• 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

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