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LoveyQ
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Member since 11/07 12820 total posts
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First time making a turkey - question
My friend suggested I season the turkey really well and then pour cooking wine over it. Does anyone else do this? Do you recommend it?
Also, do you make your turkey in those roasting pans with the grill in it, or just put it straight into a pan?
This is the kind of pan I mean:
Someone told me to just buy a disposable aluminum tray thing and cook it in there. Not sure what the best thing is.
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Posted 11/20/09 10:32 AM  |
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Long Island Weddings
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rojerono
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Member since 8/06 13803 total posts
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Jeannie
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Re: First time making a turkey - question
I haven't tried pouring wine over a seasoned turkey.. I guess I am thinking it would 'wash' off some of the seasoning? I don't know because I have never tried it.
I like the turkey brined a day or so before cooking in seasoned liquid. I usually use chicken stock and seasonings with a little orange juice and some halved citrus fruits and an onion for my brine.. but if you like the idea of wine - maybe you can use some wine in the brining liquid?
I have used both a roasting rack (as you pictured) and a plain pan. I like the roasting rack because it does seem to help the bird cook more evenly (protecting the breast meat from overdrying) - but it IS a pain in the butt (to me) to turn the bird (it starts breast side down and you roll it up after a bit). So I normally prefer just trussing the bird and putting it on it's back in a plain roasting pan. And an aluminum disposable one is FINE.
Message edited 11/20/2009 11:04:33 AM.
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| Posted 11/20/09 11:04 AM |
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princess99
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Member since 5/05 3944 total posts
Name:
ME
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Re: First time making a turkey - question
I never did that- I season it and cook it. I would also be afraid the seasonings would wash off w/ wine unless you brine it. Also, if using a disposable pan, make sure you put a cookie sheet or somehting under it to support it.
I put on a little oil, garlic, black pepper, poultry seasoning, salt, fresh herbs.
HTH
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| Posted 11/20/09 11:17 AM |
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Blu-ize
Plan B is Now Plan A
Member since 7/05 32475 total posts
Name:
Susan
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Re: First time making a turkey - question
I use an aluminum pan and I get a kosher turkey so it's already brined from the way they prepare it.
I season it with some salt, pepper, garlic powder, sage, paprika, rosemary and thyme. Before that I rub olive oil all over and under the skin.
It says to cook it to 180 degrees but I never do that. I put the rack in the oven as low as it can go to avoid drying the breast meat out. I cook it at around 165 and let it sit.
Comes out perfect.
Good luck!
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| Posted 11/20/09 11:53 AM |
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LoveyQ
Stalkers, get a life.
Member since 11/07 12820 total posts
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Re: First time making a turkey - question
Posted by rojerono
I haven't tried pouring wine over a seasoned turkey.. I guess I am thinking it would 'wash' off some of the seasoning? I don't know because I have never tried it.
I like the turkey brined a day or so before cooking in seasoned liquid. I usually use chicken stock and seasonings with a little orange juice and some halved citrus fruits and an onion for my brine.. but if you like the idea of wine - maybe you can use some wine in the brining liquid?
I have used both a roasting rack (as you pictured) and a plain pan. I like the roasting rack because it does seem to help the bird cook more evenly (protecting the breast meat from overdrying) - but it IS a pain in the butt (to me) to turn the bird (it starts breast side down and you roll it up after a bit). So I normally prefer just trussing the bird and putting it on it's back in a plain roasting pan. And an aluminum disposable one is FINE.
I don't understand half of what you wrote  Ok, I'm exaggerating. But seriously, I've heard of brining, but don't actually know what that means. And trussing?
I also didn't realize I'd have to turn the turkey if I used the rack. I have one of those pans already, but I can take the rack out and just use the roasting pan.
So would I be ok with seasoning the turkey on Tuesday night, turning it on Wednesday (my MIL's suggestion) and then cooking it Thursday?
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| Posted 11/20/09 12:00 PM |
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LoveyQ
Stalkers, get a life.
Member since 11/07 12820 total posts
Name:
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Re: First time making a turkey - question
Posted by Blu-ize
I use an aluminum pan and I get a kosher turkey so it's already brined from the way they prepare it.
I season it with some salt, pepper, garlic powder, sage, paprika, rosemary and thyme. Before that I rub olive oil all over and under the skin.
It says to cook it to 180 degrees but I never do that. I put the rack in the oven as low as it can go to avoid drying the breast meat out. I cook it at around 165 and let it sit.
Comes out perfect.
Good luck!
Ooh, I think I'll do that olive oil rub first! Then season.
Ok, do you don't mean the oven temp to 180 or 165, right? You're talking about the temp of the turkey, right? I was told to cook it until the middle of the thigh was 160.
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| Posted 11/20/09 12:02 PM |
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LSP2005
Bunny kisses are so cute!
Member since 5/05 19458 total posts
Name:
L
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Re: First time making a turkey - question
I use a kosher turkey as well. I also use the rack thing pictured above.
What I do is:
- clean the turkey, pick off any left over feathers, wash again
- cut up oranges and lemons and squeeze them on the turkey but leave some juice in them and stuff them inside of the bird
- then I prick the turkey skin with a knife
and rub in my seasoning - I make a special blend with many different spices
- I put veggies in the bottom of the pan to help make my gravy
- I flip the bird and pour oj or water on it while cooking
- cover with aluminum foil and truss
- baste and flip periodically
- remove foil when you have less than 30 minutes remaining
ETS: The oranges and lemons get thrown away.
Message edited 11/20/2009 1:08:37 PM.
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| Posted 11/20/09 1:00 PM |
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rojerono
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Member since 8/06 13803 total posts
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Jeannie
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Re: First time making a turkey - question
Posted by LoveyQ
I don't understand half of what you wrote Ok, I'm exaggerating. But seriously, I've heard of brining, but don't actually know what that means. And trussing?
I also didn't realize I'd have to turn the turkey if I used the rack. I have one of those pans already, but I can take the rack out and just use the roasting pan.
So would I be ok with seasoning the turkey on Tuesday night, turning it on Wednesday (my MIL's suggestion) and then cooking it Thursday?
Sorry!
Brining just means that you soak the thing in a salty liquid. You can really use any liquid you want - or you can buy a pre-brined turkey like Susan suggested. If you decide to brine - you need to have a spot cleared out in the fridge for a vessel large enough to hold the bird and the brining liquid.
I don't know if you "HAVE" to start the bird inverted when you use the roasting rack.. but it does help protect the breast meat - but if you are careful with your time it's usually FINE.
Trussing is tying up the bird with kitchen twine so that the breast is puffed, the legs are close to the body and the wings are placed close and back. I have recently learned that most people actually don't do this.. so it's not remotely necessary. I just find that the cooking seems more even when I do it. But it could just be ME because I'm used to it.
Seasoning (to me) takes no time at all so I've never done it the night before and have no idea if that works well or not. I imagine the thought is to allow the seasoning to soak into the meat... but again - no experience there! I do keep a poultry shake though. I use a shaker that I got from BBB and fill it with my usual suspects for seasoning a bird so I don't have to combine the seasoning at the time I'm prepping it.. it's already made! I like to season the breast meat by loosening the skin from the flesh and getting the seasoning right on the meat under the skin. Sometimes I slide a few pats of butter in there too.
Message edited 11/20/2009 1:11:35 PM.
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| Posted 11/20/09 1:09 PM |
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LoveyQ
Stalkers, get a life.
Member since 11/07 12820 total posts
Name:
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Re: First time making a turkey - question
Posted by LSP2005
I use a kosher turkey as well. I also use the rack thing pictured above.
What I do is:
- clean the turkey, pick off any left over feathers, wash again
- cut up oranges and lemons and squeeze them on the turkey but leave some juice in them and stuff them inside of the bird
- then I prick the turkey skin with a knife
and rub in my seasoning - I make a special blend with many different spices
- I put veggies in the bottom of the pan to help make my gravy
- I flip the bird and pour oj or water on it while cooking
- cover with aluminum foil and truss
- baste and flip periodically
- remove foil when you have less than 30 minutes remaining
ETS: The oranges and lemons get thrown away.
Cool, thanks! Can I just ask a question - since you truss the turkey and cover with aluminum foil, when do you turn it and add the OJ or water? You just uncover it at some point and turn it and pour, then recover?
And thanks Rojereno for clarifying for me!
Message edited 11/20/2009 1:17:06 PM.
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| Posted 11/20/09 1:16 PM |
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LSP2005
Bunny kisses are so cute!
Member since 5/05 19458 total posts
Name:
L
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Re: First time making a turkey - question
Posted by LoveyQ
Cool, thanks! Can I just ask a question - since you truss the turkey and cover with aluminum foil, when do you turn it and add the OJ or water? You just uncover it at some point and turn it and pour, then recover?
And thanks Rojereno for clarifying for me!
Exactly! I cover the legs and wings and then use a big sheet of heavy duty foil for the body. I only remove the foil when flipping. I use a baster, and then flip. I baste more than flip. Then recover. I baste every 30 minutes and flip every 45 minutes. I reuse the liquid 1/2 way through so it is not so heavy.
Message edited 11/20/2009 1:45:23 PM.
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| Posted 11/20/09 1:37 PM |
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Blu-ize
Plan B is Now Plan A
Member since 7/05 32475 total posts
Name:
Susan
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Re: First time making a turkey - question
Posted by LoveyQ
Posted by Blu-ize
I use an aluminum pan and I get a kosher turkey so it's already brined from the way they prepare it.
I season it with some salt, pepper, garlic powder, sage, paprika, rosemary and thyme. Before that I rub olive oil all over and under the skin.
It says to cook it to 180 degrees but I never do that. I put the rack in the oven as low as it can go to avoid drying the breast meat out. I cook it at around 165 and let it sit.
Comes out perfect.
Good luck!
Ooh, I think I'll do that olive oil rub first! Then season.
Ok, do you don't mean the oven temp to 180 or 165, right? You're talking about the temp of the turkey, right? I was told to cook it until the middle of the thigh was 160.
Yes! Turkey temp. I always undercook it a little because it will cook more once you take it out.
Also, carve it after an hour..it will carve easier.
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| Posted 11/20/09 5:40 PM |
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LoveyQ
Stalkers, get a life.
Member since 11/07 12820 total posts
Name:
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Re: First time making a turkey - question
Thanks everyone!!! I was feeling VERY lost before, but am feeling more confident now.
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| Posted 11/20/09 8:32 PM |
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