The holidays are right around the corner, and now is the time to start thinking of the holiday menu. For many families, turkey is a traditional favorite at both Thanksgiving and Christmas. Have you ever wondered why some turkeys turn out so tender and others are dry and stringy?

Everyone wants to know the secret for cooking their family and guests a beautifully-browned, moist, tender turkey. Obviously, the way you cook a turkey is a big factor between a mouth-watering tender bird and an unappealing, dry bird. Brining can be an excellent way to cook the perfect bird.

Before discussing how to cook a turkey, we’ll discuss why brining works. First, brining breaks down tough muscle fibers. Secondly, the salt interacts with protiens to draw water into the cells and doesn’t let as much moisture escape.

What Turkey to Buy

There is usually not any difference in taste or tenderness between a fresh turkey and a frozen turkey. Nor is there usually any difference between buying a tom or a hen. However, when you are brining, you have to make sure that you buy a turkey that has not been pre-seasoned or basted. This is because after brining it, it would be too salty.

Thawing the Turkey

If you buy a frozen turkey, be sure to to leave enough time to defrost it. There are two ways to defrost a turkey: the refrigerator method and the cold water method. However, the refrigerator method is better because the turkey is less susceptible to food-borne illnesses.

With either method, do not remove the wrapper. With the refrigerator method, the turkey is defrosted in the refrigerator. It takes approximately 24 hours for every five pounds.

With the cold water method, the turkey is defrosted in cold water. Keep it completely submerged. Change the water every thirty minutes. It takes approximately 30 minutes for every pound.

Regardless of the defrosting method you use, it is important to make sure the turkey is completely thawed. When the meat is soft and no ice crystals appear, the bird is defrosted. If a turkey has any ice crystals in the interior, the outside will cook before the inside. This will result in a dry turkey.

Cleaning the Turkey

To clean the turkey, remove the bag. Remove the giblets and the neck. Wash the turkey thoroughly inside and out. Pat dry with paper towels.

How to Cook a Turkey

To ensure a turkey is totally cooked, use two oven-safe meat thermometers. One thermometer should be placed in the thickest part of the breast. The other thermometer should be placed in the thickest part of the thigh without touching the bone. The turkey is safe to eat when the minimum internal temperature reaches 165° F using a thermometer.

Besides using the thermometer, you can press down on the fleshy part of the thigh. If the meat feels soft; the leg moves up and down easily, or the hip joint gives easily, it is usually done.

Pink meat does not mean the turkey is not done. As long as the meat thermometers register at 165° F., they are safe to eat. Pink meat can be due to:

• The turkey is commercially smoked.
• The turkey is very young.
• The turkey is a “free-range” turkey.
• Grilling or smoking the turkey

If you want a tender turkey, do not stuff it. Stuffing can lengthen the cooking time and produce uneven heating. If you want stuffing, cook it apart from the turkey.

Brining is one of the best ways to prepare a tender, moist turkey. The brining process locks water within the turkey. As the turkey cooks, the heat gels the protein and forms a protective barrier to keep the liquids from escaping.

To brine a turkey, use the following recipe for a 15 to 18 lb. bird.

• 3 cups water
• 2 cups firmly packed brown sugar
• 1½ cups table salt
• 3 cloves garlic (split and peeled)
• 2 tsp. whole black pepper
• 4 bay leaves
• 2 gal. icy cold water

In a large non-corrodible container, mix the ingredients. Add the turkey. Make sure the turkey is fully submerged. Cover and set in the refrigerator for six to eight hours. If you do not have enough room in your refrigerator, you can put the turkey and brine in a cooking bag. Fill a cooler with ice, and place the bag in the cooler. Leave it in a cool spot --- the garage, the basement, outside. Make sure you do not brine the turkey longer than the recommended time or you may have an excessively salty bird.

After the bird has finished brining, rinse the bird thoroughly. Some people like to soak it in clear water for a couple of hours afterwards. Preheat the oven to 325° F. Fill the cavity with the following ingredients:

• One carrot, peeled and cut into 1” pieces
• One onion, cut into quarters
• One stalk of celery, cut into 1” pieces
• 2 tsp. dried thyme

Baste the bird with 4 to 6 T of unsalted, melted butter. Place the bird breast down in a v-rack. Although it is not traditional to start the bird breast side down, this is done so the breast does not over cook before the other meat. Otherwise the breast gets done first, and the breast meat will be dry. Bake for two hours. During this time, baste the back and legs twice with another 2 T of butter. Flip the bird to breast side-up in the v-rack. Cook until the thermometer reaches 165° F. During this time, baste twice more with pan dripping. When done, let it cool for at least 20 minutes.