Cooking a turkey.. How do you make it so it is not dry?

Question

Any helpful hints.. I hate dried out trukey.. OR am i asking the impossible?

Answer 1

I only use the Reynolds cooking bags, they work GREAT.

Answer 2

Like others who have answered this question said, Alton Brown's brining process is a good one, but even if you don't have the time or the desire to try it his way, the cooking directions he gives you are also very important... more important than the brining, I would say. The problem with turkey is that the dark meat needs to be cooked to a higher temperature than the breast meat, which is why the breast is usually drier. The pop-up timer is your enemy, because by the time it pops your breast meat will be completely dried. Low and slow is also a bad way to go. The rule to keep in mind is this: The longer that bird is in the oven, the drier it gets. So, with this in mind, anything you can do to reduce cooking time, you should. You might get rid of the stuffing... that would help a lot. Give the bird a rubdown with oil and start it out in a super hot oven (Alton's recipe says 500 degrees) for about half an hour. Then remove the bird, and fit some aluminum foil over the breast. From here on out, the only way to test doneness is to use a thermometer. Check at the thickest part of the breast and go for 161 degrees. Again, these are cooking techniques that you can use whether you brine the bird or not. It's all about getting each section of meat to its own respective temperature.

Answer 3

There is one single trick that will prevent a turkey from drying out: rest.

After the turkey is cooked, do not carve it for at least 45 minuts to an hour.

What this does is "redistribute" the turkey's juices back into the meat. If you don't wait, when you cut into the turkey, the juices will run out and the meat will be more dry.

The same can be said about whole chicken too.

Answer 4

I listen to Kidd Kraddick in the morning on the radio.... right before Thanksgiving he gave a recipe for cooking a turkey in a brown bag. One of the tips he gave is do NOT use butter on the outside of the turkey and do NOT use salt as a seasoning on the outside as salt dries meat out. He had a few listeners call in saying that they tried his recipe and it turned out great! You might want to check out his website for the recipe. Go to www.kiddlive.com

Answer 5

Cook it breast side down so all the juices run into the breast meat. Also baste it every 20 to 30 minutes.. Keep it covered except for the last half hour or so during this time it will brown.

Answer 6

i know you will probably laugh but i PROMISE you i have made my turkey like this for 15yrs and i actually convinced my mother after she cooked "dry" turkey for 40 yrs to try it and she just about fell over!(and my dad finally ate her tukey). you get a paper bag that your turkey will fit in place the turkey in the bag (you can stuff it -just not cram it) roll the bag down tightly and bake as you would any turkey (x-min. per lb) thats IT! dont even open the bag til its done. my husband helps put it in and we use an ink pen and circle where the pop up botton is. now i SWEAR it doesnt catch on fire! and i will tell you that paper bag SEALS the juice in.like i said my dad NEVER ate turkey cuz it was too dry. i hope all who reads this will try it. just thanksgiving my sons gf said she hated turkey because it was too dry and she could not believe how moist it was (even leftovers). please let me know how it goes- i love hearing peoples disbeliefs! happy holidays! [e-mail]

Answer 7

Cook it upside down!

Your turkey breast will be moister and more flavorful this way, as the juices from the back cook down into your bird. This is better than having all the juices from your turkey adding flavor and moisture to the back bone!

Answer 8

You have to cover it. Either cook it in a roaster with a lid, or fold a piece of aluminum foil in half and place it over the top of the turkey. You should baste it every half hour with a baster.

Answer 9

cook it with a cover on it until the last 1/2 hour, basting helps also, some people put a layer of bacon on top fo the bird

Answer 10

You have been given really good tips so you should just remember to cook it long and slow and keep it covered until 30 minutes prior to it's finish and baste it at least every 1/2 hour.

Answer 11

in cavity of turkey put a unpeeled onion & apple,1 opened stick of butter.Place in a turkey cooking bag & follow the baking directions.