Celebrity Chef • FOX Contributor • Author of My Creole-Cali Kitchen as seen on CBS/NBC
Every holiday season, one question dominates Google searches, group chats, and family kitchens alike:
“How do I keep my turkey juicy and avoid dryness?”
As a chef who’s cooked for Will Smith, Ashton Kutcher, Grammy Awards events, FOX studios, and high-profile celebrities, let me say this clearly — a dry turkey isn’t optional. Juicy, flavorful, show-stopping turkey is absolutely achievable, even for home cooks.
Let’s break it down, holiday-style 
The #1 Reason Turkeys Turn Dry
Overcooking. Period.
Most people are so afraid of undercooking poultry that they blast the bird into oblivion. Turkey doesn’t need fear — it needs strategy, preparation, and time.
Chef Ryan Rondeno’s Top Secrets for a Juicy Turkey
1.
Brining Is Non-Negotiable
If you want moisture, you need a brine. Allowing flavor to build for 2 days is a favorite of mine.
Why brining works:
It locks in moisture, seasons the meat from the inside, and prevents dryness.
Pro Tip:
1st day- Wet brine for 24 hours with:
- Salt
- Brown sugar
- Garlic
- Citrus
- Fresh herbs
2nd day- Rinse turkey and dry. Add olive oil and and favorite spices to the turkey. Allow to air dry in the refrigerator for 24 hours. It allows the skin to dry out and it will result in a crispy skin when roasting in the oven.
3rd day- Roast in the oven to perfection.
This is the same technique I use when cooking for VIP clients who expect perfection.
2.
Butter Under the Skin (Game Changer)
Not on top. Under the skin.
Gently separate the skin from the breast and rub in:
- Butter
- Herbs
- Garlic
This self-bastes the meat as it cooks — restaurant-level results at home.
3.
Don’t Stuff the Turkey
Stuffing the bird with stuffing can be risky and result in cross contamination. I like to stuff with fresh herbs, citrus, and mirepoix. It adds more flavor to the bird and an extra love.
The stuffing or dressing can be served on the side. Cook stuffing separately and let the turkey shine.
4.
Cook Low, Finish Hot
This is a chef’s secret most people don’t use.
- Start roasting at 325°F
- Finish the last 30 minutes at 425°F for crispy skin
Low and slow keeps the turkey juicy. The hot finish brings the drama 
5.
Rest the Turkey (Yes, It Matters)
Don’t rush to cut the turkey. Take your time and allow the turkey to rest.
Let the turkey rest at least 20–30 minutes before carving.
Cutting too early will allow the juices to leave the turkey. It will result in a dry turkey. When you allow it to rest, the juices will settle in the turkey and result in a moist turkey.
Bonus Tip: Use a Thermometer (Not Vibes)
Your turkey is done at 165°F in the thickest part of the breast.
No guessing. No dryness. No disappointment.
Holiday Cooking, the Creole-Cali Way
In my book, My Creole-Cali Kitchen, I blend bold Louisiana flavors with fresh California technique — because food should feel festive, comforting, and elevated all at once.
From FOX appearances to celebrity kitchens, my philosophy is simple:
Cooking should feel confident, not stressful — especially during the holidays.
Final Word from the Chef
If you remember one thing this holiday season, remember this:
Building flavors and technique will result in a beautiful and moist turkey.
Juicy turkey is about preparation and patience.
So whether you’re cooking for family, friends, or hosting the holiday meal everyone talks about next year — you’ve got this.
Happy Holidays,
Chef Ryan Rondeno 
https://www.rondenoculinarydesigns.com/
