any tips on how to make a dry turkey moist?

Answer 1

Smother it in gravy. The damage is already done.

Answer 2

Once you've overcooked it, there's no help. For next time:
Before it goes in the oven, rub the breast of the bird and the top of the legs with a pinch of sea salt. This seals the skin and locks the juices in. Then, using a clean cotton napkin or cloth (not terry), wring it out in olive oil and lay it over the breast before putting in the oven. The breast will brown even under the napkin, not like under foil, and will be moist. (You can keep the napkin exclusively for roasting turkeys or chickens etc. and re-use it every holiday. I do.) Make sure it doesn't come into contact with the elements of the oven, though.
I don't care what anyone tells you, don't have your oven above 375ºF. Calculate how long you have to roast it based on whether or not it's stuffed, but DON'T try to hurry the process by using a high temp! That just dries everything out. For roasting times, calculate 20 min to the pound, plus an extra 20. (If your oven is electric, turn it off and allow the meat to rest for the last 20 min. DO NOT open the door!)
Don't roast it "till the leg moves freely in the socket" because that means you've overcooked it. About half an hr before time is up, pierce the flesh at the thigh joint on the inner side; if the juices are clear, it's done.

Answer 3

Pour some Vodka over it. How did it get dry in the first place? The idea that turkey meat is dry is a myth. It just has to be treated right and cooked properly. Better luck next year.

Answer 4

turkey broth or gravy. Or mayo in turkey salad
Next time brine it first.

Turkey Brine
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Recipe Source
Author: SHERI GAILEY
Web page: http://thanksgiving.allrecipes.com/az/TrkyBrin.asp
1 gallon vegetable broth
1 cup sea salt
1 Tbs crushed dried rosemary
1 Tbs dried sage
1 Tbs dried thyme
1 Tbs dried savory
1 gallon ice water

1 In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2 When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3 Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in a cool location overnight. Refrigeration is not necessary. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
4 Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Answer 5

I assume that the bird is already cooked, lay what you have in a pan, heat 2 cups of chicken or turkey broth or stock and 1/4 cup of butter, pour over the bird cover with foil and place it in the oven at 300 till warmed, about 30 minutes. And the easy part, serve with lots of gravy

Answer 6

cut back the chook to roast breast meat for much less time than something do no longer stuff deep fry it; make gravy from stewing some turkey wings celery, onion, carrot, salt, pepper and parsley, rigidity and use to thicken for gravy. you're able to try this weeks beforehand of time and freeze the broth till at last mandatory. consistent basting drops oven temp every time the oven door is opened so it takes longer to to cook dinner and will improve the prospect of drying out the beef get a meat thermometer and pull the chook out while the indoors thigh registers 160F; carry over cooking at the same time because it rests will upward thrust to a minimum of 165F. enable the chook to relax for no less than 20 minutes in the previous carving to allow the juices to redistribute by the beef.

Answer 7

If you brine the turkey before cooking, you will never have a dry turkey!!

Answer 8

Use lots of gravy and/or cranberry Ssauce - too late once it's cooked - should have cooked it upside down so juices flow to the breast meat - also moistens if you soak it overnight in briny water - see Nigella's christmas cookery recipes!

Answer 9

Either smother it in gravy or curry it like I do or make a Turkey Casserole.

Answer 10

Here is a helpful tip:
Sprinkle it with salt and refrigerate it overnight. This gives all the flavor of wet-brining, but it's less cumbersome.

Answer 11

If its not cooked you can cook it in a cooking bag or inject fluids into it. If if is already done then soak your turkey in cider