Are you are planning on cooking a turkey in the near future? Thinking the chances are likely since you have found your way here! Thank you for stopping by Simple Meal Girl! We have the answers you are looking for on how to cook the perfect turkey to juicy perfection, without drying it out!
Preparing a tender turkey for your family requires very little effort!
Cooking a turkey is not an everyday or weekly occurrence for the typical home cook. The fear of sabotaging a family turkey dinner is aacommon anxiety amongst anyone cooking one the first few times, and also for seasoned home cooks too!
I know that from experience and I can tell you this is not rocket science! It is actually simple! I'll walk you through the process from beginning to end in no time at all!
How to cook the Perfect Turkey without brining?
No need to brine the bird, cooking a turkey for a holiday or family meal doesn't need to be hard! Brining the bird is an unnecessary step, unless you are cooking a wild turkey. Brining can be tricky as you need the time to do it, but also a container large enough to hold everything too! However, if you have the time and would like to brine, try it! This recipe does not call for brining.
A dry brine, which involves merely salting the turkey a few days ahead of time to get a moist bird, is also an option to consider. In many cuisines, salt aids in the extraction of liquids and flavors. We use this process in our Summer Tomato Garden Salad. Again, this recipe does not require any type of brining on the recipe card below!
Is it Better to Stuff a Turkey or Not?
If you choose not to stuff, that space can be used to create the best flavorful turkey for your family, using other things! Open the fridge and look inside. Do you have any citrus, vegetables, or fruits? Pull out things like lemon, carrots, celery, garlic, onions, and apples. You can also drape bacon slices over the top, layed flatly to hold the moisture in while cooking. These things will also add flavor to the drippings that will be produced while cooking to create the perfect gravy after!
What to Stuff a Turkey with for Flavor?
Stuff the turkey with things that will help season the meat while it cooks. Onions, apples, celery, fresh herbs, and garlic are just a few examples. Using the herbs and garlic, make a butter glaze. A piece of cheesecloth dipped in the garlic herb butter can be draped over the turkey breast and helps to keep the meat moist while roasting.
Stuffing a Turkey with Stuffing
If you wish to stuff, the stuffing can be made a day in advance to save time later. The bird, on the other hand, should not be stuffed until it is ready to go into the oven.
A stuffed turkey will require a longer cooking time, about 15 minutes per pound, while an unstuffed turkey runs about 12 minutes per pound. Once cooked, remove any leftover stuffing and store in an airtight container for another day. Leftover stuffing should never be left inside the turkey after the first seating, as it is the perfect medium for bacteria if left intact.
Tips and Tricks on How to Cook the Perfect Turkey
- Put a little broth or water in the bottom of the pan (about a cup) to keep the turkey from burning to the pan and also adds moisture when sealed tight with foil in the oven.
- Use some twine to tie the legs together and seal to the flavor inside.
- Tightly cover with aluminum foil.
- Baste using the juice drippings from the turkey at least once every hour of cooking and tightly seal with foil before placing it back in the oven.
How To Cook The Perfect Turkey
Equipment
- Aluminum Foil
- Roasting Pan for the turkey
Ingredients
- 20 Lb Turkey thawed or fresh
- 1 Small Onion diced
- 5 Stalks Stalks Celery washed and trimmed
- 1 Whole Lemon cut in half
- 2 Cloves Garlic peeled and whole
- 2 Cloves Garlic minced
- 2 tablespoon Butter unsalted
- 4 slices Bacon optional
- 8 OZ Turkey Broth chicken broth or water can be substituted
- 1 small Cheese cloth (optional) soaked in garlic butter and placed over the Turkey breast to keep the meat moist.
- ¼ Tsp Salt and Pepper to taste
- 1 Tsp Seasoning of your choice such as tyme, rosemary, and parsley.
Instructions
- Preheat the oven to 350°
- There is no need to wash, as the oven will take care of any bacteria. But remember to remove the giblets and neck from inside the cavity and pat the turkey dry before seasoning.
- Stuff the turkey with lemon, celery, garlic, onions. You can also drape bacon slices over the top, layed flatly to hold the moisture in while cooking. These things will also add flavor to the drippings that will be produced while cooking to create the perfect gravy after!
- Season melted butter with fresh minced garlic and herbs such as thyme, rosemary and parsley and brush over the entire Turkey Breast.
- Use some twine to tie the legs together and seal in the flavor inside
- Put a little broth or water in the bottom of the pan (about a cup) to keep the turkey from burning to the pan and also adds moisture when sealed tight with foil in the oven.
- Cooking a turkey in a low oven temperature results in less loss of juices. Adding some broth or water creates a vapor, which gives the meat texture while also keeping it moist.
- Tightly cover with aluminum foil before placing it in the oven.
- Baste using the juice drippings from the turkey at least once every hour of cooking and tightly seal with foil before placing it back in the oven.
- Remove the foil during the last 30 minutes of cooking to gain a nice golden brown color.
- Once the bird is cooked to a beautiful golden color and reaches 170° in temperature, let the turkey rest for a good half hour before carving.
Notes
An unstuffed turkey usually requires 13 minutes per pound at 350°. Use a meat thermometer to check the temperature inserted into the center breast. A turkey is done when a 170° temperature is reached.
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