From the Test Kitchen
New Takes on TURKEY
→ A slather of mayonnaise is good for more than sandwiches. Subbing in for butter, the creamy dressing locks in moisture when roasting.
classic roast
Zesty Ranch Turkey
Inspired by the current ranch flavor renaissance (it’s on everything these days), we turned the popular seasoning into a rub for classic roasted turkey. It’s a fun way to bring something different to the feast.
Types of Turkeys
A fresh turkey is butchered and chilled to a near-freezing temp closer to its sell time. Some believe the flavor is better, but you may pay more for it and will have to make a trip to the store 1 to 2 days before the meal. According to the USDA, frozen turkeys can last indefinitely, but for best quality we suggest cooking within a year.
If the turkey package lists more ingredients than “turkey,” you’re likely buying a prebrined bird. This means the turkey contains a saltwater solution (sometimes with spices or flavorings) to extend the shelf life. If you go this route, don’t brine the bird at home. Note: We found these take longer to thaw, so budget an extra day to be sure it’s ready.
Specific criteria must be met for a certified organic label, including no added hormones, an organic diet, and access to the outdoors (aka pasture-raised).
“It’s always good to let your roast turkey stand for 15 to 20 minutes before carving. This allows the flesh to firm, so it’s easier to slice and gives the juices time to redistribute. Cover with foil to keep it warm while it rests.”
—LYNN BLANCHARD, Test Kitchen director
→ The secret to the zesty flavor for this bird is a creamy rub made with mayo, chopped jalapeño, fresh dill, and a ranch seasoning blend.
Pro Tip Temp Check
The safe internal temperature for poultry is 165°F. But our Test Kitchen likes the look and taste of turkey better when the temperature reaches 175°F in the dark meat. Insert an oven-going thermometer into the thigh muscle, making sure the probe does not touch bone.
by KATLYN MONCADA
photos CARSON DOWNING
food styling LAUREN McANELLY
produced by STEPHANIE HUNTER
photo: (THERMOMETER) NORASIT KAEWSAI/ALAMY STOCK
illustration: LAMONT O’NEAL