6 Easy Ways to Spoil the Turkey (And How to Avoid Them)

Cook a whole turkey is not an easy task and many of us don’t have much practice. If you’re responsible for the bird this Thanksgiving, there are plenty of ways to ruin it. Don’t panic just yet, most of these poultry mistakes are easily avoided, but knowing where the pitfalls are to avoid dry meat or not enough food for your guests is the first step to a successful Thanksgiving turkey.

To learn more about common turkey mistakes made at Thanksgiving, we asked Heidi Diestel, a fourth-generation turkey farmer who runs the 75-year-old business. Diestel Family Ranch in California with his loved ones. With Thanksgiving approaching, Diestel shared five of the biggest mistakes, blunders and oversights she sees from people preparing turkey and what to do instead.

Avoid these poultry faux pas and you’ll have a happy Thanksgiving with plenty of moist turkey for dinner and a healthy dose of remains for later.

1. Not buying a bird big enough

Thanksgiving is famous for remains but if you are feeding a large group, it is possible to underpurchase. “A good rule of thumb,” says Diestel, “is to buy 1 to 1.5 pounds of turkey per person.” This explains the weight of the bones and the shrinkage during cooking.

As an example, if you’re feeding eight people, plan on at least 8 pounds of turkey and more than 12 pounds of turkey if you want leftovers.

2. Do not let it defrost completely or defrost it too quickly

A turkey should only be cooked once it is completely thawed to avoid toughness and uneven cooking. Diestel recommends thawing a turkey in the refrigerator, allowing 24 hours of thawing time for 4 to 5 pounds of bird.

“If you’re short on time,” she says, “you can thaw it in a sink of cold water (changing the water every 30 minutes), but this method requires more attention and careful handling. Never thaw turkey at room temperature.

Learn more: How to Defrost a Turkey Safely

3. Use a new sauce or brine recipe

If you come across a new turkey brine recipe, Diestel doesn’t recommend trying it on the big day. “Of course, free recipes found on a blog are perfect for a weekend meal, but not for a Thanksgiving feast. Make sure you test your turkey recipe or that it comes from a reputable source or test – it on a turkey or chicken in advance.”

Learn more: How to brine a turkey

4. Sculpt it immediately

After removing this magnificent bird from the oven, you might be tempted to hastily carve it, but Diestel emphasizes that a little patience will pay big dividends. “Carving immediately may result in dry meat and juices spilling onto the platter. Instead, let the turkey rest for at least 20 to 30 minutes after cooking before carving. This allows the juices to redistribute throughout the meat, making the turkey moist and flavorful. Resting also makes the carving process easier and helps the meat stay intact.

5. Forgetting to use the giblets or neck

If you omit the neck and giblets from the meal, you lose great flavor. “Use the turkey neck, giblets (without the liver), and other parts to make a flavorful homemade stock or gravy. Simmer the neck and giblets with aromatics (such as onion, garlic, celery and carrots) to create a rich base for the sauce or to enhance your stuffing.”

6. Improper temperature check

Ensuring that the bird is fully cooked and safe to eat is one of the chef’s greatest responsibilities.

“Be aware that your bird will roast faster in the second half of the cooking time,” Diestel said. “Use a thermometer to check both the thickest part of the breast – which should reach 165 degrees Fahrenheit – and the innermost part of the thigh – which should reach 165 degrees Fahrenheit or 74 degrees Celsius. If you stuff the turkey, check the stuffing temperature also to make sure it reaches 165 degrees Fahrenheit. And remember, when your bird is resting, it will still be resting. cook.

Learn more: 13 Common Thanksgiving Mistakes You Should Absolutely Avoid This Year

Bonus Turkey Tips

While I had a turkey expert on the line, I asked for tips and bonus ideas for Thanksgiving hosts. Here’s what Diestel told me.

Invest in a Marinade Injector

A budget-friendly marinade injector allows you to infuse turkey with a flavorful brine or butter mixture. Imagine injecting meat with a concoction of bourbon and brown sugar or a blend of citrus and herbs. Not only is this a fun way to experiment with flavors, but it also keeps the turkey juicy from the inside out.

Make sure the turkey is tender and ready to cook

A slightly frozen section of your turkey can result in uneven roasting with a well-cooked exterior and an undercooked interior. Ultimately, you’ll roast your bird for longer, which can lead to moisture loss and dry meat.

Add white wine while cooking for the perfect sauce

Heat but do not boil 1 cup of white wine. Pour it over your turkey halfway through cooking and it will mix with the juices to make a wonderful gravy or gravy starter.

Try it

There is no need to turn the bird while roasting, as it will brown to a rich, golden color. A foil tent can be placed loosely over the turkey during the last hour of roasting to prevent excessive browning. Make sure the foil is loose so you don’t create steam inside the foil, which will prevent crispy skin.

Sculpt like a pro

First, remove each wing, then the leg at the joint. Then cut each breast as close to the bone as possible. Finally, cut the breast at an angle and arrange everything on a plate with the thighs, thighs and wings.