Before you cook your turkey, you’ll want to brine it. You can either do a “wet” brine or “dry” brine.
A wet brine will make the turkey juicier by causing it to take on more moisture, according to Savenor’s Lead Butcher Christopher Walker, and seasons it before you even cook it. You can get a handy how-to here.
Limited on oven space but want the seasoning? Go for a dry brine, which doesn’t require any liquid.
Temper the Turkey
Sometimes the best thing to do is… nothing. Before you cook the bird, set it out at room temperature and leave it alone for 2-3 hours. “Tempering,” as it’s called, will make your turkey cook faster and more evenly.
Let it Rest
It may be dramatic to take that turkey straight from the oven to the table, but the pros take a beat before serving. “Ideally let it rest for an hour and a half, it’s a big bird,” says Walker, "that allows the juices to settle, which keeps the bird moist."
Bonus Tip: Don’t Use Turkey at All
Turkey may be an American tradition, but don’t let tradition limit your creativity! Ostrich, game birds, you name it, you can find all kinds of exotics meats at a quality butcher like Savenor’s. Who knows what you can create when you explore new frontiers?
Be sure to stop by Savenor’s Charles Street or Cambridge locations for your holiday and other culinary needs.