Top 5 Mistakes When Cooking Thanksgiving Turkey
It's that time of year when family recipe's are being requested, travel plans are being arranged and we turn our thoughts to the things that matter the most.
At the top of the list of things to think about of course, is the Turkey. If you're in charge of the Turkey this year we have a list here to help you avoid any mistakes. If you're not, you can use this list to annoy the person who is in charge by second guessing their every move. Either way, enjoy!
1. Not thawing it out soon enough. A 12-to-16 pound turkey takes FOUR DAYS to thaw in the fridge, meaning you should have moved it from the freezer to the fridge YESTERDAY. If it's bigger than that, it might take five days. If it's smaller, two to three.
2. Brining a turkey that's already been brined. Check the label, and if it says it contains something like "8% water, salt, and spices", you don't need to brine it.
3. Keeping it in the fridge until you're ready to put it in the oven. You should let it sit in the pan at room temperature for about an hour first to help it cook evenly.
4. Turning down the oven when the skin browns too quickly. Once it's in there, you shouldn't mess with the temperature too much. And you can keep the skin from burning by putting aluminum foil over it.
5. Basting it while it's in the oven. Some people swear by it, but you lose heat every time you open the door, so it takes longer to cook. Plus drowning it in the liquid at the bottom of the pan can actually make the skin soggy and dry the meat out.