What is the secret to a moist and juicy turkey?
Rick Rodgers: The best way to keep the breast moist is so simple that people find it hard to believe. All you do is cover (cover, not “tent”) the breast area (not the wings or legs) with foil before the turkey goes into the oven. This effectively slows the cooking down in this area, and also creates steam to keep the breast moist. During the last hour or so of the roasting time, just remove the foil and baste the bird a couple of times: The pale breast skin will brown beautifully. There seems to be a lot of buzz about barbecuing your Thanksgiving turkey. What do you think about this method? Diane Morgan: There are some great reasons to barbecue a turkey. If you are a one-oven household, it’s the best way to free up oven space. On top of that, there’s no messy roasting pan or grease-splattered oven to clean. Barbecuing is especially good if you live in a warm climate. But there are always those diehards who light up a grill whether it’s raining or snowing! Is brining worth the effort? R
