I Asked 8 Chefs How to Make the Juiciest Turkey, and Here’s Their Best Kept Secret

As much as Thanksgiving turkey gets the starring role as the centerpiece of most holiday tables, let’s be honest: It’s rarely the culinary highlight. When we polled readers and Allrecipes staff members about their favorite Thanksgiving recipes, pies and casseroles, even bread and potatoes, earned far more rave reviews than turkey, which some folks view as dry, boring, and still somehow essential to the holiday meal.

When we asked a panel of eight professional chefs about their thoughts on turkey, they all agreed that it is possible to make a stand-out bird. Not only can it look deliciously tempting, but it can also deliver serious flavor and incredibly juicy, tender bits—both on Thanksgiving day and as leftovers.

“A whole lot of science happens in the oven when heat meets the bird to result in a juicy, tender turkey,” says Peter Som, a New York City-based culinary creator. “The proteins in the meat begin to break down, which will help trap moisture. Plus, the collagen in turkey, especially the dark meat, will break down into gelatin, which will add to the moisture factor. At the same time, the fat in the turkey will render during cooking which will then baste the meat —and as we know—fat means flavor and juiciness.”

This all sounds great in theory, but how can you lock in that flavor and juiciness in the meat, rather than it all sinking to the bottom of the roasting pan or evaporating in steam? Read on to hear our chefs’ top tips to make this year’s bird your best yet.

Our Panel of Turkey-Savvy Chefs

• Kieron Hales, executive chef, managing partner, and owner of Zingerman’s Cornman Farms in Dexter, Michigan
• Verlord Laguatan, executive chef of Viceroy Chicago
• Evan Morrison, executive chef at Rainbird in the El Capitan Hotel and Mainzer Theater in Merced, California
• Donald Petito Jr., executive chef at The Junto Hotel in Columbus, Ohio
• Stu Plush, executive chef at Bardstown Bourbon Company in Bardstown, Kentucky
• Peter Som, a New York City-based award-winning fashion designer, culinary creator, lifestyle expert, and the author of the upcoming cookbook “Family Style“
• Howard J. Stilianessis, executive chef at B Prime Steakhouse in Borgata Hotel Casino & Spa in Atlantic City, New Jersey
• Rob Wright, co-owner of The Warwick Houston (which is open on Thanksgiving every year)

The #1 Trick for a Juicer Turkey

With seven out of eight chefs recommending it as the secret to a juicy turkey, the top tip is to brine your bird. This is also the first step for our Perfect Turkey recipe, which has more than 1,500 5-star reviews. 

Sure, brining adds another step to dinner prep, but cooking the turkey is pretty hands-off after that. All you have to do is mix some seasonings, apply them to the turkey, and just let it marinate in the fridge. It’s a simple extra step, but according to Wright, it’s the key to ensuring the turkey stays juicy and packed with flavor, whether you opt to roast, grill, smoke, or fry it.

Petito Jr. confirms that brining changes turkey on a cellular level. The salt in the brine breaks down muscle proteins, allowing the turkey to retain more water as it cooks. This not only helps the meat stay juicier, but with aromatic vegetables and herbs in the mix, a brine also seasons it from the inside out, making every bite an explosion of flavor.

How to Brine a Turkey

The chefs recommend soaking a turkey in a wet brine, which is typically made with water and salt, and sometimes sugar, vegetables, citrus, and herbs. Add your turkey to a large bowl or bucket breast-side down, submerge in the brine, and refrigerate for 12 to 24 hours.

If you don’t have extra room in your fridge, you could also opt for a dry brine instead. Petito Jr. suggests rubbing approximately 1 tablespoon of salt per 5 pounds of turkey, and, of course, your preference of spices.

“Whether wet or dry, brining makes the biggest difference in terms of retaining moisture and enhancing flavor throughout the meat,” Petito Jr. says. Both types of brining “draw out moisture at first, but then that reabsorbs the salty liquid, resulting in flavorful, tender meat.”

For more inspiration and instructions, check out our step-by-step guide on how to brine a turkey, or try one of our recipes for Citrus Turkey Brine, Brined Thanksgiving Turkey, Thanksgiving Turkey Brine, or Maple Turkey Brine. 

Tips for the Juiciest Turkey

“The key to a juicy turkey is all about moisture retention and even cooking,” says Laguatan. In tandem with brining, here are more tips for how to help your turkey retain its juices and flavor.

Opt for a Fresh Bird

If possible, start with a fresh turkey that hasn’t been frozen. According to Stilianessis, “Frozen turkeys lose moisture during the defrosting process, which leads to dry meat. Fresh turkeys retain more moisture and have better flavor.”

Cook the Stuffing Separately

When stuffed in the cavity of the bird, bread or rice stuffing takes quite a bit of time to reach the safe minimum temperature of 165 degrees F (75 degrees C). “Instead, cook stuffing separately for both food safety and better moisture retention in the turkey,” Stilianessis says. Don’t have a stuffing recipe yet? Try our Bread and Celery Stuffing, which fans confirm is a “big hit at our house” and is “packed with flavor.” Bonus: You can easily customize this recipe with vegan butter and vegetable stock and share it with any plant-based guests.

If Using Frozen, Thaw Turkey Well

According to Wright, you should plan for about 24 hours of thawing time for every 3 to 5 pounds of meat. “Cooking a turkey that’s cold—or even worse, partially frozen—will result in uneven cooking,” Som says. The exterior will cook faster than the inside, often leading to dry breast meat since the interior will slowly be coming up to temperature while the rest has reached a safe temp, Petito Jr. adds. After thawing, make sure to remove the turkey from the fridge 30 to 60 minutes before roasting so that it comes closer to room temperature by the time you start cooking.

Consider Spatchocking

Don’t be intimidated by the name. This simply means slicing out the backbone so you can flatten, or essentially butterfly the bird, so it cooks more quickly and evenly. To learn more about how to spatchcock turkey, read our guide here. If you don’t want to go the spatchoking route, you could also simply separate the legs and thighs from the breast, which is leaner. “Dark meat and white meat cook differently,” Hales says. By separating them, you can take the pieces out to rest once each reaches the USDA’s safe minimum internal temperature of 165 degrees F (74 degrees C).

Rub Butter and Herbs Under the Skin

Although some recipes call for rubbing the skin with butter and seasonings, Plush and Morrison both advise against this. Applied externally, butter is unable to penetrate the skin and can easily burn as the turkey cooks. Instead, mix softened butter with chopped fresh herbs, minced garlic, and lemon zest, then use clean fingers to gently separate the skin from the flesh of the bird. Spread this butter mixture under the skin, which Som says, “traps moisture under the skin for a succulent bird.” The butter essentially bastes the turkey as it roasts, Petito Jr. explains. This also prevents the oven temperature from fluctuating, which would happen if you had to open and close the door to baste yourself.

Cover the Turkey in a Butter-Soaked Cheesecloth

If you’re set on the idea of butter on the outside of your bird, follow Petito Jr.’s lead and soak a large piece of cheesecloth in melted butter, or a mix of melted butter and broth, then drape this over the turkey before putting it in the oven. “This method helps keep moisture in and results in beautifully golden, crisp skin,” he says. “Remove the cheesecloth in the last 30 minutes of cooking to allow the skin to brown further.”

Roast Turkey Low and Slow

Meat is made up of proteins like collagen and muscle fibers. As the turkey cooks, these proteins start to firm up and tighten. According to Hale, cooking low and slow allows “the muscle fibers [to] shrink slightly but retain moisture, making the meat tender and juicy. If you cook at too high of a temperature the proteins tighten too much, squeezing out the juices.” The chefs we spoke to recommend roasting around 325 degrees F (165 degrees C). Once the meat nears 165 degrees F (75 degrees C) and the skin isn’t as golden and crisp as you like, crank up the heat to between 375 degrees F (190 degrees C) and 425 degrees F (220 degrees C) for the final 20 minutes to help accelerate the crisping process.

Invest in a Reliable Meat Thermometer

If your turkey comes with a plastic pop-up thermometer, Stilianessis says don’t trust it. “They’re set to go off at 185 degrees F (85 degrees C), which results in an overcooked, dry turkey.” Use a real meat thermometer, like Oxo Good Grips Chef’s Precision Digital Thermometer and ThermoPro TempSpike Plus. When the thickest part of the breast reaches 165 degrees F (75 degrees C) and the thigh hits 175 degrees F (80 degrees C), Petito Jr. suggests pulling your bird from the oven.

Allow the Meat to Rest

You’ve made it to the finish line and now it’s time to enjoy the fruits (okay, poultry) of your labor. But the last step is a crucial one: patience. “As the meat cools slightly, the juices that were pushed to the surface during cooking redistribute back into the meat, keeping it moist when sliced. Slicing the turkey too soon after it comes out of the oven can cause the juices to run out, leaving the meat dry,” Hales says. “A very juicy cutting board and a dry turkey is not exactly what we’re going for,” Som continues. Let the meat rest for 20 minutes after pulling it from the oven, then it’s time to carve your succulent, flavorful, and perfectly-cooked turkey.