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Thanks for the turkey tips, I think this year I'll finally do the brining thing. I want recommend a chicken brand here on 24/Savvy—Smart Chicken. Unfortunately they don't produce a turkey yet but their chickens are just like the kind my mom used to make (and I think that's the way they're supposed to be). I buy the whole organic chicken, a bit expensive (I recently bought one for $16 that was a little over 8 pounds). But they are so worth it and come out juicy and packed with flavor—and believe it or not they're not pure misery to clean. None of the stench that you find in other commercially produced chicken—really. They use an European air drying technique that keeps the meat much fresher, cleaner, and I have to believe healthier. I hope you all have a wonderful Thanksgiving! ♥
4 Easy Steps to a Cooking a Perfect Turkey:
- Since breast meat cooks faster than dark, McGee recommends lowering the temperature of the breast meat before the bird goes in the oven by chilling them with ice packs.
- Use a good thermometer (not the lame button that comes with the bird) and measure in two spots for doneness: breast meat is done when it reaches 150-155 degrees and dark meat is done at 165.
- Brine the bird for two days to lock in serious moisture. McGee warns that you won't be able to make a good gravy from the juices which will be too salty, but it could be worth it for better moisture. Get McGee's recipe here.
- Lastly, if you can't get it together to do any of the previous 3 steps, flip your bird. Cook it on it's back for the first half of your cooking time and flip it halfway through so the juices run back through the bird. You'll need an extra set of hands for this, so get help!
