Expert Tips for the Perfect Turkey
You might cook turkey once a year, which makes it pretty difficult to become an expert! Cotton Culinary’s Wade Schindler cooks a few more than you do, so we asked him for some tips on roasting the perfect turkey this Thanksgiving.
1. Thaw it out: If you’re buying a frozen bird (and there’s really not that much difference in taste between frozen and fresh), allow 24 hours of thawing at 40 degrees for every 4-5 pounds of meat.
2. Brine it: Let’s face it, turkey is a pretty dry meat. Brining may sound daunting, but if you want the best-tasting, juiciest turkey on the block, you’re going to need to add some salt and whatever spices sound good to you.
3. Stuff it with aromatics: Don’t risk food poisoning your family by cooking the stuffing inside the turkey. You can add flavor to a turkey and the gravy by putting some aromatics in it. Onions, carrots, celery and some herbs are great, just throw them out when the turkey is done.
4. Let it rest: Finally, make sure you give the turkey some time to rest once it has reached 165 degrees at the thickest part of the breast. Cover it loosely and give it 20 minutes.
Now, carve it up and enjoy! If you would rather Cotton Culinary handle your holiday gatherings, contact us today!