Once you've prepped your turkey, you could just put it in the oven as is, but you'd most likely end up with a bird lacking flavor and moisture. Turkey meat in its natural state is not particularly flavorful or moist. Another problem is that white meat cooks more quickly than dark, so by the time the legs and thighs are cooked to the proper temperature, the breast has lost all its juiciness. Julia Child's solution to this conundrum was to cut the bird up before cooking, then roast the dark and white meat separately, taking each from the oven as it finished. But few American families are willing to forego that Norman Rockwell moment of presenting a whole bird to appreciative guests. Instead, here are some other ideas to try:.
Roast Turkey Breast
7 tips for roasting the perfect turkey | Wholefully
But if you study up and learn about the basics of cooking a turkey , you can totally pull it off. Just make sure it ultimately reaches News Politics Entertainment Communities. HuffPost Personal Videos Horoscopes. All rights reserved. Skip to Article.
Turkey Recipes and Tips
Even the best of us can play our cards right and still wind up with a turkey that's moist in some places and dry in others. This one simple tip from the folks at CHOW can yield rich, juicy white meat without sacrificing delicious, crispy skin. When you've finished seasoning the bird and you're about to put it in the oven, flip it over in your roasting rack and let it cook breast-side down for a half-hour to 45 minutes. Then you can flip it over and cook it normally, basting and brushing the way you normally would. It's worth a try, especially if you've cooked a turkey before and for some reason it's still turned out dry.