How to Cook a Perfect Thanksgiving Turkey | A. Z. Adams

00:00 Introduction 01:02 Separate the skin from the meat 03:54 Dry brine the turkey 05:34 Coat the skin and place in the fridge for 72 hours 07:31 Dry off the skin & put in the oven for 2-3 hours 10:52 Brown the top 13:54 Make a gravy 17:00 Carve the turkey 25:00 Eat it! ---------------- Follow A.Z. Adams   / azadams_     / azadams1   ---------------- Nothing says Thanksgiving like the aroma of a roasting turkey wafting through the house. But too often, that promise is followed by the disappointment of dry, flavorless meat. The challenge lies in cooking a large bird evenly, as the dark meat requires a higher internal temperature (175°F) than the white meat (160°F). The result? By the time the dark meat is safe to eat, the white meat is overcooked. After 15 years of experimenting with roasted, smoked, and fried turkeys—and learning from the best—I’ve developed a classic roast turkey recipe that guarantees juicy meat, crispy skin, and unforgettable flavor. For the seasoning under the skin: • 1/4 cup kosher salt • 1 tablespoon brown sugar For the skin seasoning: • 2 tablespoons kosher salt • 2 tablespoons baking powder • 1 tablespoon coarse-ground black pepper Step 1: Select the Right Turkey • Size: Choose a turkey that’s just the right size for your needs. Larger birds are harder to cook evenly. • Type: Avoid pre-brined turkeys, as they interfere with seasoning control. Organic turkeys are a great option for superior flavor. Step 2: Prepare the Turkey 1. Clean and Dry: • Remove the giblets and neck from the cavity. • Trim any excess skin, then pat the turkey completely dry. • Do not wash the turkey—water won’t remove bacteria and will spread pathogens around your kitchen. Heat during cooking will safely eliminate bacteria. 2. Season the Meat: • Mix the kosher salt and brown sugar. • Using the handle of a butter knife, gently separate the skin from the breast meat to create pockets. • Rub the seasoning mixture under the skin, in the cavity, and around the bird. 3. Season the Skin: • Combine kosher salt, baking powder, and black pepper. • Rub this mixture evenly over the skin to help it dry out and crisp during cooking. 4. Dry Brine: • Place the seasoned turkey uncovered in the refrigerator for 48–72 hours. • This dry brine process deepens the flavor and ensures crispy skin. Step 3: Roast the Turkey 1. Bring to Room Temperature: • On Thanksgiving morning, remove the turkey from the fridge and let it rest on the counter for 3–4 hours to come closer to room temperature. • Preheat the oven to 300°F. • Use a wad of paper towels to brush off any excess baking powder from the bird (it has done its job). 2. Position the Turkey: • Place the turkey breast side down on a roasting rack in a heavy-duty roasting pan. • This positioning allows the dark meat to cook faster while protecting the white meat. • The juices from the dark meat will also baste the breast as it cooks. 3. Low and Slow: • Roast the turkey in the center of a 300°F oven until the dark meat reaches 165°F (about 3 hours for a 15-pound bird). • Use a meat thermometer to monitor the temperature. Step 4: Crisp the Skin 1. Flip the Turkey: • Once the dark meat reaches 165°F, carefully remove the turkey from the oven and flip it (using hot mitts). • Place the turkey breast side up back onto the roasting rack and transfer it to a baking sheet to collect the drippings for gravy. • Mix half a teaspoon of baking soda with 2 tablespoons of vegetable oil, and brush this mixture over the breast and thighs to enhance browning. 2. Blast of Heat: • Increase the oven temperature to 500°F and roast the turkey for 5–15 minutes, or until the breasts reach 155°F and the skin is golden and crisp. • Rotate the pan once during this step to ensure even browning. Step 5: Rest and Carve 1. Rest: • Remove the turkey from the oven, loosely tent it with foil, and let it rest for at least 30 minutes. • This allows the juices to redistribute throughout the meat. 2. Carve: • Slice along one side of the breastbone to separate the breast meat. • Peel the breast away from the carcass and slice crosswise into juicy, tender pieces. • Repeat for the other side, then carve the legs and thighs. The Result Following this method will yield a Thanksgiving turkey with juicy white meat, succulent dark meat, and perfectly crisp skin. This simple, classic recipe honors the authentic flavor of a well-roasted bird—one your family and guests will rave about. Enjoy your holiday feast!