While our staff has cooked hundreds of turkeys for family and friends over the years - with ATBBQ Staff Chef Tom Jackson leading the way - we get that most people just cook turkey occasionally. This leaves people understandably wondering how to consistently cook a moist and juicy turkey and prevent the nightmare scenario of serving dry and chewy meat to loved ones who have gathered together for a special meal.
Fortunately, Chef Tom isn’t stingy with the knowledge and wisdom he’s gained over the years. He’s learned that anyone can consistently cook juicy, flavorful turkey by following just four steps. The three fundamental steps to cooking delicious turkey are brine, season, and cook to temp. A fourth step of letting the turkey rest after cooking is also recommended, and here we will explain why each of those steps is important, and answer some common questions about mastering turkey.
Tip #1 - Brine Turkey
Brining involves submerging the turkey in a flavorful saltwater solution. As the turkey sits in the brine bath, the salt breaks down the proteins, allowing it to absorb more moisture and flavors from the brine.
“So once you grill it or smoke it…it will be more juicy than it would have been had you not brined it,” explains Chef Tom in his video on How to Make a Basic Brine. While plenty of brine recipes are available, one convenient option is simply using a brine bath concentrate like the Sweetwater Classic Holiday Turkey Brine Concentrate. A complex pairing of savory holiday flavors like rosemary and sage with hints of lemon and orange zest adding bright and citrusy notes, this brine concentrate adds depth of flavor without doing too much.
Brining doesn’t take much work, but it will add about a day to the prep process as the turkey will need to rest in the bath for an hour per pound of weight and then dry uncovered in the refrigerator overnight.
The ATBBQ guide on brining a Turkey provides a comprehensive walkthrough of the brining process, some popular variations on brining, and answers to common brining questions.
Tip #2 - Inject with Butter and Season Turkey
For those who want to inject their turkey with additional moisture after brining, Chef Tom recommends using unsalted butter to avoid over seasoning the bird. “I always start with injecting the breast because that's the leaner meat,” he explains. “And then I use whatever's left on the thighs because the darker meat is fattier, so it doesn’t need as much moisture, but it's still nice to get the flavor in there.”
Once the turkey has absorbed as much moisture as it can, it’s time to add a flavorful seasoning rub like Cattleman’s Grill Trail Dust. Cracked black pepper provides a bold kick to this rub, while the salt provides a savory essence that enhances the natural flavors of the other ingredients. Garlic adds a rich and aromatic depth, while thyme layers earthy floral notes, and mustard seed hints tanginess.
The key to adequately seasoning a turkey is first to apply the rub under the skin so that it gets into direct contact with the meat. Then, lightly sprinkle some of the seasoning on the surface of the turkey skin for good measure.
Tip #3 - Cook Turkey to an Internal Temp of 160º
165ºF is the magic point at which turkey has cooked long enough to be fully cooked, but hasn’t cooked so long that it’s started to dry out. But here’s the trick: It’s best to pull the turkey from the smoker or oven when it reaches 160ºF because the internal temperature will continue to rise even after it’s removed from the heat source.
Use a thermometer like the ATBBQ Digital Thermometer to get precise temperature measurements in under two seconds. For an accurate reading, insert the thermometer down until you strike a bone or joining, then back it off just a little to ensure you’re gauging the temperature in the deepest sections of the meat.
Visit our Turkey Temperature Guide for more information.
Tip #4 - Allow Turkey to Rest
Instead of carving the turkey immediately after removing it from the oven, allow it to rest for 20-30 minutes before cutting into it. This will allow the muscle fibers to relax and reabsorb some moisture lost in the cooking process.
Juicy Turkey FAQ’s
What is the secret to a moist turkey?
It’s actually four secrets rolled into one. Brine the turkey, season it, cook it to an internal temperature of 160ºF, and then let the turkey rest for at least 20 minutes before cooking it. But the most crucial piece of advice of the four is never to overcook the turkey and make sure it gets pulled in time to keep it from getting any higher than the 165ºF mark. To get a jumpstart on making a moist and delicious Turkey, head over to ATBBQ’s Turkey Guide. You’ll find links to our turkey kits, some of our favorite turkey recipes, and recommended tools that will make prepping and cooking the perfect turkey even easier.
How do you cook a turkey without drying it out?
Cooking a turkey without drying it out comes down to two factors: adding moisture and preventing moisture loss. Brining and injecting a turkey significantly increase the margin for error when it comes to moisture loss, and ensuring a turkey is cooked to the perfect temperature of 160ºF will ensure it retains as much moisture as possible.
Should I cook my turkey covered or uncovered?
We go against conventional wisdom on this point, suggesting uncovered where many sources recommend covering the turkey for at least part of the cook. But if you’ve brined the turkey, you won’t need to cover it to prevent moisture loss. And leaving the turkey uncovered will produce crispier skin than a bird that’s been foiled during cooking.
Is it better to cook turkey at 325º or 350º?
The difference between a turkey cooked at 325º and one cooked at 350º will be negligible and often indeterminable. What’s far more important is keeping a close eye on the internal temperature of the turkey so that you don’t overcook it.
Should I put water in the bottom of my roasting pan for turkey?
Absolutely not. Adding water to the pan can cause uneven browning, chewy skin, and a loss of flavor from the meat and drippings. Any moisture that needs to be added to the turkey can be much more effectively achieved through brining and injecting.
More Turkey Tips from ATBBQ
Looking for more pointers on how to prepare a memorable turkey dinner, like why it’s an excellent idea to spatchcock a turkey before cooking it? Be sure to subscribe to our email newsletter, where we share every new recipe video, check out some of our all-time favorite turkey recipes, and take a look at our turkey kits and accessories. You’ll find plenty of insights, pointers, and cooking advice that we’ve gathered over the years and continue to use when preparing meals for our families.
