Or you can add separate pieces in your air fryer like we did with our turkey thighs recipe.

How to make a dry turkey moist. 2 sticks softened butter, 2 tbsp olive oil, 1/2 tbsp lemon zest, 4 tbsp lemon juice, and 3. Cover the turkey with plastic wrap and place it in the refrigerator. Open bread like a book.

Tie the oven bag shut and place. Ladle warm broth over the platter of sliced turkey to make it look—and taste—moist. Leaves from 10 fresh thyme sprigs leaves from 6 fresh sage sprigs leaves from 4 fresh rosemary sprigs 5 large garlic cloves, chopped 1 tbs.

Place bird, breast side down, in a stainless steel roaster pan, preferably on a shallow rack. #4 place a digital meat thermometer in the thigh through one of the slits in the bag. Web directions preheat oven to 325 degrees f (165 degrees c).

Add some of the brine to the inside of the cavity, then rub the remaining brine on the outside. Take the whole turkey out of the roasting pan and place it in an oven bag. Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.

Use your fingers to loosen the skin over the turkey breast and thighs. Cut bread lengthwise, without cutting all the way through. Add broth and slather on the gravy.

Web brining is the path to moist turkey flesh. Cut a hole in the turkey skin between tail and. Then drizzle more drippings or gravy over the cut slices and recover the remaining uncut turkey.