Making a turkey during holiday season can be intimidating.
Check out our 6 Chef Tips to take the guess work out of cooking this lean protein.
A frozen turkey needs to be thawed properly in advance. The safest way is to thaw it in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey. Once thawed, the turkey is safe for another two days.
Turkey is a lean protein, which means that it can dry out easily when cooked. Brining turkey in a base water and salt solution, allows the meat to retain more moisture, tenderness & flavour during the cooking process.
You can also add additional ingredients to amp up the flavour:
- Lemon peel
- Orange peel
- Bay leaves
- Apple Cider
Before roasting, remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out and pat it dry with paper towels. Removing excess water helps the skin get crispy.
Don’t buy the pre salted turkey. Season it yourself with salt and pepper. Don’t forget to season both inside and out, as well as under the skin. Add herbs, spices, a butter rub for extra flavour. For an extra touch, add a glaze at the end of cooking.
Make sure stuffing is cooked separately from the turkey. Stuffing the turkey can lead to uneven cooking and food safety concerns.Before serving, drizzle the stuffing with pan drippings from the cooked turkey to get that true turkey flavour.
Use a roasting pan with a rack to elevate the turkey. This allows air to circulate promoting an even cook and crispy skin. The turkey is done when the thickest part of the thigh reaches 165°F (74°C). Rest for at least 20-30 min after removing from the oven.