How do u make a turkey moist?

Question

When you cook it, how do keep it moist?

Answer 1

Lift the skin carefully by putting your hand between the skin and the breast meat, carefully separating the skin from the meat. Put either butter or herbed butter under the skin. Place 1/2 cup of chicken broth (or giblet water) in the pan your cooking the turkey in. Cook the turkey as suggested on the bag it was packaged in. Make sure you have some liquid in the bottom of the pan at all times. It doesn't have to be a lot, but it does have to have some liquid. You do not have to cook the turkey breast side down to get a moist turkey.

Get a meat thermometer. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast, do not put thermometer against bone. For reasons of personal preference, some people may choose to cook turkey to higher temperatures.

If your turkey has a "pop-up" temperature indicator, it is recommended that you also check the internal temperature of the turkey in the innermost part of the thigh and wing and the thickest part of the breast with a meat thermometer. The minimum internal temperature should reach 165 °F.

If your roasting pan does not have a lid, you may place a tent of aluminum foil over the turkey for the first 1 to 1 ½ hours. This allows for maximum heat circulation, keeps the turkey moist, and reduces oven splatter.

Let the turkey stand for 20 minutes, covered in aluminum foil, before carving to allow juices to set.

Good luck, and enjoy!

Answer 2

The most important thing you can do to keep your turkey moist is to avoid overcooking it. There should be directions on the package to tell you how long to cook your turkey per pound, about 18 minutes per pound. Get an instant read thermometer, and test the temperature in the breast and innermost part of thigh, avoiding the bone. When the temp reaches 165 degrees, the turkey is done. Let it rest for 20 - 30 minutes before carving. Happy Thanksgiving!

Answer 3

Try cooking it in a cooking bag. The juices will stay in the bag and keep the turkey moist and once you pierce the bag you can use the juices for your gravy. Have a Happy Christmas.

Answer 4

Either buy a Kosher Turkey, which is already brined or do it yourself. We have been cooking our turkeys this way for several years and always have a moist flavorful bird.

Answer 5

If a whole turkey......I soften 1 - 2 sticks of butter, add seasonings(I use poultry seasoning), let harden in fridge. Gently lift skin from turkey, breast side up. Slice butter & position randomly under skin. I also baste the outside of the turkey with the same mixture, except melted. Then baste while cooking every 1/2 hour with pan juices. You will have the best tasting, moistest turkey. mmmmmmm......it's making me hungry!

Answer 6

1. Butterball is the moistest

2. Use a cooking bag-cooks faster and stays really moist.

Answer 7

This may seem like a lot of trouble but it's worth it. The salt is the secret, it will allow the turkey to retain moisture.

You need:
5 gallon bucket with lid (very clean, preferably new)
1 gallon vegetable or chicken stock
1 cup kosher salt
1 thawed turkey (neck and gizzards removed from inside)
Any herbs and spices that you would like to add.
1 gallon ice water

1) Combine stock, salt and favorite herbs and spices in large pot, bring to a boil. Remove from heat and cool to room temperature. Refrigerate until thoroughly chilled.

2) Eight hours before cooking, combine stock mixture and ice water in bucket. Place thawed turkey, breast side down, into bucket. Cover and place in refrigerator or set in cool area (like a basement) for six hours. Turn turkey once after three hours.

3) Remove turkey from stock and rinse inside and out with cold water. Discard stock mixture.

4) Place on baking rack in low pan and pat dry with paper towels. Coat liberally with canola oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Bake until turkey reaches temperature of 165 degrees F. A 14 to 16 pound turkey should require a total of 2 to 2 1/2 hours of roasting time. Let turkey rest, loosely covered for 15 minutes before carving.

Answer 8

Brine it first! The only way to go for super moist, juicy, turkey. search on here for brined turkey and you will come up with tons of answers and recipes. Enjoy!

Answer 9

Cook breast down with 2 sticks of butter up its butt lol. Cover with foil, dont open the oven too often. It tends to dry the turkey out. I usually turn mine right side up when it only likes about an hour to hour and half.
Good Luck

Answer 10

All of these suggestions are good, but also pour 2 cans of chicken broth in the pan, while it's cooking baste every 1/2 hour with the liquid.