One secret ingredient to make turkey juicy: a chef's trick

Turkey meat can be very tasty – not overdried, as is sometimes the case, but juicy and such that it will make you forget about your diet. And it's all about one secret ingredient.

As culinary expert and chef Justin Chapple told Mirror, cooking the "perfect" turkey is not that difficult. With the right set of circumstances and all the necessary spices and additives, the bird, according to the expert, can become the "star" of a family feast.

"Many people refuse to cook a turkey and prefer to make chicken for dinner only because they are afraid of overdrying the meat in the oven. However, don't be afraid. The main thing is to prepare the meat properly for baking," Chapple encouraged.

He noted that in this case, perhaps, the main thing is mayonnaise. The chef urged not to "cringe" at this word and not to reject the product immediately after hearing about it.

"It's really quick and easy, and all you need is a turkey and a jar of mayonnaise," the expert said.

He emphasized that you can use a ready-made product to coat the carcass in mayonnaise. But speaking about his preferences, Chapple noted that he makes his own turkey mayonnaise.

"To make my own version of mayonnaise, I mix one tablespoon of chopped fresh thyme with one cup (128 g) of mayonnaise, the zest of a whole lemon, three grated cloves of garlic, and chopped chipotle chiles," he shared his secret.

Next, he said, you should loosen the skin on the breast and thighs of the bird so that you can spread the mayonnaise on top and under the skin.

"The mayonnaise will keep the meat moist and tender," he explained.

He clarified that the carcass should be cooked in the oven over low heat.

"A medium-sized bird should be cooked at 120° for about three hours with the breast down. But you should still take into account the size of the bird and its weight. It may take a little longer," he added.

Chapple cautioned against removing the bird from the oven immediately after roasting.

"Let it stand for an hour and then two minutes before serving outside the oven and enjoy the juicy meat," Chapple said.