| Posted By |
Message |
DandS
We are so blessed!!
Member since 1/07 1951 total posts
Name:
Stacey
|
Cooking the Turkey
Does anyone have a great recipe they want to share - I am hosting Thanksgiving this year at my house and I want to make an awesome, moist turkey.
TIA 
|
Posted 11/10/08 12:15 PM  |
| |
|
Long Island Weddings
Long Island's Largest Bridal Resource |
wannabemom
look who's freshly baked!
Member since 12/07 7364 total posts
Name:
aka marriedinportjeff
|
Re: Cooking the Turkey
Honestly, I think less is more. I just slip a few lemon slices and some savory/thyme under the skin and bake when I do chicken... but with turkey, just a little poultry seasoning and basting... the trick is mainly to get the best and smallest bird you can, and to avoid overcooking it  (Do NOT cook it to an internal temp of 175 or so, as those stupid thermometers always say... do it to 160, take out of the oven and cover with foil, and it will continue to rise to 165... perfect )
|
| Posted 11/10/08 12:31 PM |
| |
|
MrsRbk
<3 <3 <3 <3
Member since 1/06 19197 total posts
Name:
Michelle
|
Re: Cooking the Turkey
I agree with the less is more approach. I always prep my turkey the night before. I rub it down with Olive Oil, sprinkle, salt, pepper, garlic, paprika over the bird, stick it in one of those big marinating bags overnight in the fridge.
Next day, I stuff the cavity with some onions and apples (keeps the bird really moist!), and cook until done.
|
| Posted 11/10/08 12:41 PM |
| |
|
MarathonKnitter
HAPPY
Member since 2/07 17374 total posts
Name:
EMBRACING CHANGE
|
Re: Cooking the Turkey
this might be over-seasoned according to the previous two posts, but here goes:
i haven't made a "big" turkey
in the blender:
onion
green pepper
garlic
poultry seasoning
white wine
clean bird with lemon/lemon juice
smother that bad boy in the mix from the blender and bake.
learned from alton brown to cook on high first to give color and seer (sp?) skin. then lower temp, cover, and cook through.
i don't stuff the bird in the oven... use "dressing" on the side.
|
| Posted 11/10/08 12:49 PM |
| |
|
NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
|
Re: Cooking the Turkey
Posted by MrsRbk
I agree with the less is more approach. I always prep my turkey the night before. I rub it down with Olive Oil, sprinkle, salt, pepper, garlic, paprika over the bird, stick it in one of those big marinating bags overnight in the fridge.
Next day, I stuff the cavity with some onions and apples (keeps the bird really moist!), and cook until done.
ITA. I season the outside and a little OO, and add a lemons, oranges, herbs to the cavity and a little white wine.
YUMMO!!!!
|
| Posted 11/10/08 1:55 PM |
| |
|
IrishLasss334
I'll be there soon!
Member since 1/08 6549 total posts
Name:
Patty
|
Re: Cooking the Turkey
we deep fry, it's delicious!
|
| Posted 11/10/08 5:12 PM |
| |
|
bklyngirl
COULD THIS BE MY YEAR??
Member since 6/05 15758 total posts
Name:
Gail
|
Re: Cooking the Turkey
if u want a moist turkey, get an empire turkey. it comes out so juicy
|
| Posted 11/11/08 8:54 AM |
| |
|
DanaRenee
Fitness Junkie!
Member since 6/06 6470 total posts
Name:
Dana
|
Re: Cooking the Turkey
I made a practice turkey and followed butterballs directions on the package and it came out PERFECT & JUICY!
I don't know what this means, but this is directly from their website:
"The breast meat of frozen Butterball turkeys has been deep basted for juiciness and additional flavor"
it was good!
the directions just said to brush the outside w/melted butter and cover the breasts and legs w/tin foil after it is 2/3rds done.
|
| Posted 11/11/08 2:16 PM |
| |
|
Blu-ize
Plan B is Now Plan A
Member since 7/05 32475 total posts
Name:
Susan
|
Re: Cooking the Turkey
Posted by bklyngirl
if u want a moist turkey, get an empire turkey. it comes out so juicy
Yes or any brand kosher bird. It's a very moist bird. I happen to get Empire mostly.
I just rub olive oil on the skin and under the skin and use coarse salt, coarse pepper, onion powder, garlic powder, paprika and some ground sage all over.
I don't put anything in the cavity. I cook it at 350 and I don't let the meat thermometer go past 165. Let it sit for at least 30 minutes before carving.
Use a sharp knife for best slicing results and less injury.
|
| Posted 11/11/08 3:06 PM |
| |
|
