BIRMINGHAM, Ala. (WIAT) — There’s nothing worse than sinking your teeth into a dried out piece of turkey– the kind even gravy can’t help.
Master chef Tony Seta joined Wake Up Alabama to talk about how to prepare the perfect bird.
Seta first discussed the three T’s: thawing, temperature and tinting.
First, for every four pounds of turkey, it takes one day to thaw. For example, a 20 pound turkey will take five days to thaw. Seta recommends keeping the bird in its packaging and placing it in a pan in the bottom of the refrigerator. If you’re pressed for time, you can put the turkey in water.
Next, Seta discussed the importance of temperatures. The turkey should be 165-170 degrees in the breast, and up to 180 degrees in the thighs. If you prefer your turkey stuffed, the internal temperature should be 165 degrees.
Additionally you can take a piece of aluminum foil, about the size of a sheet of notebook paper, and place it over the top of the turkey. This will prevent the temperature and heat from getting to the breast too quickly, so you always end up with a golden brown, moist turkey.
Seta also talked about how to change the flavor of your turkey. Seta recommends putting a spicy rub on the turkey, or cooking it on the grill to change up the flavor.
“I remove the backbone and open it up and allow it to sit on top of a charcoal grill, and the cooking of that could take an hour and twenty minutes to roast a turkey on the grill,” said Seta.
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