How to keep your turkey moist this Thanksgiving

Thanksgiving is one overstuffed occasion to serve up a bone-dry bird.

Whereas gravy is meant to be a savory accoutrement, for some, it becomes a defense mechanism for a thirsty turkey.

If all this sounds vaguely familiar, author Melissa Clark have some tips on how to make and get the most out of your Thanksgiving turkey.

Five Things NOT To Do When Roasting Your Thanksgiving Turkey:

1. Do not baste

"Every time you open your oven door, you're letting the heat out, which not only slows down the roasting, it also encourages an unevenly cooked, potentially dry fowl."

2. Do not - I repeat - DO NOT abide by the pop-up timer

"In fact if your bird came with one of those plastic doodads pierced into its tender breast, rip it out mercilessly. If you leave it in and wait for it to pop, your bird breasts will be utterly dried out. So do yourself a favor, invest in a good instant-read meat thermometer."

3. Do not flip the bird

"This is always good advice, particularly while driving through dicey neighborhoods or riding the subway, but it's especially apropos when we are talking about handling a burning hot, greased-up 20-pounder. You're just asking for trouble if you try it.

Instead just plop the turkey on top of a roasting rack and let it be."

4. Do not stuff the bird

"In order not to poison your family, the stuffing needs to be cooked to an internal temperature of 165 degrees Fahrenheit. By the time the stuffing reaches that temperature, chances are the breast and thighs will be much higher, and drier.

Bake your stuffing on the side and if you miss the drippings flavor, cover the top of the stuffing dish with the fat and skin you've trimmed off the bird before roasting. It will render and turn into fowl cracklings while flavoring the stuffing beneath."

5. Do not carve the bird the second it comes out of the oven

"We know you're starving. But good eating is always worth the way.

Let the turkey sit, undisturbed, for 20 minutes after roasting - if you carve it right away, the juices will run and your meat will dry out."

((Copyright 2011: CNN NEWS))


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