Have you been serving a dry turkey? We’ve got all the turkey tips you need to impress your family this year.
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Brine your turkey first. If your fridge is too small, you can brine it in a cooler. Just make sure it stays below 40 degrees with plenty of ice. Use 6 quarts of water, 1 bunch sage, 1bunch thyme, 1 lemon halved, ¼ cup kosher salt, and ½ teaspoon black peppercorns. Bring it to a boil and pour it into a large container with the turkey and refrigerate for 24 hours.
Uncovered the turkey overnight in the fridge. This allows the skin to dry out, which makes the skin perfectly crispy when cooked. Don’t worry: It won’t make your refrigerator smell like turkey in the long run.
Season the turkey with aromatic spices such as black pepper, cinnamon sticks, and star anise.
Roast your spices prior to rubbing in on the turkey. Get the most out of your spices by roasting them first with a cooking pan and then crushing them. This will enhance the flavor of the spices.
Baste the turkey with a lager beer or a white wine (such as a sauvignon blanc) every hour. The natural sugars will help caramelize the outside of your turkey, giving it a nice crispy and flavorful skin.
Rely on temperature rather than color to make sure your turkey is not overdone. It should register 165°F in the thickest part of the breast. As long as the temperature is correct, don’t worry if the leg meat is dark pink, but you don’t want to see red.
Injecting with butter or apple juice will add flavor and help moisture penetrate down into the meat, which will make the turkey more flavorful.