Nothing is more of a buzz kill on Thanksgiving day than overcooked, dry turkey.
To ensure that the turkey cooks evenly without drying out, Chef Levitt suggests these tips for avoiding a turkey travesty:will to help it cook faster and more evenly. This is a method of cooking in which your entire turkey or chicken bird is split open, so it can lay flat on a pan or grill. In fact, it's one of, removing parts from your whole turkey as it's roasting based on when each type of meat appears to be finished.
According to Kelly, a white turkey is typically harvested at 12 weeks, versus a bronze turkey which is harvested at six months. As the turkey ages, it produces even more intramuscular fat, which helps with keeping the meat moist instead of dried out when roasting. "Turkey is not a very forgiving meat—and once it goes over temperature, it dries out very quickly," Kelly explains."A slow-growing bronze breed will cook quicker than a fast-growing commercial breed, simply because it has more intramuscular fat that conducts the heat through the bird quicker."
To make sure you're getting the tastiest turkey imaginable, Kelly strongly suggests keeping a meat thermometer close by as you roast your bird.
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