5 tips for the perfect Thanksgiving turkey
Thanksgiving isn’t complete without a show-stopping turkey as the centerpiece of your feast. While the thought of cooking the perfect bird can feel daunting, it’s completely achievable with a few tried-and-true techniques. Whether you’re a seasoned chef or preparing your first Thanksgiving meal, these five tips will guide you to turkey perfection.
Photo via Sip and Feast
1. Spatchcock the turkey
Spatchcocking—removing the backbone and flattening the bird—may sound intimidating, but it’s one of the best ways to ensure your turkey cooks faster and more evenly.
Why spatchcock? When a turkey is flattened, its surface area increases, allowing for even heat distribution in the oven. This eliminates the common problem of overcooked breast meat and undercooked thighs.
How to do it? You can spatchcock the turkey yourself with a sturdy pair of kitchen shears, or ask your butcher to do it when you purchase your bird. If you’re handling it at home, start by placing the turkey breast side down, then carefully cut along both sides of the backbone to remove it. Flip the bird over, press firmly on the breastbone, and voila—your turkey is ready to cook.
Click here to watch a video of how to spatchcock a turkey!
2. Dry brine the turkey overnight
Forget the messy, wet brining process—dry brining is where it’s at for perfectly seasoned meat and irresistibly crispy skin.
What is dry brining? Dry brining involves rubbing the turkey with a generous amount of salt (and other seasonings if you like) and letting it sit uncovered in the fridge for at least 12 hours or overnight. The salt penetrates the meat, enhancing flavor and tenderness, while also drawing out moisture to help the skin crisp up during roasting.
Pro tip: If you have extra time, let the turkey sit for 24-48 hours in the fridge after dry brining for even better results. Be sure to pat the skin dry before cooking.
3. Create a flavor-packed compound butter
A rich, aromatic compound butter is the secret to adding flavor and moisture to every bite of your turkey.
How to make compound butter: Start with softened, room-temperature butter. Mix in your favorite herbs and seasonings—some classics include minced garlic, shallots, rosemary, thyme, sage, black pepper, and salt. Feel free to add a touch of lemon zest for brightness or smoked paprika for depth.
How to use it: Gently loosen the turkey skin by sliding your fingers between the skin and the meat. Spread the compound butter generously under the skin, focusing on the breast and thighs. This step will infuse the meat with flavor as it cooks and help the skin turn golden and crispy.
4. Cook with a thermometer and pull it out early
A common mistake with turkey is overcooking, which leads to dry, tough meat. Avoid this by using a reliable meat thermometer.
Target temperature: The USDA recommends cooking turkey to an internal temperature of 165°F for food safety. However, pulling the bird out of the oven earlier—when it reaches 157°F—ensures a juicy final product. The turkey’s large size means it will continue cooking from residual heat, bringing it up to the safe 165°F without overcooking.
How to check the temp: Insert the thermometer into the thickest part of the breast avoiding the bone. Once you see 157°F, it’s time to remove it from the oven.
Want to learn more? For a deeper dive into food-safe cooking temperatures, check out this comprehensive guide.
5. Give thanks while the turkey rests, then carve
Patience is key to a perfect Thanksgiving turkey. Letting the bird rest before carving is essential for retaining its juices.
Why resting matters: After the turkey comes out of the oven, let it sit undisturbed for 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
Pro tip: While the turkey rests, use the time to reflect on what you’re thankful for, gather your family, and finalize your sides. Carving too soon can cause the juices to run out, leaving your turkey dry.
Final step: Once rested, and everyone has said their piece, carve your turkey into even slices, ensuring each guest gets a mix of white and dark meat. Serve it warm alongside your favorite Thanksgiving sides for a meal that will have everyone asking for seconds.
