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:
A dried-out turkey is a familiar disappointment on many holiday tables. Even experienced cooks struggle to get moist tender meat surrounded by crispy skin. So what causes turkey to turn out disappointingly dry?
There are a few key reasons turkey tends to end up dry more often than other meats
Turkey is Very Lean
Turkey breast meat is low in fat. According to Healthline, a 3-ounce portion of roasted turkey breast contains only 1 gram of fat. For comparison, the same amount of chicken thigh contains 5 grams of fat.
With less fat, turkey dries out faster Fat keeps meat juicy by basting it from the inside and slowing moisture loss
Poor Meat-to-Bone Ratio
Turkeys have a very large breast in proportion to the leg and thigh meat.
It takes longer to fully cook the legs than the breast. By the time the dark meat reaches a safe temperature, around 175°F, the white breast meat is often overcooked and dry.
Cooking Too Hot and Fast
High heat is the enemy of lean meats like turkey. Many ovens default to 350°F or higher for roasting. This can overcook the delicate breast meat before the legs are done.
Cooking too quickly also causes dryness. Lower oven temperatures around 325°F are ideal.
Not Tenting the Breast
Lack of foil coverage is another top turkey-drying culprit. The breast needs protected from direct heat.
Tenting just the breast with foil about halfway through roasting preserves moisture.
Forgetting to Baste
Basting replaces surface moisture lost from uncovered areas. Infrequent basting causes the skin to dry out.
Baste every 30 minutes once the foil tent is removed untildone. Melted butter or pan drippings help keep the skin supple.
Inadequate Resting
Finally, skipping an ample resting period after roasting leads to dry meat. Juices need time to reabsorb back into the fibers.
Let the turkey rest for 30 minutes before carving. The meat will be more moist and tender.
How to Keep Turkey Juicy
Follow these tips to prevent your holiday bird from drying out:
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Roast at 325°F – Use a lower temp than chicken or beef.
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Tent the breast – Cover with foil to reflect heat after the first hour.
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Baste frequently – Brush with pan juices once uncovered.
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Cook to 165°F – Monitor temperature to avoid overcooking.
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Rest 30 minutes – Let juices redistribute before carving.
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Brine if needed – Soak in a saltwater solution to infuse moisture.
With the right techniques, you can serve tender, juicy turkey with crispy browned skin that lives up to its starring role. Don’t settle for subpar texture!
Why Brining Helps
Brining is an easy way to guarantee a moister turkey. According to the Institute of Culinary Education, soaking the raw turkey in a saltwater solution accomplishes two things:
- Infuses the meat with moisture through osmosis
- Allows salt and other flavorings to penetrate deeply
The salt also helps the turkey retain more moisture during roasting. Brining for 24 hours maximizes flavor and juiciness.
You can brine the turkey in a large bucket or cooler outside if space is tight in the fridge. It’s an ideal approach for cooks new to roasting turkey.
Should You Cook Stuffing Inside?
Stuffing the turkey adds wonderful flavor. However, it can contribute to dryness if placed improperly.
Here are some tips for moist, well-flavored stuffing:
- Pack loose with at least 1-2 inches around it
- Stuff just the neck and body cavities
- Cook an extra baking dish separately
This allows steam to flow freely and ensures there is enough stuffing for all. Cook any extra stuffing alongside the turkey during the last 30 minutes.
How to Prep and Season
Proper seasoning and prep help prevent a dry disaster:
- Air dry the turkey overnight in the fridge
- Loosen the skin to rub herbs and butter underneath
- Season all over with salt, pepper, and aromatics
- Place herbs inside the cavities as well
Letting the skin dry out before roasting helps it get crispy. Sliding seasonings and fats under the skin flavors the meat deeply.
Is a Fried Turkey Better?
Deep frying makes turkey incredibly moist with an ultra-crisp skin. However, poaching the turkey in hot oil can seem intimidating. Safety is also a concern when working with gallons of 375°F fat.
If you’re experienced with deep frying turkey, by all means go for it! For a simpler, more hands-off method, try the roasting techniques above for tender, foolproof results.
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
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.
Why turkey is hard to cook
FAQ
Why is turkey always so dry?
Is turkey meant to be dry?