Let’s not blame family members, friends—and most importantly, ourselves—for the sad roast turkeys of Thanksgiving dinners past. Learning how to season a turkey is much like seasoning anything: a skill perfected over time. The problem is that most of us only cook a turkey once or twice a year, and who can remember what seasoning they used 11 months ago? The perfect turkey requires more attention than an everyday roast chicken. That can come from a dry brine, compound butter, aromatics tucked into the meat, or a glaze with something sweet. All of these things would be great, though. And when in doubt, double down on the gravy.
If you’re really short on time, all you need for tasty turkey is salt, black pepper, and a lot of heat. But with a bit more prep time, you can deliver a lot more oomph. Consider the steps below building blocks. Put one on top of the other to build flavor layers, but be careful how you pair ingredients from different steps (more on this below). Before you start, make sure your bird is no longer frozen. This could take a few days. Then, use a paper towel to dry it.
As Thanksgiving approaches, home cooks everywhere are gearing up to cook the star of the holiday meal – the turkey. While everyone has their preferred turkey prep methods, most can agree that flavor and moisture are top priorities. An overly dry turkey can ruin an otherwise delightful Thanksgiving feast.
One simple way to help ensure a juicy, flavorful turkey is to place aromatic ingredients inside the cavity before roasting Skip the stuffing cooked inside the turkey this year and opt for flavor boosters that permeate the meat during cooking Read on for 12 ideas for what to put inside your turkey besides stuffing.
Aromatic Vegetables
Chopped carrots, onions, celery and shallots are classic aromatics used to build flavor in savory dishes. Nestle these vegetables inside your turkey cavity before roasting. As the turkey cooks, the vegetables will release moisture and infuse the meat with flavor. The natural sweetness of the carrots and onions complements the turkey beautifully.
Fresh Herbs
Fresh herbs are a must for adding flavor to turkey. Try stuffing the cavity with any combination of rosemary, thyme, sage, oregano, marjoram or parsley. The aromatic oils in these fresh herbs will season the meat from the inside out. For best results, use 3-4 cups of chopped mixed herbs.
Garlic
Roasting mellows garlic’s sometimes harsh bite and brings out its natural sweetness Add 6-8 garlic cloves or a whole head of garlic to the turkey cavity before cooking. The mellow garlic flavor will complement the other aromatics
Citrus Fruits
Wedges of lemon, lime orange or grapefruit add bright flavor to turkey. As the citrus fruits roast, they release moisture and acidity which helps tenderize the turkey meat. Stuff the cavity with 2-3 citrus fruits of your choice.
Apples or Pears
The natural sweetness and moisture of apples or pears makes them an excellent turkey stuffing ingredient. As they roast, they release moisture and flavor. Simply core and quarter 2-3 apples or pears and place them inside the turkey.
Fennel
The mild anise flavor of fennel complements poultry beautifully. Add 2-3 coarsely chopped fennel bulbs to the turkey cavity for a boost of flavor. To mellow the anise notes, combine fennel with other aromatics like onions and carrots.
Fresh Ginger
For a warming flavor, add sliced fresh ginger to the turkey cavity. The spicy ginger complements the other traditional aromatics. Use 2-3 inches of fresh ginger root, peeled and sliced into coins.
Leeks
Slice leeks into 1-inch chunks, rinse well and add to the turkey cavity. Leeks have a mild onion-like flavor that infuses the turkey with flavor and moisture during roasting. Use 2-3 cleaned and sliced leeks.
Celery
Celery, carrots and onions are the holy trinity of aromatics. Roughly chop 2-3 ribs of celery and add it to the turkey cavity to complement the onion, carrots and herbs. The grassy, earthy flavor of celery boosts overall flavor.
Beer or Wine
Pouring beer or wine into the cavity adds subtle flavor and moisture. Pour in 1/2 cup of beer or wine of your choice. As it evaporates in the oven, it will gently steam the meat. Just avoid strongly flavored varieties that may overpower.
Spices and Seasonings
For an extra flavor punch, rub the inside cavity with spices before adding the other aromatics. Try a simple blend of salt, pepper and paprika or get creative with cajun seasoning, garam masala, jerk seasoning or Italian seasoning.
Compound Butter
For even more moisture and richness, slather the inside cavity with compound butter before stuffing with aromatics. Try mixing herbs, citrus zest, roasted garlic or spices into softened butter and spreading it generously over the meat.
Next Thanksgiving, skip the stuffing and pick 1-2 ingredients from this list to flavor your turkey from the inside out. Combining a variety of aromatic vegetables, fruits, herbs and spices results in a wonderfully moist, flavorful holiday centerpiece. Just remember to still rub the outside of the turkey with butter or oil and generously season the skin for crispiness. With juicy, flavorful meat, your Thanksgiving turkey will be a hit!
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Butter up your Butterball.
Butter is your second insurance policy against a dry Thanksgiving turkey. One stick of unsalted butter (remember, you just salted your bird) on its own will do the job. But we want flavor, so you might want to make half of that stick into a compound butter. This is softened butter that has been mashed with fresh herbs (parsley, sage, rosemary, and thyme) or citrus zest. When you dry brined the meat, add a lot of different flavors. For the compound butter, use simple flavors like thyme and garlic. It can be made ahead of time and tightly wrapped in plastic wrap or put in a container that won’t let air in.
Any herbs rubbed onto the outside of your turkey run the risk of burning. To keep this from happening, cut the butter in half. Then, carefully make a space between the turkey breast meat and skin (Andy Baraghani shows us how to do this), and slide the herb-filled half under the skin of the turkey, covering the breast and thigh meat. Rub the herb-free butter all over the outside of the turkey. If you prefer not to use dairy, try slathering your bird in roasted garlic mayonnaise—yes, mayonnaise.
Make it a dry rub.
Salt is key, but you can also add flavorings at this stage. Combining the salt with white or brown sugar will help the skin caramelize. Aim for ¼ the amount of salt, so 2 tbsp. sugar for a 14-lb. bird.
From there, create a spice blend of your choosing. This is not the time for soft, fresh herbs like parsley or cilantro. For a traditional poultry seasoning, mix dried thyme, sage, rosemary, marjoram, nutmeg, and freshly ground black pepper. Add umami punch with onion powder, ground dried mushrooms, tomato powder, asafetida, or straight MSG. You could also use this recipe for a turkey rub with garlic powder and smoked paprika, or you could use your favorite spice blend (tamarind, habanero, or Trinidad curry powder!) to give the turkey tried-and-true flavors. Avoid very spicy chile powders like Ancho and cayenne pepper unless you know for sure that everyone at the table loves spice. Add ¼ to ½ cup of mixed ground spice. Mix it with the sugar and salt, and then cover the turkey all over, inside and out.
For at least one hour per pound of turkey, but no more than three days, let the brine work its magic. Transfer the turkey uncovered to the refrigerator so the skin starts to dry, which helps with browning.
How to prep a turkey for roasting
FAQ
How do you add flavor to turkey?
What should I put in the cavity of my turkey?
How to season inside a turkey?
How to make turkey tastier?
How do you add flavor to a Turkey?
Rub flavored butter underneath the skin of your turkey to add another layer of flavor to your traditional turkey while also crisping up the skin. This is really an easy way to add flavor to your main course, so for those hosting a Thanksgiving dinner, don’t be afraid to try this technique. Marinades aren’t just for the grill!
What is a good seasoning for a Turkey?
Dried Parsley: Parsley is a perfect herb for the turkey. Paprika: I love the subtle smokiness the paprika adds! Kosher Salt: Kosher salt is my favorite for enhancing seasoning flavors.
Can you put seasoning under a Turkey skin?
Yes, you can put seasoning under a turkey’s skin but it’s not necessary. Adding seasoning under the skin will help it to stay in place and can enhance the flavor. If you do this, you’ll still want to rub the outside of the skin with seasoning too. How much seasoning per turkey?
What goes well with Thanksgiving turkey?
Alliums like onions and shallots add flavor and a bit of moisture to poultry. The onion and shallot flavor also pairs well with other onion-infused sides like dressing and green bean casserole. The secret to adding extra flavor to your Thanksgiving turkey is to season it liberally.
What can you put in a Turkey cavity?
A few slices of fresh peeled ginger placed inside the turkey cavity can add a bit of warming spice to your holiday. The flavor pairs nicely with fluffy potato rolls, marshmallow-topped sweet potato casserole or one of our other favorite Thanksgiving sides.
Can you make seasoning mix before cooking a Turkey?
Let the seasoned turkey sit in the fridge for 24 hours or at least overnight. For the crispiest skin, leave it uncovered. Yes, you can make your seasoning mix ahead of using it. Store in a glass or plastic container with a tight lid in a cool, dark, dry place until ready to use.