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How to Cook the Perfect Thanksgiving Turkey

The season is upon us, and what could be worse than sitting down to a Thanksgiving meal, only to find the turkey is dry? Nothing! There’s absolutely nothing worse than waiting all day for a delicious turkey, only to be disappointed by dry, overcooked meat. So why does this happen so often? Let us teach you how to cook the perfect Thanksgiving Turkey.

Let’s get into it. Turkey, as an animal, isn’t perfectly suited for even cooking. Think about it—this bird is on its legs all day, so those muscles are well-developed, while the breast muscle doesn’t get much action. The legs and thighs take much longer to cook than the breast. So when you’re at home, relying on that little pop-up timer to tell you the turkey is done, all it’s really telling you is that the legs are finally cooked. By the time the legs are done, the breast is likely overcooked—reaching up to 180°F or more—leaving you with dry, tough meat. But don’t worry, I have the perfect solution to avoid this!

Step 1: Brine and Break Down the Turkey

We start by brining the turkey for 24 hours. Brining keeps the meat moist and flavorful. A couple of days before Thanksgiving, we prepare the brine, submerge the turkey, and let it sit in the fridge. After the 24-hour brine, remove the turkey and let it air dry for a day—either in the fridge or outside if it’s cold enough.

The night before Thanksgiving, we break down the turkey. Yes, break it down. This means cutting the turkey into parts—breasts, legs, thighs, wings. Breaking down the turkey allows you to cook each part perfectly without overcooking the breast while waiting for the legs.

Step 2: Make Stock for Extra Flavor

After breaking down the turkey, roast the carcass, wings, and any other parts you don’t plan to serve. This hard roast will give you a great base for making turkey stock, which we like to simmer low and slow overnight. By the time you wake up on Thanksgiving morning, you’ll have rich, flavorful turkey stock ready to go for basting, making gravy, or even prepping the day-after turkey noodle soup.

Step 3: Cooking the Breast

Once your turkey is broken down, it’s time to focus on the star—the turkey breast. We like to treat this like an “airline” breast (a restaurant-style cut where you leave a little wing drumette on the breast).

  • Season: Season the breast simply with salt and pepper, and if you like, some fresh herbs like thyme, rosemary, or sage. We prefer thyme and a little rosemary for turkey.
  • Sear and Roast: In a hot cast iron pan, sear the breast skin-side down until it’s golden brown and crispy. Once you have a good sear, transfer the entire pan into a preheated 375°F oven to finish cooking. This method ensures the fat renders out, giving you a crispy, flavorful skin, and the breast will cook evenly without drying out.
  • Rest: Once the breast is done (about 160°F internally), take it out and let it rest on a rack. Resting is key to keeping the juices inside the meat, so be patient!

Step 4: Cooking the Legs and Thighs

The legs and thighs need a bit more time to cook because they’re full of muscle. You can slow roast them, confit them in duck fat (our personal favorite), or cook them on a bed of mirepoix (a mix of onions, carrots, and celery) for extra flavor.

If you choose to confit in duck fat, you’ll get the most tender, crispy turkey legs you’ve ever had. The duck fat enhances the flavor and adds richness, making these legs absolutely melt in your mouth. Slow roast them until the meat is tender enough that it almost falls off the bone. When they’re done, let them rest as well.

Step 5: Serve and Enjoy

Once all your turkey parts are perfectly cooked and rested, it’s time to carve and serve. You’ll end up with juicy, flavorful turkey breast, tender legs, and crispy, delicious skin—no dryness in sight!

Bonus: Post-Thanksgiving Turkey Soup

One of my favorite post-Thanksgiving traditions is making turkey noodle soup. The stock you made the night before, combined with leftover turkey, makes for an amazing next-day meal. Add in some roasted veggies and garlic bread, and you’ve got the perfect comforting dish for the day after.

There you have it—a foolproof way to cook the perfect Thanksgiving turkey. Breaking down the turkey and cooking each part separately ensures everything is cooked to perfection, so you can enjoy a juicy, flavorful turkey this holiday season. Give it a try and let us know how it turns out!

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