Place the turkey in a plastic turkey cooking bag and immerse it in water -- measure the water as you add it so you know how much it takes to cover the turkey. Place your turkey with the breast side down until the last half hour of cooking time. Roast it to the recommended 170F, then remove it from the oven and allow it to rest for at least 20 min. Serve the turkey with very hot gravy. Dry turkey has a dull flavor and is difficult to chew and swallow.

Mushrooms add moisture, mouthfeel, and umami (beefy) flavor to the otherwise dry ground turkey. It’s important to not overcook the turkey. Trust me, with this juicy recipe, you will fall head over heels in love with ground turkey. Keep Your Turkey Moist. Then baste the turkey every 30 minutes after the first hour of cooking time with the drippings in the bottom of the roasting pan. Mushrooms! Our methods for reheating turkey will keep the bird as juicy and moist as it was for Thanksgiving dinner. Lift turkey from brine, rinse, and pat dry. Discard the brine, rinse the turkey with fresh water and pat it dry with paper towels. By Robin from Washington, IA (11/17/2005) By ThriftyFun. Much of the challenge associated with Thanksgiving has little to do with recipes or actual cooking; culinarily-speaking, it’s a pretty straightforward meal. How do I keep a turkey moist after cooking? Rather than smothering dry turkey with too much gravy, you can moisten the meat. A temp of 165°F is a done turkey. This moistening method will make the meat look and taste as though it was perfectly roasted. The intense heat of the oven forces the juices into the center of the bird, so after roasting, let the turkey rest for roughly 20 minutes (enough time to make the gravy). Mix brown sugar, pepper and salt; sprinkle over turkey. Turkey is the quintessential meat for Thanksgiving but it can be a disaster for some people. While some foods cooked with ground beef — especially burgers — are perfectly delicious when served medium-rare, the same doesn’t apply with ground turkey. Trust me, with this juicy recipe, you will fall head over heels in love with ground turkey. Once carved, cover the turkey slices with a moist clean towel. Rather than smothering dry turkey with too much gravy, you can moisten the meat. Follow this tip: Keep on eye on the time as you cook, and keep an instant-read thermometer handy. Baste your Thanksgiving turkey with it's own juices every 30 minutes to keep it moist. Most of us cook turkey just once a year, yet expect perfection: Moist white meat, tender drumsticks, and crispy, bronzed skin. Add 1 cup of table salt or 2 cups of kosher salt per gallon of water. After a few taste tests, I found the secret accompanying ingredient for seriously tender ground turkey. Slide your fingers between skin and flesh of turkey to make pockets of space at the breast, back, and leg areas. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°. If you cook a turkey for too long, the meat's natural juices will burn away and it will become dry. Mushrooms add moisture, mouthfeel, and umami (beefy) flavor to the otherwise dry ground turkey. And bring the turkey out of the refrigerator 1/2 hour before putting it in the oven, because it takes a long time for the turkey to start cooking if you put it in the oven right from the refrigerator. According to all the chefs I've seen on t.v., they recommend soaking the turkey overnight in a large container of water, salt and sugar and spices. Add about a half-inch of liquid (water or stock) to the roasting pan.

That’s a lot of pressure when the odds are against us. And yes, just like Grandma always used to do, use a turkey baster to baste your turkey during the cooking process. Change the water every 30 minutes and keep an eye on the turkey to ensure you remove it from the water as soon as it’s thawed. No matter what you do, if you keep any food warm, it's going to continue to cook, but there are ways to sustain most of the moisture. Your best bet is put it in a deep pan after it's cooked, pour all of the pan juices on top of it, and add broth, or salted water to fill the bottom of the pan a few inches. Read on to learn How to Roast a Perfectly Moist Bone-in Turkey Breast.

Turn the turkey over a couple of times to distribute the brine evenly. The internal temperature of your turkey reads 180F, the skin is … Turn the turkey over for the last part of cooking so you’ll get a nice, browned skin. Close the bag and refrigerate the turkey 12 to 24 hours. That’s a lot of pressure when the odds are against us. Undercooking ground turkey. Use enough water to cover the package of turkey, making sure there’s water on all sides. Place turkey breast, rosemary, garlic and water in a 6-qt. To prevent dry meat, cook ground turkey until it reaches an internal temperature of 165°F. This aromatic liquid can be used to baste the turkey while it cooks (there is a debate whether basting does anything, but it's part of the tradition). Mushrooms! Fill a basin or plug your sink to fill it with cold water.

How to Keep Turkey Warm & Moist After Cooking Understand a Turkey’s Cooking Time. Set turkey on a rack in a large roasting pan making sure the entire turkey is in the pan.

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