For many home cooks, roasting a turkey so it's juicy and not dry can be a struggle every year—especially since many of us only do it once a year! So we tapped an expert, Shawn Matijevich, lead chef of online culinary arts & food operations at the Institute of Culinary Education, for some tips and tricks. Here, the chef-instructor answers basic questions definitively, dispels myths and offers up his own surefire method for a juicy turkey every time. Take it away, Shawn!
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Is there a brand of turkey that will come out less dry?
No, here's why: All major brands purchase their turkeys from farmers who are contracted to raise birds to a certain standard for them. They are pretty much the same breed of turkey (broad-breasted white turkey) and are fed the same and slaughtered when they reach the desired weight range. This means that they are all pretty much the same.
Before I roast my turkey, is there anything I can do for juicier results?
It's more about your oven temperature and not overcooking your bird. If you are buying a standard grocery store turkey, it has often been brined as part of the slaughter process. I see a lot of people advocating for brines, but unless you are getting an air-chilled or heritage bird, the brining may have already been done. Check your turkey labels for additives like salt or words like "enhanced" or "self-basting," which often indicates that the bird has already been brined.
Does it matter whether my turkey is fresh or frozen?
Only a little bit. If the turkey was properly frozen and held at the proper temperature, then you probably won't notice the difference. Freezing them also kills parasites, so that is one thing on the side of freezing that might bring people comfort (although parasites aren't that common in turkeys these days). If you are trying to cook your bird and it is just even a little bit still frozen, that will impact the dryness, simply because it will take longer to cook.
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What can I do to the turkey while it's cooking to make sure it stays moist?
Basting is a waste of time. When the juices get squeezed out through the cooking process, they can't be added back. The main factor that will contribute to a juicy bird is cooking it for the right amount time for the oven temperature you're using (see my method below). You also can't sear in the juices; that is a myth.
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How long should a roasted turkey rest before carving?
At least 30 minutes—this is not a myth. If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.
Are there any sides you should serve to make a turkey taste less dry?
Nothing can make an improperly cooked turkey less dry. If you overcooked the turkey, the gravy may also not turn out correctly. For example, there may not be enough liquid to make the gravy solely from the drippings, or the salt may have become to concentrated, or the bottom of the roasting pan may have burned. However, stuffing, candied yams, mashed potatoes or anything creamy may help a turkey taste less dry.
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My method for a juicy turkey
Season your turkey to your heart's desire. You can even place aromatics like herbs in the cavity. You might even rub softened butter between the skin and the meat, which works really well to get crisp skin while the fat protects the meat. But, although my favorite method may seem a bit unorthodox, I find that it makes for a very juicy turkey.
Preheat your oven to 500°F and roast the turkey until the skin begins to brown. Remove the bird and let the oven cool to 325°F. Put the turkey back in the oven and cook until a thermometer inserted into the thickest part of the breast registers 160°F (the temperature will rise to 165°F due to carryover cooking, trust me). Simple, delicious, juicy. It is not meant to be complicated. Then pair your turkey with an outstanding gravy and you have a home run. For a 15-pound turkey, this will take about 2 1/2 hours from start to finish, but rely on your thermometer to tell you when the turkey is done.
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FAQs
Basting keeps the turkey's meat — particularly the breast meat — from drying out. To do it, you can either take the juices from the pan and spread them over the top of the bird with a baster or a brush. If your bird hasn't yielded enough pan juices, you can use melted butter, too.
Why does turkey get so dry? ›
Turkey is a lean meat, and Healthline reports that turkey has slightly less fat in its dark meat than chicken. Another reason why turkey may be dry is due to its poor breast-to-leg ratio. By the time one gets the leg meat to cook to temperature so it's safe for consumption, the breast meat often has dried out.
How do you make turkey meat not dry? ›
Ok, here's a game changing tip for you – add mushrooms when cooking ground turkey! This may sound odd, but it's a really nice addition, especially if you have lean ground turkey breast. The mushrooms add moisture and umami flavor to the ground turkey, which can otherwise end up on the dry side.
Does salt help keep a turkey moist? ›
Since there's no water, salting doesn't increase the amount of water in the turkey to start, but the salt diffuses into the muscle tissue and breaks down some of its proteins, which helps it retain more water during cooking and seasons this seasonal treat.
How do you keep a fully cooked turkey moist? ›
Cover and chill the turkey or carve it and chill in an airtight container no more than 2 hrs after eating for safety, and to help keep it at its juiciest.
How to cook a turkey so it doesn't dry out? ›
The simple secret to a truly juicy roast turkey is to season the turkey with a rub a couple of days before roasting. This is called dry brining and it makes the flesh beautifully moist, and you can even do it while the turkey is still FROZEN!
What is the best temperature to cook a turkey to keep it moist? ›
Oven-Roasted Turkey
We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.
How do you moisten cold turkey? ›
Place the turkey pieces in a baking dish and drizzle with a few tablespoons of stock and/or butter. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.
Do oven bags keep turkey moist? ›
In addition, oven bags help food stay tender by trapping in most of the moisture; condensation collects in the bag and drips onto the bird automatically basting it for you. That means juicy, flavorful meat – but crispy skin fans will have to look elsewhere.
What to season turkey with? ›
Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
A bacon-wrapped turkey is not just a fun party trick; the bacon creates a barrier of salt, fat, and moisture that keeps the turkey moist and seasons it as it cooks.
How do you add moisture to turkey? ›
Place your carved meat in a shallow baking dish and cover it with stock. Cover the dish with aluminum foil and place in low oven, somewhere around 250 degrees, for 5-10 minutes. The dryness won't be entirely gone after this short broth bath, but the turkey will definitely be more moist than before.
How to stop a turkey from drying out? ›
If you let the turkey rest a bit, the juices reabsorb into the meat rather than running out of the bird and landing on the cutting board. Carve it to order. The longer you let it sit after you slice it, the drier it will be. If you need to slice it, cover it with foil or plastic wrap to keep it from drying out.
How do you moisten dry meat? ›
Simmer in liquid. Just like for burnt meat, if your meat gets tough and dry then you can simmer it in a little bit of broth for a couple minutes. Don't allow it to overcook again but just allow the liquid to penetrate the meat.
Can you rescue a dry turkey? ›
Place your carved meat in a shallow baking dish and cover it with stock. Cover the dish with aluminum foil and place in low oven, somewhere around 250 degrees, for 5-10 minutes. The dryness won't be entirely gone after this short broth bath, but the turkey will definitely be more moist than before.
How do you rehydrate a dehydrated turkey? ›
Rehydrating and Using Dehydrated Turkey
To rehydrate dehydrated turkey, simply soak it in hot water or broth for about 20-30 minutes until it becomes tender and plump. Once rehydrated, you can use the turkey in various recipes, including: Soups and stews. Casseroles.
How to rehydrate overcooked meat? ›
You can add a little bit of water or broth to a pan and simmer the meat for a few minutes. The goal is to allow the liquid to penetrate the meat without allowing it to overcook even more. This should take a couple of minutes. If you add a couple tablespoons of vinegar or lemon juice, this also helps revive the meat.
How do you add moisture to dry ground turkey? ›
By mixing in chopped vegetables - such as onions, mushrooms and celery - fresh or dried herbs and a wet component, say ketchup or mustard, you will not only boost the flavor, but also add back much-needed moisture. Consider adding bread crumbs or quick cooking oats, too.
