Every year on Thanksgiving, a few well-meaning friends wish me a “happy turkey day. Furthermore, although I appreciate their kind letters, the phrase “turkey day” makes my food-loving heart skip a beat. Advertisement.
Wouldn’t “pumpkin pie day” or “eat six pounds of carbs and pass out on the living room floor day” or even “get into a drunken argument with your Trump-loving uncle day” make more sense? Let’s face it: turkey isn’t the greatest holiday.
It may not be the worst part of Thanksgiving dinner, but it’s certainly not the best either, ranking behind the dozen or so side dishes that make my plate an incomprehensible jumble of different kinds of cheese and carbohydrates and ahead of that fluffy lime Jell-O salad that I’ve always been too scared to try. However, I’ve never had that Jello-O salad, so the turkey might be the least appetizing item on the menu. Advertisement Advertisement.
Sure, turkey looks pretty; a huge, golden brown bird makes an aesthetically pleasing centerpiece. However, unless a true artist handles your turkey, it will be lifeless, bland, and disappointing in every way except appearance.
I’m convinced there’s always an unspoken subtext: it’s delicious for turkey. My friends swear that their aunt, sister, or whoever makes a delicious turkey. There’s a reason we basically only eat turkey during the holidays. Advertisement Advertisement.
Any day, I’ll take an exceptional piece of chicken, quail, pigeon, or whatever over your aunt’s turkey. Unless your aunt happens to be a true genius in the kitchen.
Luckily for me, my Thanksgiving turkey is in the hands of a culinary genius. Since he was a 20-year-old student at the Culinary Institute of America, Zack Sklar, the chef and owner of Bernie’s Lunch and Supper in Chicago and several restaurants in the Detroit-Metro area, has been preparing dinner for my family every year. His turkey has improved with time, though I still think it’s amazing for turkey. His latest method of cooking it: sous vide, which keeps the otherwise dry bird almost impossibly moist.
Photo courtesy of Photo via Flickr/Randy OHC
However, there are alternative ways to significantly enhance your turkey if you don’t feel like investing in new kitchenware or seeming like a pretentious food snob when you try to explain to everyone the intricate steps involved in this French cooking method. Advertisement Advertisement.
I talked to Sklar to find out how to make a great, traditional oven-roasted turkey. Here are four major things you’re probably doing wrong, and how to fix them:
Ah, the Thanksgiving turkey. A centerpiece of the holiday feast, a symbol of abundance and family togetherness. Yet, for many home cooks, the turkey presents a daunting challenge: achieving that elusive combination of moist, flavorful meat and crispy skin. All too often, the result is a dry, disappointing bird that leaves guests longing for something more.
Fear not fellow culinary adventurers! The secrets to a succulent Thanksgiving turkey are within your grasp. Let’s delve into the common culprits behind dry turkey and explore the techniques that will transform your bird into a masterpiece:
Understanding the Enemy: Why Turkeys Dry Out
- Lean Meat: Turkey, by nature, is a lean protein, meaning it contains less fat than other poultry like chicken. This lower fat content makes it more prone to drying out during cooking.
- Uneven Cooking: The breast and legs of a turkey cook at different rates due to their varying densities. The breast, being leaner, cooks faster and is more susceptible to overcooking, leading to dryness.
- Overcooking: Simply put, cooking a turkey for too long is a recipe for disaster. Every extra minute in the oven translates to a drier bird.
- Improper Thawing: Thawing a frozen turkey improperly, such as at room temperature, can lead to uneven cooking and dryness.
- Lack of Basting: Basting, the process of repeatedly moistening the turkey with its own juices or a flavorful liquid, helps keep the meat from drying out.
- Resting Time: Allowing the turkey to rest after cooking is crucial for redistributing its juices, resulting in a more tender and flavorful bird.
Conquering Dryness: Techniques for a Moist and Delicious Turkey
- Brining: Brining involves soaking the turkey in a salt-water solution, which helps retain moisture and enhances flavor. Experiment with different brines, incorporating herbs, spices, or even fruit juices for added complexity.
- Reverse Sear: This method involves slow-roasting the turkey at a low temperature before finishing it off at a high heat to achieve crispy skin. The low-and-slow approach helps prevent overcooking and dryness.
- Temperature Control: Use a meat thermometer to monitor the internal temperature of the turkey. The breast should reach 165°F, while the thighs and drumsticks should reach 175°F.
- Proper Thawing: Thaw your turkey in the refrigerator for at least 24 hours per 5 pounds of weight. Alternatively, thaw it in a cold water bath, changing the water every 30 minutes.
- Basting Generously: Baste the turkey every 30 minutes or so with its own juices, melted butter, or a flavorful broth. This will keep the surface moist and prevent drying.
- Resting Time: Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, resulting in a more succulent bird.
Bonus Tips for a Thanksgiving Turkey to Remember:
- Start with a High-Quality Turkey: Choose a fresh or frozen turkey that is free of bruises or tears. Opt for an organic or heritage breed for superior flavor and texture.
- Seasoning is Key: Don’t be afraid to experiment with different seasonings. Try a dry rub, a marinade, or a combination of both.
- Don’t Overcrowd the Pan: Ensure the turkey has enough space in the roasting pan to allow for proper heat circulation and even cooking.
- Use a Roasting Rack: Elevating the turkey on a roasting rack allows for better air circulation and prevents the bottom from becoming soggy.
- Carve Carefully: Use a sharp knife and carve the turkey against the grain for the most tender slices.
With these insights and techniques at your disposal, you’re well on your way to conquering the challenge of the dry turkey Embrace the spirit of experimentation, and don’t be afraid to try new approaches. Remember, the journey to a perfectly cooked Thanksgiving turkey is an adventure in itself, filled with lessons learned and delicious rewards.
So, gather your ingredients, sharpen your knives, and get ready to create a Thanksgiving feast that will leave your guests in awe. Bon appétit!
The problem: Buying a huge bird Advertisement Advertisement
“There’s a wow factor and people love these big 24 pound turkeys that you carve table side,” Sklar says. “The problem is that usually those larger birds are pumped with steroids or hormones to make them bigger. Additionally, when cooking a 22-pound object, the outside is overcooked before the inside is done. ”.
The solution: go smaller
Sklar recommends choosing a turkey that’s in the 10-to-14-pound range. Advertisement Advertisement
Food Culture: This is why we eat turkey on Thanksgiving
The problem: Buying a frozen turkey
Turkey can’t afford to lose any moisture because it is naturally dry, but when it freezes, it loses a significant amount of moisture. Advertisement Advertisement.
The solution: Buy a fresh, all-natural, organic bird.
Buying a high-quality piece of meat is half the battle.
Why turkey is hard to cook
FAQ
Is a turkey supposed to be dry or juicy?
Is turkey naturally dry?