How to Cook a Moist and Tender Whole Turkey

published by berbakat on Nov 17, 2010

Luscious golden brown turkey with juicy, moist, tender meat. That’s what we all want to see and taste. Most people think this can seldom be accomplished, but in fact, there are a few basic tips that will help you achieve this goal.

Luscious golden brown turkey with juicy, moist, tender meat. That’s what we all want to see and taste. Most people think this can seldom be accomplished, but in fact, there are a few basic tips that will help you achieve this goal.

Now with your pop-up timer turkey, your favorite method of basting, and some aluminum foil -just in case – you’re ready to start your turkey. Read all the instructions on the package of the turkey. If there are none, then google the National Turkey Council for instructions. Follow all the instructions carefully. Preheat your oven and put your fresh or fully thawed turkey in the oven. Every half hour, open the oven and baste the turkey with either a few pats of butter or some broth from the can. Eventually, there should be some broth at the bottom of the pan that you can spoon over the top. If the turkey browns before the timer has popped up, then make a little tent with your aluminum foil and put it over the top of the turkey. Make sure you wear some really long oven mittens. Be sure to keep checking the pop-up timer and to baste the turkey.

Always buy a turkey with a pop-up timer. This will ensure the meat is cooked, but not overcooked. Make sure you have something to baste the turkey with. Try basting some chickens the week before to decide which basting method is best. Try one chicken with butter and another with a can of low salt or no-salt added chicken broth. You can even try different brands of chicken broth to find the perfect one. Make sure that you have aluminum foil to put over the top of the turkey in case it becomes the perfect brown before the timer pops up. My favorite method of turkey basting is with Healthy Choice no salt-added cans of chicken broth at first, and a few pats of butter toward the end of the cooking time.

A tent is made buy folding the aluminum foil, and/or using two pieced of foil and overlapping and folding the adjoining sides together-about one inch fold is best. The tent is like an upside down v that you put on top of the turkey if it reaches perfection on the outside before it reaches cooked perfection on the inside. Continue opening the oven and basting every half an hour. This should create the most beautiful, moist turkey you’ve ever eaten.


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