Question 1

1. Use either a dry brine or a wet brine.

Accepted Answer

How do you roast a turkey and keep it moist? Brine it of course!

The secret to keeping your turkey moist is to brine the turkey by using a dry brine or wet brine. I prefer the dry brine. Refrigerate the dry brined turkey uncovered in the refrigerator for 24 to 48 hours before cooking it.

The salt in the dry brine will naturally draw the juices out of the meat and then reabsorb into the turkey, creating a barrier in the inner layer of the meat.

By doing this, you will be interlocking the juices, creating not only a moist turkey but also one full of flavor and a crispy skin.

Question 2

2. Completely dry the turkey before roasting.

Accepted Answer

Turkey skin needs to be completely dry so that the oil and butter will adhere evenly to the skin for proper cooking. If the moisture is not removed from the skin, the skin will remain moist and steam as opposed to roast, thereby not allowing the skin to crisp. No matter if you deep fry a turkey, smoke a turkey, or roast a turkey, the turkey must be dry.

Question 3

3. Rub butter or oil over the skin of the turkey.

Accepted Answer

To maintain a crispy skin, the skin needs to be completely dry before putting oil or butter on the skin to roast. I love the flavor of butter, but often the skin can cook unevenly using butter, so another option is to oil the skin with vegetable oil before roasting ensuring a beautiful golden skin.

Question 4

4. Roast the turkey uncovered.

Accepted Answer

Allow the turkey to roast uncovered for as long as possible. Depending on the size of the turkey, your cooking time may be so long that the turkey begins to brown too much. If that is the case, place an aluminum foil tent over the turkey until the turkey is cooked through.

Question 5

5. Cook the turkey at 450 degrees for 45 minutes, then lower temperature to 350 degrees. Don’t overcook your turkey!

Accepted Answer

By roasting the turkey at 425 degrees during the first 45 minutes of cooking, you are ensuring a crispy skin and speeding up the cooking time. Lowering the temperature to 350 to finish off the cooking process will help keep it moist and the skin crispy.

Don't overcook your roasted turkey! The best way to monitor the temperature of the roasting turkey is with a meat thermometer. When the turkey registers 160 to 165 degrees in the meatiest part of the breast. The turkey will continue to cook while resting and the temperature will rise to about 180 degrees.

Question 6

6. Allow the turkey to rest before carving.

Accepted Answer

Allowing the turkey to rest before carving ensures the even distribution of moisture throughout the turkey. This tip is crucial to the meat remaining moist upon carving.

Best Recipe for Roasting a Turkey

Wild Turkey Salad with Dandelion Greens, Wood Sorrel, Greenbrier and Balsamic Herb Vinaigrette

Fried Turkey Biscuits with Red Pepper Jelly and Goat Cheese

White Chili with Turkey

Venison Turkey Masala

Brine and Cook a Turkey Perfectly Every Time

A DASH OF GOODNESS

GAME AND GARDEN

FINER THINGS

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