Bub City’s Foolproof Guide for a Perfect Turkey
6 tips to master Thanksgiving, from how much to order to how to carve
It’s that time of year when our screens are flooded with videos on how to make the perfect turkey. Your TV, your phone, your mom…even your boss has an idea on how to make the best bird at dinner! But we’ve made it a lot easier for you. We’ve gathered six easy tips from Chef Tim Cottini at Bub City to help you cook a foolproof turkey.
Need a turkey recipe? Here are some options from Bub City.
Bub City’s Whole Smoked Turkey recipe
Bub City’s Deep-Fried Turkey Legs recipe
Prefer to skip cooking? Order Thanksgiving packages from Bub City – River North | Order Thanksgiving packages from Bub City – Rosemont
View more Thanksgiving menus for dine-in and carryout and check out our complete Thanksgiving recipe guide.
Let’s get cookin’. Here are Chef Tim’s tips for a tasty turkey this Thanksgiving.
What and how much to order
Whenever possible, order a fresh, natural turkey in advance – don’t order a frozen turkey. Fresh turkeys have a better texture and don’t dry out as much as a frozen product. Plan on 1½ lbs. of turkey per person when determining the size of the bird. We recommend cooking two 12-14-lb. turkeys rather than one large 24-lb. bird.
Prep the bird
Brining the turkey for 72 hours is the key to keeping it moist and well-seasoned. Make sure to fully dissolve the salt and sugar in your brine before putting the turkey in. Boiling the water can help you achieve this, just be sure to let it cool completely before submerging your bird.
After 72 hours, remove your turkey from the brine and allow it to air dry, refrigerated, for 12-24 hours, then for one hour at room temperature, before roasting. This will allow it to develop a pellicle (sticky texture) so the rub adheres to the surface of the turkey, giving a better appearance and more uniform flavor.
Cook the turkey
If grilling your bird, make sure to use indirect heat. To do this, position the charcoal or coals along the edges of the grill, rather than directly beneath the bird. This setup allows you to have openings on the side of the grill, which can be used to add soaked chips on top of the coals or to easily introduce additional coals during the cooking process.
To keep the delicate white meat juicy for your final dish, start by loosely covering the breast with foil during the initial hour of cooking. This will slow down the cooking process. After that, remove the foil and continue cooking.
For best results, cook the bird low and slow, at a consistent temperature. Use a probe thermometer to check the center of the breast as well as the thigh and leg joints, ensuring the bird reaches an internal temperature of 160°F.
Let it rest
Allow the cooked turkey to rest for 45 minutes to one hour before carving. This essential step allows the temperature to even out and the juices to absorb into the meat. By doing this, when you begin carving, you’ll ensure that the juices remain inside the meat rather than flowing onto the cutting board.
Carve it up
The best way to carve a turkey is to start from the legs and thigh and work your way up. Remove the leg and thigh on one side, then cut the meat off the bone and slice it at an angle; repeat on the other side. Remove the breast meat from the breastbone and slice. Make sure the wishbone has been removed before doing so.
In need of ideas for your leftovers? Try Bub City’s Thanksgiving on a Bun sandwich all through November. Available for dine-in only.
