Help how to prepare a turkey

[hemispheredancer]

Also, I wanted to say that defrost times vary. I will be taking a 22 lb. bird out of the freezer tomorrow to thaw in the fridge. It will take a good week to thaw that baby out! I just put mine in a roasting pan with some butter and water and put the lid on. I can imagine it will take 6+ hours to cook this big bird. Unfortunately, this one is too big for the deep fryer.

 

[chell]

I love my crock pot! I had considered this as a cooking option, but then I thought that it might be weird. Would someone be willing to tell me what exactly you throw in the crock pot with the meat? What about those that just have to have that dark brown crispy skin to munch? Do you do a last minute broil to the skin to brown it? Just curious. Maggie

Here is what I do.

I soak my turkey breast in a mild salt water over night in the fridge.

The next morning I dry off the breast and place it in the crock-pot. Then I rub a little butter over the top and sprinkle in some kosher salt and freshly ground pepper. I cut an onion into quarters and place around the breast, then add 1/4 cup water to the bottom of the pot.

If it cooks on high I think it only takes 4 hours.

If anyone must have that crispy skin I guess you could place it under the broiler a little but that is only if you are able to get the breast out in one piece. It is so tender that it falls apart and falls right off the bone.

 

[wdwmom2]

Also, I wanted to say that defrost times vary. I will be taking a 22 lb. bird out of the freezer tomorrow to thaw in the fridge. It will take a good week to thaw that baby out! I just put mine in a roasting pan with some butter and water and put the lid on. I can imagine it will take 6+ hours to cook this big bird. Unfortunately, this one is too big for the deep fryer.

I wasn't going to take my 23 lb bird out of the freezer until Sunday!!!! Now you have me thinking. This is the first year I have made a turkey, and oh, I am glad to have read your post. So I guess I should take it out soon, huh?

 

[mickeysaver]

They suggested a day of thaw time in the fridge for every 4 lbs of bird. At that rate, it would take 6 days for that 23 lb bird. A bird stays fresh 2-4 days after thawing. Take it out now!!! Maggie

 

[mickeysaver]

Here is what I do.

I soak my turkey breast in a mild salt water over night in the fridge.

The next morning I dry off the breast and place it in the crock-pot. Then I rub a little butter over the top and sprinkle in some kosher salt and freshly ground pepper. I cut an onion into quarters and place around the breast, then add 1/4 cup water to the bottom of the pot.

If it cooks on high I think it only takes 4 hours.

If anyone must have that crispy skin I guess you could place it under the broiler a little but that is only if you are able to get the breast out in one piece. It is so tender that it falls apart and falls right off the bone.

Thank You! That was what I was thinking would be about the right thing to do, but I was not sure. I see a crock pot being used overnight at my house next Wednesday night. Maggie

 

[Bob NC]

OK. Now what to do with those giblets? I make broth out of them. I usually buy extra necks and throw those giblets in a pot with 4 cups of water, celery, 1 onion, and some chicken cubes or a can of chicken broth.
Boil for a few hours. Usually while you make the pies.

It takes me about 15 minutes to go to the grocery store for pies, is that long enough?

 

[The Mystery Machine]

It takes me about 15 minutes to go to the grocery store for pies, is that long enough?

Sure, but if you were at my house you would have melt in your mouth, homemade with the canned whip cream to top it off.

In fact you would have my Grandma's homemade stuffing, turkey, whipped pototoes and my gravy which I have perfected to tantilizing delight.

 

[j13jdp]

Make sure to thaw the turkey in refrig. over a period of days. Don't thaw at room temp, unless you don't like the inlaws. remove neck and giblets from inside and wash the turkey inside and out. If you are going to stuff the turkey fill the entire body cavity including neck area. season the outside with salt, pepper, garlic, onion powder and poultry seasoning. Set oven at 350>F. If you have a roasting pan with a cover that is best otherwise cover pan with foil. This will keep the turkey from getting to burnt on the outside and will help keep juices in.
The general rule is 20 minutes of cooking time per pound of turkey. If the bird is not stuffed it will be much less. After about two hours check the temp by sticking a meat thermometer in the thickest part of the breast(if unstuffed make sure the thermometer does not poke through into empty cavity or you will not get an accurate temp. check every half hour until temp is about 125 dgrees F, at which point you should uncover the turkey so it will brown. use a baster to put juices on outside of bird or brush with a pastry brush. Keep cooking until temp of turkey is at least 165 degrees F. let it stand at room temp for about 15 minutes before carving. Good Luck

 

[tiff211]

I am not a wonderful cook, but this is what I always do, and the turkey gets rave reviews.

The first year I did this for our extended family get together, I volunteered to do the turkey, because my aunt (who is an incredible cook) wasn't going to be able to do it that year (and nobody else wanted to take on the chore). She would get up early, early in the morning and baste and baste.

Everybody repeatedly complimented me on the turkey and wanted to know what I did to it to make it so moist. Even my aunt (who always worked so hard on hers) was impressed. Viva le bag!

I second this! The bag cooks it faster, makes it more tender and moist. Love it, love it!

 

[chell]

Thank You! That was what I was thinking would be about the right thing to do, but I was not sure. I see a crock pot being used overnight at my house next Wednesday night. Maggie

If you cook it over night make sure you cook it on low.

I hope you love it as much as I do. My sisters and I have decided this is what we are doing this year. YUM!

 

[chell]

I second this! The bag cooks it faster, makes it more tender and moist. Love it, love it!

The bag does make a difference. Yum!

The first time I ever made a turkey I used a bag. When I tasted the turkey I was so shocked. Growing up I always hated turkey because my mother cooked it all night and most all day. I thought turkey was always dry.

When I tasted my first turkey I was running around my in-law's house with the turkey (still in the baking pan and all) making everyone taste it.

 

[wdwmom2]

They suggested a day of thaw time in the fridge for every 4 lbs of bird. At that rate, it would take 6 days for that 23 lb bird. A bird stays fresh 2-4 days after thawing. Take it out now!!! Maggie

It will be in the fridge as soon as I get home from work, around 8:30. Man, am I glad I have you guys to keep me in line!!!!

 

[Disney Doll]

You'll probably get a huge variety of answers!

After it thaws, I rinse it off really good and pat it dry. You probably need another pair of hands for this.

Then I rub softened butter all over it. You can probably use whatever oil you want.

After that, I sprinkle seasoning salt all over it.

Then I put about a tablespoon of flour in a Reynold's baking bag and put the turkey in the bag. I poke a few holes in the bag, then roast the turkey.

Oh, and I don't stuff it with stuffing, but I do stuff it with a quartered onion, whole celery, and carrots. The flavor gets into the meat.

This ishow my DH does it and it comes out perfect every time!