I was so excited about this juicy roast turkey recipe every step of the way and I think you’ll feel the same way when you try it. I spent several days researching all of the best turkey recipes online, in books, and getting trusted advice from my Mom and you, my readers. This tender and delicious turkey will impress your dinner guests.
The turkey breast is so juicy and flavorful and the skin is crisp and roasts to a beautiful golden brown. I invited all of my family over to help eat this turkey and received rave reviews from 10 adults and quite a few kiddos. I was so giddy with excitement when I tasted the juicy bird. Since the beginning of my blog (2009), I’ve been flooded with requests for a great turkey recipe for the holidays.
P.S. Be sure be sure be sure to make the turkey gravy; it’s super delicious and was the talk of last year’s Thanksgiving dinner! Big Thank you to Wolf for sponsoring this recipe!
As Thanksgiving approaches, many home cooks start to worry about how to prepare the centerpiece of the Thanksgiving meal – the turkey. We all want a turkey with crispy, golden brown skin enveloping tender, juicy meat. But after spending time selecting, thawing and preparing the turkey, it can be so disappointing to pull out a dried-out, stringy bird. Don’t let poor turkey prep ruin your holiday! Follow these tips to keep your turkey incredibly moist and delicious this Thanksgiving.
Cook Pieces Rather Than a Whole Turkey
Cooking an entire turkey looks great when you carry it to the table, but it can lead to dry meat. The reason is that dark meat takes longer to cook than white meat. By the time the dark meat in the thighs and legs reaches the proper internal temperature, around 175°F, the delicate white breast meat is overcooked and dry.
The best way to avoid this is to cook pieces rather than a whole turkey Buy a turkey breast and turkey thighs and legs separately. Cook the white and dark meat at different times and temperatures to ensure doneness without drying out either type of meat Arrange the cooked pieces on a platter and no one will know you didn’t cook a whole turkey!
If Cooking a Whole Turkey, Start With a Frozen One
If you really want that impressive whole turkey presentation, start with a frozen turkey rather than a “fresh” one. Here’s why. Turkeys labeled fresh at the grocery store are usually stored right at freezing temperatures. The repeated thawing and re-freezing leads to damage of the turkey’s cell membranes. This causes the meat to become mushy and dry out quickly during cooking.
For better results buy a frozen turkey and thaw it properly yourself in the refrigerator. Allow 1 day of thawing for every 5 pounds of turkey. A 12 lb turkey would need 3 full days in the fridge. Thawing slowly in the fridge avoids damage from ice crystals forming. Heritage breed turkeys are best if you can find them.
Use an Instant-Read Thermometer, Not the Pop-Up Timer
Throw away the plastic pop-up timer that comes in the turkey! It is designed to pop out when the turkey reaches 178°F, which means the meat is severely overcooked and dried out. Instead, use an instant-read digital thermometer. It will give you an accurate reading in just seconds.
To check doneness, insert the thermometer into the thickest part of the breast, being careful not to hit bone. It should read 165°F. Then check the thighs, looking for a temperature between 170-175°F. Checking in multiple spots this way prevents overcooking any part of the turkey.
Elevate the Turkey Legs While Roasting
Because white and dark meat cook at different rates, you can help even out the cooking by elevating the legs during roasting Use crumpled foil or a rack under the legs to raise them up. This exposes the slower-cooking dark meat to more heat so it cooks faster and evens out with the breast meat. Combined with brining or salting the bird, this helps keep everything moist
Let the Turkey Rest Before Carving
After the turkey reaches the proper internal temperature, let it rest for 30-45 minutes before carving. This allows the juices to redistribute back into the meat. If you cut into it immediately, the juices will spill out onto the cutting board rather than staying in the meat. Don’t cover the turkey while resting either – it just makes the skin soggy.
Following these tips will help you avoid the inevitable dried-out Thanksgiving turkey this year. With juicy, properly cooked turkey, amazing sides, festive pies and loving family and friends, you’re sure to have a memorable and delicious Thanksgiving meal. What are you waiting for? Go get that turkey and get roasting!
Seasoning, Stuffing and Tying up a Turkey:
1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
2. In a medium bowl, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, and 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash/stir with a fork until well combined (the lemon juice doesn’t easily stir into butter, but keep mixing and it will happen after a few minutes). This mixture was adapted from Gordon Ramsay’s Christmas Turkey video and it’s wonderful. Take a whiff of it; you’ll fall in love with how fresh it smells!
3. Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey, being careful not to tear the skin.
4. Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
5. Rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
6. Stuff turkey with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.
Required Prep for Roast Turkey Recipe:
*If using a frozen turkey, defrost it in its plastic bag in the refrigerator for 3 days prior to roasting.
*Remove turkey from fridge about 30 minutes before you start working with it. 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.
Turn your Dry Turkey into a Moist Turkey in 10 Minutes
FAQ
Why does my turkey always come out dry?
How do you cook a turkey so it doesn’t dry out?
How do you keep cooked turkey moist?
How do you dry out a cooked turkey?
Basting your turkey can actually dry it out. Instead, use a cooking spray or a flavorful liquid to baste the turkey during the last 30 minutes of cooking. 9. Don’t open the oven door too often. Opening the oven door too often can let out heat, which can dry out your turkey. 10. Use a meat thermometer.
How to avoid dry Turkey?
there are a number of ways to avoid dry turkey. By brining, injecting, or marinating the turkey before cooking, you can help to keep it moist and flavorful. Additionally, cooking the turkey to the correct internal temperature and resting it before carving will help to ensure that it is cooked evenly and juicy.
How do you keep a Turkey moist when cooking?
* Use a cooking liquid. Adding a liquid to the roasting pan will help to keep the turkey moist. You can use broth, wine, or even water. * Cover the turkey. Covering the turkey will help to lock in moisture. Be sure to remove the cover for the last 30 minutes of cooking so that the skin can brown.
How do you cook a turkey breast without drying out?
Keep your breast from drying out before the dark meat is done by elevating or trussing the legs. Exposing the legs to more heat allows them to cook at the same rate as the breast meat. Combined with a good rub or brine, you’ll have a supermoist turkey everyone can enjoy. 5. Let the Turkey Rest