Preparing A Turkey

Thawing a frozen turkey should only be done in the refrigerator to ensure food safety. Read "Thawing Turkey" for more information.

Trussing poultry is important if you want the bird to hold its shape while serving, however, remember that it does prevent uneven cooking. Always check the temperature of the inner thigh on a trussed bird to make sure that the proper internal temperature of 175°F has been met.

Marinating turkey can be done in order to add flavor to the meat as well as to tenderize it. The proper combination of acidic ingredients and seasonings should be maintained in order to achieve both.

The use of a rub is one way to flavor turkey. A rub is basically a dry mix of herbs and spices that are applied to the raw meat and are allowed to permeate and flavor the meat over a period of time, usually overnight in the refrigerator.

Information on bringing a turkey with illustrations and step by step how to instructions.

Flavor injecting turkey not only adds flavor to the meat but also results in a moist and juicy bird. The flavoring is injected into the meat of the turkey as opposed to rubs that only season the skin.