Tips for cooking the perfect turkey
Course: MainDifficulty: EasyCooking a turkey can be tricky especially depending on the size. So, when I was in my late 20s, faced with hosting my first holiday dinner and in charge of the “bird”, I didn’t have a clue. I should’ve paid attention and taken notes all those years watching my Dad at Thanksgiving and Christmas. You may have noticed I said “Dad”. My Mom did most of the cooking in our house but didn’t “like” to prepare the turkey.
So, my first holiday dinner approaching, I enlisted my Dad’s advice. Once you reach 25, you realize parents know a lot more than you thought! 🙂 I swallowed my pride and called him. This is the tip he shared with me years ago and I use it every time I cook a turkey. It is the best way to keep it moist on the inside and a little crispy on the outside, if that’s how you like your turkey.
Oh, and for those of you that this may be your first experience cooking a turkey on your own… NOTE TO SELF…be sure to remove the neck and gizzards from inside the turkey cavity. Yes, that’s correct, I didn’t do that the first time I cooked a turkey solo. Who knew?? That holiday dinner was not the best, but it was memorable. LOL I’ll do another post at some point on baking a cake from scratch for the first time… that was a learning experience too.
COOKING THE TURKEY
What You Will Need
Invest in a large turkey pan. Don’t use the foil things you get in the grocery store. They are flimsy and you’ll end up spilling liquid or dropping it as you take the turkey in and out of the oven.
Oven mitts
One stick of butter
Salt and pepper
Meat thermometer - I like to use my Meter thermometer for more accurate cooking.
Baster
Baster brush
Tin Foil
Carving Knife and fork
Large serving platter
Directions
- Put water in pan. Just enough to cover the bottom. Once the juice from the turkey adds to the water, you will use this to baste periodically.
- Use melted butter to coat the turkey using the baster brush. Be generous. This will make the beautiful brown skin and add flavor to your broth.
- Salt and pepper to taste.
- Brown turkey at 500 degrees for 1 hour uncovered on the lowest oven rack. This is the important part. The high temperature will crisp the skin and hold in the juices keeping the turkey moist.
- Then cover and cook at 350 degrees for 20 minutes for each pound the turkey weighs.
- Every 20 minutes, baste the turkey with the water/broth in the bottom of the pan.
- When the internal breast temperature is 170 degrees, remove the turkey from the oven and let it rest for 15 minutes before carving.
Notes
- Pick the turkey carcass clean to use for turkey salad or homemade turkey soup.
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About the Author
Nicole Irish, Ed.D., Founder
Nicole is the founder of The Pink Podium, an online space to share inspirational and informative content among women fostering self-discovery and living a grateful and healthy life.
Her passion for learning comes naturally as an educator with over 30 years of experience in the public school and collegiate education field.
Nicole is passionate about self-improvement, continuous learning, and living a healthy lifestyle She enjoys web design/development, writing, cooking, quilting, boating, golf, and exercise.
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