Baking a Turkey...need help please!!

[CTdiznymom]

....and ALWAYS remember you are working with poultry. Keep your hands from cross contaminating and your work surfaces disenfected after prep.

 

[secretpantssam]

A trick my family has been using for years is taking a paper bag from the grocery store and cutting it open. Then rub butter all over the one side and cover the turkey with that while it is cooking. It's free and it works great!

 

[jenlynn0808]

1-800-Butterball

 

[cjlvsccm]

I'm baking the turkey this year I have never baked one so I need all the tips to make it the best turkey ever....gotta take it to the inlaws Thanks!!!!!

Hi bamamom!

I stuff the cavity with a small cored/sliced apple, several wedges of white onion, and a rib of celery cut into 2-in pieces. These infuse a nice flavor to the meat. Rub a bit of butter under the skin of the breast, then rub about 1 tsp each of dried rosemary, sage & thyme into the buttered layer.

I use a covered roasting pan with about a cup of water below the rack, but take off the lid for the last half-hour for a bit of browning. I don't baste. Always tastes great, and is NEVER dry!

Just remove & discard the apple/onion/celery before taking it to the table.

Have a great Thanksgiving feast!

 

[pantherlj]

Alton Brown's Good eats turkey. the best

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

Kae

Silly question I am sure ... we normally brine our turkey. I am serving my dad this year though and he is on a low sodium diet. The brine is obviously a lot of salt but does anyone know if that has a big impact on an actual serving size of turkey??

Thanks.

 

[pantherlj]

Silly question I am sure ... we normally brine our turkey. I am serving my dad this year though and he is on a low sodium diet. The brine is obviously a lot of salt but does anyone know if that has a big impact on an actual serving size of turkey??

Thanks.

Nevermind, found an answer to my own question. No brine this year!

 

[AlbertZeroK]

This is what I do. Excellent and moist!

I use the Alton Brown Method as well. When I cut my turkey breast, Juice from the breast actually runs across the cutting board!!!! I'd also recommend getting a temperature sensor with an alarm, I'm lucky enough, my oven has it's own temperature probe.

I can't say enough, this is THE method. My father used cooking bags for years, I've used them too. The problem with them is that while it's better than no bag, it still drives out juices. The Brine in Alton Brown's method allows the turkey to keep the juices inside the turkey.

There is a program that runs every year, "Romancing the Bird", I actually recorded it to DVD, it's the show that Alton gives you this recipe on, so you might want to tivo it.