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I grew up with completely moist, soft and generally lovely turkey. The trick is making a water barrier with fat. Don't brine. Don't do anything that takes time. Stuff it with whatever you enjoy. Then just cover the bird in saturated fat (vegetable shortening is the go to) then wrap in aluminum foil. Make the oven hot enough to cook the bird through in 3-4 hours and do just that. My parents have never once failed to deliver a perfectly cooked turkey.