Help how to prepare a turkey

[crazelion]

Hi everyone,

How do prepare a turkey. I need step by step directions on this turkey business.

I have all ready look at butterball.com site and it was cunfusing. It's seems that they skip a couple steps.

After thaw the turkey what kind of seasoning do put on the turkey and do rub it in.

The Turkey is be unstuff.

 

[powellrj]

buy a turkey roasting bag and follow the directions. I think Renolds makes them. They are really easy to use and the directions are really easy to follow. They make clean-up really easy.

 

[Marseeya]

Hi everyone,

How do prepare a turkey. I need step by step directions on this turkey business.

I have all ready look at butterball.com site and it was cunfusing. It's seems that they skip a couple steps.

After thaw the turkey what kind of seasoning do put on the turkey and do rub it in.

The Turkey is be unstuff.

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.

 

[doxdogy]

Make sure you take the bag of innards out of the chest cavity and the cavity at the other end. Rinse thoroughly with cold water. Place it in the roasting pan. Use softened butter and place it in the cavity and under the skin at the breast. I usually run my fingers up under the skin before adding the butter. Add a little water to the pan and roast. I also baste mine throughout the cooking process.

 

[froglady]

Don't forget the Bell's turkey seasoning.

 

[SJC1984]

The best turkey I've ever had was a fried turkey. We have one every Thanksgiving now!!! They are soooo good! You just buy a fresh cleaned turkey and drop it down in a big turkey fryer for about 45 minutes, take it out and let it cool, slice it and you will have the moistest, bestest, turkey you've ever tasted! You would think that the grease would make it soggy but it just sears in the moisture and blocks out the grease! Mmmm mmm good!

 

[The Mystery Machine]

I don't do seasonings and quite frankly it doesn't need it imho.

Step one:
Thawing turkey.

On sunday or monday you take your frozen turkey out of the freezer and put into the fridge. Sunday to be on the safe side.
Wed. Take turkey out and check it. Don't unwrap it. If it is still frozen run it under cold water for about a half hour. Just set in the sink and run cold water on it.
Or you can follow the quick thaw directions. I think it is fill up sink with cold water and change water every 15 mins, until you feel it thawed.

Once it feels thawed through the wrapper I unwrap it. SAVE YOUR WRAPPER!!!! IT TELLS YOU LBS AND YOUR COOKING TIME!
Now there are giblets inside the turkey. You need to unhinge the legs from the metal. It is quite hard and if it is still kind of frozen even harder.
Once it is unhinged reach inside and pull out ALL the stuff inside the cavity. Usually heart, liver, neck, etc..
Look near the top now.
Lift up the flap and see if there is a bag of giblets there. Usually is, but need to check!
Rinse your turkey inside and out and pat dry. Put in your roaster pan and stick it back in the fridge.
Leave the drumsticks unhinged from the metal to thaw the rest of the way out.
You will hinge them back up BEFORE you put the turkey in the oven.


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.

After the broth is done, strain out all particles, (toss cooked giblets or feed to drooling pets, some people cut up giblets to add to gravy, but I am a northerner and we don't). Cool broth and put in container and into the fridge. You can use this broth to add to the pan drippings to make your turkey gravy.

Turkey day!!!
Calculate according to LBs. according to your wrapper when you want turkey done.
Lower oven rack so that the turkey will sit in the middle of your oven.
Preheat oven.

How I prepare turkey....
Take pan out, hinge up legs, brush with vegetable oil, put a few pats of butter on top.
Then get a small piece of foil and make a tent, like this....^....onto of turkey. It prevents the turkey from getting too brown. ESP if it is 20lbs and up.
I take off foil tent halfway through cooking, to brown.

Turkey is done when timer pops up, good enough for first time. Take turkey out of oven.

Allow turkey to rest for 20 mins BEFORE carving. It lets the juices go back into the meat.

Put turkey on a BIG carving board with the juice catcher to carve.

Now what to do with that stuff in the bottom of pan or oven bag if you use that.

Pour pan drippings into a pot. DO NOT TURN ON HEAT!!!!
Add 1/2c flour. Whisk together until smooth.
Warm broth up a bit. Add to gravy. Taste. Does it need salt? Add a dash as needed.
Once the gravy is right, NOW turn on the heat, high, and whisk until boiling. You must constantly whisk it and careful not to leave it! It will thicken as it heats and if it is too thick just toss in some water. Bring to boil and done.

 

[Kae]

We use Alton Brown's Recipe. go to www.foodtv.com His show called Romancing the bird, it was just on last nite & I am sure it will be repeated. I think the key is brining the turkey.

Kae

 

[goofy!]

.....

 

[mickeysaver]

Great thread!

I am cooking a 6 lb turkey breast this year. I want to do something to make it really tasty. I have never done this before. Should I just do the turkey straight up, or do I want to try to do some sort of brine soak, or injection thing?!?! HELP! I have inlaws coming and I am starting to freak out here. Maggie

 

[crazelion]

Thank Thank Mystery Machine for the step by step directions in simple form that I could understand. I am printing out instructions right now. I could not understand the butterball site for nothing. It leaves out lot steps for stupid people like me. That really need step by step insturctions.

I happen to love Scooby Doo

I don't do seasonings and quite frankly it doesn't need it imho.

Step one:
Thawing turkey.

On sunday or monday you take your frozen turkey out of the freezer and put into the fridge. Sunday to be on the safe side.
Wed. Take turkey out and check it. Don't unwrap it. If it is still frozen run it under cold water for about a half hour. Just set in the sink and run cold water on it.
Or you can follow the quick thaw directions. I think it is fill up sink with cold water and change water every 15 mins, until you feel it thawed.

Once it feels thawed through the wrapper I unwrap it. SAVE YOUR WRAPPER!!!! IT TELLS YOU LBS AND YOUR COOKING TIME!
Now there are giblets inside the turkey. You need to unhinge the legs from the metal. It is quite hard and if it is still kind of frozen even harder.
Once it is unhinged reach inside and pull out ALL the stuff inside the cavity. Usually heart, liver, neck, etc..
Look near the top now.
Lift up the flap and see if there is a bag of giblets there. Usually is, but need to check!
Rinse your turkey inside and out and pat dry. Put in your roaster pan and stick it back in the fridge.
Leave the drumsticks unhinged from the metal to thaw the rest of the way out.
You will hinge them back up BEFORE you put the turkey in the oven.


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.

After the broth is done, strain out all particles, (toss cooked giblets or feed to drooling pets, some people cut up giblets to add to gravy, but I am a northerner and we don't). Cool broth and put in container and into the fridge. You can use this broth to add to the pan drippings to make your turkey gravy.

Turkey day!!!
Calculate according to LBs. according to your wrapper when you want turkey done.
Lower oven rack so that the turkey will sit in the middle of your oven.
Preheat oven.

How I prepare turkey....
Take pan out, hinge up legs, brush with vegetable oil, put a few pats of butter on top.
Then get a small piece of foil and make a tent, like this....^....onto of turkey. It prevents the turkey from getting too brown. ESP if it is 20lbs and up.
I take off foil tent halfway through cooking, to brown.

Turkey is done when timer pops up, good enough for first time. Take turkey out of oven.

Allow turkey to rest for 20 mins BEFORE carving. It lets the juices go back into the meat.

Put turkey on a BIG carving board with the juice catcher to carve.

Now what to do with that stuff in the bottom of pan or oven bag if you use that.

Pour pan drippings into a pot. DO NOT TURN ON HEAT!!!!
Add 1/2c flour. Whisk together until smooth.
Warm broth up a bit. Add to gravy. Taste. Does it need salt? Add a dash as needed.
Once the gravy is right, NOW turn on the heat, high, and whisk until boiling. You must constantly whisk it and careful not to leave it! It will thicken as it heats and if it is too thick just toss in some water. Bring to boil and done.

 

[poohandwendy]

I don't do seasonings and quite frankly it doesn't need it imho.

Step one:
Thawing turkey.

On sunday or monday you take your frozen turkey out of the freezer and put into the fridge. Sunday to be on the safe side.
Wed. Take turkey out and check it. Don't unwrap it. If it is still frozen run it under cold water for about a half hour. Just set in the sink and run cold water on it.
Or you can follow the quick thaw directions. I think it is fill up sink with cold water and change water every 15 mins, until you feel it thawed.

Once it feels thawed through the wrapper I unwrap it. SAVE YOUR WRAPPER!!!! IT TELLS YOU LBS AND YOUR COOKING TIME!
Now there are giblets inside the turkey. You need to unhinge the legs from the metal. It is quite hard and if it is still kind of frozen even harder.
Once it is unhinged reach inside and pull out ALL the stuff inside the cavity. Usually heart, liver, neck, etc..
Look near the top now.
Lift up the flap and see if there is a bag of giblets there. Usually is, but need to check!
Rinse your turkey inside and out and pat dry. Put in your roaster pan and stick it back in the fridge.
Leave the drumsticks unhinged from the metal to thaw the rest of the way out.
You will hinge them back up BEFORE you put the turkey in the oven.


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.

After the broth is done, strain out all particles, (toss cooked giblets or feed to drooling pets, some people cut up giblets to add to gravy, but I am a northerner and we don't). Cool broth and put in container and into the fridge. You can use this broth to add to the pan drippings to make your turkey gravy.

Turkey day!!!
Calculate according to LBs. according to your wrapper when you want turkey done.
Lower oven rack so that the turkey will sit in the middle of your oven.
Preheat oven.

How I prepare turkey....
Take pan out, hinge up legs, brush with vegetable oil, put a few pats of butter on top.
Then get a small piece of foil and make a tent, like this....^....onto of turkey. It prevents the turkey from getting too brown. ESP if it is 20lbs and up.
I take off foil tent halfway through cooking, to brown.

Turkey is done when timer pops up, good enough for first time. Take turkey out of oven.

Allow turkey to rest for 20 mins BEFORE carving. It lets the juices go back into the meat.

Put turkey on a BIG carving board with the juice catcher to carve.

Now what to do with that stuff in the bottom of pan or oven bag if you use that.

Pour pan drippings into a pot. DO NOT TURN ON HEAT!!!!
Add 1/2c flour. Whisk together until smooth.
Warm broth up a bit. Add to gravy. Taste. Does it need salt? Add a dash as needed.
Once the gravy is right, NOW turn on the heat, high, and whisk until boiling. You must constantly whisk it and careful not to leave it! It will thicken as it heats and if it is too thick just toss in some water. Bring to boil and done.

Wow, this advice could have come straight from my kitchen. That is almost exactly how I prepare my turkeys (seriously). Even the making of broth while making the pies...but you forgot the wine. Not for the bird, but for the cook, LOL. (thanks for doing all of the typing)

 

[Karel]

I don't unwrap it and take everything out until Thanksgiving morning. I would be afraid that it would dry out, stink up my fridge or absorb odors from the fridge.

Plus I pour one cup of red wine and about half a cup of water over the turkey before I put it in the oven.

 

[Honu]

I've stuffed them, not stuffed them, deboned them & fried them, but of all the preparations I've done, brining is consistently the very best method for a juicy bird. I use a prep very much like Alton Brown's, just a little more sugar.

 

[chell]

Great thread!

I am cooking a 6 lb turkey breast this year. I want to do something to make it really tasty. I have never done this before. Should I just do the turkey straight up, or do I want to try to do some sort of brine soak, or injection thing?!?! HELP! I have inlaws coming and I am starting to freak out here. Maggie

My favorite way to prepare a turkey breast is in the crock-pot. It falls off the bone and is beyond amazing.

I sort-of do a brine on all my turkeys. I only soak them in salt water, I don't add any of the other seasonings.

 

[SJC1984]

Alton Brown is awesome, and is totally right about brining the bird first! I forgot to say we do that before we fry it, too.

 

[powellrj]

I 2nd using the crock-pot for a turkey breast. Its so wonderfully tender and needs no work. Just rinse, dry and place in crock-pot! (you could sprinkle a little poultry seasoning on it if you like)

 

[mickeysaver]

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

 

[Chicago526]

If you have cable and get Food Network, watch "Good Eats", Alton Brown (I think his name is) did a 1 hour special on cooking turkey. Not only is it entertaining (he has a quirky sence of humor) but he is very much into the science of cooking as well as the art of cooking. In any event, he busts a lot of myths about how to cook turkey and he makes the most sence out of anyone I've ever heard, read, or seen about the subjet.

In a nutshell, this is what I remember about his show:

Don't thaw on the counter (he gives great ideas on other ways to thaw it)

Don't stuff it with stuffing(adds mass which makes cooking time longer, and that will really dry out your white meat). But do stuff it with seasonings (again he gives examples).

Don't use the pop up themometer. It's gaged to tell you when the dark meat is done, and by that time your white meat is dry as a bone. Use a meat themometer.

He says to start the oven out at 500 degrees, cooke for 30 minutes. Then put tin foil over the breast, so the breast meat cooks slower than the dark. Lower the temp (I can't remember to what but 350 sounds right) and cook until the meat themometer says 161 degrees. At this point both the dark and white meat should be done, but not dried out.

There is lots of other info in the show, and I highly recomend it!

 

[horseshowmom]

buy a turkey roasting bag and follow the directions. I think Renolds makes them. They are really easy to use and the directions are really easy to follow. They make clean-up really easy.

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!