A beautifully roasted turkey is the highlight of the Thanksgiving feast for a lot of people. It’s also the part of your meal that’s most likely to go horribly wrong. Follow these three easy tips for a Turkey Day triumph!
- Thawing is simple, but it’s also the thing that goes wrong most often! First, prevent bacteria by only thawing in your refrigerator. Yes, it needs to warm up, but TOO warm and it’s going to become a health hazard. The timing is also key. A 20 lb. turkey will need up to 3 days in the fridge to fully thaw. Once you have that taken care of, you’re ready to cook!
- Your turkey needs a nice, steady temperature to cook through without drying out. I know it’s hard not to peek, but keep the oven door closed! Every time you open it, the oven loses heat and needs to get back up to the right temperature. Wait until you know the bird should be almost done before you start checking it.
- This tip is so simple, and yet so important. Once the turkey has cooked to perfection, you can still ruin it! If you carve it too soon, all of the juices will run right out onto to platter and leave you with dry meat. Tent your turkey in aluminum foil for about 15 minutes once it comes out of the oven and after that it will be ready to go!