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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Let's talk turkey!
I ask every year and I still have not perfected my turkey. I want a moist, delicious turkey! Anyone perfect theirs? So many things to think about! Bag, no bag, brine or not? Temperature? Bigger bird of smaller more flavorful? Help!
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Posted 11/11/15 10:45 AM  |
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Long Island Weddings
Long Island's Largest Bridal Resource |
JDubs
different, not less
Member since 7/09 13160 total posts
Name:
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Re: Let's talk turkey!
When I hosted I used one of those reynolds oven bags and it came out great.
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| Posted 11/11/15 11:10 AM |
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mommy2B3
2 boys 2 girls!!!!
Member since 7/08 3324 total posts
Name:
M
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Re: Let's talk turkey!
Compound butter!! I put compound butter in the cavity and under the skin, and then I baste every 20-30 mins. My dad who is the biggest critic couldn't stop eating my turkey and still raves about it a year later lol.
I also only bought 2 breasts and had it in my roasting pan, and they were fresh, not frozen.
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| Posted 11/11/15 12:36 PM |
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tray831
Dee-licious!
Member since 3/06 5355 total posts
Name:
His Baby
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Re: Let's talk turkey!
Well, I always buy a fresh turkey the week of; I never buy a frozen. Usually 18 pounds minimum.
I make a nice fresh herb mix; mixed with butter. And I put pats and pats of butter under the skin throughout the entire turkey; everywhere.
I do not brine it; never have.
Sometimes I stuff it; sometimes I don't.
I also cook the turkey upside down. I have two thermometers in it; one regular and one digital so I know for sure its cooked.
I also have a convection oven; so I use the Convect Roast feature.
And Voila; it comes out delicious!  
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| Posted 11/11/15 3:22 PM |
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HomeIsWithU
Baby #2 on the way!
Member since 9/07 7816 total posts
Name:
Jenn
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Re: Let's talk turkey!
I buy frozen and just defrost it the week of. I don't brine it. I make a butter/lemon/herb mixture and slather it on heavily - all on the outside and in between the folds of the skin. I stuff the turkey with the leftover lemon halves, a few onions, and sprigs of rosemary and thyme. Then I put it in one of those Reynolds turkey bags. Comes out amazing every time.
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| Posted 11/11/15 4:12 PM |
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IUIGirl
LIF Adolescent
Member since 10/14 852 total posts
Name:
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Re: Let's talk turkey!
This is my first time hosting Thanksgiving so I'm glad you posted this!
Seems the Reynolds bags are helpful. I'm wondering though, when using them you won't get that crunchy, browned outer skin layer, right?
Currently I am planning to roast the turkey right side up for about a half hour hoping to really brown it and then will flip it ( sounds so easy, right? lol) and cook it upside down for the rest of the time. I ordered a fresh, 16 pound Bell and Evans turkey. I plan to brine it the night before with the Alton Brown recipe and then before roasting coat it with an herb butter mixture (rosemary, sage and thyme). I'm still researching on what temp/how long to cook. I have a convection oven and plan to use that feature - fingers crossed!
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| Posted 11/11/15 4:21 PM |
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HomeIsWithU
Baby #2 on the way!
Member since 9/07 7816 total posts
Name:
Jenn
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Re: Let's talk turkey!
Posted by IUIGirl
Seems the Reynolds bags are helpful. I'm wondering though, when using them you won't get that crunchy, browned outer skin layer, right?
Surprisingly even with the Reynolds bag, my turkeys have always still had the golden brown, crispy skin. The bag is clear and with the butter mixture (and I usually also drizzle a small amount of olive oil on the top just prior to putting it in the bag), it's still able to brown and crisp nicely.
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| Posted 11/13/15 9:43 AM |
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IUIGirl
LIF Adolescent
Member since 10/14 852 total posts
Name:
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Re: Let's talk turkey!
Posted by HomeIsWithU
Posted by IUIGirl
Seems the Reynolds bags are helpful. I'm wondering though, when using them you won't get that crunchy, browned outer skin layer, right?
Surprisingly even with the Reynolds bag, my turkeys have always still had the golden brown, crispy skin. The bag is clear and with the butter mixture (and I usually also drizzle a small amount of olive oil on the top just prior to putting it in the bag), it's still able to brown and crisp nicely.
Interesting, I may give it a try!
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| Posted 11/13/15 9:51 AM |
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Re: Let's talk turkey!
It is the turkey, not the way you are cooking it.
I get one from my company every year, a Norbest.
I do nothing but put a little butter, salt and pepper on top and it is so juicy.
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| Posted 11/13/15 10:04 AM |
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PhyllisNJoe
My Box Is Broken
Member since 6/11 9145 total posts
Name:
Phyllis
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Re: Let's talk turkey!
This will be my third time hosting Thanksgiving and my turkey is a hit every time.
I buy frozen young butterball
defrost it a few days in fridge
Wash it with salt and water thanksgiving day
Let it sit out until it's not freezing cold. Also leave a stick or two of butter out to soften.
Then I butter the hell out of it. All over, under skin - you name it, it's covered. Then salt & Pepper it generously.
I cook it according to directions on wrapping (size, etc) On a rack in my roasting pan. BREAST SIDE DOWN. That ensures the white meat will be just as juicy as the dark.
Covered at first. Then uncovered for the last hour or so to make it golden brown.
MOST IMPORTANT!!!!
I LET IT REST! That lets the juices go back into the turkey. If you cut it too soon, the juice will run out and dry the meat.
It rests for about 30-45 minutes before we carve it. We clear the table of apps, and start setting up sides while it rests.
Message edited 11/13/2015 4:45:12 PM.
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| Posted 11/13/15 4:44 PM |
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Blazesyth
*yawn*
Member since 5/05 8129 total posts
Name:
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Let's talk turkey!
We brine it overnight, so basting is not necessary because it is already very juicy.
When its ready to go in the oven, we dry it off and put on seasoning salt and pepper. If the skin is dry it gets crispier.
I think the brining is best, because when you baste, are you really getting the liquid into the meat? No, its just rolling down the sides. And if the skin is wet it is harder to brown so you have to keep it in the oven longer thereby drying it out more.
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| Posted 11/13/15 4:48 PM |
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LIRascal
drama. daily.
Member since 3/11 7287 total posts
Name:
Michelle
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Let's talk turkey!
I brine it, too! It ends up tasting like a delicious juicy rotisserie chicken (I still baste mine though). Yes I put butter under the skin like some people mentioned, too!
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| Posted 11/13/15 5:03 PM |
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cj7305
=)
Member since 8/05 12296 total posts
Name:
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Re: Let's talk turkey!
Those that brine, what recipe do you use for that?
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| Posted 11/13/15 9:35 PM |
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Blazesyth
*yawn*
Member since 5/05 8129 total posts
Name:
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Re: Let's talk turkey!
Posted by cj7305
Those that brine, what recipe do you use for that?
Alton Brown has a recipe that is good.
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| Posted 11/14/15 12:10 PM |
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GoldenRod
10 years on LIF!
Member since 11/06 26792 total posts
Name:
Shawn
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Re: Let's talk turkey!
Posted by Blazesyth
We brine it overnight, so basting is not necessary because it is already very juicy.
When its ready to go in the oven, we dry it off and put on seasoning salt and pepper. If the skin is dry it gets crispier.
I think the brining is best, because when you baste, are you really getting the liquid into the meat? No, its just rolling down the sides. And if the skin is wet it is harder to brown so you have to keep it in the oven longer thereby drying it out more.
This is what we do. Brining moistens the interior. Plus, every time you open the oven door, you add more cooking time to the process. When we use the Alton Brown recipe/method, the turkey is moister than most chickens, even the white meat. I've never had a basted turkey anywhere near as moist as a brined turkey.
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| Posted 11/17/15 11:09 AM |
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HomeIsWithU
Baby #2 on the way!
Member since 9/07 7816 total posts
Name:
Jenn
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Re: Let's talk turkey!
Posted by GoldenRod
Posted by Blazesyth
We brine it overnight, so basting is not necessary because it is already very juicy.
When its ready to go in the oven, we dry it off and put on seasoning salt and pepper. If the skin is dry it gets crispier.
I think the brining is best, because when you baste, are you really getting the liquid into the meat? No, its just rolling down the sides. And if the skin is wet it is harder to brown so you have to keep it in the oven longer thereby drying it out more.
This is what we do. Brining moistens the interior. Plus, every time you open the oven door, you add more cooking time to the process. When we use the Alton Brown recipe/method, the turkey is moister than most chickens, even the white meat. I've never had a basted turkey anywhere near as moist as a brined turkey.
Okay, you all have convinced me...I'm going to attempt to brine mine this year. I think I'm still going to do the pats of butter under the skin as well, and an oil/herb coating on top, and stuff the cavity with the lemon, onion, and herbs as I've done in the past. I enjoy the flavor of that. But I'm excited to try brining and see if it makes it any juicier!
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| Posted 11/17/15 1:41 PM |
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Diane
Hope is Contagious....catch it
Member since 5/05 30683 total posts
Name:
D
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Re: Let's talk turkey!
Posted by Blazesyth
We brine it overnight, so basting is not necessary because it is already very juicy.
When its ready to go in the oven, we dry it off and put on seasoning salt and pepper. If the skin is dry it gets crispier.
I think the brining is best, because when you baste, are you really getting the liquid into the meat? No, its just rolling down the sides. And if the skin is wet it is harder to brown so you have to keep it in the oven longer thereby drying it out more.
us too....what recipe do you use??
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| Posted 11/18/15 8:10 AM |
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