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