How do you cook your turkey?

[Kimberle]

I've always used the bags. The bird stays moist, but the skin doesn't get that "crunch".

Thinking of buying a roasting pan, or a nesco (I think that's the brand, from qvc) roaster.

 

[Pam]

I use the bags, too!

 

[pumba]

get away from the meat......but I love to roast it the regular way in a turkey roaster......I got my nesco from qvc too but it is to small for a 30 lb turkey taht we get....but would do a regular hubby and me turkey ....hmmmmmmm sounds good to me

 

[Truth]

rares the time to see a gag so gone wrong !!
first, it's goose not turkey,

"how do you cook your goose "?

and yes this is a disney board and all but usually you get more response the other way round, anyway if experience is any indication, ... well let's just say not many people would,

" turkey the cook "

Apologies if you thought you were posting this on the recipe board but thanks for the material just the same.

 

[DISshopkeeper]

Roasting pan, no bag. I never baste, either. You have to make sure to get it out BEFORE it's overcooked, though!!! I only let it go to 170º (gee...that mickey ear comes in handy at times like this! ) in the breast.

 

[lilboo]

Originally posted by Pam
I use the bags, too!

Pam ...you do know to de-feather them and such before popping them in the oven, right?


I think my mother likes the bags too. DISshopkeeper...I thought that without the bag you'd have to baste all day long, but you don't do that...that's interesting...will have to tell Mom.

 

[GeorgeG]

I give it to my wife and she takes from there.

Always comes out perfect, too!

 

[CEDmom]

I use a roasting pan but I put the turkey in breast side down for all but the last hour. This gets the dark meat cooked without drying out the white meat. My grandmother taught me this and it's worked everytime. Just grease the breast really well and put a piece of foil over it before putting into roasting pan. This prevents it from sticking to the pan.

 

[tkyes]

The best turkey I made was 2 years ago - I soaked it in a brine solution over night and then roasted it.

The key is rotating it! I cooked my turkey on each of the four sides. I needed help turning it, but it turned out great!

I don't remember where I got the turkey cooking tips. I did a lot of research though as it was my very first turkey! I didn't want to mess it up!

Tamie

 

[jel0511]

I roast mine, using a HUGE Roasting rack which keeps out of the juices and since I have a convection oven, it doesn't need to be flipped. Actually basting a turkey is useless because the skin is SO TOUGH, nothing can penetrate it after it gets slightly cooked.

 

[browneyes]

Normally, I just put it in a roasting pan and baste it frequently. My mom usually cooks the turkey for Thanksgiving and Christmas though. I buy it, she cooks it. Sounds like the best deal for all of us. Last year I bought a turkey fryer and we fried our Christmas turkey. I didn't really like it that way (we injected it with the cajun injection and used peanut oil, we tried it another time with the butter injection and it just doesn't taste right).

 

[MICKEY88]

Originally posted by Kimberle
I've always used the bags. The bird stays moist, but the skin doesn't get that "crunch".

Thinking of buying a roasting pan, or a nesco (I think that's the brand, from qvc) roaster.

if buying a roaster..I highly recommend getting one with the buffet insert, comes in handy when having a party or large cookout.

I like mine so much I got a second one,,,,
roasters are also great for cooking in the summer, when you want a roast or whatever without the heat from your oven...

 

[FOJMO]

Originally posted by Truth
rares the time to see a gag so gone wrong !!
first, it's goose not turkey,

"how do you cook your goose "?

and yes this is a disney board and all but usually you get more response the other way round, anyway if experience is any indication, ... well let's just say not many people would,

" turkey the cook "

Apologies if you thought you were posting this on the recipe board but thanks for the material just the same.

OK... What is this poster (Truth) talking about????

 

[Kimberle]

Originally posted by tkyes
The best turkey I made was 2 years ago - I soaked it in a brine solution over night and then roasted it.

The key is rotating it! I cooked my turkey on each of the four sides. I needed help turning it, but it turned out great!

I don't remember where I got the turkey cooking tips. I did a lot of research though as it was my very first turkey! I didn't want to mess it up!

Tamie

I saw that method on the Cooking Network last year! Young guy w/ glasses, can't think of his name, not Jamie.

It looked yummy!

 

[flrose]

The guy from the cooking show Good Eats did the turkey in brine thing not long ago (I think his name is Alton Brown). Looked really, really good.

browneyes: we did the turkey fryer cajun injector thing a couple years ago. That was the worst turkey I ever had. Did try it one time without injecting and that was much better.

Jeannie, Why are you over here picking on my good friend Pam?

 

[lilboo]

Originally posted by flrose

Why are you over here picking on my good friend Pam?

whooops...Pam didn't pick up my Pam Bait! Unless she's lying in wait to get me back...oh help!

 

[jwsqrdplus2]

Around here, a lot of people deep fry their turkeys. If done right, deep fried turkeys are great. But that is not how I cook mine.

I roast mine in the oven. My secret for a moist turkey without a tough skin is to slather the turkey with mayo before roasting. Then roast it covered with foil until the last 45 minutes or so. Take the foil off and brown the skin. Sounds disgusting, but it works like a charm!

 

[grinningghost]

I hand it to DH and HE cooks it. In the oven, in the bag.

 

[Kimberle]

Originally posted by jwsqrdplus2

I roast mine in the oven. My secret for a moist turkey without a tough skin is to slather the turkey with mayo before roasting. Then roast it covered with foil until the last 45 minutes or so. Take the foil off and brown the skin. Sounds disgusting, but it works like a charm!

Mayo would work, it is just an oil. How does it affect the taste? I would think it's just "melt" away...... Does it leave any flavor?

 

[FloridaCat]

I put ¼ stick of butter in the cavity before stuffing. I then rub soften butter over the outside, the Salt, Pepper and Paprika. I start it out at 350 for an hour, then down to 200. When close to done, I remove the lid and put the oven back to 350 to brown. Never take the lid off or baste until the end..