EAZY PEAZY MEALZ

How to Cook a Perfect Turkey

Juicy meat, crispy skin, no basting

Dry turkey and scalded hands? Not this year. This is the method I trust every Thanksgiving.

WHY IT WORKS

My sister Juli of Tangled with Taste created it, and we've tested it more than 100 times. Here's how it works.

PLAN AHEAD

Buy 1 lb of turkey per person. Thaw it in the fridge, about 24 hours for every 5 lbs. Brine at least 8 hours; 24 is even better.

STEP 1

Mix butter, chopped parsley and kosher salt. Work it under the skin from the back up to the neck, then rub the outside too.

STEP 2

Fill the cavity with apple, onion, sage, rosemary and a cinnamon stick, warmed in apple juice. It flavors the turkey from the inside.

STEP 3

Roast breast side up at 500°F for 30 minutes. That hot start is what turns the skin golden and crisp.

STEP 4

Cover just the breast with a foil hat and drop the oven to 350°F. No basting. Tip: shape the hat before the first roast.

STEP 5

Go by the thermometer, not the clock. Pull it at 161 to 165°F in the thickest part of the breast.

STEP 6

Cover with foil and rest 30 minutes. It climbs to 165°F, the juices settle, and it slices easier. Make the gravy while you wait.

"Been making turkeys for 45 yrs… This was absolutely the best ever!" Kat, a reader

Get the full method: brine, timing chart, frozen-turkey tips and the printable recipe.