How do you cook a turkey?

[Handbag Lady]

It will be just the two of us.

I have a 10.43 pound turkey. I've made them before, but they never turned out quite right.

I wanted to brine this one, but I read the instructions and I don't have room nor a 5 gallon anything like Alton Brown says to use. We are in an apartment and have little kitchen space. I don't have a "cool area" to leave it anyway if I did have a 5 gallon cook pot.

I've looked up cooking times and have found variances. Some tell me it should be 400 for 2 hours. Others say 3 hours. Big difference! Is it really 400 the whole time? I checked on the Butterball site too.

Do I put it on a rack or just in the pan. Do I buy a cooking bag? I have instant stuffing. Do I stuff the bird with this before or after making it? Did I buy the wrong kind of stuffing? I can get more or a different kind as Husband wants the stuffing IN the bird.


We are set for the sides and all of those I excel at cooking. Mashed potatoes, string beans, Hawaiian rolls, and pie/cake.

 

[MELSMICE]

I cook mine upside down in a cooking bag. No basting or anything. Just follow instructions to put it in the bag & cook.

Cooks in half the time than it normally does when you do it in a bag & by putting it upside down all the juices flow to the breast to make it more moist.

 

[mtemm]

never go by time, go by temperature. I have a probe thermometer that I keep in the thigh, making sure it doesn't touch bone. I have also always used martha stewarts recipe and my turkeys turn out perfect. so good! I use cheesecloth soaked in butter and wine and baste. I prefer to cook my stuffing separately, so do not stuff the bird. personal choice.

 

[bettymae1121]

If the bird is less than 11 pounds, you might be able to brine it in a large stock pot, if you have one. If you live in a cold climate you can park it on your patio, if not you'd need to try and make room in the fridge on the bottom shelf.

If you still can't brine it, don't worry you still have some cooking options. It's messy, but it works. Losen the skin that covers the brest so that it lifts away from the meat without tearing it off or making holes. Then get some soft butter and rub it all over the breast under the skid. You can also add herbs to the butter (rosemary, thyme, and sage work very well). Use the aromatics in Alton's receipe to stuff in the cavity, and slather the skin of the bird in oil, and salt and pepper. Because the butter has a low smoke point, skip the 500 degrees for 30 minutes part of Alton's instructions and just roast at 350. I don't cook by time but by temp. I cook until the breast meat hits 165. I cook a 12 pound bird and it usually takes about 3 hours at 350, plus another 30 minutes of "rest" time before carving

I would cook it on a rack, it keeps is up out of the drippings. If you don't have a rack,you can use a bed of onions, celery and carots.

I'm not a fan of stuffing in a bird, too big a chance of either under cooking the stuffing (food poisoning) or over cooking the bird (drier than a desert). Just make it on the stove top if your using a box mix. Persoanally I like to make my own stuffing from scratch, way yummier and pretty easy, just time consumming due to all the chopping of veggies and bread.

If your husband insists on stuffing in the bird...if he's not in the kitchen while you're cooking you could pull this off. Just make the stuffing on the stove andwhen the bird is done, put the cooked stuffing in the cooked bird and carry it out to the table. He'll never know it wasn't cooked in the bird!

 

[kiddo76]

never go by time, go by temperature. I have a probe thermometer that I keep in the thigh, making sure it doesn't touch bone. I have also always used martha stewarts recipe and my turkeys turn out perfect. so good! I use cheesecloth soaked in butter and wine and baste. I prefer to cook my stuffing separately, so do not stuff the bird. personal choice.

This is what I've used as well. So tasty and juicy. The drippings make for a nice rich gravy, too. The bird also looks beautiful.

 

[PlutoPony]

I'm going to brine my 13 lb. turkey in a chest type cooler. Put a layer of ice down in the bottom, then put the turkey in double garbage bags with the brine liquid and put in the cooler. Top off with a layer of ice and leave it in the garage overnite. Would something like that work for you OP?

 

[Judy in Texas]

I cook mine upside down in a cooking bag. No basting or anything. Just follow instructions to put it in the bag & cook.

Cooks in half the time than it normally does when you do it in a bag & by putting it upside down all the juices flow to the breast to make it more moist.

Ditto. I always cook the unstuffed turkey upside down in the bag. You won't be able to carve it at the table because it won't be "pretty"; but, it will be the most moist turkey you ever cooked.

 

[Polyluvr]

I buy the brine mix and brining bags- large enough to hold a 24 lb turkey from Williams Sonoma; I tried Alton's brine- but WS's is alwready done; you just have to add apple cider and water. Very simple and wonderful juicy results!!! I also use Matha's Stewarts trick w the cheesecloth.

JMHO~ but if you're going to all the trouble for a spectacular turkey; it's very simple to make your own stuffing~ and it's much better the premade stuff

Have a wonderful Thanksgiving!!!

 

[Myothername]

I have always cooked mine in a baking bag and it comes out great every time. I never thought about turning it over though. What a good idea. I probably won't do that cause I hate having to turn it over to cut the meat off. But mine are always juicy.

As for brining, only do that with a turkey that is not "self-basting". Those have stuff injected in already and if you brine it I have heard it will make it too salty. Any ideas on that? Has anyone brined a turkey that was just the regular frozen turkey you buy at the grocery store? They all say self basting.

 

[Handbag Lady]

I cook mine upside down in a cooking bag. No basting or anything. Just follow instructions to put it in the bag & cook.

Cooks in half the time than it normally does when you do it in a bag & by putting it upside down all the juices flow to the breast to make it more moist.

I like this idea.

never go by time, go by temperature. I have a probe thermometer that I keep in the thigh, making sure it doesn't touch bone. I have also always used martha stewarts recipe and my turkeys turn out perfect. so good! I use cheesecloth soaked in butter and wine and baste. I prefer to cook my stuffing separately, so do not stuff the bird. personal choice.

How do you know when to put it in so that dinner is ready at X o'clock?

If the bird is less than 11 pounds, you might be able to brine it in a large stock pot, if you have one. If you live in a cold climate you can park it on your patio, if not you'd need to try and make room in the fridge on the bottom shelf.

If you still can't brine it, don't worry you still have some cooking options. It's messy, but it works. Losen the skin that covers the brest so that it lifts away from the meat without tearing it off or making holes. Then get some soft butter and rub it all over the breast under the skid. You can also add herbs to the butter (rosemary, thyme, and sage work very well). Use the aromatics in Alton's receipe to stuff in the cavity, and slather the skin of the bird in oil, and salt and pepper. Because the butter has a low smoke point, skip the 500 degrees for 30 minutes part of Alton's instructions and just roast at 350. I don't cook by time but by temp. I cook until the breast meat hits 165. I cook a 12 pound bird and it usually takes about 3 hours at 350, plus another 30 minutes of "rest" time before carving

I would cook it on a rack, it keeps is up out of the drippings. If you don't have a rack,you can use a bed of onions, celery and carots.

I'm not a fan of stuffing in a bird, too big a chance of either under cooking the stuffing (food poisoning) or over cooking the bird (drier than a desert). Just make it on the stove top if your using a box mix. Persoanally I like to make my own stuffing from scratch, way yummier and pretty easy, just time consumming due to all the chopping of veggies and bread.

If your husband insists on stuffing in the bird...if he's not in the kitchen while you're cooking you could pull this off. Just make the stuffing on the stove andwhen the bird is done, put the cooked stuffing in the cooked bird and carry it out to the table. He'll never know it wasn't cooked in the bird!

I DO have a rack! I might use the other poster's method of using a cooler as we have a cooler!

Husband will be also cooking. He's the potato guy. I'll just tell him no stuffing inside the bird because it will turn out yucky. He'll be good with that!

This is what I've used as well. So tasty and juicy. The drippings make for a nice rich gravy, too. The bird also looks beautiful.

I'm leaning towards brining it and then using a cooking bag.

I'm going to brine my 13 lb. turkey in a chest type cooler. Put a layer of ice down in the bottom, then put the turkey in double garbage bags with the brine liquid and put in the cooler. Top off with a layer of ice and leave it in the garage overnite. Would something like that work for you OP?

The cooler WOULD work for me. Thanks for the idea! We don't have a garage, though. I could literally stick the cooler on the dining table, though. We won't need the table until Thanksgiving and we'll just eat in the living room.

Ditto. I always cook the unstuffed turkey upside down in the bag. You won't be able to carve it at the table because it won't be "pretty"; but, it will be the most moist turkey you ever cooked.

We don't need pretty! We need to show my husband I can cook! (I can't!) He wanted to just get Turkey breasts but I denied that request. That's not Thanksgiving!

I buy the brine mix and brining bags- large enough to hold a 24 lb turkey from Williams Sonoma; I tried Alton's brine- but WS's is alwready done; you just have to add apple cider and water. Very simple and wonderful juicy results!!! I also use Matha's Stewarts trick w the cheesecloth.

JMHO~ but if you're going to all the trouble for a spectacular turkey; it's very simple to make your own stuffing~ and it's much better the premade stuff

Have a wonderful Thanksgiving!!!

I'd love to try making the stuffing! Any favorite recipes? I'll have the box as my back-up.

I have always cooked mine in a baking bag and it comes out great every time. I never thought about turning it over though. What a good idea. I probably won't do that cause I hate having to turn it over to cut the meat off. But mine are always juicy.

As for brining, only do that with a turkey that is not "self-basting". Those have stuff injected in already and if you brine it I have heard it will make it too salty. Any ideas on that? Has anyone brined a turkey that was just the regular frozen turkey you buy at the grocery store? They all say self basting.

I iwll check if mine is self-basting. I never knew to look!





THANK YOU EVERYONE!!!

 

[Polyluvr]

my favorite stuffing recipe is very simple~ it's my Mom's and everyone loves it~

1.5 loaves of bread ripped up~ in a seperate lg. bowl

2 sticks butter melted in lg skillet
1 med onion chopped
3 sticks celery chopped

add onion and celery to melted butter~saute till onion is translucent.

2 tsp ground sage
1.5 tsp ground thyme

add spices and salt,pepper to taste to celery/onion mixture.

add onion/celery/butter mixture to ripped bread and mix w spatula~ folding in.
If needed add some chicken stock/broth to mixture till moistened.
Either use to stuff Turkey or place in casserole dish for about 30-40 minutes @ 350 .
Enjoy!!! You will love this~ and it's soooo simple! Have a wonderful Thanksgiving

 

[Polyluvr]

ps~ per the Butterball calculator; your size turkey stuffed~ is to be cooked
3 3/4 to 4 1/2 hours @ 325.

Hope this helps!

and remember 1/2 hour to rest and turkey will continue cooking after you have pulled it our of oven; I would go w the 3 hours to pull out; and carve 1/2 hour later.

 

[Polyluvr]

sorry~ just noticed you weren't going to stuff bird~

so 3 to 3 1/2 hours @ 325 unstuffed per butterball website.

 

[DisneyBamaFan]

...We don't need pretty! We need to show my husband I can cook! (I can't!)...

He will love it because of the effort and love that you put into it.

 

[Polyluvr]

He will love it because of the effort and love that you put into it.

soooo sweet !

 

[MELSMICE]

My stuffing recipe is very simple, although I don't really measure anything.....

Bread - any kind - at least one loaf
1 lb. pork sausage - I just use breakfast sausage
celery cut into small bits
at least 2 beaten eggs
poultry seasoning
salt & pepper
maybe a little thyme if you want

Cook the sausage in a pot of water. Break apart while cooking

Cut bread into small pieces

Add eggs to bread & mix w/ hands

Add sausage, celery & spices. Mix w/ hands.

If stuffing is too dry add a little water

Put in casserole dish & cover w/ aluminum foil. Cut slits in foil. Cook @ same time as bird in 350 degree oven for at least an hour.

I've also made it without the celery because my DD likes it that way. Turns out just as good. I'm sure you could add anything you want also. If you like onions add them. Some people like raisins and/or cranberries in their stuffing. We don't, but you can add whatever you'd like.