The Oak Journal 6 Turkey Tips to Get You Through the Holiday Season
6 Turkey Tips to Get You Through the Holiday Season
Food and Drink

6 Turkey Tips to Get You Through the Holiday Season

It’s your turn to host Thanksgiving dinner, and although your guests are bringing the sides, you still have the traditional turkey on your plate. To help you tackle the task, we asked first-ever Silver Oak winery chef Dominic Orsini to share his top turkey-cooking tips—things to keep in mind whether you use one of his recipes (Citrus-Lacquered Turkey and Dry-Brined Turkey with Pan Gravy) or your own.

  1. Double-check your bird

    Even though your turkey exterior might feel thawed after sitting in the refrigerator for a couple days, check that it isn’t still frozen on the inside, too. A good time to do this is when you remove the giblet bag, Chef Orsini says. “If your turkey is still frozen, fill the cavity with cold water.” The water-filled turkey can sit for up to one hour, but Chef Orsini recommends changing the water every 15 minutes.

  2. No one likes an uneven tan

    Chef Orsini also recommends tucking the wing tips behind the turkey’s back and loosely tie the drumsticks together with kitchen string to close the cavity. “This allows for a more-even browning behind the wing.” (In other words, your turkey won’t have that unsavory patch of white skin.)

  3. Goodbye, soft turkey skin

    Crispy turkey skin is the name of the game, and you want to achieve it without drying out the meat. “Place the bird in the refrigerator, uncovered, and let it air dry overnight,” Chef Orsini says. Drying out the skin is a key step to crispy skin sans dry meat.

  4. Nothing goes to waste

    You might have bought the turkey mostly for its meat, but don’t toss the giblet bag straight into the trash. “The turkey liver can be made into pâté,” Chef Orsini says. If that’s not your thing, use the giblets to make a broth for your gravy.

  5. Don't overdo it

    “Cooking your bird to 180 degrees is the worst thing you could do,” Chef Orsini says. “The internal temperature of your turkey will continue to rise by 5-10 degrees after you remove the bird from the oven.”

  6. Lots of rest

    Cooking a holiday feast takes a lot of energy—from both you and the turkey. So just like a perfect piece of steak, “let the turkey rest before cutting into it.” Chef Orsini recommends 30 minutes. This allows the meat to relax and absorb the juices that would otherwise fall out.