7 Thanksgiving hacks that will make your turkey juicier, evenly cooked, and tastier than ever
, it's critical that you"plan your thawing schedule in advance. For every four pounds of meat, the turkey needs 24 hours in the fridge."
A good meat thermometer is a must-have, and you should use it during the roasting process, not just to check the bird when you think it's done.Poultry needs to be cooked to at least 160 F to be safe to eat, and if heated much past 175, it will start to dry out. This narrow range is why Seta said people should invest in a meat thermometer, calling it"your No. 1 tool."
Use ice packs to keep turkey breasts cooler at the start of the roast and juicer throughout the cooking.Turkey breast is arguably the best meat the bird has to offer, but breast meat is also the first to dry out, thus the need for foil wraps to retain moisture and regular basting during the roast. But you can mitigate this drying out by prepping the breasts for the roast to come.
Even if each diner only gets about a half pound of actual meat, that's still more than the five to six ounces of. With side dishes on the table, everyone should end up plenty full.
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