There are three main types of turkeys commonly available to consumers: self-basting turkeys, kosher turkeys, and natural turkeys. Traditionally processed frozen turkey is labeled “basted” or “self-basting.” This indicates that it has been injected with a solution designed to enhance flavor and tenderness. The ingredients in this solution vary by brand and are listed on the labels. You may find ingredients as simple as turkey broth or as questionable as emulsifiers and artificial flavors. While self-basted turkeys may have a satisfactory texture and be quite juicy, they can sometimes carry unnatural flavors.
Kosher turkeys are processed mostly by hand and in accordance with kosher law. Taste tests generally show a preference for the juiciness of brined, natural birds over the drier texture of kosher turkeys. Although koshering and brining serve different purposes, they have similar effects on turkey meat. Brining involves a single soak in salt water, while koshering includes several steps: the turkey is first soaked in water for half an hour, then heavily salted and placed on an incline for about an hour to facilitate blood removal. Finally, the bird is rinsed thoroughly with cold water. Since both koshering and brining promote the absorption of water and salt, we do not recommend brining a turkey that has already been koshered.
“Natural” turkeys refer to untreated, fresh turkeys. This broad category includes free-range birds raised on small organic farms as well as those from large commercial enterprises that are neither organic nor free-range. Locally grown “all-natural” turkeys often require the moisture that brining provides. Experts recommend purchasing fresh turkey and brining it yourself.
Brining a Turkey
A four-hour soak in a solution of 1 cup of table salt per gallon of water is effective for moderately sized 15-pound turkeys. There has been some debate over whether the salt levels should be adjusted for smaller or larger birds. However, the standard formula—1 cup of table salt per gallon of water—works well for any size turkey.
For an overnight brine, reduce the salt to ½ cup per gallon of water. There is no significant difference in turkeys brined for one or two hours longer than the standard four-hour or overnight soak; however, if you go much beyond that, the bird may become too salty. Additionally, brining a turkey for only two or three hours will not yield all the benefits of the process, such as moisture retention, thoroughly seasoned meat, and improved ability to withstand high oven temperatures, which are essential for achieving crisp skin.
Oven Basting
Experts disagree on the benefits of basting a turkey while it cooks in the oven. Some cooks believe that adding natural juices to the exterior of the bird has little effect on internal flavor or tenderness, as the liquid barely penetrates beneath the skin. Others argue that the turkey should be basted every twenty to thirty minutes with accumulated juices and fat from the roasting pan to keep it moist and achieve that beautiful, glazed, crispy skin that adorns Thanksgiving and holiday tables.
If you choose to baste the turkey during roasting, it’s advisable to remove it from the oven quickly and close the door to minimize heat loss, which would require additional roasting time.
Turkey basters are tools used to apply moisture to chicken, turkey, or any meat cooked in an oven. There are several types of basters available, such as the OXO GOOD GRIPS turkey baster, which features a unique bulb shape and collar for easy grip in two ways, ensuring maximum comfort and control. The flat bulb prevents rolling on the countertop, while the basting tube is made of crack-resistant, high-heat plastic for superior performance. Standard and metric measurement markings allow for easy visibility of liquid levels. It is also dishwasher safe on the top rack, with a regular price of about $12.00.
Some cooks prefer using a pastry brush or basting brush, tools designed to spread oil or glaze on food. Traditional basting brushes are made of plastic fibers similar to paint brushes, while modern pastry brushes are often made of silicone. When roasting meats, a basting brush can be used to soak up juices or drippings from the bottom of the pan and apply them to the skin for added crispness.
If neither of these options appeals to you, consider using a long-handled basting spoon. These spoons are available in stainless steel and come with or without a handle, ranging from 11 inches to 21 inches long, and can be found in both perforated and solid designs.
Ensuring your turkey is tasty and succulent is a matter of personal choice. Enjoy!
