Great article to help you have the perfect Thanksgiving turkey this year. Do you remember your grandmother or maybe even you mom with that big turkey baster every year at Thanksgiving? Turkeys were not pre-brined much back then so they basted it the whole time it baked to try to keep it moist, Now days most frozen turkeys are pre-brined and don’t need basting.
You can brine your own if you buy fresh or one that isn’t pre-brined, just remember that to brine you will need and extra day so if your turkey is frozen and you want to brine it, remove it from the freezer on Sunday. If not then remove from freezer on Monday. Set the turkey in a deep pan or a disposable roasting pan and put it in the fridge to thaw.
You need the pan under it because they have a tendency to leak while they are thawing and you don’t want to have to clean the whole fridge. I also like to salt the skin after drying because it pulls the moisture out of the skin and helps it to crisp better.
Basting will make the skin kind of soggy and
we like it nice and crisp. In this article you will see 17 mistakes that folks make when cooking their turkey and that way you can avoid them. Buzzfeed shares the 17 mistakes.