The centerpiece of most Thanksgiving dinners is the roast turkey, which is too often disappointing. There is an incredible and confusing variety of turkeys that are available at Thanksgiving. After much experience, I have come up with my own rules for choosing a turkey.
First, the turkey must not be too large, generally, smaller turkeys are:
- More tender and flavorful
- Easier to cook
- Quicker to cook
I prefer turkeys that are no more than 10 to 12 pounds in weight. If you are feeding a crowd, it is better to cook two smaller turkeys than one huge one.
Second, buy a truly natural turkey, without additives.
This means a turkey that does not have anything added to it at all, and just consists of the turkey itself. In other words, turkeys that have liquid solutions added to the bird are to be avoided. It is important to read the label, as you may find that various substances have been added to the turkey.
Third, it is also important to know what turkeys are available in your area, and to purchase from a producer who is known to have quality turkeys. We always buy our turkeys from the same producer every year, and we are never disappointed.
Next tip: Brining the Turkey
Sorry, the comment form is closed at this time.