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How Do You Cook Your Turkey???
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How Do You Cook Your Turkey???
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I have done many different ways,in a roaster with the lid on,on a rack in a shallow pan tented with foil,roasting bags you name it and I've tried it.I have done them in brine before roasting,Last year
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How Do You Cook Your Turkey???

posted at 11/12/2012 12:48 PM EST
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
I have done many different ways,in a roaster with the lid on,on a rack in a shallow pan tented with foil,roasting bags you name it and I've tried it.I have done them in brine before roasting,Last year I had it in brine then I started roasting the bird on a rack breast side down to begin with then turned it breast side up after it was getting brown to brown the top.I have to say this was a great way to do it a little more work the results were worth the extra effort.The idea is to keep the breast as moist as possible and this did the trick.It helps to have a couple of guys to help you with this task.Another great way to prepare turkey is in parts layed on top of your dressing.The turkey cooks a lot faster and adds the flavor of the turkey to the dressing just like it was cooked inside the bird.This is also great if there are only a couple of people or a single person.No matter what way you cook a turkey it always seems to come out just right.I've been married for 33 years and my first Thanksgiving my hubby invited his whole family over for dinner.I had never made a Turkey only helped my mom with this meal.I was a nervous wreck,but it turned out great.My dear mom in law went to work the next day bragging about what a good cook her daughter in law was.She never knew I had to unstuff the turkey halfway through cooking because the stuffing was TOO SALTY.I made new stuffing and restuffed the bird lol lol lol.
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Re: How Do You Cook Your Turkey???

posted at 11/12/2012 2:00 PM EST
Posts: 2906
First: 9/13/2011
Last: 5/21/2013
GRANA here;
 I too have  prepared our Turkey many ways over the last 50+ years
My  fave/no fail  method is in a shallow pan ; foil tented w/ a meat thermometer in the thigh.
 Baked @ 325-350'l done( according to the thermometer( &  the tleg moves easily when held , safely  w/ an oven mitt or Potholder.
I sprinklre the inside w/ "Bell's seasoning( sage, etc) & spread a little  butter  over the  surface of the skin... let it "rest"' 15 -20 minutes before slicing(hubby's task)
The white meat is always juicy& flavorful
  i no longer  fill the cavity w/ prepared stuffing mix (  takes less time& less chance of  bacteria growth.
In  New England, stuffing made in a casserole ; as

i do is called dressing.
Hubby hasalready made  reservations for 2Kiss
@ the nearby hotel which always offers all the btraditional Thanksgiving dishes
( both U.S & Canadian,also European /French ; they have a sopup & salad bar  w/ an ever-changing selection each year;  plus a separate dessert  buffet w/ asst cakes,pies, &  dark chocolate  spoons filled w/ champagne mousse.It is always an expensive luxury( even w/ Sr dscount DISCOUNT) BUT THIS YEAR AFTER MY RECENT SURGERY, it is  nearly  a NECESSITY.
I'll buy a cple turkey drums for hubby( his ave; bake them w/ my  from scratch" low carb bread stuffing/dressing &  sugar free pumpkin pie to enjoy  later  in November  just as you will all be doing w/ your leftovers.I'll make (w/hubby's help)  acorn squash halves filled w/ sweet peas& pearl onions to serve  alongside the drumsticks& dressing.
While  preparing the whole traditional T-day meal is  not realistic this year; we'll stil enjoy all the  traitioanal side dishes & pie till just before we are tired of it Wink
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Re: How Do You Cook Your Turkey???

posted at 11/12/2012 3:36 PM EST
Posts: 872
First: 11/14/2008
Last: 5/22/2013

Shallow pan, tented foil and basting every half hour or so for a golden bird! Home made stuffing as well!
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Re: How Do You Cook Your Turkey???

posted at 11/12/2012 11:56 PM EST
Posts: 1265
First: 10/26/2009
Last: 5/16/2013
For the past few years I have been brining my turkey. This year my Navy son will be home - yeah - and he has requested that we cook it in the deep fryer. So that's what we'll do. I use a combination of canola and peanut oil when using the turkey fryer. It cooks quickly so you really don't get a lot of grease, unlike what it seems.

I always cook my dear Auntie's dressing recipe in the microwave, with a few minutes under the broiler right before serving, to crisp the top. The microwave keeps the dressing very moist, so you can save the gravy for the turkey and taters.
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Re: How Do You Cook Your Turkey???

posted at 11/13/2012 12:05 AM EST
Posts: 1470
First: 9/9/2008
Last: 5/22/2013
When I make a whole turkey it goes in the roasting pan with a foil tent.  I usually put an apple under the skin above the breast and stuff the cavity after it's been in the oven for about 30 minutes.  Any extra stuffing goes into a casserole dish to be made separately.   If I make a turkey breast it goes into a covered roaster so it doesn't dry out as much.  Since my husband only likes the white meat it's easier to just make a breast.  Also I don't have to deal with so many leftovers lol.
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Re: How Do You Cook Your Turkey???

posted at 11/13/2012 6:44 AM EST
Posts: 1089
First: 8/8/2008
Last: 4/18/2013
I have brined it over the last few years and it yields a juicy turkey. Just be sure to rinse it before patting dry and preparing it for the oven. This prevents it from being salty.
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Re: How Do You Cook Your Turkey???

posted at 11/13/2012 7:13 AM EST
Posts: 6429
First: 6/23/2010
Last: 5/22/2013

I've always used just a bone-in breast and it;s so easy to cook.  I brush it with melted butter, add a loose tent of foil and bake for the suggested time on the wrapper.  It's always been absolutely perfect.
I make the dressing separately .......... with turkey broth  I've made from cheap turkey parts I bought earlier.  I add some broth to the baking pan for gravy.
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Re: How Do You Cook Your Turkey???

posted at 11/13/2012 7:47 AM EST
Posts: 1172
First: 9/10/2008
Last: 5/21/2013
I stuff the big turkey (22-24lbs) and roast it in my Nesco.  We get a small 12 pounder from my husbands civilian job that we some times fry just for the extra white meat especially if we have lots of big eaters at our table!  If not, the little one goes into the freezer and I roast it in March.  Wink 
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