Here's to getting the best out of your holiday bird, whether it's your first or your 50th.
Q: What do Natural, Kosher, Organic, and Heritage really mean and which should I buy?
"Enhanced" or "self-basting" birds have been injected with a salt and flavor solution to help keep them moist while cooking. Most large scale name-brand commercial birds are enhanced. Look for a little sign on the label indicates the turkey has been bulked up with a salt, water, and flavoring solution. The advantage is that they come out incredibly moist, almost wet, though note that more moisture is not the same thing as more flavor.
If you need to defrost your bird in a hurry, place it in a large cooler or tub full of cold water, changing out the water every hour or so. This should get a full-sized bird fully thawed within 12 hours.No! Try it and you'll end up with a bird that's overcooked on the exterior and still completely frozen in the middle, even after hours in a hot oven.
Through this process—osmosing, dissolving, re-absorbing—the salt will slowly work its way into the meat, offering the same sort of moisture protection that brining does, all while seasoning your bird more deeply.and make sure you don't overcook your turkey, but they're good safeguards just in case.Check out ourAs kosher and self-basting birds are already treated with salt, there is no need to brine them.
If you have your heart set on a traditional-looking whole or stuffed bird, you need to solve the problem of unevenly cooked meat another way. The easiest method I know of is to harness the heat retention capabilities of a baking stone or. Preheat your stone or steel at the bottom of the oven. Have your turkey ready-to-cook on a V-rack set in a baking sheet and slide it directly into the steel. Immediately turn the oven down to around 300° or so.
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