Having a juicy, moist turkey is one of the keys to creating the perfect Thanksgiving meal. A dried-out turkey can ruin an otherwise delicious dinner. Luckily, there are some simple tricks you can use to help keep your turkey nice and moist while it cooks.
Brining
One of the most effective ways to keep your turkey moist is to brine it before cooking. Brining involves soaking the turkey in a saltwater solution for several hours or overnight. The salt in the brine seasons the meat and helps it retain moisture. The turkey absorbs some of the brining liquid, which stays within the meat and keeps it from drying out while cooking.
To brine a turkey, you’ll need:
- 1 cup salt
- 1 cup brown sugar
- 2 gallons cold water
- A 5-gallon bucket or large stockpot
Combine the salt, brown sugar, and water in your container. Place the thawed turkey, still in its original wrapper, into the brine. Use weights if needed to keep the turkey fully submerged. Let the turkey brine in the refrigerator for 8-12 hours, turning it over once halfway through. Rinse the turkey under cool water before cooking.
Rub the Turkey with Butter or Oil
Coating your turkey with butter, oil, or other fats can help prevent the meat from drying out as it cooks. As the fat melts from the heat, it bastes the turkey and keeps it nice and moist. You can simply rub a stick of softened butter all over the outside of your raw turkey before roasting. For a flavored butter, combine melted butter with chopped herbs, lemon zest, minced garlic, or other seasonings of your choice.
Olive oil and vegetable oil also work well for basting turkeys. Drizzle it over the turkey and use your hands to evenly coat the skin. Adding some brown sugar or honey will help form a glaze as the turkey cooks.
Cook with Aromatics
Cooking aromatic vegetables and herbs in the cavity or around the turkey infuses it with extra moisture and flavor. Onion, celery, carrots, apples, oranges, lemons, garlic, rosemary, thyme, sage, and bay leaves are all good options. Try stuffing the cavity with a quartered onion, a few halved apples, some rosemary sprigs, and a bay leaf.
You can also place aromatic vegetables and fresh herbs under and around the turkey in the roasting pan. As they cook, they will release their juices to baste the turkey from the inside and out.
Cook at a Low Temperature
High oven temperatures can cause the outer surfaces of the turkey to dry out quickly before the inside has finished cooking. Roasting your turkey at a lower initial temperature allows the meat to cook more gently and evenly. This helps it stay moist through the entire cooking time.
Set your oven to bake at 325°F to start when cooking an unstuffed turkey. You can increase the temperature towards the end if needed to crisp and brown the skin. Use a meat thermometer to check that the thickest part of the breast and thigh reach 165°F.
Use a Meat Thermometer
A meat thermometer takes the guesswork out of determining doneness and prevents you from overcooking the turkey. Insert an instant-read digital thermometer deep into the thickest part of the breast, near the bone, before removing the turkey from the oven. The internal temperature should read 165°F to ensure the turkey is fully cooked through and safe to eat.
If the temperature is lower, continue roasting until it reaches 165°F. Checking with a thermometer prevents you from cutting into the turkey too soon or letting it overcook and dry out.
Let It Rest
Allowing the turkey to rest after roasting is crucial for juicy meat. The internal temperature of the turkey will continue rising another 5-10°F during the rest time. This allows the juices to redistribute through the meat before carving.
After removing your turkey from the oven, tent it loosely with foil and let it rest for 30 minutes before slicing. The skin may not be as hot and crispy after resting, but the meat will be much juicier.
Carve Properly
Carving properly helps retain the turkey’s natural juices when slicing. Always let your cooked turkey rest for at least 15-20 minutes before carving. Use a sharp knife to slice thin pieces across the grain of the meat. Thicker slices can cause more juices to leak out.
Start by slicing the breast meat first while it is still hot. Remove the wings and then the legs and thighs. Cut the thighs from the drumsticks and slice each piece across the grain.
Make Turkey Gravy
A rich turkey gravy made from pan drippings helps keep your turkey and side dishes nice and moist. As the roasted turkey rests, use a spoon to remove most of the fat drippings from the pan. Place the roasting pan on the stovetop and pour in some chicken or turkey broth. Boil and scrape up any browned bits stuck to the bottom of the pan.
In a separate pan, melt butter and whisk in flour to form a roux. Cook for 1-2 minutes and then slowly whisk in the broth mixture. Simmer until thickened. Season with salt, pepper and any desired herbs. Drizzle the savory gravy over your carved turkey, stuffing, and mashed potatoes.
Store Leftovers Properly
Proper storage of leftover turkey is important to keep it moist and safe to eat. First, allow the cooked turkey to come completely to room temperature before refrigerating. Separate meat from bones and store in shallow airtight containers. Refrigerate within 2 hours and use within 3-4 days.
For longer freezer storage, pack cooked turkey meat into freezer bags or containers, removing as much air as possible. Turkey will keep for 2-6 months in the freezer. Reheat leftover turkey to 165°F until hot and steaming before serving again.
Conclusion
From brining to roasting to resting, following these simple moist turkey tips will help you achieve juicy, flavorful results on Thanksgiving. With the right techniques, you can enjoy perfect slices of tender, succulent meat and crispy browned skin. Avoid a disappointing dried-out turkey this year by using aromatics, basting, proper cooking temperatures and more. With a little extra care while prepping and cooking, your turkey can be deliciously moist and memorable for your next holiday meal.
Turkey Cooking Time Chart
| Turkey Weight | Unstuffed Time | Stuffed Time |
|---|---|---|
| 8 to 12 lbs | 2.75 – 3 hours | 3 – 3.5 hours |
| 12 to 14 lbs | 3 – 3.5 hours | 3.5 – 4 hours |
| 14 to 18 lbs | 3.5 – 4.25 hours | 4 – 4.5 hours |
| 18 to 20 lbs | 4.25 – 4.5 hours | 4.5 – 5 hours |
| 20 to 24 lbs | 4.5 – 5 hours | 5 – 5.5 hours |
Recommended cooking times based on roasting at an oven temperature of 325°F. Always use a meat thermometer to check internal temperature, not just cooking time. Let turkey rest for at least 30 minutes before carving.
Tips for Extra Moist Stuffing
If baking your stuffing inside the turkey, follow these tips for moist, flavorful results:
- Use cubed bread or croutons that are fully dried out so they absorb juices.
- Cook onions, celery, mushrooms and other aromatics first to release moisture before adding to stuffing.
- Add broth or turkey drippings to moisten the stuffing mixture as needed.
- Pack stuffing loosely into the turkey cavity to allow steam circulation.
- Cook to a minimum internal temperature of 165°F.
Different Methods to Keep Turkey Moist
In addition to the tips mentioned above, here are a few other methods you can try to keep your Thanksgiving turkey extra moist and delicious:
- Spatchcocking – Cutting out the backbone and flattening the bird speeds up cooking time.
- Dry brining – Rubbing turkey all over with salt and letting sit for 1-2 days seasons and tenderizes meat.
- Injecting – Using a flavorful liquid solution injected deep into the turkey adds moisture throughout.
- Frying – Submerging turkey in hot oil leads to fast, juicy meat with crispy skin.
- Grilling – Maintains moisture with quick cooking times and opportunities to baste.
Moist Turkey Tips Summary
Here’s a quick recap of the top tips for a moist, delicious turkey:
- Brine turkey before roasting
- Coat with oil, butter or drippings
- Roast at 325°F or lower
- Use a meat thermometer to avoid overcooking
- Let turkey rest 30 minutes before carving
- Slice across the grain of the meat
- Make gravy from pan drippings
- Store leftovers properly