This turkey has all the flavor that grandma’s used to have, minus the hassle.

How to cook a turkey and it be juicy. No brining, no basting, and no stress! The turkey is done when it registers a minimum of 165° in the thickest part of the thigh. Want to know how to make a juicy turkey?

What’s the secret to cooking a moist turkey? Now, here’s where a bit of prep work needs to come in. There’s nothing like a gorgeous roast turkey for the holidays.

In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns. Carefully run your hand under the breast skin to create a pocket. Web preheat the oven to 450°f then drop the temperature to 350°f after putting the turkey into the oven.

These tips do take some planning ahead, but the steps are so easy you’ll wonder why you don’t cook turkey beyond just for thanksgiving day. Web how to roast a turkey: Cover loosely with foil if turkey browns too quickly.

Tie legs with kitchen twine. Place the turkey on a roasting rack inside a roasting pan. You must give yourself adequate time for thawing out your turkey.

If you notice the breast is getting too brown and crispy. Rinse the turkey inside and out with cold water. There is nothing to fear but the fear of dry turkey itself.