Author J. Kenji López-Alt has hundreds of hours in the kitchen refining techniques and recipes to find the optimal way to cook almost anything.
“The Food Lab: Better Home Cooking Through Science,” his most recent book, covers everything from mac and cheese to steak. And, as luck would have it, turkey.
He tells The Post that “having science on your side in the kitchen gives you more options and control over your finished dish.”
Here are López-Alt’s six tips for preparing the ideal bird for Thanksgiving.
Keywords: turkey butter skin. Thanksgiving. roasting. moist. flavorful. crispy
Butter plays a crucial role in achieving a perfectly roasted turkey for Thanksgiving or any special occasion This guide will explore the benefits of putting butter under the skin of your turkey and provide step-by-step instructions on how to do it effectively
Benefits of Putting Butter Under Turkey Skin
- Moisture and Flavor: Butter adds extra moisture to the turkey, preventing it from drying out during the roasting process. The fat from the butter also infuses the meat with rich, savory flavor.
- Crispy Skin: Butter helps the turkey skin achieve a beautiful golden brown and crispy texture, enhancing the overall presentation and taste of the dish.
Should You Always Put Butter Under the Skin?
While buttering your turkey is highly recommended for optimal results, it’s not absolutely essential. However, it’s important to note that turkeys are lean proteins making them prone to dryness if not cooked carefully. Adding butter helps mitigate this risk and ensures a more succulent and flavorful bird.
Best Type of Butter to Use
For a classic approach, you can use regular salted or unsalted butter. Alternatively, you can create a flavorful herb butter by combining softened butter with minced garlic, rosemary, thyme, sage, salt, and pepper. This adds an extra dimension of taste to your turkey.
How to Put Butter Under Turkey Skin
- Loosen the skin: Gently separate the turkey’s skin from the breast and legs using your fingers, being careful not to tear the skin.
- Use softened butter: Ensure the butter is soft and at room temperature for easy spreading.
- Spread the butter: Rub the butter evenly under the loosened skin, covering both the breast and legs. Typically, one stick of butter is sufficient for a 14-16 pound turkey.
- Optional: Seasoning: For added flavor, sprinkle some salt, pepper, and herbs under the skin along with the butter.
Additional Tips
- Butter in advance: You can conveniently butter your turkey the night before cooking. This allows the butter to absorb into the meat for even more flavor.
- Oil for the outside: While butter helps the skin crisp, it can sometimes brown unevenly. Rubbing the outside of the turkey with olive oil before roasting will ensure a more consistent golden color.
Putting butter under the skin of your turkey is a simple yet effective technique for achieving a moist, flavorful, and beautifully browned bird. By following the steps outlined in this guide, you can ensure a delicious and memorable Thanksgiving feast for your family and friends.
Frequently Asked Questions
Q: Can I put butter under the skin of a frozen turkey?
A: It’s best to thaw your turkey completely before putting butter under the skin. This allows the butter to spread evenly and absorb into the meat.
Q: How much butter should I use?
A: As a general guideline, use about one stick of butter for a 14-16 pound turkey. You can adjust the amount based on your personal preference and the size of your bird.
Q: Can I add other seasonings under the skin with the butter?
A: Absolutely! Adding herbs like rosemary, thyme, and sage along with the butter can enhance the flavor of your turkey.
Q: Should I put butter under the skin of a turkey breast?
A: Yes, putting butter under the skin of a turkey breast is also beneficial for added moisture and flavor. Follow the same steps as for a whole turkey.
Don’t forget to rest
When your bird comes out of the oven, let it sit for a while so the juices can settle. It’s ready to eat when the internal temperature is a few degrees lower than when it was taken out of the oven.
The main Thanksgiving sin is, of course, dry meat. When the white meat reaches 150 degrees and the dark meat reaches 170, take the bird out of the oven. Anything you apply won’t have much of an impact if you overcook it, according to López-Alt.
Don’t butter your bird
Although it might hasten the skin’s browning, putting butter beneath the skin won’t make the meat any more juicy. But according to López-Alt, butter contains roughly 17% water, which will cause your bird to become splotchy. Instead, rub the skin with vegetable oil before you roast.
The turkey’s muscle protein will be broken down by the brine’s salt, allowing your bird to absorb 7–13% more moisture than it would if it weren’t brined. However, that moisture is just plain flavorless water. Turkeys brined in salt will taste more watery, but they will be juicier, according to López-Alt, who suggests dry brining. Before cooking, coat the turkey with kosher salt and refrigerate it for one or two nights. He claims that it “helps the turkey retain its own natural juices.”