Bob's Best Recipes
Helpful Turkey Hints

Are You Ready for the Best Turkey You've Ever Tasted?

For the last 10 years or so, our house is where all of my family’s holidays are celebrated. So, I've had a lot of practice with which to learn, not to mention my passion for cooking. Here are some hints to help you prepare the most delicious turkey you have ever tasted.

:: Use a Fresh Turkey (Organic, if possible). I've noticed a big difference in flavor between fresh and frozen turkeys, as well as between regular turkeys & organic ones. You may pay a bit more, but I guess the saying "You get what you pay for" refers to this.

:: Brining is Best. Brining refers to soaking the turkey for 8 to 12 hours in a mixture consisting of water, salt and other ingredients like spices, sugar & herbs. Brining ensures the most tender bird you’ve ever tasted. Many different pre-measured brining mixes are readily available to purchase.

:: Let it Be (Part 1). Don't put the turkey right into the oven to cook. It's best to let the turkey stay out of the frig. for about an hour to get up to room temperature.

:: Season it Well (Parsley, Sage, Rosemary, Thyme &...?)
Take the time to add flavor by using a liberal combination of assorted herbs (thyme, rosemary & sage are my favorites for roast turkey), along with some butter or oil, pepper and kosher salt inside & out. I do a couple of extra things to enhance the flavor even more.
            - Place a quartered apple along with some twigs of fresh herbs inside the cavity.
            - Combine chopped herbs with some butter & rub it underneath the skin.

:: Truss the Turkey. Don't put the turkey in without tying the legs together and wings tightly against the body, so it cooks as evenly as possible.

:: Use a Thermometer or Pop Up Timer. Place either in the back section of the breast by the wings. I like to cook the bird until the internal temperature is at least 170-175 degrees.

:: Baste the Bird. Using the drippings from the turkey to baste it often increases the tenderness & flavor.

:: Let it Be (Part 2). Do not start carving the turkey immediately out of the oven! Cover it with some aluminum foil & let it rest for at least 20 to 30 minutes. Carving it earlier will dry out the meat because the juices will run out. No big deal, though—you can take the extra time to make the gravy.

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