Science is the trick to cooking the juiciest turkey ever

At the holiday table, no one wants to have that Christmas Vacation turkey moment. For many people, the juiciest turkey can be a mystery. While grandma always seemed to have the perfect turkey, many home cooks look back at those food memories with a yearning. It is time to end the turkey trepidation and let science take over.

Before thinking that Bill Nye the Science guy must be part of the holiday meal, the reality is that science is always part of cooking. From appreciating temperatures to balancing flavors, the art and the science must blend to make a flavorful meal.

While certain aspects of cooking a turkey need to be considered, temperature, cooking times, ensuring that the turkey is thawed, the part where science meets art is where the flavor happens. By remembering one key factor, the juiciest turkey ever can be part of the holiday feast.

The juiciest turkey comes down to one key word.

Everyone has a preferred turkey cooking technique. But, a great tasting turkey starts before the bird hits the heat. If you want a succulent turkey, remember this one word, moisture.

From the crispy skin to a tender turkey, it really comes down to appreciating moisture. While some people love a wet brine, all that water doesn’t create a moist turkey. This year, stop watering down the flavor and discover the dry brine.

Recently, The Grill Dads and Spiceology touted the benefits of a dry brine. Putting aside the humorous sayings, the concept is quite simple, a crispy, juicy bird comes from a salt seasoning to balance the flavor and the tenderness, and yes the science.

By covering a turkey in a salt blend, it helps to relax the protein while cooking and keeps it tender. While that science has a fancy word, the proof is when the turkey is sliced and it is perfectly tender. The balance of drawing moisture out and reabsorbing it creates a crispy skin yet juicy bird.

To be clear, the dry brining method does require time. For a whole turkey, it takes about 48 hours. So, for the people who do not plan ahead, this concept might have to wait another year.

Consider 1 tbsp of brine per pound of turkey. It is important to put the seasoning both on top and inside the cavity of the turkey. The poultry is then left in the refrigerator uncovered for the 48 hours.

When it is time to cook, there is no need to wash off the brine. This method can be used with any cooking method.

This year, don’t force your guests to smother that dry turkey with gravy. Use a dry brine and everyone will rave about the juiciest turkey ever.