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The problem is you need a huge container in which to hold the turkey and the brine. It has to be done at least a day in advance. And it has to be kept very cold -- 34 degrees is best. [link widoczny dla zalogowanych]
If you are interested in brining, this article on brining from eGullet gives you everything you need to know, from the proper pans and containers to the recipes for brine.
2. Make sure the turkey is thawed properly before cooking.
Stuffing must be cooked to its own proper temperature. In order to make sure the stuffing is cooked thoroughly, you will have to extend the cooking time for the turkey. And that means dried out, overcooked turkey. It's better and safer to cook the stuffing outside of the turkey.
1. Get the right size bird.
5. Don't stuff the turkey!
This is truly the best way to ensure a moist cooked turkey. Basically, the turkey is soaked in a cooked, then cooled, flavored salt water. When done right, brining adds moisture to the turkey, making the breast meat able to stand being overcooked a bit in order to ensure the dark meat is cooked through. Brined turkeys also cook faster.
Remove the turkey from its wrapper. Remove the giblets and neck (nearly every cook makes the mistake of leaving them in at least once!). Rinse the turkey with cold water and pat dry. Transfer it your prepared roasting pan. Brush the outer skin with peanut oil. Place cut oranges and a few sprigs of rosemary in the cavity. Roast according to the directions below.
Turkey should be thawed in its original wrapping in a refrigerator kept at 40 degrees or lower. You will need 24 hours per 5 pounds of frozen turkey.
Cooking a turkey for Thanksgiving? There are no shortages of crazy methods for ensuring a moist turkey, from cooking it upside down to injecting it with oil. Here's how to make sure your Thanksgiving turkey is moist and delicious.
The general rule of thumb is 1 to 1-1/4 pounds of turkey per person, but if you're having a huge feast, it's better to roast two smaller birds than one big turkey. The reason? Smaller birds (10-12 lbs.) tend to be juicier, and there's less chance of overcooking.
3. Brining is best.
Read on
Southern Turkey and Rice Casserole Recipe
How to Grill a Turkey for Thanksgiving Day
The Basic Brine for a Thanksgiving Day Turkey
4. Prepare the turkey for roasting.
Place a shallow turkey rack in a large roasting pan. You can put cut up vegetables in the bottom of the pan if you like (celery, onion, carrots).
If you don't have the refrigerator or oven space to handle two turkeys, why not roast and carve one in advance? You'll still have one turkey for the big presentation. Or, cook an extra turkey breast. It takes up less space [link widoczny dla zalogowanych], cooks faster and much easier to keep moist.
The basic reason most turkeys are dried out is because they are overcooked. In the past [link widoczny dla zalogowanych], the USDA recommended cooking a turkey to 180 degrees, a sure-fire way to guarantee all bacteria was killed. Problem was, so was all the flavor and moisture. Now the USDA says it is safe to cook a turkey to 165 degrees F, as measured by a digital thermometer.
Move the pan next to the sink before you unwrap the turkey. You want the raw meat to touch as few surfaces as possible.
Chefs have known this all along. In fact, most chefs pull their turkeys out of the oven at 155 to 160 degrees and let them rest 30 minutes or so until the residual heat cooks the turkey all the way through. But chefs are also very careful in keeping the turkey at the proper temperature (35 to 38 degrees F) before it even reaches the oven. After all, that's when
6. Use a thermometer and cook it to the proper temperature.