THANKGIVING 101: TURKEY TIPS
how to cook the juiciest, most flavorful turkey ever!
Ok, Foodie Friends, I don’t mean to panic you, but Thanksgiving is 20 days away. I honestly have no idea how it went from October 1st to November 3rd in what seems like the blink of an eye! This photo is obviously from a more chill time when I was visiting Jane and we spent hours at the gorgeous Daylesford Organic Farm in the Cotswolds.
Speaking of Jane, she’s swamped with markets and making her insanely delicious Christmas chutney, so it’s just you and me this week!
Even though Thanksgiving is literally around the corner, there’s no need to panic.
Jane and I have you covered with loads of delicious Thanksgiving recipes, menus to give you a bit of extra inspo, tips on ingredients and flavors and spices to liven up your dishes and loads of ways to help you stay stress free (or as stress free as possible!).
Ok, let’s talk TURKEY
Turkey seems, for most people, to be the cause of a ton of anxiety. And I totally get that! One of my favorite holiday movies is National Lampoon’s Christmas Vacation. The scene where Chevy Chase carves into the turkey, and it literally cracks open because it’s so dry, has me hysterically laughing every. single. time. And the laughter is because I so relate to this scene. In the early years of our marriage there were plenty of turkeys I overcooked…….and one year I even forgot to thaw it.
If this scene is your worst nightmare…….or hits a little too close to home because of past holidays……..here are 3 easy ways to ensure your turkey is the star of your Thanksgiving table:
1. Buying a turkey
It absolutely matters where you buy your turkey. A turkey full of preservatives is not going to taste nearly as delicious as one without. Buy the best quality turkey you can afford. If buying from a local farm isn’t a possibility, buy from your local butcher, or online.
If you’re feeding 2-4 people, a turkey breast, instead of a whole turkey, is a fabulous option.
2. Seasoning your turkey
There are loads of different ways to season your turkey — from dry brining to wet brining to no brining at all. I’ve done a dry brine before and rubbed the turkey with a mixture of salt and fresh herbs, and then let it sit in my fridge overnight. I’ve also prepped the turkey Thanksgiving morning, and made a mixture of butter, salt and fresh herbs that I rub all over the skin, and under the skin, right before putting it in the oven. Anyway you choose to season your turkey will absolutely work. Don’t just plop your turkey in a roasting pan and stick it in the oven. You do need to season it — and salt is a big component. Salt makes the skin crispy, helps create flavor and makes your turkey nice and juicy. So be sure to liberally season with salt……as my grandmother told me when I’d cook with her in the kitchen “make it rain salt!”
3. Cooking your turkey and how to NOT overcook it
This is honestly the most important step. We’ve all been there. You check the turkey, try to wiggle one of the legs, poke your finger around and try to figure out if it’s cooked or not. You might even call in some family members to ask their opinion if it’s cooked or not. There may even have been times you took the turkey out, started carving, only to realize it was still very pink, so you had to put it back in the oven and tell your family dinner wasn’t quite ready yet. Yep, I’ve been there, too! Which is why I can share with you the exact step that helps me get a perfectly cooked turkey every. single. time.
A digital thermometer.
Yep, it’s honestly that simple. A perfectly cooked turkey will be 165 degrees F in it’s thickest part — which is the breast (be sure your thermometer isn’t hitting bone).
But, wait!
Yes, the turkey is done at 165 degrees F, BUT, you want to take it out BEFORE it reaches 165. Why? Because you need to let the turkey rest for at least 30 minutes (which, by the way, is great if you have one oven because now you can use the oven to reheat and cook your sides……but that’s a tip for another email!). While the turkey rests the internal heat will continue to rise and it will reach 165.
I like to take my turkey out at 155 degrees F. That’s the sweet spot. You could take it out at 160, but it means you're resting it for a shorter time.
Turkey Q & A
If you have any questions about turkey, drop them in the comments below!
I hope this newsletter helps you feel more confident about cooking your turkey this year! Next week we’re sharing our favorite Thanksgiving side dishes, so be sure to subscribe!
We also have some really helpful newsletters coming just for paid subscribers (including a Thanksgiving Prep Calendar) and we’d love to have you join…….maybe we could temp you with a 7 day free trial……