How to Make a Really Moist and Tender Turkey

Making a moist, juicy 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 have the most tender and flavorful holiday bird. In this article, we’ll go over some key tips to ensure your turkey turns out perfectly moist every time.

Start with a Good Quality Bird

Make sure to start with a high quality fresh turkey. Look for one that has not been frozen or injected with extra broth or solution which can dilute flavor. Fresh, free-range and organic turkeys will have the best texture and taste. Thaw the turkey completely in the refrigerator before cooking.

Brine the Bird

Soaking the turkey in a saltwater brine is one of the most effective ways to boost moisture and flavor. The salt helps seasoned the meat while also ensuring it retains more juices. Make a simple brine with 2 cups of salt dissolved in 2 gallons of water along with aromatics like garlic, peppercorns, herbs, citrus and spices. Submerge the thawed turkey, breast side down, and let soak 12-24 hours before roasting. Rinse and pat dry before putting in the oven.

Dry Brine the Turkey

If you don’t have time to wet brine dry brining works too. Simply rub the turkey all over with a salt mixture – use around 1 teaspoon salt per pound along with some herbs. Let sit uncovered in the fridge 8-24 hours to allow the salt to penetrate the meat. The salt will help break down muscle fibers to tenderize while also trapping in moisture as it cooks.

Loosen the Skin

Sliding your fingers between the skin and breast meat to gently loosen will create space to rub in seasoning. Mix softened butter with fresh herbs, garlic, citrus zest and black pepper and carefully work under the skin. This adds great flavor while the fat will baste the breast as it cooks.

Stuff the Cavity

Chopped onions, carrots, celery, apples, oranges, lemons, garlic and fresh herbs in the cavity will add moisture and extra flavor as the turkey roasts. You can also place a few herb sprigs and quartered lemons inside.

Tie the Legs Together

Pull the legs together and loop kitchen twine around to secure them. This will help the thighs cook evenly with the rest of the turkey.

Use a Roasting Rack

Place the turkey on a sturdy roasting pan fitted with a rack. The rack raises the turkey up so air can circulate all around for even cooking. Place chopped vegetables, herbs and aromatics in the bottom of the pan to make a flavorful juice for basting.

Cook Low and Slow

Roast the turkey at a low temperature, between 250-325 F to allow time for the collagen in the meat to break down. High heat can cause the turkey to dry out quickly.Aim for approximately 15 minutes per pound for ideal doneness. Use a meat thermometer to confirm the thickest part of the breast reaches 165 F and thighs reach 175 F.

Baste Frequently

Baste the turkey every 30 minutes with the juices collecting in the bottom of the pan mixed with melted butter or olive oil. Basting helps keep the skin from drying out and adds more moisture to the meat.

Let It Rest

Once the turkey reaches the target temperature, remove it from the oven, tent with foil and let rest for 30-45 minutes before carving. This allows juices to redistribute through the meat for a moister texture. The internal temperature will rise about 5 degrees during rest time.

Roast in an Oven Bag

One secret technique is cooking the turkey right in a oven-safe bag. This steams the bird so it cooks up incredibly moist and tender. Place turkey in a large oven bag with 1 cup broth, seal and roast at 325 F until done. The bag traps in steam to give the juiciest texture.

Deep Fry for Moistness

Deep frying is a fool-proof way to get a juicy bird with super crispy skin. The hot oil quickly sears the outside to lock in flavorful juices. Use a turkey fryer with plenty of oil heated to 350-375 F. Cook 3-4 minutes per pound and check temperature is 165 F at breast. Let rest before slicing.

Opt for Parts

Cooking just a breast or thighs can be easier to get perfect doneness without overcooking. Roast turkey parts at 350 F on a rack until meat thermometer shows 165 F. Brine smaller cuts 6-8 hours beforehand for extra moistness.

Inject Flavor

Butter or broth injections introduce extra moisture and taste right into the meat. Inject mixtures of broth, melted butter and herbs deep into the breast, thighs and legs the night before roasting. This bastes from the inside out.

Spatchcock for Quick Roasting

Spatchcocking or butterflying removes the backbone so the bird lays flat to roast evenly in less time. Use shears to cut out the backbone and press down to flatten. Roast at 450 F for about 1 hour to get a juicy, crispy turkey in a hurry.

Go for Ground Turkey

Ground turkey makes juicy burgers, meatballs and meatloaf easily. The lean ground meat stays moist with just a little oil. Add breadcrumbs, egg, diced onions, herbs and spices for flavor. Cook gently to retain moisture.

Wrap in Bacon

Laying strips of bacon over the breast will release fat to baste the turkey for tenderness. Or do a complete bacon weave to entirely cover the bird. The salt from the pork also helps season the bird.

Make Turkey Gravy

Don’t forget to use the tasty pan drippings to make an easy gravy. The juices are full of flavor and naturally add moisture back to the cooked turkey when served alongside or on top. Simply whisk in some flour to thicken.

Let It Cool in Broth

For ultimate moist turkey meat, submerge the cooked bird in chicken or turkey broth as it cools. The broth will get sucked right into the meat to give it a super juicy texture. Chill in broth overnight before carving.

With some planning and the right roasting techniques, you can have the most tender, juicy and flavorful turkey for any holiday feast. Follow these tips on brining, seasoning, basting and temperature to get perfect results. Experiment with new ways like spatchcocking, deep frying or roasting in a bag. Your guests will rave about the incredibly moist turkey.

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