There is something about cooking a whole turkey that is exciting; maybe it is because it is primarily done on Thanksgiving and Christmas or maybe it is being able to cook the bird whole. Either way, most people don't shy from an extra slice on Thanksgiving.
There are a few things that I have found that has helped out over the years when cooking turkey.
- When picking out your turkey, take a look at the "solution added" on the label. Yes, the company selling the turkey is selling you a salt/sugar brine at the price of the bird, but it's definitely worth it. A lot of turkeys will have up to 8% solution added, but if you can find higher, I would recommend it. This solution of water, sugar, salt and sometimes phosphates will add a lot of extra moisture to your turkey and help against any of the meat from drying out.
- If you are ok with not serving a whole bird, cook it in sections. Because the different parts of the bird get finished at different times and temperatures, it can be difficult to time it all perfectly. I prefer to still cook everything bone in if you are going to part it.
- With that said, the internal cooking temperature might be the biggest thing to pay attention to. According to foodsafety.gov, turkey needs to be cooked to an internal temperature of 165*. While I would recommend following all safety warnings given, I will say that on my personal turkeys I cook at home, I will remove the breast meat from the smoker (or oven) when the internal temp reaches about 159-160* and place it into an insulated Cambro food carrier or cooler. I will let the meat rest for about for at least 1 hour, up to 3, and during this time there is enough carry over cooking that I feel comfortable (for my own cooking) that the meat will get to the proper temperature. With any of the thigh, legs, or wings I will always take the internal temperature to 180*. I prefer the higher temp in these parts to allow the meat to break down a little more and to be able to easily pull off the bone.
- In regards to taking the right temperature, I prefer Thermoworks products such as the Thermapen or Themopop. Both of them give excellent readings and have quick responses, but really any digital thermometer will work. Whatever you do, get rid of that pop up thermometer that comes with the bird!
- One last tip to keep in mind that will immensely help is to not cook meat in any liquid, at least not the breast meat. It is easy enough to do in a bbq pit, and just put the meat on the rack, but if you are going to cook it in the oven, I would recommend using either a baking sheet or to make a bed of vegetables to keep the meat out of any liquid in your pan. I like to use a pan to catch all the liquid and will strain it for the gravy, but prefer to not allow the meat to sit in the pan. The meat will also cook at different temperatures compared to what is below the rim of the pan compared to the part that is above.
I also remove all the skin from the breast meat. I like to get the rub and seasonings on the meat and allow it to get into the meat itself rather than just on the skin. Bombshell Black and White Seasoning is a perfect single rub for turkey. The spices are great flavor for the meat and the sugar helps with perfect caramelizing as well.
Good luck cooking your turkey on Thanksgiving and it never hurts to cook a little ahead of time!
Happy Thanksgiving!
-Fritz
Twisted Belly BBQ