Turkey lovers are torn between the best meats of it. Some like dark and others like white meat. Many believe, that only dark meat can be the moist of the two. However, if prepared the right way, white meat can be moist, too. This article will give you some helpful suggestions, on how to prepare a moist turkey.
When you go shopping for a turkey, try to find a bird, that is not frozen too hard. Many times, turkeys are frozen too hard. They don’t need to be. When you take your bird out, of the freezer, feel it. If you can’t press in with your thumbs, it is too frozen.
Set your frozen bird out at room temperature for about 48 hours. Leave it in the wrappings. About an hour, before you are ready to prepare it, take it out of the wrappings. Place your bird in the sink and thoroughly rinse the inside and outside of the bird. Turn the bird neck side up. Let it drain good. Next use paper towels to pat your bird dry. You want your bird at room temperature.
Take a pair of scissors and cut a slit in the turkey skin on each side of the breast. Take your fingers and easily separate the skin away from the breast. Do not tear off the skin. However, you want to create as large a space, as possible, between the skin and the meat of the breast. In this area, you want to put melted butter. Cover as much of the bird as you can. Some individuals like to use pure olive oil instead of butter. Just be sure to cover as much as you can of the bird under it’s skin.
To help keep the inside of your bird moist, cut up some citrus fruit. Use a mixture of oranges, lemons, limes and pineapple slices. Some people like to use apples. However, citrus has always held better moisture for me. Stuff your bird’s cavity with these in quarter slices. Squish each quarter a couple of times as you place it inside.
Cover your bird with heavy duty foil. You want the edges, of the foil, on the back of your bird. If you have a done plug, leave an opening in the foil just big enough for it.
Set your oven temperature at 250 degrees and bake your turkey on it’s back. During your last hour of baking, turn the bird over on it’s front side. Do this carefully. The fat from the fowl will drain down, as will the citrus juice. This will make your turkey more moist. The time for baking depends on the weight of your bird. Finally, don’t uncover your bird as it cooks. Moisture will be lost through evaporation, if you do.
This type of cooking, makes for a moist turkey.