I put together this Top Ten list of turkey tips for a Thanksgiving article and thought it might be a helpful thread if everyone added some of their tips too.
10. If you are a novice when it comes to cooking a turkey (or if you are going to try new side dishes this year), do a practice cook.
9. Need a change of pace? Try to borrow a turkey fryer. It’s a good idea to invite the owner over for instruction and a practice cook, these things are a little tricky but a fried turkey is wonderful.
8. Don’t cook dressing in the bird. This can lead to an overcooked bird or undercooked dressing. Instead, cook dressing in a separate pan. (In fact, I like to make two kinds). Some simple aromatics can be placed in the cavity of the bird; try a couple of green onions, a lemon slice or two or some herbs.
7. Consider brining your turkey. This can add some moisture and flavor to the bird.
6. Buy a name brand bird.
5. If you buy a frozen bird, thaw it according to instructions on the package. Usually the best method is to thaw in the refrigerator, in the original packaging. This will take 2 or 3 days depending on the size.
4. Bake your turkey breast down for 1.5 to 2 hours, then turn breast up and finish cooking, this helps to keep the breast moist. (Do this even if you use Tip # 3.)
3. Trying to get the dark meat done without overcooking the breast has always been a challenge. One hour before the bird goes in the oven, fill a large zipper bag with crushed ice and set it in a roasting pan on the counter. Take the bird out of the refrigerator and place it breast down on the ice pack (only the breast should be resting on the ice pack). During this hour, the temperature of the dark meat will rise and the temperature of the breast will remain the same or even cool a bit. This slows the cooking of the breast, and gives the dark meat a head start. Remove the ice pack and cook as usual.
2. Try to buy a fresh turkey. You might have to place your order up to two weeks ahead, but the quality and flavor is worth the extra price.
And the number one Thanksgiving turkey tip is …
1. Use a thermometer to judge doneness. Don’t rely on time alone. Check temperature often toward the end of the cook. I shoot for no more than 160° * in the breast and 175° or so just above the leg, and watch to make sure the juices run clear. Allow for a 15 minute rest before carving.
*USDA recommends 165°. Just like other meats, expect a rise in temperature while the bird rests on the cutting board.
10. If you are a novice when it comes to cooking a turkey (or if you are going to try new side dishes this year), do a practice cook.
9. Need a change of pace? Try to borrow a turkey fryer. It’s a good idea to invite the owner over for instruction and a practice cook, these things are a little tricky but a fried turkey is wonderful.
8. Don’t cook dressing in the bird. This can lead to an overcooked bird or undercooked dressing. Instead, cook dressing in a separate pan. (In fact, I like to make two kinds). Some simple aromatics can be placed in the cavity of the bird; try a couple of green onions, a lemon slice or two or some herbs.
7. Consider brining your turkey. This can add some moisture and flavor to the bird.
6. Buy a name brand bird.
5. If you buy a frozen bird, thaw it according to instructions on the package. Usually the best method is to thaw in the refrigerator, in the original packaging. This will take 2 or 3 days depending on the size.
4. Bake your turkey breast down for 1.5 to 2 hours, then turn breast up and finish cooking, this helps to keep the breast moist. (Do this even if you use Tip # 3.)
3. Trying to get the dark meat done without overcooking the breast has always been a challenge. One hour before the bird goes in the oven, fill a large zipper bag with crushed ice and set it in a roasting pan on the counter. Take the bird out of the refrigerator and place it breast down on the ice pack (only the breast should be resting on the ice pack). During this hour, the temperature of the dark meat will rise and the temperature of the breast will remain the same or even cool a bit. This slows the cooking of the breast, and gives the dark meat a head start. Remove the ice pack and cook as usual.
2. Try to buy a fresh turkey. You might have to place your order up to two weeks ahead, but the quality and flavor is worth the extra price.
And the number one Thanksgiving turkey tip is …
1. Use a thermometer to judge doneness. Don’t rely on time alone. Check temperature often toward the end of the cook. I shoot for no more than 160° * in the breast and 175° or so just above the leg, and watch to make sure the juices run clear. Allow for a 15 minute rest before carving.
*USDA recommends 165°. Just like other meats, expect a rise in temperature while the bird rests on the cutting board.
