I believe the perfect turkey already exists, so rather than attempting to reinvent the wheel, I tested a few of the “best” ways and landed on Andy Baraghani’s method via Bon Appetit, with a few adjustments.
It starts with a dry brine, a very important step to season your bird from the inside out and make the meat more tender. A dry brine is just easier, no need to find a giant pot to fit a turkey, it’s much less messy, and it allows for the skin to dry out which will give you a good crispy skin.
You’ll then glaze which allows for the sugars to turn the skin a deep golden brown and it allows you to add a more unique flavor.
Using a baking sheet over a roasting pan allows air to flow under and cook the turkey more evenly.
A good long rest before carving allows the bird to continue cooking, and for the juices to disperse to keep the bird moist and firm. Plus, you will definitely burn yourself if you try to carve it right away.
Let me know if you give this a try! Cooking a turkey is no small feat.
👋 a quick reminder before we dive in
thanksgiving, sorted: the holiday hub with all recipes, guides + more is here.
the perfect turkey
Serves 8-10 | 4 hours
Browse all my recommended tools in one place: Complete Kitchen Collection.
pastry brush (silicone preferably)