Top Chefs Agree: The Ultimate Secret to Roasting the Perfect Turkey

When it comes to preparing a turkey, numerous questions arise annually. I often find myself pondering over queries like the ideal size for a turkey, the necessary thawing time, whether to opt for a fresh turkey, the best seasoning techniques, and the most effective cooking method.

In search of answers, particularly on the best roasting method, I consulted four culinary experts. It was a pleasant surprise to find consensus among them, reminiscent of a peaceful family gathering free from any squabbles.

According to the experts, dry brining is the superior method. But before diving into that, here’s a helpful hint from Charla Draper, a seasoned food writer and expert from the Butterball Turkey Talk-Line: A turkey needs about 24 hours of thawing for every four pounds. With this in mind, I can ensure my turkey is thoroughly thawed in time for a dry brine before the holiday festivities.

The Four Culinary Experts Consulted

• Mary Payne Moran: Chef and proprietor of The Silver Lake Kitchen cooking school, founder of Hail Mary Food of Grace, and children’s book author of The Vita Gang Mysteries
• Jillian Hillier: Founder of Fare the Well and culinary instructor at George Brown College
• Suzanne Pohaizer: Former chef and owner of Salt Café in Montpelier, Vermont
• James Gallant: Chef and proprietor of Gather in Perth, Ontario

Chef-Approved Methods for Roasting the Perfect Turkey

Dry brining your turkey is akin to giving it a spa day, minus the cucumber eye masks. This technique involves coating the turkey with a mixture of salt and spices, then letting it rest in the cold. Moran suggests simply letting “the turkey sit uncovered in the fridge overnight before your big meal.”

The process of dry brining alters the protein structure of the meat, causing it to expel moisture which it later reabsorbs along with the salty flavors, resulting in a moist, tender turkey with a delightfully crispy skin, as described by Hillier.

Hillier points out that one of the major advantages of dry brining is avoiding the logistical nightmares of a wet brine, which requires keeping the turkey submerged in liquid for one to three days—a tough ask for a large bird and limited fridge space.

With dry brining, you can simply place the turkey in a roasting pan or bowl in the fridge, uncovered, according to Pohaizer. She appreciates the simplicity and effectiveness of this method and humorously admits to having used a hair dryer to dry off her turkeys following a wet brine in the past.

Additional Expert Advice for a Memorable Thanksgiving Turkey

While dry brining is highly recommended, the chefs also shared more tips for enhancing your turkey.

1. Start Hot, Then Go Low

Hillier advises starting with a high temperature to achieve that golden, crispy skin. She recommends searing the turkey initially at 425°F and then lowering the temperature to 325°F for the rest of the cooking process.

Moran has a similar approach but also suggests basting the turkey “every hour until it reaches an internal temperature of 165°F.” Gallant prefers a quicker roast at 450°F for approximately 75 to 80 minutes, employing spatchcocking to expedite the cooking process and ensure even crisping.

2. Consider Spatchcocking

Gallant believes that spatchcocking, which involves removing the backbone and flattening the turkey, allows for a faster roast and more even crisping of the skin. Note, however, that this technique may require robust tools and a bit of know-how.

He uses a drywall saw to efficiently cut through the turkey’s rib bones, showcasing a unique crossover of culinary and construction skills.

3. Seasoning Strategies

For his seasoning mix, Gallant favors a blend of kosher salt and baking powder, applied the night before cooking. Hillier emphasizes the flexibility in seasoning, encouraging the use of a variety of spices to coat the turkey generously.

Pohaizer opts to vary her seasoning mix according to her mood, incorporating kosher salt with different herbs, spices, minced garlic, and citrus zest. After the turkey’s refrigeration period, Moran suggests massaging it with room temperature, unsalted butter to enhance its flavor and achieve a beautifully golden exterior.

4. Let It Rest

Hillier stresses the importance of letting the turkey rest after cooking, suggesting a resting period of 25 to 30 percent of its cooking time. This allows the juices to redistribute, ensuring a moist and tender final product.

In essence, achieving the perfect roast turkey involves a combination of careful preparation, proper cooking techniques, and adequate resting time. Whether you choose a slow, traditional roast or a faster, spatchcock approach, a well-rested, dry-brined turkey is bound to be a hit. Now, it’s time to think about those side dishes!