Whether this is your first time hosting a holiday dinner or your fiftieth, we can probably agree that the hardest part is perfecting the turkey. For one, turkey is susceptible to drying out. Plus, it traditionally yields a lot of meat, which might be too much for your small party. Then, there’s the question of brining, timing, carving and resting. But don’t stress; my easy turkey tips are here!
After years of cooking meals for my family and my clients, including countless Thanksgiving dinners, I’ve learned a few secrets and shortcuts along the way…
5 Simple Turkey Tips
Roast Pieces
While you can find small turkeys, many weigh anywhere from about 6 to 32 pounds. If you’re hosting a quaint dinner for 2-3 people, you may end up with more leftovers than you can handle. The solution? Buy turkey pieces, such as breasts and legs, instead of the whole bird. This way, you can roast just the amount that you need.
Brine, Baste & Rotate
If you decide to roast a whole turkey for a crowd, I recommend brining first. The salt and water solution will lend moisture and flavor. A little sugar can caramelize the skin. When you’re ready to cook the bird, roast it at 400° F and rotate it every 30 minutes. Baste the turkey each time it’s rotated to ensure the meat stays tender and juicy.
Rest Up
Always let the turkey rest for at least 20-30 minutes. As soon as it comes out of the oven, set it out of the way. Tent it with foil or loosely cover it with a tea towel. Then, walk away! Resist the urge to carve or taste it. You want to let the meat sit so the juices can redistribute. Also, if the meat is piping hot, it will be impossible to handle.
View A Carving Demo
Carving is key to an exceptional presentation. But if it’s your first time hosting, you may not know how to do it without hacking it up. This quick video gives you step-by-step instructions. If you need more help, You Tube has many more videos that can show you how to carve and plate your turkey like a pro!
Use A Meat Thermometer
The last thing you want is a dry or undercooked turkey. So use a meat thermometer to achieve the perfect result. The internal temperature should reach 165° F. (Note: the temperature will continue to rise about 5-10 degrees as it cools outside of the oven). If you don’t have a meat thermometer, check your local kitchen supply store or visit Amazon—just make sure you can get rush delivery.
5 FREE Side Dish Recipes: What are you serving other than turkey? If you’re looking for Thanksgiving-ready sides, grab a copy of my complimentary cookbook. Featuring modern and nourishing twists on traditional dishes, this is all you need to serve a wholesome holiday meal. Just click here and enter your email address, and it will be delivered directly to your inbox.
Holiday Catering. Book Now! Are you planning a big party or special dinner this season? Let the Secret Ingredient take care of all the cooking for you. Contact me for details.
