Setting the spread for a Thanksgiving feast is not all backbreaking. Some dishes are easy to put together. You can knock up a delicious mashed potato in your dreams, right? But, cooking critical dishes like the chunky big turkey could be a hard nut to crack. Trial and error on a d-day menu aren’t worth the risk. Wondering if there are easy tips to ramble up the turkey without any hassle? Certainly, there is.
 
Dry turkey meat is a bummer. Doesn’t matter how delicious your gravy is cooked or crunchy the veggies on the sides are. A rich cranberry sauce is not enough to salvage the chalky flavors of dry turkey. It is no secret that arranging a king-size feast is no less than feeding an army. Tempted to get your hands on the largest bird available? Not picking the right size could put you in the hot waters.
 
Baking a turkey upside-down – have you heard words of praises? Think it is your out-of-the-box hack to cook the turkey to perfection? Not always true. The risks of popping your turkey breast-side down are too many. Consider the following:
 

• Isn’t your oven blazing hot? Around 400F?
• The roasting rack is scorching hot and so is the tray
• Flipping the turkey upside down is challenging
• Won’t you swash yourself with boiling hot turkey fat? It could torch and burn your fingers too.
   
  Donning your mitts, using a wooden ladle, and having a bunch of paper towels handy is a must.
   
  In short, there are several tips doing the rounds. Not sure which one works? Of course, putting the tips to trials is out of question since Thanksgiving is right around the corner.
   
  Tips to ensure that the star of your feast is tender and rammed with flavors
   
  1. A gigantic whole turkey is not the best bet
   
  Decking up a lavish dinner spread with turkey as a centerpiece is outright impressive. But, is it worth the pretty picture if the meat is dry and uncooked? A big fat bird is tricky to roast. Instead, shop smaller-sized turkeys (in wholes) and knock up the main course in batches.
   
  2. Dry brine is a wonder trick
   
  Little did you know that turkey meat goes dry and flavorless in a short span of time. Hence, the importance of having a luscious gravy by the side. Dry brining ensures that the meat is thoroughly season and is very soft to bite into. Brining also helps in racking up the perfect crispy skin. Wondering how to brine the bird? Drizzle generous quantities of kosher salt on the meat and rub the ins and outs thoroughly.
   
  3. Cram the bird with a good amount of aromatics
   
  It goes without saying that salt is key to bring out the flavors in the meat. But, the importance of drenching the bird in an array of aromatics cannot be missed. Chop garlic in half and add to the dish. Don’t miss popping in citrus slices. Lemon wedges and juicy orange chunks. Throwing a bunch of herbs like sage, rosemary, and thyme works the wonders in ramping up the flavors and making the meat tender and velvety to bite into. When a spice and salt basted turkey is roasted in high degrees, the robust seasoning wrapped earlier keeps building the flavors in the meat.