The indomitable turkey reigns as the centerpiece of the American Thanksgiving. And, it is my nemesis. Golden skin to crisp while keeping the muscle fibers wet and tender over the course of several hours is no easy task.
I have found that the key is basting the turkey. Pour those extra juices over every inch of that thing, and keep doing it! I can not stress this enough! There is no such thing as too much basting. Obviously every time you open the oven you will be adding some extra cook time, but when you do, drown the turkey in all that good flavor.
Last year, I drove eight hours to visit my family just to cook a dry turkey. Imagine my embarrassment when the turkey was not up to par. You get a, “oh dear this was a great try,” from the nice aunt. A, “your turkey tastes like some cardboard,” from your tell-it-like-it-is uncle and a roast session from your cousins. They all roasted me like my turkey – over-done.
This year I will not be driving eight hours due to COVID-19, but you can expect I will redeem myself and master the turkey.