Rachael Ray and Alex Guarnaschelli Agree: This Is the Secret to the Most Flavorful Turkey
Hint: It has nothing to do with brining or basting.
Getty Images/Allrecipes
When the Allrecipes team compares notes on their “perfect” turkey recipes, the conversation often turns to brining strategies, basting techniques, seasoning blends, or cooking styles—spatchcocked or smoked, anyone?
But when consulting with chefs for a recent guide on how to prepare the juiciest turkey this year, we stumbled upon an unexpected tip that changed our game plan and had us wishing we’d known it years earlier. Turns out, celebrity chefs Rachael Ray and Alex Guarnaschelli also support this idea.
Read on for a secret that could help you bring your best bird to the table this year, while shortening cook time, making meal prep easier, and leaving you with more of those most-prized pieces of turkey.
The Secret to Your Tastiest Thanksgiving Turkey Yet
Your best Thanksgiving turkey starts in the supermarket—or wherever you buy your poultry. While how you brine and cook the meat certainly matters, one of the simplest ways to make your turkey more flavorful is to try two smaller turkeys instead of one big bird.
For a juicier, more flavorful result, aim for turkeys that weigh 12 pounds or less, suggests Rob Wright, co-owner of The Warwick Houston, a restaurant open every Thanksgiving. Typically, “small turkey” refers to birds between 10 and 14 pounds.
Kieron Hales, executive chef and owner of Zingerman’s Cornman Farms in Dexter, Michigan, agrees, recommending two smaller birds over one 25-pound turkey if you’re feeding a crowd of around 18. “Folks often pick a far too big of bird to cook for the number of guests. It’s much harder to cook a larger turkey—and especially more difficult to keep the turkey juicy and cook it evenly. So I much prefer to do two much smaller birds. This really helps with even cooking, and as an added benefit is much easier to deal with,” Hales says.
Why Smaller Turkeys Are the Way to Go
They thaw and cook more quickly than large birds.
Two small turkeys often fit in one oven at the same time.
Smaller birds fit more easily in the fridge and are easier to carry.
You’ll have double the legs and thighs for dark meat lovers.
There will be twice as many wishbones for tableside challenges.
They cook more evenly.
Smaller turkeys are generally younger, which means more tender meat.
Local, organic, and heritage turkeys are often in the 10- to 12-pound range, so choosing small can be more eco-friendly.
Smaller turkeys have more exposed surface area, creating extra crispy skin for everyone to enjoy.
This approach has plenty of fans. On her talk show, Rachael Ray raved about it, and on TikTok, chef Alex Guarnaschelli advised a fan to go for two smaller birds over one large one “so you have two chances to get it right, enough leftovers, and a lot more wings and drumsticks.”
How Much Turkey Per Person?
For leftovers, plan for 1 1/2 pounds of turkey per person. If you’d like just enough for Thanksgiving Day, 1 pound per person should do. With the two-bird approach, here’s how it breaks down:
Two 10-pound birds: Serves around 20 guests, or 13 with leftovers
Two 12-pound birds: Serves around 24 guests, or 16 with leftovers
Two 14-pound birds: Serves around 28 guests, or 18 with leftovers
Small turkeys are also ideal for smaller gatherings. A single 12-pound turkey, for example, is perfect for a table of eight, with enough left over for a bonus round of Black Friday leftover turkey casserole, pasta, or soup.
Now that you know why you might want to cook a small turkey (or two) this year, check out our guide on how to cook small turkeys so everyone will be asking, “Did a pro chef make this?!”
