GREENSBORO, NC -- Believe it or not.....no amount of brining or basting keeps your turkey tender and moist if you over-cook it. Of course, none of us set out to dry out the bird....it just happens. Chef and G-T-C-C instructor Keith Gardiner lets us in on two moisture secrets for our turkey.
Keith says, "You have to cook it to an internal temp of 165 degrees to kill bacteria, but to do that - you don't really have to go to 165 before you take it out of the oven."
"It's going to keep cooking. The bigger the turkey, the longer it will carry over 5 to 10 degrees. So if you pull it out at at 160, it'll carryover."
"If you leave the little thermometer in - if you wait for that to pop out before you take the turkey out of the oven - it's probably going to be overdone."
Secret 2: Keith says when you take your turkey out, let it sit and rest for 15 to 30 minutes. "All the juices will draw back up inside the meat. If you cut it right away - when it's done cooking - everything's tense, and all the juice skirts out.
So the turkey's moist but how do you make sure it has that nice brown glaze? Keith shows us a secret in this web extra.