Every year on Thanksgiving, a few well-meaning friends wish me a “happy turkey day.” And while I’m happy to receive their thoughtful messages, hearing the term “turkey day” is like a little knife twist in my food-loving soul. Advertisement
How about “pumpkin pie day?” Or “eat-6-pounds-of-carbs-and-pass-out-on-the-living-room-floor day?” Even “get-into-a-drunken-fight-with-your-Trump-loving-uncle day” would make more sense, because, let’s be honest: turkey kind of sucks.
It might not be the worst part of the Thanksgiving meal, but it’s far from the best, coming in ahead of that fluffy lime Jell-O salad I’ve always been too afraid to try, and behind the dozen or so side dishes that turn my plate into an indecipherable mishmash of various types of carbs and cheese. Then again, I’ve never tried that Jello-O salad, so turkey actually might be the worst part of the meal. Advertisement Advertisement
Sure, turkey looks pretty; a huge, golden brown bird makes an aesthetically pleasing centerpiece. But unless your turkey is in the hands of a true artist, it’s going to be sad and dry and disappointing in everything but looks.
I have friends who swear that their aunt or their sister or whoever makes a delicious turkey, but I’m convinced there’s always an unspoken subtext: it’s delicious for turkey. There’s a reason we basically only eat turkey during the holidays. Advertisement Advertisement
I’ll take an above average piece of chicken or quail or – I don’t know – pigeon or whatever above your aunt’s turkey any day. Unless your aunt happens to be a true genius in the kitchen.
Luckily for me, my Thanksgiving turkey is in the hands of a culinary genius. Zack Sklar – chef/owner of Bernie’s Lunch and Supper in Chicago and various restaurants in the Detroit-Metro area – has been cooking my family dinner since he was still a 20-year-old student at the Culinary Institute of America, and his turkey has gotten better every year (though I’d still argue it’s amazing for turkey). His latest method of cooking it: sous vide, which keeps the otherwise dry bird almost impossibly moist.
Photo courtesy of Photo via Flickr/Randy OHC
But what if you don’t feel like buying new kitchen equipment or sounding like a pretentious food snob when you try explaining to everyone the complicated process involved in this French cooking method? Well, there are other ways to vastly improve your turkey. Advertisement Advertisement
I talked to Sklar to find out how to make a great, traditional oven-roasted turkey. Here are four major things you’re probably doing wrong, and how to fix them:
For many people, dry and flavorless turkey is an inevitability of the holidays. Despite meticulous planning and preparation, that beautifully browned bird still ends up parched and chewy once carved. If you’ve endured your share of dreary Thanksgiving turkeys, you may wonder – is turkey just destined to be dry?
While dry turkey is certainly common, especially for novice cooks, it doesn’t have to be inevitable. With the right techniques and recipes, you can break the cycle of desert-dry birds. Let’s first look at why turkey often turns out poorly, then some tips to help yours come out moist and delicious.
Why Turkey Tends to be Dry
There are a few reasons why turkey frequently turns out dry and overcooked
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Turkey is Lean – Turkey is low in fat especially the breast meat. With less natural juices and fat it can easily dry out during roasting.
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Poor Meat-to-Bone Ratio – Modern broad-breasted turkeys have large breasts but small legs and wings. The lean white breast dries out faster than the fattier dark meat.
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Oven Temperature – High heat causes moisture loss. Low heat leads to prolonged cooking that also dries out the meat.
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Overcooking – Turkey is often roasted much longer than needed, drying out the meat.
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Resting – Not letting the turkey rest before carving causes juices to spill out.
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Frozen Turkey – Long thaw times result in more moisture loss.
Tips for Making Turkey Juicy
With some easy tweaks to your turkey prep and roasting method, you can help retain moisture and serve tender, flavorful meat.
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Brine – Soaking the turkey in a saltwater brine infuses moisture and seasons the meat.
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Rub Butter Under Skin – Slathering butter under the skin prevents the breast meat from drying out.
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Roast Upside-Down – Placing the turkey breast-side down allows fattier areas to baste the breast.
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Spatchcock – Flattening out the turkey allows for faster, more even cooking.
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Cook to Temperature – Use a meat thermometer to avoid overcooking.
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Rest Turkey – Letting it sit after cooking allows juices to redistribute.
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Make Gravy – Use drippings to make gravy for added moisture.
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Deep-Fry – Submerging the turkey in hot oil keeps meat very moist and tender.
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Inject Marinade – Injecting a flavorful liquid marinade directly into the meat also adds moisture.
Perfectly Cooked Turkey Tips
Follow these simple tips for roasted turkey that turns out juicy, not dry:
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Roast at 350°F – This prevents overcooking the outer meat before the inside is done.
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Check Temperature – Cook until the thickest part of the breast reaches 160°F.
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Let It Rest – Let sit for at least 30 minutes before carving to allow juices to absorb.
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Use a Meat Thermometer – This avoids overcooking and guesses about doneness.
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Baste with Butter – Basting adds flavorful fat to keep meat moist.
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Cook White and Dark Meat Separately – This allows each to roast until perfectly done.
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Make Gravy from Drippings – Adding gravy provides extra moisture and flavor.
While dry turkey may be common, especially for novice holiday cooks, it doesn’t have to be. With a few simple techniques like brining, basting, proper temperature control and ample resting time, you can serve a flavorful, juicy turkey this Thanksgiving. Just remember to roast your bird low and slow, let it rest sufficiently, and use a meat thermometer for perfect results every time.
The problem: Buying a frozen turkey
Because turkey is naturally inclined to be dry, it can’t afford to lose a drop of moisture, but when it’s frozen, it loses quite a bit. Advertisement Advertisement
The solution: Buy a fresh, all-natural, organic bird.
Buying a high-quality piece of meat is half the battle.
The problem: Buying a huge bird Advertisement Advertisement
“People historically love these big turkeys you carve table side, and theyre 24 pounds, and there is a wow factor,” Sklar says. “The problem is that usually those larger birds are pumped with steroids or hormones to make them bigger. And when you cook something that is 22 pounds, by the time the inside is done, the outside is overcooked.”
The solution: go smaller
Sklar recommends choosing a turkey that’s in the 10-to-14-pound range. Advertisement Advertisement
Food Culture: This is why we eat turkey on Thanksgiving
Why is my turkey breast always dry?
FAQ
Why does my turkey always come out dry?
How to prevent your turkey from being dry?
How to cook a turkey so it’s not dry?
Is turkey meant to be dry?
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.
Why does my Turkey dries out?
” The reason turkey dries out is because the dark meat takes longer to cook than the white meat ,” says Chef Rob Levitt, head butcher of Publican Quality Meats. Want to avoid unevenly cooked meat and roast the perfect turkey? Here are a few tips to keep in mind to ensure your bird is perfectly moist and flavorful this Thanksgiving.
How do you know if a Turkey is cooked to the right temperature?
The best way to ensure that your turkey is cooked to the right temperature is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, and make sure that the temperature reads 165 degrees Fahrenheit. 2. Don’t overcook your turkey. Overcooked turkey is dry and tasteless.
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.