at least 30 minutes and up to 1 hour. The longer the rest, the more tender and moist the meat.
Carve Properly
Carving properly helps keep turkey juiciness intact. Using a sharp knife, slice straight down along the breast to remove the meat in thin, even slices. Don’t saw back and forth which can shred the meat.
Cut down along the leg, parallel to the bones, to remove the drumstick cleanly. Slice off the thigh meat. This method retains the juices better than pulling the legs and thighs off.
Cook Thoroughly
A properly cooked turkey is safely cooked to 165°F at the breast and 180°F at the thighs as measured by a meat thermometer. Dryness from overcooking must be balanced with food safety.
Check the turkey’s temperature in multiple spots with an instant read thermometer before removing from the oven to guarantee doneness. If undercooked, return to oven until reaching a safe internal temperature.
Time it Right
Follow the recommended roast times in recipes based on your turkey’s weight along with checking the temperature. Roasting whole turkey takes roughly 13-15 minutes per pound.
For a 12 pound turkey, expect around 2 1⁄2 to 3 hours total roasting time at 325-350°F. Times vary slightly by shape, pan size and oven variances. Checking with a thermometer removes the guesswork for perfect results.
Inject Flavor
For next level moisture and flavor, commercial turkey injectors can be used. Injecting the breast, thighs and legs with broth, melted butter or marinades adds deliciousness from the interior out.
Take care not to over-inject, which can cause the turkey to become soggy. 2-3 ounces of liquid per pound of meat is sufficient.
Deep Fry for Crispiness
Deep frying turkey generates the ultimate crackly crisp skin and moist meat in record time. The hot oil rapidly and evenly penetrates the turkey.
Lower the turkey slowly into the oil to prevent splattering. Fry turkey 3-4 minutes per pound. Thoroughly pat dry and inject with broth or melted butter beforehand prevents excess oil absorption.
Opt for a Smaller Turkey
Cook multiple smaller turkeys like turkey breasts or drumsticks rather than one large whole turkey. The white and dark meat cook more evenly when separated.
Roast turkeys under 12 pounds or opt for just turkey parts. Cover and gently reheat leftovers in broth to retain moisture.
Brush with Oil or Butter
Coating the skin with oil or butter helps achieve crispy browned turkey skin. Canola, vegetable, olive or melted butter work well. Butter also adds rich flavor.
Ensure the turkey skin is fully dry first before applying for best results. Rub the coating evenly over and under the skin before roasting.
Maintain Proper Placement
Keep the roasting pan on a low oven rack, at least several inches from the heating element. The intense top heat can overbrown or burn the skin before the interior
HOW TO GET A JUICY THANKSGIVING TURKEY — BRINING
When I buy a fresh, natural turkey, like the one pictured, I like to brine it to help make it as juicy as possible. If your turkey has been pre-salted (check the label), go ahead and skip this part.
Think of brining like marinating. It helps season and draw moisture into the meat to keep it flavorful and juicy. A good rule of thumb is to use 1 cup of table salt (2 cups kosher salt) and 1/2 cup sugar (white or brown) for every gallon of water. Brining recipes vary greatly on how long the turkey should brine. I allow plenty of time, at least 8-12 hours.
Secret #2: Brining means you can skip the basting later on.
Dissolve the salt and sugar in the water and add any seasonings you want to use. I like to use a combination of herbs and spices — rosemary, thyme, bay leaves, peppercorns, whole cloves and allspice, plus I put in some leek tops and halved garlic cloves for extra flavor.
Place the turkey and the brining solution into a sterilized plastic or non-reactive metal container. You can also use brining bags and place it in a plastic tub in case it leaks. You want to keep the turkey at 40 degrees F, so you’ll either want to refrigerate the turkey in the brine, or leave it someplace cool and add ice or gel ice packs. If it’s cold enough outside, you can even put the turkey in a safe place and let it brine there.
I had a tough time finding a container that was tall enough, so I ended up using a much larger plastic tub than I wanted. If you have the same problem, just be sure to follow the ratio of salt and sugar to water and you’ll be fine.
Secret #3: To keep the turkey totally submerged, top it with a heavy metal lid or plate.
One the turkey has brined long enough, remove it from the brine and rinse it well with cold water. Discard the brine.
HOW TO GET A JUICY THANKSGIVING TURKEY – THAWING
Before we start, there are several different kinds of turkeys available — self-basting, kosher, and natural. You’ll find these fresh or frozen. (Note: some turkeys are partially frozen and still labeled “fresh.”) In this tutorial, I’m using a fresh, all-natural, free range turkey. While I don’t mind using the turkeys treated with salt solutions, I do prefer seasoning them myself for greater control. But that is just a preference.
The first step is to thaw your turkey. If you have a fresh turkey, you can skip this step. Make sure to thaw your turkey at the proper temperature to avoid bacteria growth. Thawing can be done in the refrigerator or in cold water, which takes about 3/4 the time. Be sure to thaw the turkey over a rimmed baking dish so the juices don’t run all over and contaminate other foods and surfaces.
Secret #1: If you’ve never cooked a turkey before, you may be shocked to find out how long it takes to thaw a turkey. Use this handy reference and plan ahead!
Once the turkey has been thawed, remove the giblets — if you like, you can save them to make homemade turkey stock. (In fact, I recommend thawing the turkey a day or two before you roast it and make the stock so it’s ready to go for gravy.) Rinse the turkey inside and out in cool water and pat dry with paper towels.
The Only Turkey Recipe You Need
FAQ
How do I make sure my turkey is moist?
Place turkey on the foil in the roasting pan. Pour champagne and chicken broth over turkey, making sure to get some liquid in the cavity. Bring aluminum foil up and over the top of turkey and seal; try to keep the foil from touching the turkey. Roast turkey in the preheated oven until juices run clear, 2 ½ to 3 hours.
Is it better to cook a turkey at 325 or 350?
- Even cooking: A lower temperature like 325°F ensures the turkey cooks through evenly without overbrowning the exterior too quickly.
- Crispy skin: Some chefs recommend starting at a higher temperature (like 425°F) for a short time to crisp the skin before lowering to 325°F for the rest of the cooking process.
- Cooking time: Cooking at 325°F will generally take longer than at 350°F.
Should I put water in the bottom of my turkey pan?
Add about 1/2 inch of liquid (water or stock) to the roasting pan. This will keep the oven moist and the turkey juicy.Jun 30, 2024