Buzz
In a letter penned to his daughter Sally in 1784, two years after the bald eagle was selected as the national symbol of the United States, Ben Franklin described the bird as a “creature of questionable morals” that steals fish from weaker species. He argued that the turkey was a far more dignified bird.
Despite their noble nature, turkeys often present a challenge in the kitchen. Known for their size and toughness, these birds can be difficult to cook perfectly. Achieving the right temperature without drying out the meat is a common struggle. Advanced techniques like brining or spatchcocking, where the turkey's spine is removed to allow it to cook flat, are best suited for experienced chefs. So, what’s the secret to cooking turkey that satisfies all your guests?
FAMILIARIZE YOURSELF WITH YOUR THANKSGIVING TURKEY
iStock.com/GMVozdIt's important to grasp the type of bird you're working with. 'The typical Thanksgiving turkey weighs around 12 to 14 pounds,' explains Guy Crosby, Ph.D., an adjunct associate professor of nutrition at the Harvard School of Public Health. 'That's much larger than a 3- or 4-pound chicken. Additionally, dark meat requires a higher temperature to cook than white meat, which can lead to the breast drying out when you're trying to cook the rest of the bird. Everyone also wants that perfect crispy brown skin. Balancing all of that while ensuring safety is a significant challenge.'
Undercooking a turkey can lead to serious issues, especially if you don't want to serve a potential breeding ground for Salmonella to your guests. This harmful bacteria, which causes food poisoning and its unpleasant symptoms, is commonly found in poultry and was recently responsible for a 35-state outbreak of illnesses linked to improperly handled raw turkey products. The good news? Cooking your turkey to an internal temperature of 165°F will eliminate any harmful germs inside.
However, it's crucial to handle your raw turkey with care. Sue Smith, co-director of the Butterball Turkey-Talk Line, advises against washing the bird. 'We don't recommend it because there's no need to,' Smith tells Mytour. 'You don't want [contaminated] water splashing around your countertops.'
BRINE A TURKEY UNDER THE SKIN
If your turkey is frozen, allow it to thaw breast-side up in your refrigerator for four days. (A good guideline is to thaw for one day for every four pounds of turkey.) Place the bird in a pan on the bottom shelf to prevent any juices from dripping onto other shelves or food.
After it’s fully thawed, you can take an extra step to enhance the juiciness of your bird. Instead of soaking the entire turkey in a brine—which helps the turkey retain moisture during cooking—try moistening the meat with a mixture of equal parts salt and sugar under the skin.
'Turkeys are so large that brining them isn’t practical in a typical refrigerator,' Crosby explains to Mytour. 'If you want to add salt to your turkey, the best approach is to apply it under the skin.' He recommends using the salt and sugar mix on areas prone to drying out, like the breast. Let the turkey rest uncovered in the fridge for 24 hours (this is in addition to the thawing time). Just be sure to check if your turkey has been pre-brined.'
This method serves several purposes. By adding salt, the meat will retain more moisture than usual (since cooking naturally squeezes moisture out of muscle tissue). Leaving the turkey uncovered in the fridge helps dry the skin slightly, which can encourage the Maillard reaction—a chemical process that occurs at temperatures over 300 degrees, transforming amino acids and sugar into a delicious, browned skin.
Once your turkey is prepped for roasting, Smith recommends placing it on a flat, shallow pan with a rack that lifts it about 2 to 3 inches off the surface. 'The rack allows air to circulate beneath the turkey,' she explains. If you don’t have a rack, you can improvise with carrots, celery, or even rolled-up tin foil to elevate the bird slightly off the pan.
COOK THE TURKEY TO A SAFE INTERNAL TEMPERATURE
iStock.com/cobraphotoA 12- to 14-pound turkey typically requires about 3 hours of roasting at 350°F to cook thoroughly. However, to ensure it’s fully cooked, use a food thermometer. Both Smith and Crosby warn against relying on disposable pop-up thermometers that come pre-inserted in some turkeys. Instead, invest in a quality oven-safe meat thermometer and insert it into the deepest part between the drumstick and thigh, aiming for a temperature of 175 to 180 degrees. (The USDA's Food Safety and Inspection Service advises cooking to at least 165 degrees.) 'At that point, the breast will be above 180 degrees,' Crosby says. If you've stuffed the turkey—something about half of people do, according to Butterball's research—ensure the stuffing reaches at least 165 degrees as well.
Once your turkey is finished, let it rest for 35 to 45 minutes. The turkey will stay warm enough that it won’t cool down (avoid covering it with tin foil, as the crispy skin will become soggy). This resting period allows the muscle fibers to reabsorb the juices, while the salt and sugar help to enhance the flavor.
SLOWLY REHEAT LEFTOVER TURKEY
When storing leftovers, continue slicing the meat. Smaller portions will cool faster than if you store the whole turkey in the fridge. Consume the leftovers within two or three days. To prevent the meat from drying out during reheating, Crosby recommends placing it in a covered baking dish with vegetables, potatoes, or gravy, and reheating it in the oven at a low temperature or on the stovetop in a saucepan. 'Reheating slowly will help preserve more moisture,' he advises.
Roasting is not the only method, as some of your friends or family members might attest. Beyond the challenge of spatchcocking, some prefer to deep-fry, grill, or even slice the turkey before cooking. There’s no wrong way, but roasting generally gives the most consistent and predictable results.
'Roasting is Butterball’s preferred technique,' Smith shares. 'It reliably produces a tender, juicy turkey.' Or, as Ben Franklin might say, a much more dignified bird.
