Tired of dry, tasteless holiday turkey? Follow the 5 Tricks for the Juiciest Turkey Ever video, and you’ll never eat dry turkey again. It’s so delicious, you won’t wait for a holiday to make it. It’s also high in protein and low in fat. Nope, you won’t need a stick of butter or even a pat of butter for this recipe.

When you choose your turkey at the market, be sure to look for organic and “air chilled”. You’ll pay more per pound for organic, if it’s been air chilled, you won’t be paying for water weight. Both chickens and turkeys are often stored in water, where they absorb water content. It’s much better to soak at home with salt water, where you know the water is clean. Plus the salt in your own brining water, will add to the flavor significantly. Pound for pound, you’ll end up paying about the same price for an air-chilled bird than a commercially produced, water-chilled bird. Choosing organic insures you will not be ingesting artificial hormones or antibiotics commercial birds are given and you’ll know the bird you are eating was raised more humanely.

These 5 tricks that guarantee a super moist, very tasty turkey are explained in the video, so enjoy!
Brine
Herb
Metal Insert
Water Bath
Higher Temperature for Shorter Cooking Time

Look for my Turkey Gravy Recipe video on YouTube.com/yogimarlon and please subscribe when you are there!