Using MEATER for your turkey takes the guesswork out of cooking, and these 6 tips will help you prepare a turkey that everyone loves.
1. Charge your MEATER and update the app the night before.
Watch this video for cleaning tips so it can charge properly. You should also make sure you have the most up-to-date version of the app and check to see if any of your MEATER devices require any firmware updates.
2. Make sure the turkey has completely defrosted to avoid uneven cooking.
Defrosting a frozen turkey can take time. Big birds can take up to a week! A quick way to defrost it is to keep it completely submerged in a COLD water bath (i.e. a huge bucket, sink, or your bathtub). Submerge the turkey UNOPENED and let it sit in the bath at a minimum of 30 minutes per pound. You might want to start tonight if you want to start cooking the next morning.
3. MEATER probe placement – middle of the thickest part of the breast.
Although the thigh is also a great place to measure turkey temperature, there is less meat in the thigh, which makes it harder to place the probe properly.
4. Don’t truss (tie) the legs together.
Leave the legs untied to ensure the darker meats (legs and thighs) are exposed to the heating elements so they can properly cook to the right temperature. When cooking in an oven, have the legs/thighs towards the back of the oven where it is hotter!
5. Brine to add flavor and prevent drying out.
Brining the turkey overnight will prevent the turkey from drying out and keeps the turkey extra juicy during cooking, while the salt will also help season the bird. You’ll want to brine your defrosted turkey for at least 12 hours before you start cooking. Don’t forget to pat the turkey dry after the brine so the skin can crisp! If you don’t have the time or space for a brine, you can also inject the turkey with your favorite salty injection sauce right before cooking to help season and keep the bird from drying out.
6. No Roast Rack? Use vegetables!
When roasting in the oven, you can make your own roasting rack by layering the bottom of the roasting pan with fibrous vegetables, like carrots, onions, and celery. This will raise the turkey off the pan, allowing the heat to cook the bird all over. Plus, you can use the vegetables afterwards in gravy, stuffing or as their own side!
We’d love to see how your MEATERmade Thanksgivings turned out!
Share with us on social media by hashtagging #meatermade.
Have the most wonderful and delectable holiday!
