How To Make The Best Thanksgiving Turkey | Dear Test Kitchen

Looking to answer a specific q? Look no further:
1:17 - How to spatchcock a turkey
3:27 - How to defrost a turkey in a hurry
3:53 - How to make a "lazy" no-stress turkey
4:19 - How to dry-brine a turkey
4:51 - How to wet-brine a turkey
5:36 - How to roast your turkey
6:31 - Turkey carving tips
7:19 - The Taste Test
9:43 - The big reveal: what is the best way to make Thanksgiving turkey?

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[DemonCat]

Hi, it was great to watch the turkeys done 3 ways, and have done some very similar as well. I would like to add my own personal tips. If you choose to do a wet brine, start 2 days before cooking. After the 1st day when wet brine is completed, place turkey on wire rack placed on sheet tray/pan and let sit uncovered overnight in frig so skin dries out. This helps give a crisper skin. Also, when doing a dry brine, I highly recommend rubbing the salt under the skin as well. It really is not that difficult to loosen skin and does add a lot more flavor/seasoning to turkey. And for those who do not have a roasting pan, (I cooked my turkey for years without one) place your turkey on a bed of aromatics like a combination of onions, celery, garlic, thyme, even carrots. It keeps the turkey from touching pan, adds flavor to both turkey and the drippings.

[JESUSISLORDforevermore]

EXCELLENT and very informative. Thank you.

[komodoizzy]

Where can we find a recipe for the wet brine, please?

[jillpohren]

Hi, thank you for this - it's super helpful, especially the part about weighing the salt for the wet brine. Please can you give amount of brine liquid per pound of turkey? Or is it 10 oz/gallon and enough liquid to cover the (submerged) bird? Can there be too much liquid? Thank you!!

[dasasa]

Informative video. Get a tripod. Josh, quit saying "like".