Follow these 5 tips on how to cook a juicy turkey in the oven. Plus the best roast turkey recipe with step by step instructions on how to prepare your turkey from start to finish.
“Hi there! I’ve used this recipe to brine and cook my turkey for the last three years, and I even shared it with my mother for her to cook her turkey last year. It is simply amazing, and everyone always raves about how delicious the turkey is. I also use your maple butter glaze recipe! I’ve stopped by your page because I’m making my shopping list, and thought it’s high time I shared my appreciation. Thank you so much for sharing and making my turkey the star of the show every year!!” ★★★★★-Karen
Growing up, I would listen to the adults talk about how difficult it was to cook a turkey. They described it as labor intensive and stressful.
In addition, the cooked turkey was plain, boring, dry meat that I would have preferred not to eat other than for continuing on tradition for Thanksgiving.
When it became my turn to break into the Thanksgiving Rite of Passage, I was terrified. After doing a little research and experimenting, I discovered that cooking that bird is quite easy; even for a novice.
My turkey always turns out beautifully brown, moist, and full of flavor. I had no idea what I was missing out on. Therefore, I am sharing with you my tips and tricks for cooking the perfect Thanksgiving turkey![feast_advanced_jump_to]
Cooking a turkey can be intimidating, especially when it comes to keeping the meat moist and juicy. A dry turkey is a dreaded Thanksgiving tradition that no one wants to repeat. Luckily, with a few simple tricks, you can ensure your holiday bird stays tender and delicious from the first slice to the last.
Brine the Turkey
Soaking the turkey in a saltwater brine before roasting helps season the meat while retaining moisture. Make a basic brine with water, salt, sugar and aromatics like garlic peppercorns, bay leaves, and citrus. Submerge the thawed turkey in the brine, cover, and refrigerate 8-24 hours depending on the size. Pat the turkey dry before roasting. The salt will help the turkey retain moisture as it cooks.
Rub Butter Under the Skin
Slipping butter or an herbed butter mixture directly under the skin of the breast and thighs helps keep these quick-drying areas juicy and flavorful. Carefully loosen the skin from the meat and rub the butter evenly underneath, massaging it into the meat The fat from the butter bastes the meat from within as it melts during roasting
Truss the Turkey
Tying the legs and wings securely helps maintain the bird’s shape during roasting for even cooking. Use kitchen string or silicone trussing bands to hold the extremities close to the body. Trussing prevents overcooking of the thinner parts.
Cook Low and Slow
High oven temperatures cause turkeys to dry out quickly. Roast the bird at a lower temp, around 325°F, allowing the meat to cook gently and evenly. Check for doneness by temperature, not time. Plan for about 13-15 minutes per pound at 325°F for an unstuffed turkey.
Baste Frequently
Basting helps keep the turkey skin from drying out while adding flavor. Baste every 30 minutes or so with the juices pooling in the pan. Tilt the roasting pan and use a spoon or bulb baster to ladle the liquid over the turkey. The rendered fat and juices will moisturize the meat as it cooks.
Use a Meat Thermometer
A meat thermometer takes the guesswork out of determining doneness. Insert it into the thickest part of the thigh without hitting bone. Cook until it reaches 165-175°F. The temperature will continue rising as the turkey rests. Let it rest at least 20 minutes before carving.
Cook Stuffing Separately
Cooking the stuffing inside the turkey risks undercooking the stuffing or overcooking the meat. Cook it separately in a baking dish to allow both to cook properly without drying out. Stuffing baked inside the turkey absorbs juices, resulting in a drier bird.
Shield the Breast
Covering the breast with foil during the first half of roasting prevents it from overcooking. The breast cooks faster than the legs and thighs. Remove foil for the last hour to brown and crisp the skin. Using foil keeps moisture in the lean breast meat.
Let It Rest
Never carve a turkey straight out of the oven. Letting it rest allows juices to redistribute throughout the meat. The internal temperature will continue rising about 5-10°F as it rests. Cover loosely with foil and let sit 20-30 minutes before carving for juicy, tender turkey.
Follow these simple methods for a foolproof moist turkey. Brining, basting, proper temperature, and resting time are keys to succulent holiday centerpiece. With a few easy techniques, you can serve a wonderfully juicy turkey with crispy seasoned skin that your guests will rave about.
What do you brine a turkey in?
Brine your turkey in a stainless steel pot, bucket, or a brining turkey bag such as Large Turkey Brine Bags Heavy Duty for Turkey or Ham XL, 2 pack, with Cooking Twine
The container will need to be able to fit in your refrigerator! You do not want to use a cooler because it will not regulate the correct temperature to keep it from spoilage.
Watch how to cook a turkey in the oven
Follow these steps and you will have the best tasting turkey ever! *Note-The full recipe for cooking the turkey with ingredient measurements is located at the bottom of the post in the recipe card.
How to keep turkey moist
FAQ
What is the secret to a moist turkey?
What is the best temperature to cook a turkey to keep it moist?
Does covering a turkey keep it moist?
How do I Keep my Turkey moist while baking?
Here are a few more tips for keeping your turkey moist while baking: * Use a meat thermometer to check the internal temperature of the turkey. The turkey is done when the internal temperature reaches 165 degrees Fahrenheit. * Baste the turkey regularly with melted butter or chicken broth. This will help to keep the meat moist.
What are the health benefits of ground turkey?
Ground turkey has multiple benefits. It is a good source of minerals, and B vitamins, rich in proteins, low in fat and it is lower in calories than common turkey.
How do you get moist turkey meat?
There are two camps when it comes to how to achieve moist turkey meat. There are those who think you should carve the turkey up before you cook it, and then there are those who think that’s absolutely crazy. They say the real way to get a moist turkey is to start by cooking it upside down.
How do you dry out a Turkey?
*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. 1. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.