In this Thanksgiving turkey recipe, I’ll guide you through the process of cooking a delicious and juicy turkey using the Julia Child method. From thawing to roasting, I’ve got you covered. Whether you’re a seasoned chef or a first-time Thanksgiving cook, this recipe is sure to please. Follow these steps for a turkey that’s juicy on the inside, beautifully browned on the outside, and bursting with flavors.
Slathering turkey with butter before roasting is a classic technique to get gorgeously browned, flavorful skin. But we’ve all experienced the frustration of cold, hard butter that simply won’t spread smoothly on the bird. Why does butter fail to stick to the turkey, and how can you fix it?
In this article, I’ll explain the science behind butter’s temperamental behavior and share foolproof solutions to get butter coating your turkey perfectly every time. Read on for crispy, butter-basted turkey success!
Why Won’t the Butter Stick?
Butter is tricky to spread when either the turkey skin or the butter itself is too cold. Here’s why:
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Cold turkey skin causes condensation, making the skin damp and preventing butter from adhering.
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Hard, cold butter flakes off instead of melting smoothly onto the skin.
So to get that buttery layer, both the turkey and butter need to be at just the right temperature and texture.
How to Soften Butter for Spreading
First, troubleshoot the butter. Here are 5 simple ways to guarantee properly softened, spreadable butter:
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Let butter sit at room temperature for 30 minutes to 1 hour before using. This is easiest!
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Place the butter in a bowl and set it in a bath of warm water for 5-10 minutes.
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Microwave butter in 5 second bursts, stirring between. Don’t let it fully melt.
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Use a hand mixer or spoon to whip room temperature butter into a creamy, softened state.
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Blend softened butter with herbs, citrus, or spices to make a flavored compound butter.
The key for any method is to get the butter malleable but not fully melted into a liquid. The texture should be creamy and soft enough to easily swipe onto the turkey skin without breaking into chunks.
Prepare the Turkey Skin for Butter Adhesion
Now for the turkey! Follow these steps so the skin is ready for buttering:
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Let the turkey sit at room temp for 1 hour before prepping to warm up. The skin can’t be ice cold.
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Pat the turkey skin extremely dry with paper towels. Any moisture will repel the butter.
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Avoid overhandling the skin or ripping it. Intact, dry skin holds butter best.
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Work in small sections, applying butter piece by piece before it melts and drips.
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Use downward strokes to gently press a thin layer of butter into the skin.
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Let the buttered turkey rest for 30 minutes before roasting so the butter can fully adhere.
Troubleshooting Flaky Butter Syndrome
Follow these tips to ward off pesky butter flakes:
Flaky Butter Culprit: Ice Cold Turkey Skin
- Give turkey at least 1 hour at room temp before buttering.
- Pat the skin bone dry. Damp skin repels butter.
- Work fast in small sections so skin doesn’t re-chill during process.
Flaky Butter Culprit: Rock Hard Butter
- Soften butter well via temperature or whipping before spreading.
- Make compound butter with herbs and let sit out to absorb flavors and soften.
- Use a pastry brush to apply a thin, even layer. A knife can tear cold butter.
Flaky Butter Culprit: Melted Butter
- Chill butter briefly if it gets too soft and drippy.
- Work in sections and quickly move butter from bowl to skin before it melts.
- Avoid overhandling the skin or the butter will melt from friction.
Get Golden, Crispy Skin with Buttery Flavor
When you troubleshoot potential causes of butter refusal, you can win the battle of buttering your bird. Taking the time to properly temper both the butter and turkey skin will allow the butter to melt deliciously into the nooks and crannies of the skin as it roasts.
The result is crispy, golden perfection infused with rich butter flavor in every juicy bite. So don’t let flaky butter get you down. With these tips, you’ll have beautifully burnished turkey skin shimmering with just the right amount of glistening butter.
Do We Brine The Turkey?
A lot of turkeys come “seasoned” which means they were pre-brined. You can absolutely brine it yourself though by soaking the turkey in 4% brine (40grams of salt per 1000ml water) for at least 24 hours. If you brine the turkey, you don’t have to worry about basting as you’ll be left with the juiciest bird!
Once the turkey has fully thawed, carefully remove it from the refrigerator. Begin by patting the turkey dry with paper towels. This helps remove excess moisture from the surface, which is essential for achieving crispy skin during roasting. Now, it’s time to deal with the giblets and neck. These are typically found nestled inside the turkey.
Check inside the main cavity of the bird, which is usually located in the body cavity. Additionally, look into the neck cavity, positioned between the wings of the turkey. Once you’ve located the giblet package and neck, gently remove them. It’s crucial to ensure they are fully detached from the turkey’s cavities. After removal, set the giblets and neck aside. They can be used to enhance the flavor of your gravy or other dishes. Store them in the refrigerator until you’re ready to use them.
Note: Sometimes, giblets are packaged in plastic, so be sure to remove the plastic packaging before use. Leaving the giblets in plastic inside the turkey can have adverse effects on the turkey’s flavor and overall cooking process, so always double-check.
Taking these steps to thaw your turkey and remove the giblets properly sets the foundation for a perfectly cooked Thanksgiving centerpiece. It ensures that your turkey is safe to cook and that you’re making the most of every component as well.
Thawing time depends on the turkey’s size. For a typical turkey: 4-12 pounds takes 2 to 4 days, 12-16 pounds takes 4 to 5 days, 16-20 pounds takes 5 to 6 days, and 20-24 pounds takes 6 to 7 days.
How To Thaw Thanksgiving Turkey
Thawing the turkey properly is the crucial first step in preparing your Thanksgiving feast. Thaw your turkey based on the package directions provided by the manufacturer. These directions are essential as they consider the specific weight and size of your turkey.
The ideal method for thawing a frozen turkey is to use your refrigerator. This ensures a controlled temperature environment, keeping the turkey safe from bacteria growth. However, keep in mind that thawing can take time, so plan ahead. Thawing times in the refrigerator can vary depending on the size of the bird. Here’s a general guideline:
- For turkeys weighing 4-12 pounds: Allow 2 to 4 days.
- For turkeys weighing 12-16 pounds: Plan for 4 to 5 days.
- For turkeys weighing 16-20 pounds: Expect 5 to 6 days.
- For larger turkeys weighing 20-24 pounds: Allocate 6 to 7 days for thawing.
Stuffing the herb butter under the skin.
FAQ
Why is my butter compound not sticking to my turkey?
Why is my butter not sticking to turkey? The butter will not spread on the turkey if it is too cold or the skin is not dry. I like to remove the turkey from the fridge 1 hour before roasting and pat the skin dry with a paper towel.
How do you get butter to stick to turkey?
How do you put butter under the skin of a turkey? Just separate the skin from the breast, creating a pocket by gently pulling the skin up and using your fingers to separate it from the muscle. Then rub the butter in between.
Why won’t butter spread on turkey?
The key here is it has to be soft, otherwise it won’t spread very easily.
How do you get butter to stick to meat?
You need to physically dry off the surface of the meat with paper towels or a dish cloth. Any moisture and it’ll just slide around rather than smear.
Can you put butter under a turkey breast?
Just really carefully work your hand under there, you don’t wanna poke through the skin. Otherwise, once the turkey is roasting, all that moisture is going to escape. And what you’re doing here is you’re creating little pockets so that once you put the butter in there, it can spread all over. After you’ve loosened up the skin on both breasts,
How do you add butter to a Thanksgiving turkey?
Impart rich flavor and add moisture to your Thanksgiving turkey by adding a layer of butter under the skin before roasting. Learn how to do this simple (but genius) technique for a delicious Thanksgiving turkey. Released on 11/01/2013
How much butter do you put under a 14 pound turkey?
And you can figure about one stick of butter for a 14 to 16 pound turkey. And adding all this butter underneath the skin is gonna make it really rich and moist. Don’t forget about the legs. And if you see any large pats of butter, you can use your hands to spread them on the outside of the skin. And that’s putting butter under the turkey skin.
Can you use herb butter on a cooked turkey?
The butter bastes the turkey, and the herbs infuse into the meat as it melts during cooking. You can also use this tasty herb butter as a finishing butter for the cooked turkey, or just about just about any meat, poultry, or cooked veggies. Just pop a slice on top of anything fresh out of the oven and let it melt!
Can you freeze leftover turkey bones?
The leftover bones from your turkey are a seasonal gift. Don’t trash them — turn them into stock. You can freeze the turkey carcass for future stock fodder if you’re feeling fatigued after the marathon of cooking for the holiday, but don’t miss this opportunity to make a stunning batch of stock.