5 Secrets to a Perfect Turkey

The “Cook's Illustrated” test kitchen has roasted thousands (yes, thousands) of turkeys over the years and has figured out where turkey preparation often goes wrong. Here are the most common mistakes — and how to avoid them.

Defrost early
A frozen bird that hasn't fully defrosted is a disaster. Don't try to speed up the process on the counter — it's just not safe. A turkey must defrost slowly in the refrigerator. Plan on 1 day in the fridge for every 4 pounds of turkey. A 16-pound turkey needs 4 days to thaw.

Brine if necessary
If you don't buy a kosher or self-basting bird, you really should brine the bird a day in advance. Place the turkey in a bucket filled with cold water and salt. Use 1/2 cup table salt for every gallon of water. (Two gallons of water should cover all but the largest turkeys.) After 12 hours in the refrigerator, rinse and pat the turkey dry. The salt seasons the bird and helps it retain moisture as it cooks.

Baste before roasting
Brushing butter or pan drippings over the bird as it cooks is a messy proposition and actually makes the skin less crisp. To promote browning, brush the bird with melted butter before it goes into the oven.

Roast upside down
To prevent the breast meat from drying out, roast the turkey upside down in a V-rack set inside your roasting pan for the first hour. This shields the breast meat from direct heat and causes juices in the bird to run down into the breast. After an hour, flip the turkey breast side up so the skin on the breast can brown.

Ignore the thermometer
The plastic pop-up thermometers in most turkeys are designed to pop when the bird is overcooked. Instead, use an instant-read thermometer to measure the progress of your bird.


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