A dry bird can defeat the perfect Thanksgiving dinner, don't let the turkey win!

There is so much pressure on the cook of the Thanksgiving dinner. You have to get the appetizers out, make the side dishes, chit-chat with all the guests and most importantly...make the perfect, juicy turkey!

Maybe it is because we only cook such a large bird once (maybe twice a year), or the pressure of the day that has home chiefs  everywhere panicking a tad. But have no fear, I discovered the web-site Finecooking.com. Finecookiing .com gives us easy tips on how to make the center piece of the dinning table perfect!

1. Choose a fresh turkey instead of a frozen one.

"Ice crystals that form during freezing damage a turkey’s muscle cells. When the bird thaws and roasts, fluids leak more readily from the damaged cells, drying out the meat."

2, Roast two small turkeys rather than one large one.

"Smaller turkeys roast more evenly than large ones, so for feeding a crowd, two small turkeys are a better option. They’ll cook quicker, too."

3. Brine the turkey.

"A turkey soaked in a salt-water solution absorbs both the salt and the water, so it’s moister to begin with as well as seasoned on the inside. You can flavor a brine as well."

4. Rub soft butter under the skin.

"As it melts, it bastes the turkey and adds buttery flavor. For even more flavor, you can add herbs and spices to the butter"

5. Roast the turkey upside down at first.

"Placing the turkey, breast side down, on a V-rack for the first hour or so of roasting essentially allows it to baste itself. Any marks left by the rack will disappear once you flip the turkey over and finish roasting it."

In the end, if the turkey is overcooked or dry, who cares. Thanksgiving is a time to enjoy family and friends, if the food is good, that is just a bonus.

Happy Thanksgiving!


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