5 Thanksgiving Turkey Tips from Chef Shahir Massoud
It’s that time of the year again: Canadians from coast-to-coast are preparing for another Thanksgiving celebration. Whether you’re serving turkey for the first or 100th time, many home cooks have the same questions, and Shahir Massoud has the answers!
1. “What Do I Do If My Turkey is Still Frozen?”
Did you know that this is the number one question fielded by the Butterball hotline every Thanksgiving? If you need to thaw your turkey in a hurry, fully submerge the bird, breast-side down, in cold water. Change the water every 30 minutes and it should take about thirty minutes per pound to completely thaw the turkey (that’s 5 hours for a 10 pound turkey).
2. “How Big of a Turkey Do I Need?”
The general tip is 1.5 pounds per person. At butterball.ca, just enter the number of guests you’re hosting to get instant calculations of how big a bird you need, how long it will need to thaw and how long it will take to cook-whether it’s stuffed, unstuffed or frozen pre-stuffed.
3. “How Do I Get Crispy Skin on My Turkey?”
Moisture is the enemy of crispness. To get that satisfying crunch, make sure the skin is blotted dry before you begin preparing the bird. Then rub the turkey with a neutral oil before you place it in the oven-my preference is canola oil for a beautiful golden appearance!
4. “How Do I Make Sure My Turkey is Moist and Juicy?”
First, give your turkey time to thaw. If the turkey is even a little frozen, ice crystals in the meat will melt and steam the turkey from the inside-drying it out as it cooks. Second, use a meat thermometer. An overcooked turkey is a dry turkey. You’re aiming for 180F in the thickest part of the thigh. And lastly, let it rest-it will keep cooking as it rests. Mix one more round of cocktails after the turkey comes out of the oven. You want to give your bird at least 20 minutes on the counter to let the juices redistribute. Cover it with foil-but loosely. If the steam gets trapped under the cover, you’ll end up with soggy skin.
5. “How Do I Avoid Leftovers?”
For a smaller crowd, I’m a big fan of preparing a turkey roast rather than a whole turkey. Rub the turkey coast with vegetable oil and then cook it on a rack in a roasting pan until it reaches 165F in the thickest part of the roast meat. Don’t forget to let it rest! And of course, you can still enjoy the tradition of a whole turkey with a small group. If you do end up with leftovers, there are lots of ways to use your turkey beyond sandwiches, too!