Here are some common problems that can happen with a Turkey.
- Under seasoned with salt.
- Over cooked/ Dry
- Under cooked / Raw
Here is some tips how to avoid these issues:
Always have a meat Thermometer and test on the thickest meat area. I always do both drumstick and breast. When temperature says 165-170 it is perfectly done. Stop cooking!
For your Turkey to not be under salted i highly recommend to brine your Turkey. What does brine mean ? It means you heat a pot of water based on the instructions with salt and all other seasonings, bring it to a boil than cool it completely. Submerge the turkey in salty water and let it marinade for 12-24 hours. The entire turkey will be evenly salted and not only salted it will be juicy and moist.
I know lost of people season the top of the turkey with all kind of seasonings but i have learned that will cause those spices to burn and than your turkey doesn’t look so appealing.
Here is how i do my Turkey :
I buy Gourmet Turkey Brine from Costco.
I read the instructions on the back of how much water and mix i need based on the pounds of my Turkey. My Turkey was about 16-17 pounds . I used Two cups of Brine mix and a Gallon of water.
- I boiled Gallon of water with 2 cups of brine mix
- let the liquid cool completely ( i take it outside in the cold to speed up the process)
- I coat the turkey entirely with liquid and let is sit in the refrigerator for 24 hours.
- After 24 hours i paper towel dry the entire turkey.
- I melt a stick or two of butter and brush the entire turkey with butter several times.
- for turkey stuffing i stuff it with halfway cooked seasoned rice. for stuffing recipe scroll down bellow.
- You always just a easier stuffing, just stuff it half onions , lemons and apples.
- Tie the legs with a cooking string.
- Tuck the turkey wings under neath the turkey, this will prevent the tips from burning.
- Cover with a foil place in a Turkey roasting pan, pour 4 cups of chicken stock to the bottom of the pan, add one onion cut in quarters and one carrot. Bake based on the instructions for the weight of your turkey. adding chicken stock adds more flavor and moisture to the turkey.