If you’re hosting Thanksgiving, and you’re in charge of cooking the festive bird, you’ll want to avoid these mistakes, so your main course doesn’t turn into… turkey. While cooking a delicious turkey may seem simple in theory, especially with one The best turkey fryersThere are some types of cooking you might make.
These common mistakes often make or break the overall taste and quality of the Thanksgiving turkey. After all, turkeys are huge birds, and are prone to either undercooking or overcooking. This could lead to dry, inedible feasts or worse, food poisoning if not seriously undercooked. Fortunately, you can perfect your festive bird simply by avoiding a few pitfalls in the process. So if you want to impress your guests this Thanksgiving, don’t make these 7 turkey mistakes.
1. Not letting the turkey thaw long enough
You may think that thawing the day before is enough time, but allow the turkey to thaw completely before cooking. Thawing is a lengthy process, and if the bird is still frozen in certain parts, the recommended cooking times will not be long enough to cook it properly. Due to the size of the bird, it is recommended to start thawing a frozen turkey slowly in the refrigerator a few days in advance.
The general rule of thumb is to thaw about 4 pounds of turkey per day in the refrigerator, but this will depend on your bird’s weight. Always check the weight so you can roughly determine how long you will need to let it thaw well. Even worse, the bacteria can still survive and you end up giving yourself and your guests a bout of food poisoning!
2. Cook a moist turkey
Likewise, too much moisture will affect the deliciously crispy skin you want to achieve. Before cooking, dry the surface of the bird with a paper towel. Then you can start rubbing with butter, oil and spices. This way, you can cook the turkey evenly at one temperature, and get a crispy crust on the outside. Additionally, dry out the inner cavity of the turkey, as having a turkey carefully dried inside and out will result in more even cooking and flavorful meat in the long run.
3. You can’t season your turkey properly
If you want to impress your guests this Thanksgiving, you’ll want to know this How to season a turkey we will. Many people sprinkle a little spice on the outside, but that won’t give you the flavorful results you’re looking for. Always season both the outer and inner cavity. Additionally, soaking the turkey before cooking will add moisture, tenderness, and more flavor.
4. Move the heat
You might think that the higher the temperature, the faster the turkey will cook, but this will do the opposite. A hot oven basically results in undercooked meat and overcooked skin. It is recommended to cook the turkey to an ideal temperature between 450° for the first 20-30 minutes before reducing the heat to 350° until the bird reaches 165°. Not only will this ensure that the turkey cooks evenly, but it will retain its juices and have a crisp golden skin.
5. Not using a meat thermometer (or correctly!)
When roasting a large turkey, it’s important to make sure it’s cooked thoroughly so it’s not undercooked. A common mistake is not checking the turkey with one The best meat scales, or use it incorrectly. Simply use a meat thermometer on the thickest part, and take it out as soon as it reaches 165 degrees Fahrenheit. This is usually the turkey thigh, because the darker meat in the thigh takes longer to cook. Before serving, always make sure the turkey is well done for best results.
6. Not letting the turkey rest before carving
You may be eager to serve a delicious turkey at the dinner table, but always let it rest before carving. One common mistake is to start carving right after cooking, but always let the turkey rest for 30 minutes. This is because it will continue to cook even after you take it out of the oven, so allowing it to rest in the pan will allow the escaped juices to fully distribute. Plus, you don’t want to lose the delicious flavor or the golden, crunchy skin you desire.
7. Not carving the turkey properly
Now that your well-cooked turkey is ready to serve, you’ll need to figure it out How to carve a turkey The right way. One common mistake is using a dull blade, which often results in uneven, torn skin and unappealing cuts of turkey. Always use a sharp knife such as a chef’s knife or paring knife, and if your blade is dull, you’ll need to know How to sharpen a knife to Make the job easier. After all, you want to serve a masterpiece on the dinner table, not a mess!
Before you begin, you may want to know How to season a turkey To impress your guests, or even… How to spatchcock a turkey for fragile results. And if you’re using a turkey fryer for the holidays, make sure you know How to use a turkey fryer safely.
Also check out these 10 kitchen gadgets guaranteed to make your vacation less stressful Here’s how to gift wrap the right way this season.
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