The secret to a tender and juice turkey? It’s all in the brine! Forget about a dried-out, flavourfless turkey, using this simple guide you’ll end up with a perfect turkey every time.

The best tip I can give everyone about cooking a turkey for Thanksgiving is do not overcook it.

Step 1: Buy

When shopping for your turkey, keep in mind how many people you will be serving (aim for about 1 1/2 to two pounds of turkey per person). Also if possible ensure there are no tears in the skin.

Step 2: Brine

For a perfectly moist and tender turkey, start by brining the bird. This gives you a buffer to ensure a juicy meat.

What is a brine?

A brine is a liquid mixture which is a combination of water, sugar, salt and aromatics. The turkey is submerged in the brine for at least 12 hours and a maximum of 24 hours in the fridge, this helps not only to pre-season the bird but also helps lock in the moisture and flavour as well.

Step 3: Roast

The key to roasting a turkey is to start high and finish low. Start the turkey at 450F and finish low and slow at 325F, this allows the bird to cook evenly. Use an instant-read thermometer and you’ll never have to worry about under or overcooking a turkey again. Insert the thermometer into the thickest part of the thigh and breast and once it reads 165F the turkey is done.

On average, cooking about 20 minutes per pound is a good rule of thumb, but if you have a convection oven the cooking time will be reduced by about 10 per cent.

Step 4: Rest

The cardinal sin of cooking a turkey? Carving immediately! As tempting as it may be, a turkey needs a minimum of 20 minutes to rest at room temperature to redistribute the juices.

To make the perfect turkey, get Randy Feltis’ roasted, brined turkey recipe here.