Matt Gaetz Shares Tips on Cooking the Most Tender, Succulent, Mouthwatering Turkey

Pennsacola, FL - As the holiday season draws near, the pressure to cook the perfect turkey intensifies. To help home cooks elevate their turkey game, Congressman Matt Gaetz, known for his fiery rhetoric on Capitol Hill, is now stepping into the kitchen with a wealth of culinary advice. Gaetz has recently shared his tips for preparing a turkey that’s so tender and succulent, it will leave guests clamoring for seconds.

For Gaetz, the foundation of a perfect turkey begins with one crucial piece of advice: the younger the bird, the better the taste. “A fresh, young turkey makes all the difference,” Gaetz said during a recent holiday cooking demonstration. “The younger the bird, the more tender the meat, and the juicier the outcome. You want that melt-in-your-mouth texture, and it’s much easier to achieve with a young, fresh turkey.”

Gaetz is a firm believer that the age of the turkey impacts its taste and texture. “Older turkeys can be tough and dry, no matter how you cook them,” he explains. “But when you go with a younger bird—one that’s around 12 to 16 weeks old—you’re getting meat that’s naturally more tender, more flavorful, and far less likely to dry out in the oven.”

In Florida, where Gaetz represents, fresh, local turkeys are often available, and he advises shoppers to source their bird from a trusted local farm whenever possible. “You’re not just supporting your community; you’re getting a fresher product that’s better for your meal.”

When it comes to cooking methods, Gaetz is passionate about one key technique: brining. “Brining is non-negotiable if you want a moist turkey,” he says. “The salt solution pulls moisture into the meat, ensuring the turkey stays juicy through the cooking process.” Gaetz recommends brining the bird for 12 to 24 hours in a mixture of water, kosher salt, sugar, and a few aromatics like thyme, rosemary, and garlic.

He suggests a simple rule of thumb: the longer the brine, the better the result. “I usually brine my turkey overnight, then let it sit in the fridge uncovered for several hours before roasting. This helps the skin dry out and become perfectly crisp while the interior remains deliciously juicy.”

For Gaetz, achieving the perfect turkey is about patience. “Don’t rush it,” he says. “The best turkey is cooked low and slow.” He recommends roasting the bird at 325°F, allowing about 13 minutes per pound for an evenly cooked turkey. “This temperature ensures the meat cooks evenly without drying out, and the skin gets that golden-brown crispy texture we all crave.”

An advocate for using a meat thermometer, Gaetz advises keeping a close eye on the internal temperature, which should reach 165°F in the thickest part of the breast. “It’s all about getting the temperature right. Anything under, and you risk undercooking; anything over, and you’ve lost that juicy tenderness.”

To achieve the signature crispy skin, Gaetz suggests a combination of butter and olive oil. “About halfway through the cooking time, I brush my turkey with a melted mix of butter and olive oil,” he explains. “This creates a beautiful, golden-brown skin while locking in the juices.” For added flavor, Gaetz also recommends infusing the butter with garlic or herbs before applying it to the bird.

“I’ll also baste the turkey every 30 minutes to keep it moist and ensure even browning. It’s a small effort for a big payoff in flavor.”

Once the turkey comes out of the oven, Gaetz stresses the importance of letting it rest. “Resting is as crucial as cooking,” he explains. “Let your bird sit, covered loosely with foil, for 20 to 30 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful turkey.” He also suggests carving the bird with precision, starting from the breast and working your way to the legs, to ensure every slice is as tender as the last

Gaetz doesn’t stop at turkey. He also shares his go-to side dish to complement his perfect turkey: a rich and savory stuffing made from cornbread, sausage, onions, and a generous amount of sage. “It’s a Southern classic and pairs perfectly with turkey,” he says. “The stuffing soaks up all the flavors from the bird, creating a perfect balance with every bite.”

For Gaetz, cooking the perfect turkey is not just about the end result but about sharing a meaningful meal with loved ones. “This is a time to gather, celebrate, and savor,” he says. “And when the turkey’s cooked right, it becomes a centerpiece of that experience.”

With Gaetz’s tips—starting with a fresh, young turkey, incorporating a proper brining technique, and cooking it slow and steady—you’ll be well on your way to serving a mouthwatering bird this holiday season. Whether you’re hosting a grand feast or a more intimate gathering, his recipe promises a tender, succulent turkey that will have everyone talking long after the last bite.

As the congressman puts it, “The turkey might be the star of the show, but it’s the memories made around the table that truly last.” Thanks to his tried-and-true methods, this year’s turkey could very well be your most memorable yet.