Top 10 Turkey Tips!

11/16 What are your best turkey tips?  Here are my Top 10 Turkey Tips that I have collected through the years:

10.  Always thaw a frozen turkey for 2 to 3 days in your refrigerator, a 20# turkey will take 3 days

9.  For a crispier crust, the night before unwrap and leave in your refrigerator uncovered.

8. Use a balsamic vinegar after rinsing your turkey to help kill bacteria and add flavor to the bird, it will also give your bird a darker color when finished cooking.

7.  Rub you turkey before roasting with an extra virgin olive olive oil then season with Kosher salt, cracked black pepper and chili powder.

6.  Don't over-stuff your turkey!  I plead guilty as I always try to cram as much dressing into the cavity.  A loosely stuffed turkey will cook more evenly and allow room for the stuffing to expand and taste better.

5.  Don't trust a pop timer use a meat thermometer and insert in the thigh without touching the bone, when it reads 180degrees it is done and insert into the stuffing it should read 165 degrees.

4. Always tent with aluminum foil  when done, then let your turkey rest for 30 minutes before you think about carving! 

3.  For a moister breast start your turkey in the oven upside down, with the breast facing down.  The last hour of cooking turn breast up, but be very careful when handling an extremely hot turkey.

2.  Another tip for avoiding dried out breasts is to soak a cheese cloth in butter then place on the breast, but remove for the last hour of cooking.

1.  My #1 tip for a great turkey is to brine the bird for at least 6 hours before roasting, I actually prefer 24 hours.  Use a mixture of salt and brown sugar (I also through in a good handful black peppercorns) , with a ratio of 1 quart of water 1/2C salt and1/2C brown sugar. This will give you a moister more flavorful bird.


Someone taught my sister a great turkey roasting trick. Place your turkey in a roasting pan and pour over 1 bottle of white wine. Put the pen with the turkey in a brown paper grocery bag and fold the edges closed. Roast per directions on the turkey packaging, and take out of the bag for the final hour to let the bird brown. Your turkey will be moist and flavorful, and the drippings will make the best gravy ever.

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