It’s almost time for another holiday dinner and you’re all set—except for your turkey cooking skills. Don’t worry, we’ve got your back. Just because your Thanksgiving turkey came out kinda dry and crispy doesn’t mean all is lost in the kitchen. Just follow my lead and your holiday bird will be the most mouth-watering one ever. Trust me on this. I’m no Top Chef. In fact, I’m an expert at burning toast. But when I make turkey, I get rave reviews. And so, in true holiday spirit, I’m sharing.
Take that worried look of your face. It’s easy, I promise.
All you have to do is follow these five simple steps. Thanks to my Nana (and her mom, and mine) for passing down this simple recipe, you are about to serve the juiciest turkey your guests have ever had the pleasure of eating. Can you feel your culinary confidence building? This is the best juicy turkey recipe ever, and it’s adaptable for any size turkey (you’ll need about 20 minutes per pound). All you have to do is follow along.
Ready? Let’s do this.
NANA’S BEST JUICY TURKEY RECIPE
All you need is:
- A turkey
- Garlic salt
- Onion powder
- Splash of orange juice
- A roasting pan, and a big spoon
All you do is:
1. Preheat oven to 350 degrees. Unwrap your bird, and don’t forget to pull out the heart, neck and liver from the inside (just stick your hand in there and grab!). While some choose to cook these along with the turkey, I just toss them in the green bin. Don’t forget to rinse the turkey with cold water and pat dry.
2. Fill your largest roasting pan with about 2 inches of water, put in the bird with its legs tucked under it, and season the top and sides with garlic salt and onion powder (get sprinkle-happy; don’t be shy!).
3. Get a big spoon ready because here comes the secret to the best turkey ever: Every 20 minutes, you’re going to baste, baste, baste. That means you’ll pull out the pan, scoop up water and splash it over the bird – about 10 times for each basting. Along with the first baste, you can splash some orange juice over top for extra flavour.
4. Halfway through cooking time (by now, the skin will be starting to take on that golden brown colour we dream about), slide out the pan and use two large forks to flip the bird so the legs are now up (not the turkey’s most flattering position). Season again, and back in the oven it goes. Continue basting every 20 minutes.
5. Your holiday turkey is ready when it’s nice and brown on top and you can easily wiggle the legs. Carve as fast as you possibly can, using the delectable pan juices as your gravy. Oh, and don’t forget the cranberry sauce!
My Nana always served her turkey with mashed potatoes and peas. What sides will you serve with yours?