In many ways, tossing a turkey in the oven is simply one of the easiest dishes for Thanksgiving. With minimal maintenance hours later the turkey pops out ready for carving. However, there are a few simple methods that can give you a higher possibility of having the tastiest bird ever. And it is not brining the bird every 20 minutes… I am lazy and skip that opting for these tips below:
1. Brine it!
Ever since I have started brining, I have been very, very, satisfied with my turkeys. It is all about the brine, baby. It is surprisingly simple to make the brine, but a large container for submerging the bird, an XXL Ziploc bag or brining bags are needed to complete the mission.
The simple way to brine is to bring the following up to a boil:
1/2 gallon of water
1 cup of kosher salt
1/2 cup brown sugar up to a boil
Simmer until the sugar and salt are dissolved. Cool. Once it is no longer steamy hot, stir in another 1 1/2 gallons of ice packed water. It will now finish cooling.
Submerge the bird.
If it is not fully under the brine, add water until it is. You may need to double the brine recipe if your bird is gigantic or your container is too big. Next pull out the bird, air or towel dry and then follow your favorite turkey recipe.
Rest at least 8 hours up to 24 hours. Overnight is the general rule. Last year, I was super lazy and tired. I didn’t fully submerge my bird (space was an issue) and we fully intended to flip it several times. I failed miserably and while the turkey was fine, it was oddly half-brined with a strange combination of delicious and then ho-hum pieces. Learn from my mistake and fully submerge!
Bags are awesome for this, too. I know where my bag is located (couldn’t find it last year- hence the issue) and I am excited to use it this Thanksgiving.
Of course, if you want to follow a more detailed, flavorful recipe, try my Cranberry Spice Brined Turkey.
2. Want a Crispy Skin? Butter it up!
If you brined your turkey, let the skin dry out a bit in the air before cooking or pat dry with towels/paper towels.
Next, generously rub the turkey with a big old stick of butter. I am serious about being generous with the butter, the goal is for it to penetrate down into the flesh. Better yet, if you can slip some of the butter below the skin directly on to the flesh, even better. Olive oil can work as well, but it is more challenging to maneuver and massage in.
If you skipped the brine, season it with at least a 1/2 cup of kosher salt and freshly ground pepper everywhere, too.
If you want an even more flavorful skin and bird, try my Herb Roast Turkey.
3. Cook it Breast Side Down
The juice from the legs and thighs will run into the breasts which have a tendency to get dry by the time the legs have cooked through.
Also, this gives the skin on the legs and thighs have an additional opportunity to get a bit crispy and flavorful, too. (Have you noticed? I am a big fan of the skin!)
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If you want some of the juices from the bird going into the stuffing, just pour some drippings across the stuffing afterwards. I prefer a super moist stuffing, but find that a homemade turkey, chicken or vegetarian broth is all I need to satisfy that flavor. Also, since I often have a vegetarian guest or two, this gives them another dish to enjoy.
The stuffing can often cause issues when being cooked inside the bird. It means, you have to cook the bird longer to ensure the bird and the stuffing are all safe.
And it is messy. Ugh. Since I am hardly neat and tidy when it comes to cooking (I try, I swear!) I cut out messy when necessary.
Rarely, is the cavity empty though! I usually toss in a few handfuls of onion quarters, apples, oranges, lemons and a bouquet of herbs. Just fill it about half full in big chunks with lots of space in between. If desired, some of these fruits & veggies can be chopped and added into the stuffing as well afterwards.
5. Use a thermometer
There are certainly methods to check the turkey, such as pulling the leg up and out to reveal juices that run clear, but a thermometer is crazy helpful when you are running around the kitchen multitasking as I so often do on T-day when the turkey is needing my attention.
Test your thermometer if possible or buy a new one if you are unsure. I am a big fan of this remote thermometer, since I can stick it in the thigh and close the oven door.
Once you hit 160 degrees, check the rest of the bird in a few of the thickest parts (center of the breast, center of the thigh, deep in the joint where it meets the body) the goal is for at least 160, but hitting 165 is considered safest.
6. As John Lennon said…
Let it be, let it be,
Let it be, yeah, let it be…
Remove the turkey from the oven and cover with a lid or tent of foil. Allow it to rest and come up to temperature, at least 10-15 minutes. The internal temperature should usually come up to about 170-175.
This also gives you an opportunity to place all of the side dishes in the oven to finish warming up. I try to make sure most of my sides are warm before this final heating process, but if that is not possible, I blast the heat in my oven (about 425) making sure everything is tightly covered and moist. I have more tips about making side dishes and the whole meal in general, too… coming soon, so stay posted!
I certainly could go on from here, but these are the tips I share off the top of my head whenever I am talking turkeys!
What do you always do for your turkeys? Or what tips have you been curious to try?
Let me know below!
Cook seasonally. Eat consciously. Live well! xoxo,
Chef Lilly 