Cooking Thanksgiving dinner for a crowd can be a little intimidating and overwhelming. The one thing I think most people fear is having a turkey that is dry and overcooked. I discovered that brining your turkey can help to keep it tender and moist. I think what scared me the most when I first learned about brining was the idea of submerging the turkey in salt water. I was worried the turkey would be super salty. The truth is, it’s not salty at all! The salt works as a tenderizer and helps keep the turkey tender and juicy.
You still have to be careful to not overcook the turkey or it can be tough and dry, but brining and using a reliable thermometer increases your chances of having a moist turkey to serve to your guests.
The turkey needs to reach 165 degrees to be fully cooked and safe to eat. Insert the thermometer into the deepest part of the breast to get an accurate reading. If you’re stuffing the turkey, make sure the stuffing inside the turkey also reaches 165