Turkey Week is just around the corner. Preparing the big Thanksgiving bird requires a lot of time, stress and sometimes fear. Will the turkey thaw in time? Will it be dry? Do we have enough for leftover sandwiches? And when a turkey can cost anywhere from $50 to $100, the pressure is on to make sure it’s delicious.

Although there are countless turkey recipes to choose from, the flavor of your bird largely depends on how you prepare and cook it. To ease your holiday anxiety, we asked F&W Best New Chefs for their top turkey tips.

Follow her advice and restaurant-quality turkey will be within your reach.

Don’t forget to brine

A turkey isn’t one of those things you should leave for the last minute. According to Val Cantu, chef and owner of Californios in San Francisco, who was named F&W’s 2017 Best New Chef, you should start brining your bird at least 24 hours before cooking. “Turkey is neutral and without brining it can become bland and probably dry.”

“The brine has a number of effects on the bird,” adds Aisha Ibrahim of Canlis in Seattle, who was named F&W’s 2024 Best New Chef. “It retains moisture (in the bird) and ultimately improves the texture and flavor.” What type of brine do you use? That’s entirely up to you. F&W 2018 Best New Chef Katianna Hong of Yangban in Los Angeles uses a simple dry brine made with two parts salt and one part baking soda, while F&W 2020 Best New Chef Donny Sirisavath uses a wet brine made with orange and pineapple juice , ginger, lemongrass and Makrut prefers lime leaves, peppercorns and MSG.

Give it time to dry

For the crispiest skin, your raw turkey should be completely dry to the touch when it goes into the oven. A long dry brine will do, but if you opt for a wet brine (or no brine at all), Ibrahim recommends refrigerating them uncovered on a wire rack over a sheet pan for at least 12 hours after removing them from the brine . According to 2020 F&W Best New Chef Trigg Brown, owner of Win Son in Brooklyn, New York, you can dry your turkey for up to three days before roasting.

Separate legs and chest

“My biggest tip for preparing a Thanksgiving turkey is to shred the bird before cooking,” says F&W 2022 Best New Chef Damarr Brown of Virtue Restaurant in Chicago. “I realize it’s unconventional and changes the final presentation that everyone is so excited about, but everyone would be even more excited about properly cooked meat.”

Since white and dark meat cook at different rates, separating the legs, breasts and thighs allows you to control and easily monitor the cooking time of each individual part. Additionally, when you disassemble the turkey, you can use the leftover bones for stock and gravy.

Assemble the legs

If you decide to carve the turkey, consider dressing the legs and roasting the breast. Confit is the technique of covering an ingredient with oil or other fat and cooking it over low heat for hours until cooked and tender. Amanda Shulman, the 2023 F&W Best New Chef from Her Place Supper Club, My Loup and Amourette in Philadelphia, cooks her turkey legs low and slow in duck fat, garlic and aromatics. “It’s dreamy, easy, and takes away the stress of overcooking the turkey breasts,” she says. You can even make the turkey legs a day or two in advance, giving you more time to prepare for the feast.

Baste with butter

Once your turkey is in the oven, continue to give it the love and care it deserves. “I like the chef basting butter,” says LT Smith, owner of Chilte in Phoenix, Arizona, who was named F&W’s 2024 Best New Chef. Leina Horii, chef and owner of Kisser restaurant in Nashville, agrees. “Drizzling the turkey with a mixture of butter, chopped rosemary, sage, parsley and garlic, along with a good splash of good white wine, produces a fruity wine – a tropical Sauvignon Blanc is a fantastic choice – a juicy turkey with a complex blend. “of flavors.”

Use a probe thermometer

There is a very small gap between a raw turkey and an overcooked turkey. By investing in a good probe thermometer, you can ensure your turkey falls right within this window. “Use a probe thermometer in the thigh while the turkey is in the oven and monitor it throughout the cooking process,” says Cantu. “I would pull the bird when the thighs reach about 155°F because it will continue to rise and reach 165°F.”

Let it rest

After removing your turkey from the oven, Cantu recommends letting it rest for at least 20 minutes. During this time, the turkey will continue to cook and the internal juices will separate, creating a juicier and more tender bird. Need even more time to prepare your side dishes and set your Thanksgiving table? A turkey can rest for an hour before carving and serving.

Have a second turkey ready

Cantu praises purchasing a second, smaller turkey – but not for roasting. “I buy an extra turkey to make stock,” he says. “I also render the skin so I have turkey fat on hand for basting.” Knowing there is turkey left over from your roasted bird And A large pot of broth ready to go the day after Thanksgiving is a huge relief. Anyone have turkey soup?