Top Tips for a Terrific Turkey

The Fairmont Copley Plaza knows a thing or two about preparing the tastiest Thanksgiving turkey. Try some of his top tips this holiday season – and watch as your guests gobble it down!

Tip #1 – When possible, choose fresh over frozen
A fresh bird (not frozen and thawed) will always be juicier after cooking. For the best turkey, but also the priciest, go for one that was organically raised.

Tip #2 – Brine your bird overnight before roasting
Use a light salt solution with fresh herbs, spices and other flavoring. Try this simple formula: 1 gal water, 1 cup sugar, ½ cup salt, 1 lemon (cut into slices), 1 tbsp fennel seeds, 1 tsp mustard seeds, 1tbsp black peppercorns, 1 cinnamon stick, 2 cloves, 3 bay leaves, and your choice of fresh herbs such as parsley, rosemary and sage.

Tip #3 – Chop off the legs
Sounds brutal, but since legs and thighs require a longer cooking time, roasting them separately will prevent the breast meat from drying out. Just ask the butcher at your local supermarket, and they'll be able to separate them for you.

Tip #4 – Good Gravy
The number one factor for good gravy is the stock. If possible, make your own stock by simmering roasted turkey bones, necks and soup vegetables to extract flavor. You can use water or a store-bought chicken stock as the base. Afterwards, strain the liquid and cook it down to concentrate flavor.

Tip #5 – Make your own cranberry sauce
It's easier than you think! Throw these ingredients into a sauce pot and cook slowly: 2 bags (24 oz) of fresh cranberries, 2 cups sugar, 3 cups orange juice, 3 cinnamon sticks, 4 cloves, 1 orange (just the peels), and ½ tsp salt. Once the cranberries burst open and the mix begins to thicken, taste and adjust sugar as desired, then chill.

Tip #6 – Never waste the leftovers
Don't even think about it! For a yummy little sandwich, make a spread mixing mayonnaise and cranberry sauce, throw on some stuffing and turkey meat, a dash of mustard, and serve.