Thanksgiving is 6 days away. 

Here are THE MOST IMPORTANT STEPS TO HAVING THAT PERFECT MOIST JUICY TURKEY – I know, an impossible feat.  But don’t despair.  Follow these steps, the yellow bricks to a great juicy turkey. 

Step 1: THAWING 

Thaw out your turkey properly.  Only two ways, and the best way is to let it thaw out in your fridge. 

The thaw rate is 4lbs/day. 

Sidebar: the only other way to properly thaw a frozen turkey is by using a cold-water bath.  Do NOT defrost your turkey by leaving it on the countertop. 

The average size of a turkey is 16lbs, so put it in the fridge today. 

And yes, this means your turkey will be ready to go TUESDAY, two days before Thanksgiving.  Which brings us to, 

Step 2: Dry Brining 

I spent years wet brining my turkeys (in a maple syrup bath) and switched recently to what I think is a better and far more simple method which is dry brining. 

All that means is that you put kosher salt on your turkey. 

1 tablespoon per 4lbs of turkey. 

It has to be Kosher salt. 

Once you have “bathed” your turkey in kosher salt, put it on a baking sheet with a rack and put it back in the fridge.  It is also a good idea to put aluminum foil under the turkey. 

Dry brining takes a minimum of 24 hours, and for your best results 48 hours. 

Step 3: 160 degrees 

We touched upon this in another post about cooking steaks.  The same holds true for turkey.   

If you wait until the turkey breast hits 165 to take it off the heat, the retained energy in the turkey will cook it another 5 to 7 degrees minimum.  And that is why you have been eating dry turkey all your life; why you add cranberry sauce to it – to make it moist. 

Take your bird out from the heat when the breast temperature hits 160. 

Let it rest for 15-20 minutes so the retained energy in the turkey is dissipated.  The meat fibers will relax as it cooks up another 5-7 degrees and they will also release the juices that were trapped in those fibers.   

Bonus Tip:  SPATCHCOCKED TURKEY. 

If you have not tried this, buckle up for the best, juiciest, quickest turkey cook ever. 

Spatchcocking a turkey or chicken refers to cutting out its spine and flattening out the bird.  This allows the legs and the breasts to cook evenly.  And by removing the cavity of the turkey, it cooks quickly.  Half the time.  About 8 minutes/pound vs. 15 minutes. If you are going to spatchcock your turkey, dry brine it After you do so.  And save the spine for the gravy making process. 

There is a number of great youtube videos that show you how to do this.  Here is a link to a really good one from one of my favorite BBQ guys. 

Link: https://www.youtube.com/watch?v=9PEAQ_YopGk 

1M views!   

Wishes for a great Thanksgiving. 

We all have so much to be grateful for, 

Hugs too, 

David/ 

www.EachDayAGift.com