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QUESTION: I am embarrassed to say that last year when I cooked the turkey I did something wrong. It was dry as a bone. My guests were gracious enough not to make mention of it, but I couldn't help notice that no one complimented me on it. I could certainly taste the bird for myself, it was awful. I really hope not to repeat the mistake again. If I do, what can be done to help? -- Mary from Oregon
ANSWER: Your story is all too familiar. I believe that most people in their lifetime have encounter the dreaded "dry turkey" incident. I've heard many an adult musing about how their mother cooked a dry bird every year and that even a thick blanket of gravy couldn't save it. Like you, I've overcooked a bird or two in my time, so I can sympathize.
Of course, as you noted, the real key is prevention. There are many ways to cook a turkey and have it come out moist. Cooking bags are a wonderful invention, allowing the bird to self baste. Even if you cook a bird the traditional way, make sure you are aware of what kind of bird you have and the proper cooking instructions. Since companies vary in their liquid content (injected into the bird so it stays moist), cooking directions can vary. Also, remember that little things like opening the oven too often can affect cook time, moisture level, and other factors that can dry out a bird.
Another great tip that has gained a lot of popularity over the years is brining. Brining entails soaking your turkey in water that contains a course salt (like kosher or sea salt). You can also add other seasonings to the brine water to give your bird a distinct taste. What brining does is allow the turkey to absorb the salt, which seals in the juices. I had been very hesitant to try this procedure, but when I did this past Thanksgiving, the turkey was one of the best I had ever made. The only "drawback" to this is you may find yourself with far less drippings than you are used to, since the bird will hold in much more moisture. This is a very small complaint and if you depend heavily of drippings for gravy, you can add a can of regular broth to compensate. Also, I should note that if you use too much salt, the meat will taste slightly salty, though if you do it right the bird will not taste salty at all (mine didn't).
There are many brining recipes. The main thing is to place the turkey in a container large enough to cover the bird totally, and with a few inches of water on top. For large families, this will usually mean an extra-large stock pot. I actually used a plastic 20-gallon household utility container. You should soak the bird for 3-6 hours. It's suggested that you keep the bird in the refrigerator during that time, but with such a big bird as large families usually eat, that may be impossible. To keep it sufficiently cold, some people keep the bucket in a cold spot in the house, like in the basement. Some people add ice to the water, and keep adding some every hour, so that it stays very cold during the brining process. The core brine consists of course salt, recipes suggest anywhere from 1 to 4 cups. I personally don't think 4 cups is necessary. 1 to 2 cups is usually sufficient. It is suggested that turkeys already containing salt, like a kosher bird or self-basting bird (which is pre-injected with a broth solution). I personally used a self-basting bird. I lowered the salt to a mere 1/2 cup and it turned out fine. Kosher birds usually have much more salt, so I really couldn't recommend brining for those particular brands. Irregardless, for best results, you should use a fresh (or fresh frozen) bird.
There are two great brining recipes that I have run across. I'll link them below. If you need more ideas, just do a Google search on "brining recipes" and you will have no trouble finding something you should like.
If your worse fear is realized and your bird is dry, the old stand-by is making sure there is lots of gravy on hand. That helps for some, but not everyone likes gravy on their meat. Here's another tip that can help salvage the bird. Take whatever drippings you can from the pan, add 2-3 cans of chicken broth, and heat to a boiling. Carve the bird, preferrably not in front of your guests. They may like the whole carving ritual, but they'll live one year without it. Pour the broth mixture into a large casserole dish. Place the carved turkey pieces into the dish and baste well with the liquid. Cover with foil and put into the oven 5-10 minutes. Remove the turkey and place on a platter to serve (or, if you'd rather, just serve right out of the casserole dish). You can use the juices to make additional gravy. Warning, the turkey probably won't be perfect, but this will help considerably with the dryness. I did this one year and was relieved how well it turned out. Only a few choice individuals really noticed much of a difference.
Good luck this year. I hope your turkey is moist and flavorful.
BRINING RECIPES
Good Eats Roast Turkey
White Cranberry Brined Turkey
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Answer by: Michelle Lehmann
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