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4 tips from Chef Jeff for the perfect Thanksgiving turkey

Chef Jeff is in the East Idaho News kitchen with four tips to give you the perfect Thanksgiving turkey.

Turkey Tips

  • Completely thaw the turkey before cooking for even cooking. The best way is in the fridge. This can take 4-7 days, so plan ahead. For a quick thaw, place under cold, continuously running water, for about 2 hours. Never thaw at room temperature.
  • Brine the turkey. Brining is the best way to introduce flavor deep into the meat. A basic brine is 2 gallons of water, 2 cups kosher salt, 1 cup sugar. This should be done overnight in the fridge, and remember to rinse the brine off and re-season the turkey before roasting.
  • Use a digital thermometer. Place thermometer in the thickest part of the breast, not touching the bone, while roasting. Roast to 155 degrees. The turkey will reach 165 as it rests.
  • Rest the turkey 30 minutes before slicing. This is important for a juicy finished product.


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