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Everyone enjoys a wonderful moist turkey on Thanksgiving Day, but the average family cannot afford the extra dollar or two a pound for the name brand butter basted turkeys. You can get this same great moist Thanksgiving Day turkey using a cheaper brand of turkey for less money with one simple addition that you currently have in your refrigerator currently. Save the extra money that you would have spent on extra vegetables, which are full of vitamins and nutrients. Purchase the store brand turkey, and allow it to thaw using your usual method. Some people choose to leave it in the refrigerator a few days before Thanksgiving Day when they will be using it, to thaw. However, some people do choose to thaw quickly it by placing it in the kitchen sink in cold water, which is changed often. Once the turkey is thawed all the way, move on to the next step. Wash your hands thoroughly as you do not want to transfer germs into the turkey. Open the turkey and remove it from the package. Place the tu
Brine the turkey: Soak the turkey in a saltwater brine for 12-24 hours before cooking. This helps retain moisture during roasting. Use a ratio of about 1/2 cup of salt per 1 gallon of connections game water.
Butter or oil the skin: Rub the skin with softened butter or olive oil before roasting. This helps the skin brown and keeps the meat moist.
Stuff the cavity: Stuff the turkey cavity with aromatics like onions, celery, herbs, and citrus. This adds flavor and moisture.
Baste frequently: Baste the turkey every 30 minutes with the pan juices to keep the skin from drying out.
Use a meat thermometer: Cook the turkey until the internal temperature reaches 165°F in the thickest part of the breast. This ensures the turkey is fully cooked without drying out.
Let it rest: Allow the turkey to rest for 20-30 minutes before carving. This allows the juices to redistribute through the meat.
Baste with butter or broth: Towards the end of cooking, you can baste the turkey with melted butter or chicken/turkey broth to add extra moisture.
