- RESEARCH turkeys before buying one – there are several types to choose from like fresh, frozen, organic, kosher, light or dark meat, etc. Each has its own quirks when it comes to cooking.
- BUY two smaller turkeys if you have a lot of people coming to dinner. They will cook faster and you’re able to please everyone’s turkey tastes.
- BRINE your turkey to keep it moist – there are many different brine recipes, so find one that suits your taste.
- PLAN for four or five days to defrost a 20-pound turkey. Defrost your turkey in the fridge for best results.
- STUFF your turkey carefully and avoid overstuffing – if you overstuff your turkey, it may not cook evenly.
- TRUSS your turkey by tying it loosely – if the legs are tied too tightly, it will take them longer to roast.
- RUB oil or butter over the turkey before putting it in the oven to keep it moist.
- AVOID opening the oven before your turkey is done cooking, or it will likely become dryer.
Tips from FoodNetwork.com
