My Brilliant Lazy Trick for Better Thanksgiving Turkey
I’m going to be honest with you. Roasting turkey is not my favorite. First there’s the pressure of the big holiday. And then there’s the fact that all too often people feel like holiday turkey is always overrated, which for me just adds the pressure. It’s a vicious little cycle.
Over the past decade or so, I’ve wrapped turkey in bacon, spatchcocked it, and thrown it on the grill. I’ve even brined it with pickle juice (which is shockingly good). While I’m always told it is delicious, I’m never able to really enjoy it because of how stressed I was making it.
But our Senior Recipe Editor Christine Gallary just taught me a better way that I’ll be doing forever. One that leads to such flavorful and juicy results, turkey haters have nothing to stand on. When she retested and reworked our famous basic roast turkey recipe, she made the smartest simple change. Don’t chop any herbs or deal with a spice rub. Simply throw a few fresh sprigs of thyme, rosemary, and/or sage into a saucepan with a stick of butter to infuse the butter while it melts.
Get the recipe: Perfect Roast Turkey
What Makes This Herb-Butter Turkey So Good
Listen, it’s simple I know. But to me, when I’m preparing the most chaotic dinner of the year, I’ll take any shortcut. Many other recipes call for creating what’s essentially a compound butter, which for me, someone who almost always forgets to take the stick of butter out to soften, is too fussy. Plus, chopped herbs will often burn due to the long cooking time in the oven. With this trick, you’ll stuff the bird with these butter-drenched herbs then brush the herby melted butter over the turkey every 45 minutes or so. You’ll still get all the beloved herby flavor so quintessential of Thanksgiving, but without the hassle of chopping.
More Tips for Perfect Turkey
Dry brine your turkey! It’s easier than a wet brine, and everyone on our team agrees it’s the best method. Brining draws out excess moisture and guarantees the crispiest skin and juiciest meat. Just make sure to pat it dry really (really!) well.
Let your turkey sit at room temperature for an hour. Don’t throw a super cold turkey into the oven! Letting it sit will dry it out a bit more and result in more even cooking and browning.
Pour some broth into the bottom of the roasting pan. This will ensure your drippings for turkey gravy don’t burn.
Make your gravy in the same roasting pan. A saucepan is unnecessary.
Get the recipe: Perfect Roast Turkey
What are your tips and tricks for cooking turkey? Let me know in the comments below!
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