It is the season for turkey and we’re getting many questions on how to make turkey and more importantly, how to make the breast moist.
Over the years, we tested baking in a bag, low and slow, and high and fast. Baking in a bag is the best way to do it but if you don’t, here’s another technique to use.
After proper brining and prep, the best way to cook your turkey is breast side down. Do this to keep the juices running down to the breast and also the liquid at the bottom will be soaked up in the breasts.
The other part is that the thigh/leg part of the turkey takes longer to cook. Putting them on the top will cook them faster. They are also juicer so you don’t have to worry about them drying out.
Cook as normal about 13 minutes per pound or until the meat in the thigh get to 165 degrees.
Yes, we know that it doesn’t come out picture-perfect. It does come out juicy.
