Tips for the Perfect Thanksgiving Turkey

It's that time of year again. The weather is getting cooler; the air takes on a clean and crisp quality. People start spending less time outside, and more time in the kitchen. It's time to start thinking about Thanksgiving, and the recipes you will be pulling out to use again this year. Before you get ready to put the turkey into the oven, consider these tips for how to roast the perfect turkey.

The first thing to think about is what is practical for your kitchen set-up. Brining takes a lot of room in the fridge, room better used for all of the other holiday foods. Deep-frying is dangerous, and doesn't mesh with today's focus on healthier lifestyles. Traditional roasting is still the best way to make the highlight of the Thanksgiving meal. Cooking the turkey without the stuffing is the fastest method, but these tips will work even if you prefer to stuff your bird.

A perfect turkey is achieved by using two concepts- moisture and heat. Setting the oven at 325 degrees allows for the turkey to cook slowly and achieve maximum flavour. Also, this temperature will assure that the inside of the bird is cooked almost completely before you get ready to brown the outside. The secret to a perfectly moist bird is to add butter under the skin. Mince up butter with your fresh spices, and then set it in chunks every inch or two between the meat and the skin of the bird. The melting butter will draw even more flavour out of the spices while also keeping the meat very moist and succulent. Generously sprinkle your turkey with salt and pepper for a crispier, tastier skin.

Cover the bird with a foil tent until the last half hour of baking. Every half hour, take the pan out of the oven, move the foil aside and baste the turkey with the juices accumulated at the bottom of the pan. Tilting the pan slightly will make this a lot easier. Please be careful to not burn yourself in the process. Once you get to the last half hour (when the internal temperature is reading at 150 degrees), remove the foil and braise again. Wait fifteen minutes, and braise one last time. This will give the turkey that beautiful golden look. Once the internal temperature has reached 165 degrees, remove the turkey from the oven and let it set a few minutes. Then carve and enjoy your perfect holiday turkey.