Make your Thanksgiving turkey more flavorful than ever with our top turkey tips. In no time, youll know how to season a turkey that guests will crave.
With Thanksgiving just around the corner, you’re sure to have your menu planned, from the best Thanksgiving sides to perfect pumpkin pies. And, of course, you’ve got the traditional turkey lined up.
Whether you’re serving up a small gathering of close friends and family, or throwing a Friendsgiving get-together, you’ll want to get (and serve) the perfect turkey for everyone at the dinner table. Make sure you know how much turkey to serve per person, so you grab the right size bird for your holiday dinner.
But before you pop your perfectly chosen turkey into the oven, don’t forget to season it well. The right Thanksgiving turkey recipes paired with pitch-perfect seasoning can turn your turkey from a basic bird to a fantastic fowl. Follow these tips and tricks on seasoning your turkey for a juicy and flavorful meal.
Come holiday season, a beautifully bronzed turkey takes center stage on many dinner tables But getting that ideal flavor and texture requires more than just popping the bird in the oven. Proper seasoning is key for a turkey that looks and tastes its best If you’re wondering how to season a turkey for optimal juiciness and taste, you’ve got options. From basic rubs to brining and beyond, let’s explore the methods for preparing a stellar seasoned turkey.
Why Seasoning Matters
An unseasoned turkey can turn out bland and dry, since the meat itself is mild and lean Poultry soaks up seasoning very well, allowing flavors to permeate throughout. The right combination of herbs, spices, salt, sweeteners, and more makes all the difference in enhancing natural flavors. Seasoning also improves moisture and texture
Simple Seasoning Methods
For a quick and easy seasoning, you can simply coat the turkey with olive oil or butter, then sprinkle on salt, pepper, and any desired herbs or spices. This adds plenty of flavor, especially when rubbed under the skin. Let it sit for at least 30 minutes before roasting for the best results.
Making a spice rub takes it a step further. Try combinations like brown sugar, thyme, sage and pepper or chili powder, cumin, garlic powder and cayenne for more complexity. Generously apply the rub over and under the skin up to 24 hours before cooking.
Stuffing the cavity with lemons, onions, garlic and fresh herbs infuses subtle flavors too. Be sure to season the back cavity as well.
Wet Brining
Soaking the turkey in a saltwater solution pulls moisture into the meat, seasons throughout, and helps prevent drying. Use 1 cup salt per gallon of water, plus sugar, herbs and spices for extra flavor. Submerge the bird for 6-24 hours. Rinse and pat dry before roasting. Adjust seasoning since it will already be well-salted.
Dry Brining
For easier storage, dry brining provides similar benefits. Simply rub the turkey all over with a salt-herb mixture and refrigerate 12-48 hours. The salt draws out moisture which gets reabsorbed, tenderizing the meat and concentrating flavors. Pat the skin dry after brining for crisper skin.
Marinades and Injections
For fast flavor, marinate the turkey in an acidic liquid like wine, citrus juice or vinegar with oil, herbs and spices for just a few hours. Injecting the marinade into the meat with a syringe maximizes flavor distribution.
Basting and Glazing
Basting means spooning pan juices, butter or oil over the turkey as it roasts. This adds moisture and encourages even browning. Brushing a sweet glaze over the skin toward the end of roasting gives a lovely lacquered finish.
Complementary Flavors
Choose seasoning flavors that complement the turkey. Savory herbs like sage, thyme, rosemary and parsley work well, as do spices like pepper, paprika, chili powder and cumin. For sweetness, use brown sugar, maple syrup, citrus and fruit jams. Garlic, shallots and onions add aroma.
Seasoning Tips
- Pat turkey dry before seasoning for best adherence
- Loosen skin to rub seasoning underneath, directly on meat
- Don’t forget to season the back cavity too
- Refrigerate seasoned turkey before cooking for more intense flavor
- Reduce salt if brining, since turkey will already be seasoned throughout
With the wide range of seasoning techniques available, you can customize your turkey’s flavors to suit any preference. A well-seasoned bird makes for a centerpiece everyone will enjoy.
seasoning – 19
turkey – 16
flavor/flavors – 9
salt – 7
brining – 6
rub – 5
skin – 5
roasting – 4
marinade – 3
baste – 3
cavity – 3
herbs – 3
spices – 3
moisture – 2
texture – 2
Season Inside the Turkey
Don’t limit your seasoning to just the exterior of your holiday main. Be sure to get your seasoning blend into all the nooks and crannies of the turkey—even on the inside. This will give your roast the most flavor possible.
Instead of filling your bird with stuffing, fill your turkey with aromatics. (News flash: Cooking stuffing inside a turkey can be dangerous.) The basics, like onion, garlic, thyme, rosemary, and sage, help lend that traditional Thanksgiving flavor.
Take your aromatics up a notch by adding halved lemons or oranges. The citrus will add a nice brightness to the turkey and keep it perfectly moist.
Crack Open a Beer
Just like you might use beer to make Can-Can Chicken or beef brisket, you can use beer to flavor your holiday turkey. Instead of basting your bird with drippings from the pan, baste with your go-to brew. No need to splurge on anything too fancy here, but make sure it’s a good beer that you’d enjoy sipping.
This method might seem a little intimidating, but it packs a serious punch when it comes to boosting your turkey’s flavor. Flavor injectors work by pumping extra ingredients (think broth and melted butter) right into the center of your bird for extra moisture and an extra tasty turkey.
How to Season Your Turkey | Weber Grills
FAQ
What should you season your turkey with?
- Salt — for the best results, use coarse Kosher salt. …
- Dried Herbs — dried thyme, rosemary, and sage add an herbal depth of flavor commonly found in poultry seasoning blends. …
- Dried Seasonings — in particular, garlic powder, onion, powder, and paprika round out this flavorful turkey seasoning.
What is the secret to a moist turkey?
Baste It Another key to a delicious, juicy turkey is to baste as it cooks. Basting is also the key to delicious pan drippings and gravy! I love the combination of melted butter, chicken broth, and a little bit of cooking sherry for this turkey. Rich and flavorful, just as Thanksgiving and the holidays should be.
Do you put water in the bottom of the roasting pan for turkey?
You can pour a little of water in the bottom of the roasting pan, but keep in mind the turkey will release drippings as well as it cooks. However, if you’re making gravy, it’s best to add about a cup of water to the roasting pan.
How do you season a 20 pound turkey?
Brush the turkey all over with melted butter or olive oil and season thoroughly with the seasoning mix until well coated. Roast according to your favorite method. Tip: This recipe makes enough seasoning blend for a 20-pound turkey. Use about 2 tablespoons for a roast chicken.
How do you season a fried turkey?
Once the bird is as dry as possible, season away! Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.
How do you season a frozen turkey?
Follow these tips and tricks on seasoning your turkey for a juicy and flavorful meal. It can be tempting to sprinkle your seasonings right on top of the frozen turkey (obviously after defrosting it) as you’d do with any other protein. To get the most flavor, however, it’s best to season under the skin.
How do you season a turkey breast under the skin?
While you can season right on top of the skin, you’ll get the best flavor by rubbing your seasoning under the skin and inside the turkey. This way the seasoning will have direct contact with the meat. To season the breast meat under the skin, use your fingers to pull the skin away from the meat, and massage the rub underneath, directly on the meat.