Thanksgiving is quickly approaching, and for many, there's no better way to celebrate the season than with a plump, juicy, roasted turkey. However, preparing a delicious turkey can be tricky, especially if you've never roasted poultry before. Fortunately, these three tips can help you become a Thanksgiving hero and ensure your turkey comes out perfect.
Make Sure to Thaw Your Turkey in Time
One of the biggest day-of disasters is discovering that the turkey is still partially frozen. To prevent this from happening, allow 24 hours of thawing time per 5 pounds of meat. According to the Food Network, you should plan for about four days for a 20-pound turkey. Make sure to thaw the bird in a large roasting pan, so any raw turkey juice doesn't contaminate other foods in your fridge. If your turkey still has frozen bits, you can do a quick thaw by submerging the bird in a cooler of cold water for about 30 minutes per pound, changing the water every 30 minutes.
Brine Your Turkey for Maximum Flavor
Roasted turkey is delicious and juicy on its own, but adding the appropriate seasonings can really take the flavor to the next level. While you can keep it simple by patting some salt, pepper, and other seasonings of your choice over the turkey just prior to baking, experts recommend brining as the ultimate way to bring out the best flavor of the bird. The Betty Crocker website notes that there are two different methods of brining – wet and dry – with dry being the simplest option.
Check the Temperature to Ensure Doneness
The last thing that any host wants to do is serve their guests undercooked food. Prior to cutting into your Thanksgiving turkey, check to make sure it’s cooked thoroughly. The best way to do this is to insert a meat thermometer into the thickest part of the turkey's thigh, where the breast begins. The turkey is done when the temperature registers 165.
Armed with these tips and a room full of friends and loved ones, you have everything you need to craft the perfect holiday gathering. For more holiday tips and tricks, visit The Palmer's blog.