Food

How to cook a juicy turkey: Try it with Curtis Stone's Cajun-roasted turkey

It's time to start planning your Thanksgiving menu and there's no better place to start than with the main event. Here, Curtis Stone shares a recipe for spiced-up turkey, as well as his tips for ensuring a juicy, delicious bird.

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

Curtis Stone’s Cajun-roasted turkey deemed ‘best ever’ by Matt Lauer

Play Video - 3:50

Curtis Stone’s Cajun-roasted turkey deemed ‘best ever’ by Matt Lauer

Play Video - 3:50

More video

Cajun Roasted Turkey and Gravy
Chef Curtis Stone's recipes for Thanksgiving turkey, gravy, and cranberry sauce
Samantha Okazaki / TODAY
Rating:
( rated)
Cook time:
Prep time:
Servings:
8
Get the recipe
Spiced Cranberry-Fig Preserve
Chef Curtis Stone's recipes for Thanksgiving turkey, gravy, and cranberry sauce
Samantha Okazaki / TODAY
Rating:
( rated)
Cook time:
Prep time:
Get the recipe

Tips for a juicy turkey

1.Brine your turkey.

2.Use a thermometer! Use an oven thermometer to make sure your oven is at the right temperature and use an instant-read meat thermometer to make sure your turkey is cooked to the right temperature. You don't want to leave either of these temps up to chance or guesswork.

3. Baste it with flavored butter.

4. Protect the breast meat. Breast meat always dries out quicker than other parts of the turkey, so shield the turkey with foil during the first hour or so to slow down the cooking of this delicate white meat, then remove the foil during the last hour or so to allow the skin to brown and become crisp.

5. Let your turkey rest before carving it. This resting time is a great time to put your casseroles, biscuits, breads, pies, and the like in the oven. With this simple adjustment, both your oven-space and timing problems are solved.

TOP