Best Way to Cook a Turkey
Posted on Nov 4th, 2021
It’s that time of year again to take on the challenge of roasting up the best Turkey the family has ever had. Follow these tips to ensure you have the juiciest, most tender bird on the block.
Tip #1: Choosing The Right Size
The first thing to determine is how much bird you need. Since a whole turkey is a lot of bird, the general rule is 1 - 1 ½ pounds per person. That may seem like a lot but better to have too much so you don’t run out of food (and you can have those yummy Thanksgiving leftovers!). Smaller birds under 10 pounds are typically more tender than larger ones and will also cook more evenly. If you are feeding a lot of people, it's actually better to cook up two smaller birds than one large one.
Tip #2: Thawing Ahead of Time
To ensure your turkey will roast evenly, you must make sure it has completely thawed before cooking. This is one step you definitely want to be prepared for as nothing will ensue panic quite like waking up Thanksgiving morning to realize your bird is still half frozen. Thawing your turkey out on the countertop can allow for bacteria growth. Instead, thaw your turkey in your refrigerator to keep it at safe temperatures. This will take some time so allow 4 - 5 days before cooking day.
Tip #3: Dry Brine
Avoid your turkey coming out bland and flavorless by dry brining ahead of time. The process of dry brining ensures your turkey will be seasoned all the way through and the turkey retains moisture. It also ensures the skin gets extra crispy. All you need to do is rub salt all over your raw turkey once it has thawed, place it into a large plastic bag and refrigerate 1 - 2 days before cooking.
Tip #4: Keep It Juicy
A turkey roasting in the oven for hours on end can lose some of its juices through the cooking process and become dried out in some areas - hence, why the turkey baster was invented. Instead of opening the oven door to move juices from the bottom of the pan onto the top of the turkey and creating inconsistent temperatures, we have another fantastic tip that takes less work and will ensure your turkey breasts will stay juicy and flavorful. Instead of cooking the turkey breast-side up like traditional recipes would have you do, you can cook the turkey upside down with the breast-side down. As the turkey cooks, juices fall down into the breasts, resulting in the most succulent meat.
Tip #5: Take Its Temperature
While we all follow tricks like the 15-minutes-per-pound rule or relying on that plastic popper, the best way to ensure you don’t get your guests sick is taking the turkey’s temperature yourself. You can know your bird is done when you insert a instant read thermometer into the thickest part of the thigh and it reads 165° F. Juices from done meat will run clear when cut with a knife.
