Size mattersCourtesy Chef Adrian Davila
People always want to go for the big 25-pound birds, but those giant turkeys never cook evenly. “Instead go with a medium-sized turkey, about 13 to 15 pounds. is the best. If you have a big bunch, it’s better to get two medium-sized turkeys rather than one giant one,” says Chef Adrian Davila, of Davila’s BBQ. They’re easier to manage and won’t dry out in the oven. Our free Thanksgiving planner will also help guarantee the day is a success.
Get saltyCourtesy Chef Adrian Davila
The debate on whether or not to brine has been settled: If Adrian Davila’s grandmother said you brine, then, by all means, throw that bird in some salt water with other spices. Chef Adrian says brining the turkey in salt water overnight combats the dryness and locks in moisture and flavor. Here are more tips for roasting a delicious bird.