Tuesday, December 6, 2011

Tuesday Edition: Kitchen Tip

That over there is the turkey I cooked for Thanksgiving.  It came out so yummy.  I had wanted to share the recipe with you before Thanksgiving, but then my modem died.  So now I know who is control of my blog scheduling - the computer!

But maybe you plan on cooking a Turkey for an upcoming holiday?  If so, I highly recommend you try this recipe, which is from Food and Wine magazine.  It involves a 4 day dry brine, which may seem like a lot of work - but it is totally worth it!

In case you do not want to do a 4 day dry brine, but still want moist turkey, I recommend you wet a paper towel, wring out the excess water, and then place the paper towel over the breast of the turkey.  Then, cook your turkey at 425 F for 30 minutes and then cool the oven to 325 F for the remainder of the time.  The high heat "sears" your turkey, while the low heat cooks it.

What are your tips for a moist turkey?

P.S. Don't forget to enter the giveaway - it ends tonight at 10pm Eastern time.  You can enter right here.


  1. I'm planning to finally try brining mine the next time I roast a turkey. I typically cook it breast side down and that greatly helps keep it moist! Also, cooking at 325 seems to be key to not drying it out.
    Have a wonderful day!

  2. Biggest tip is DONT OVERCOOK!!! Your turkey looks perfect.

  3. I have an irrational fear of cooking whole birds. Maybe I'll start small with a chicken?! My family is so funny - we usually do an Italian spaghetti-and-meatballs Christmas dinner. No, we aren't Italian.

  4. This is a great tip! I don't ever have to cook the turkey myself, my mum does it! But will be helping out this year more than usual, so who knows? I hope I can bear the weight of the responsibility, haa!

  5. Wow a 4 day brine is a long time. I'm lucky to remember marinate overnight or while I'm work LOL.


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