How To Make Your Thanksgiving Turkey Very Moist

If you have experienced the displeasure of eating dry turkey breast meat, you can appreciate the benefit of knowing how to make your Thanksgiving turkey very moist. While turkey white meat is notorious for its reluctance to hold moisture because of its low-fat content, you can still manage to overcome this obstacle with a few simple steps. Knowing how to keep your Thanksgiving turkey breast meat from getting dry is a skill that will transform you from a mere chef to a culinary hero.

You will need these tools to make your Thanksgiving turkey very moist:

  • Electric roaster

  • Turkey baster

  • Large pot


  1. Use an electric roaster. Tuck prodigious amounts of butter under the turkey's skin, especially over the breast area, and an equal amount on top of the skin. Adorn it with salt and pepper and place it breast side down in the roaster. Set the roaster's temperature to 250 and let it sit overnight. In the morning, turn the temperature up to 350 and use the turkey baster to suck up the juices off the bottom and pour it over the bird once an hour for the next two to three hours. Check it with a meat thermometer until the internal temperature is 165-175 degrees Fahrenheit.

  2. Wet brine your Thanksgiving turkey. Take a pot large enough to hold a turkey and fill it with enough water to submerge the turkey. Pour one cup of kosher salt crystals into every two gallons of water that you used to fill the pot, and then stir the salt until it is dissolved. Place the turkey into the salt water and let it sit in the refrigerator for 12 to 24 hours. Finally, wash off the brining solution afterwards and finish preparing your turkey for cooking.


Tips and warnings:

  • If you're brining your Thanksgiving turkey, then make sure the salt water is below 40 degrees Fahrenheit when you submerge your turkey. This retards the growth of harmful bacteria and toxins in the meat.

  • Thoroughly wash any utensils that come into contact with an uncooked turkey to prevent the spread of dangerous microbes.

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