How to Make a Moist Thanksgiving Turkey

CHOW Associate Editor Roxanne Webber demonstrates the wrongs and rights of Thanksgiving turkey on this video.

She suggests that you give yourself plenty of time for the bird to defrost (at least three days for a 15-pound turkey), and that, while roasting, you check the temperature regularly with a meat thermometer.

Then, may be you can have a really yummy turkey!

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14 Responses to How to Make a Moist Thanksgiving Turkey

  1. Jani says:

    Question for you …how would you cook the stuffing then ??
    I use a (family tradition) recipe for home made stuffing using bread onions celery butter & spices
    (I have tried to cook extra stuffing and used a casserole dish beside the turkey (it turned out really dry & a bit burnt 😦 -no extra stuffing worth cheering about
    suggestions welcome ….please !!!

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    • Linda says:

      Make stuffing as usual. Then form into meatball forms. Place in mini muffin pans or a sheet pan. Bake about 20 minutes depending on size you rolled them. They should be crispy all around but moist when you bite into them. They microwave just fine the next day or two.

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    • Pam says:

      If your stuffing was dry, you either didn’t have enough moisture to begin with or cooked it too long. Use plenty of liquid in the stuffing (I use chicken broth & pan drippings from the turkey, along with butter to moisten mine) and bake @ 350 for 30 min. to an hour, depending on how much stuffing you’re making and how deep the pan is that you’re using to bake it. Good luck.

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    • Dave Martin says:

      I always stuff mine and they come out great. Have best success letting turkey warm up to room temp first and put stuffing in bird as hot as you can. Do the butter under the skin and the basting and you’re good to go.

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  2. Bob Henderson says:

    Extra Stuffing – I push the skin off the bird between the legs overtop the breasts. Two very large pockets can be made. These become the perfect place to put that extra stuffing.

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  3. vicky wood says:

    add more broth to almost a soupy consistency. Cook until done. I have never cooked dry dressing ( stuffing). I have always cooked my turkey In a baking bag and it always comes out moist.

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  4. Use extra broth in that extra stuffing before you cook it. Make it kinda runny and it will come out perfect.

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  5. sybil layton says:

    Please send me video & sentence

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  6. Ruthann says:

    Use the extra broth from your turkey and pour over your casserole. Cover with alum foil and bake until set. Uncover and brown on hop. Don’t overlook it or it will dry out. Good luck!

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  7. jenn says:

    Cook in the turkey. My mom has always done it and nobody ever got sick.

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  8. Debra lebo says:

    Spray or butter your pan for the extra stuffing. I use a 9x11pan. Pour broth all over the stuffing. I use maybe a small can, depending on how wet your stuffing already is. Cover with foil. Bake at 350 for about an hour, then check it. Don’t let it burn.

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  9. Carolyn Smith says:

    I can’t stand stuffing cooked in the bird – it’s always sticky or wet and never seems cooked. I do mine on the side in a COVERED casserole dish, removing the lid only after I have determined that the stuffing (aka dressing when it’s on the side) is sufficiently cooked. Then I leave it uncovered just long enough to give it that finished top crust that I like. Once you get it down, you’ll never do it any other way!

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  10. Carolyn Smith says:

    You can keep basting the outside of a turkey until Hell freezes over, but it won’t make a moist turkey on the inside! Before you do your next one, inspect the layers of fat and membrane between the outside of the turkey and the meat – hard to permeate that with basting. Instead, loosen the skin and membrane from the breast meat which is dryest, by slipping your hand in between. Insert a compound butter that you have made from your favorite flavors (I use fresh garlic, lemon zest, and Johnny’s seasoning). Soften the butter enough to stir your seasoning in, roll it into a roll on waxed paper or cling wrap and place it in the freezer until frozen. Slice it into 1/8 to 1/4 inch rounds and slip between the skin and meat. Being frozen, it will be less messy to work with and will also gradually melt into the meat. This creates flavorful, moist meat, as well as adds flavor to your pan drippings. Since I don’t put stuffing in the bird, I put in aromatic vegetables, such as carrots, celery, onions and garlic. This also adds flavor and moisture. You will get reviews, I promise! My sixty one year old sister tried it and admitted it was the best turkey she had EVER made!

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  11. Bryan says:

    Cook extra stuffing in a Mason jar. Fill with stuffing, and a touch extra water for moisture. Seal lid of Mason Jar just about tight, but not fully sealed.

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