A Turkish heiress told me the six biggest Thanksgiving cooking mistakes
Cook one full turkeyespecially for beginners, can be difficult. With all that bulk and weight to consider, it’s difficult to thaw, prepare and cook them properly, especially the large ones. And if you mess up the cooking part, the meat will literally become tough.
Since most of us cook a full turkey only once a year and for some this will be the first time, we’ll talk about turkey mistakes with someone who knows oversized poultry better than most.
Heidi Diestel is a fourth-generation turkey farmer and has some advice for Thanksgiving cooks.
Heidi Diestel is a fourth-generation turkey farmer who runs the 75-year-old Diestel family farm in Sonora, California, with her brother and husband. With Thanksgiving approaching, I asked Diestel to name the biggest mistakes people make when cooking turkey, in the hopes we can avoid them all this year.
Below are the six biggest turkey mistakes to avoid, according to a true insider.
1. Not buying enough turkey for guests
Not enough turkey on Thanksgiving is a much bigger sin than too much, so plan accordingly.
Thanksgiving is famous for leftovers but if you’re feeding a large group, you may end up buying too little. “A good rule of thumb,” says Diestel, “is to buy 1 to 1.5 pounds of turkey per person.” This explains the weight of the bones and their shrinkage during cooking.
For example, if you’re feeding eight people, plan on at least an 8-pounder and more like a 12-pound turkey if you want leftovers.
2. Do not allow to thaw completely or try to thaw too quickly
Your turkey should be completely thawed before going into the oven.
A turkey should only be cooked after it has been completely thawed to avoid toughness and uneven cooking. Diestel recommends thawing a turkey in the refrigerator, allowing 24 hours of defrosting for every 4 to 5 pounds of bird.
“If you’re short on time,” she says, “you can thaw it in a sink of cold water (changing the water every 30 minutes), but this method requires more attention and careful handling. Never thaw turkey at room temperature.”
Read more: How to Defrost a Turkey Safely
3. Use an untested brine recipe
Thanksgiving is not the time to experiment with new brine recipes or spice mixes, so try them ahead of time.
If you come across a new turkey brine recipe, Diestel cautions against putting it to the test on the big day. “Sure, free recipes on a blog are great for a weekend meal, but not a Thanksgiving feast. Make sure you test your turkey recipe or make sure it comes from a reputable source, or test it on a turkey or chicken ahead of time.”
Read more: How to Brine a Turkey
4. Cut immediately after it comes out of the oven
Resist the urge to carve the turkey immediately.
After taking this beautiful bird out of the oven, you may be tempted to quickly carve it up, but Diestel emphasizes that some patience will pay big dividends. “Immediately slicing can result in dry meat and juices oozing onto the shell. Instead, allow the turkey to rest for at least 20 to 30 minutes after cooking before carving. This allows the juices to redistribute throughout the meat, helping the turkey moist and flavorful. Resting also makes the cutting process easier and keeps the meat intact.”
5. Not using the intestines or neck
There’s no gravy like neck and giblets gravy.
If you leave the neck and innards out of the meal, you’re missing out on some major flavor. Use the turkey neck, giblets (without the liver), and other parts to make a flavorful homemade stock or gravy. Simmer the neck and giblets with some aromatics (such as onion, garlic, celery, and carrots) to make a to create a rich base for gravy or to improve your filling.”
6. Checking the temperature incorrectly
Your entire turkey should be at least 165 degrees Fahrenheit, so don’t check just one spot. It can still cook a few degrees out of the oven, so taking it out at 160 degrees Fahrenheit is usually a safe bet.
Ensuring that the bird is fully cooked and safe to eat is one of the chef’s biggest responsibilities.
“Keep in mind that your bird will cook more quickly in the second half of the cooking time,” Diestel said. “Use a thermometer to check both the thickest part of the breast – should reach 165 degrees Fahrenheit – and the inner part of the thigh – should reach 165 degrees Fahrenheit or 74 degrees Celsius. When you stuff the turkey, check the stuffing. temperature too, making sure it reaches 165 degrees Fahrenheit. And remember: if your bird is resting, it will still be cooking.
Read more: 13 Common Thanksgiving Mistakes You Should Definitely Avoid This Year
Bonus turkey tips
While I was on the phone with a turkey expert, I asked for bonus tips and ideas for Thanksgiving hosts. This is what Diestel told me.
Invest in a marinade injector
Inject your Thanksgiving feast with bold flavors.
A budget friendly one marinade injector drench the turkey with a flavorful brine or butter mix. Imagine injecting the meat with a bourbon-brown sugar concoction or a citrus spice blend. Not only is this a fun way to experiment with flavors, it also keeps the turkey juicy from the inside out.
Make sure the turkey is tender and oven-ready
A slightly frozen part of your turkey can lead to uneven cooking with a well-done exterior and an undercooked interior. You end up roasting your bird for longer and this can lead to moisture loss and dry meat.
Add white wine while cooking for a perfect gravy
A little white wine in the pan, about halfway through cooking, is one of Diestel’s great turkey tips.
Heat 1 cup of white wine, but do not boil it. Pour it over your turkey halfway through cooking and it will mix with the juices to make a delicious gravy or gravy starter.
Tent it
There is no need to turn the bird while roasting as it will brown to a rich, golden color. During the last hour of roasting, you can place a foil tent loosely over the turkey to prevent it from overbrowning. Make sure the foil is loose so that steam does not build up in the foil, which will prevent a crispy skin.
Cut like a pro
Properly carving the turkey involves three different steps.
First remove each wing and then the leg at the joint. Then cut each breast as close to the bone as possible. Finally, cut the breast meat diagonally into slices and arrange the whole thing with thighs, legs and wings on a platter.
