If you always end up with dry turkey, the problem is improper cooking. In fact, this meat can be tender, flavorful and juicy without ten-ingredient marinades and without the risk of drying it out in the oven. Three simple rules are enough.
First, do not salt in advance, salt correctly.
1-2 hours before cooking, rub a piece of turkey with a mixture of salt, black pepper and a couple of drops of olive oil. Do not use salt immediately before frying as it will draw out moisture. But don’t add salt the day before, as white meat does not like long contact with salt, like pork or beef.
Second, bake with vegetables and moisture.
Place the turkey on a bed of onions, carrots and a couple of sprigs of thyme or rosemary. Pour a glass of water or broth into the bottom of the mold. Cover with foil and bake at 170°C: breast for 40–50 minutes, thigh for 60–70 minutes. Foil creates a light stewing effect, and the meat does not lose its juice.
Third, let it rest after the oven.
Don't cut right away. Wrap the turkey in foil and let rest for 10-15 minutes. During this time, the juices will be evenly distributed throughout the fibers, and each piece will be moist, even if you reheat it tomorrow.
Bon appetit!
