6 Easy Ways to Mess Up the Turkey (and How to Avoid Them)
cook a whole turkey It’s not an easy task and many of us don’t have much practice. If you’re responsible for caring for the bird this Thanksgiving, there are plenty of ways to mess it up. Don’t panic just yet, most poultry mistakes are easily avoidable, but knowing where the traps are to avoid dry meat or underserving your guests is the first step to solving your Thanksgiving turkey woes.
To learn about common Thanksgiving turkey mistakes, we asked Heidi Diestel, a fourth-generation turkey farmer who runs the 75-year-old turkey shop. Dist Family Ranch and her relatives in California. With Thanksgiving right around the corner, Distel shares the five biggest mistakes, missteps, and oversights she sees when making turkey—and what to do instead.
Avoid these poultry faux pas and you’ll have a happy Thanksgiving with plenty of moist turkey and plenty of help for dinner leftovers for later use.
1. Not buying a big enough bird
The sin of not having enough turkey on Thanksgiving is much greater than the sin of having too much turkey, so plan accordingly.
thanksgiving day leftovers But if you’re feeding a large crowd, you might under-purchase. “A good rule of thumb,” says Dist, “is to buy 1 to 1.5 pounds of turkey per person.” This accounts for the weight of the bones and shrinkage during cooking.
For example, if you’re feeding eight people, plan on eating at least an 8-pound turkey, and if you want leftovers, plan on eating around 12 pounds.
2. Don’t let it thaw completely or thaw too quickly
Your turkey should be completely thawed before going into the oven.
Cook turkey only after it is completely thawed to avoid toughness and uneven cooking. Diestel recommends thawing turkey in the refrigerator, allowing 24 hours for every 4 to 5 pounds of turkey.
“If you’re pressed for time,” she says, “you can defrost the turkey in a cold sink (change the water every 30 minutes), but this method requires more attention and careful handling. Never defrost a turkey at room temperature.”
Read more: How to safely defrost a turkey
3. Use a new liniment or saline formula
Thanksgiving is not the time to try new brine recipes or spice blends, so try them ahead of time.
If you stumble upon a new turkey brine recipe, Distel warns against testing it on the big day. “Of course, the free recipes found on the blog are great for weekend meals, but not for Thanksgiving dinner. Make sure to test your turkey recipe and either have it from a reputable source or test it on turkey or chicken ahead of time ”
Read more: How to marinate a turkey
4. Engrav immediately
Resist the urge to carve the turkey immediately.
You may be tempted to chop up that pretty bird in a hurry after you take it out of the oven, but Distel stresses that some patience will pay off big time. “Cutting the meat right away may cause dry meat and juices to spill onto the plate. Instead, let the turkey rest for at least 20 to 30 minutes after cooking before cutting into the meat. This allows the juices to redistribute throughout the meat, making the turkey Moist and flavorful. Resting also makes the carving process easier and helps preserve the integrity of the meat. ”
5. Forget about using guts or neck
There’s no gravy like neck and giblet gravy.
If you leave out the pork neck and giblets, you’re missing out on delicious flavor. “Make delicious homemade stock or gravy from turkey necks, giblets (not including the liver), and other parts. Cook the turkey neck and giblets with a few spices like onions, garlic, celery, and carrots to create a delicious stock or gravy A rich base to enhance your fillings.”
6. Check if the temperature is incorrect
A whole turkey should read at least 165 degrees Fahrenheit, so don’t just check one spot. The temperature may increase a few degrees when removing from the oven, so removing at 160 degrees F is generally a safe bet.
Ensuring that the bird is fully cooked and safe to eat is one of the chef’s greatest responsibilities.
“Realize that your bird will cook faster during the second half of the cooking time,” says Dist. “Use a thermometer to check the thickest part of the breast (should reach 165 degrees Fahrenheit) and the innermost part of the thigh (should reach 165 degrees Fahrenheit or 74 degrees Celsius). If you are stuffing the turkey, check the temperature of the stuffing.” Temperature Also make sure to reach 165 degrees Fahrenheit, remember that while your bird is resting, it is still cooking. “
Read more: 13 common Thanksgiving mistakes you absolutely need to avoid this year
Extra Turkey Tips
When I got a call from a turkey expert, I asked for additional tips and ideas for Thanksgiving hosts. This is what Dist told me.
Invest in a marinade syringe
Inject bold flavors into your Thanksgiving feast.
budget friendly marinade syringe Allows you to infuse your turkey with a delicious brine or butter mixture. Imagine infusing meat with a bourbon-brown sugar mixture or a citrus-vanilla mixture. Not only is this a fun way to experiment with flavors, it keeps the turkey juicy from the inside out.
Make sure the turkey is tender and ready for the oven
Slightly frozen parts of the turkey may result in uneven roasting, causing the outside to be cooked but the inside to be undercooked. Ultimately, you’ll be grilling the bird longer, which can lead to moisture loss and dryness.
White wine is added during cooking to make the gravy perfect
Adding a splash of white wine to the pan midway through cooking is one of Diste’s top turkey secrets.
Heat but do not boil 1 cup white wine. Pour it over the turkey halfway through cooking and it will mix with the juices to make a delicious juice or gravy appetizer.
pitch tent
No need to turn the bird while baking as it will turn a rich golden color. A foil tent can be placed loosely over the turkey during the last hour of baking to prevent over-browning. Make sure the foil is loose so steam doesn’t build up inside the foil, preventing the skin from becoming crispy.
Carve like a pro
Properly carving a turkey involves three distinct steps.
First, remove each wing, then remove the legs at the joints. Each breast is then cut as close to the bone as possible. Finally, slice the breast meat at an angle and place it on the plate with the thighs, legs and wings.
