Turkey Cooking Tips

Turkey Cooking Secrets And Tips

Nearly everyone enjoys a great tasting turkey but very few people like a dry over-cooked turkey or nearly as bad a very bland tasting bird. We’ve put together some of the best kept secret turkey cooking tips to help move you along in the kitchen with a fantastic tasting moist turkey as a final result. Enjoy.

Slow cooking is part of the key to a nice moist turkey. Think of the slow cooker process of cooking and it becomes evident that a low consistent heat really works well in the cooking process of any meat or poultry. While most instructions call for a preferred minimum temperature of 325 degrees Fahrenheit for cooking a turkey try lowering the temp to 300 degrees and adding some extra cooking time. You’ll find that the inside temperature of the bird, 180 degrees Fahrenheit noted by your meat thermometer depending on where you take the temp, will rise more evenly producing a juicier bird.

It may seem like an old joke you would play on a new cook but if you place your turkey breast side down during roasting the end result will be much juicier bird. Be sure to turn the turkey over for the last hour of roasting to make sure you can get that nice desired golden color on the breast of the turkey.

It’s no secret that basting your turkey keeps the bird from drying as quickly on the outside but very few people let the turkey rest before the carving begins. Once your turkey has finished cooking let it set for 20 minutes before the slicing begins. This will let the juices redistribute throughout the bird making it much moister and also easier to carve.

Another trick is to tuck the turkey with butter or a similar substance for those who are concerned about the use of butter. The skin on a turkey separates very easily from the turkey itself if you just run your hand in between the skin of the bird and the body cavity. You can rub butter throughout this area to make sure the bird actually receives some added moisture and flavor as basting a turkey really only helps preserve the skin. Once you have added the butter between the skin and the bird you can use your hands once again to move the skin around from the outside of the bird in order to evenly distribute the butter.