Everyone knows the importance of the turkey on Thanksgiving, and we also know it takes more than gravy to fix a dry, flavorless turkey. Here we share all the tips and techniques that will help you roast and carve a perfect, tender, and juicy turkey for Thanksgiving this year.
1. Don’t cook stuffing in your turkey
Stuffing will often take longer to heat than the turkey itself. By the time your stuffing comes up to a safe temperature, the breast will often be 180 or higher, i.e. jerky.
2. Smaller turkeys are better
I know it’s cool to deliver a giant turkey to the table for your guests, but large turkeys are more likely to dry out. Stick with smaller turkeys, between 12 and 14 pounds, and do more than one for large groups.
3. Brine your turkey
Brines not only add extra moisture to the turkey, but lots of flavor.
4. Use a turkey triangle
A turkey triangle is a triangle of tin foil placed over the breast for the majority of cooking, which slows the cooking of the breast meat and allows the dark meat to come up to a higher temperature with the breast meat drying out. I personally do not view the turkey triangle as “optional.”
We made a video showing the full process:
We also filmed a carving tutorial:
Equipment used (or similar):
|Pot||Meat Thermometer||Roasting Pan|
|Carving Set||Carving Board||Serving Platter|
Other helpful Thanksgiving posts:
• Savory Cornbread Stuffing
• Scratch-Made Asparagus Casserole (my version of green bean casserole)
• Country-Style Herbed Mashed Potatoes
• Dijon Country Gravy Made with Turkey Drippings
• Homemade Cranberry Sauce Worth Serving
• Roasted Sweet Potatoes with Maple and Bacon Vinaigrette
• Light and Airy Pumpkin-Ricotta Cheesecake
• How to Make an Entire Thanksgiving Meal In One Oven
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