With 5 days ‘til Christmas, we’re sharing our 5 handy tips for a terrific turkey!
No roasting rack? No problem:
The best kind of roasting rack is the edible kind. Chop up onions, celery and carrots into large chunks to make a bed of veggies. Use it to elevate the turkey. This will serve as your makeshift roasting rack, plus it’ll add extra flavour to your drippings.
If you’re okay with forgoing the classic turkey look for perfectly juicy meat, roast it upside down. Flipping the turkey allows all the bird’s juices to baste the breast during the cooking process. It won’t look pretty when it comes out of the oven, but it will taste great.
If the bird is browning quickly but not near its target doneness (internal temperature of thigh is 180°F), tent it loosely with foil and continue roasting. If the drippings seem to be getting too dark, add a couple tablespoons of water to keep them from burning.
Answer for a dry turkey? Chicken stock:
Hit with the dreaded overcooked turkey? Don’t worry! Try this brilliant tip: simply pour some chicken stock on the overcooked bird, which will add much-needed moisture to your holiday showpiece.
Let it rest:
Resist slicing into the turkey too soon after it comes out of the oven! The heat of the oven forces the juices into the center of the bird. Let it rest for roughly 20 minutes (enough time to make the gravy) so the juices redistribute for you to get delicious, moist slices of turkey.