5 Tips to Cook the Perfect Turkey

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Thanksgiving is here again and the daunting task of cooking the turkey has fallen to you. Follow these 5 foolproof tips and everyone will be singing your praises at the table this year.

TIP 1 : CHOOSE THE RIGHT TURKEY

The vast majority of us choose to buy frozen turkeys for their convenience. They are cheaper, flash-frozen after butchering, oftentimes pre-brined and bring a sweeter flavour than their gamey fresh equivalent. Although it can take some time and careful attention to safely thaw a frozen turkey, they can be stored for much longer, whilst a fresh bird must be purchased a day or two in advance and stored in a very cold location. Whichever you choose, always opt for grade A meat. The turkey should be plump and round in shape not bony or flat. Buying organic or free-range will ensure that your turkey will taste more natural and be overall better for you. If you’re concerned about added antibiotics, go the organic route, making sure to check the label for “no hormones” or “no antibiotics”. If mouthfeel is your top concern, opt for a free-range turkey, as they tend to be leaner and provide better-textured meat. Whatever option you choose, it doesn’t matter, each can be turned into the perfect Thanksgiving bird.

TIP 2: THAW/STORE PROPERLY

If you opt to go the frozen route, make sure to thaw properly. It is a crucial step in making sure your turkey will not only cook thoroughly but that it will also be safe to consume. Make sure to buy your turkey enough in advance to give it time to thaw properly: one day for every four pounds. If you decide to buy your turkey fresh, the general rule is not to store it in the fridge for over two days.

TIP 3: BRINE/SEASON GENEROUSLY

It’s all about the flavour, so take the steps necessary to ensure that you get it ALL in. Brining is an important step to ensuring your turkey will stay moist and add some extra flavour. If your turkey is not already pre-brined, I highly suggest taking the time, preferably overnight to brine. You can do this by submerging the entire turkey in salted water: my suggested ratio is 1 cup of salt to 1 gallon of water. Adding extra seasonings to your brine is highly suggested. Bay leaves, peppercorns, cloves, garlic, chopped onions, whatever your heart desires. After brining overnight, no extra seasoning is required.

If however, you choose not to brine, once completely defrosted, season your bird a day ahead of cooking with your spices of choice. Coating the turkey with seasoned oil rather than seasoned butter makes for a more crispy and evenly coloured bird once cooked.

TIP 4: BASTE & SEASON THE PAN

Basting your turkey is an important step to ensuring it stays juicy and tender but make sure not to over-baste. Continuously basting lets the needed heat out of the oven which prevents your turkey from cooking properly (especially if you want crispy skin). Once the pan as formed a nice layer of drippings, add chicken stock to the bottom of the pan and drop in chopped onions, carrots, celery, garlic, sprigs of herbs to give your basting liquid and future gravy more depth of flavour.

TIP 5: LET IT REST

Let your turkey rest, twice – once before cooking and once after. Let your turkey sit at room temperature for at least an hour before cooking to ensure that it will cook more evenly throughout. After finished cooking, it is also imperative that you let your bird rest covered for an hour to two hours before carving. This ensures the meat will remain juicy and moist, not dry and chalky. If reheating, save the juices that run off the meat when resting to baste the meat before warming up.

Good luck! Wishing you all a happy Thanksgiving!