How do you roast your turkey?

[hegsag]

What seasonings do you put on your turkey? I'm looking for different ideas. Any suggestions are greatly appreciated

 

[The Mystery Machine]

Nothing. Ok I do give it is spritz of oil.

 

[PaddingtonBear]

I make a killer turkey. I make a paste of olive oil, sage and thyme and rub it between the skin and the meat on the breast and legs. I do a light coating of olive oil on the skin, then salt and pepper. Then I shingle the turkey with cheap fatty bacon, topped by slices of apples. No need to baste, the bacon is basting the turkey for me. I remove the bacon about an hour before the turkey is done, baste the bird, put 'er nekkid back in the oven and let 'er get nice and brown (cover with a tinfoil tent if it starts looking too brown). The herb paste really flavors the breast and keeps it moist and flavorful.

 

[AustinTink]

Do any of you roast yours this way? It's supposed to make the breast meat jucier. I'm making my first turkey this year! Yay! We finally get to stay home for Christmas. I need tips.

 

[zachnsamsmommy]

I usually lightly oil it (olive oil, usually), then flour it, then put a little sage and black pepper on it. I usually use a browing bag (Reynolds?) b/c it is a little juicier. That is about it...

 

[Halbleib1]

I don't season mine with anything. I do cook it in a browning bag though. Turns out nice and moist and makes great gravy.

 

[alexandria674]

I am doing a citrus-rosemary blend with the Turkey

 

[NatashaDisneyCM]

well, I do something very easy and probably the best tasting turkey ever had!!
I do a turkey brine, the day before. I add it to a big brining bag and put in frig.
I take it out thanksgiving day and stuff it and just cook!

It tastes and smells I cannot even explain! the brine has apples, cinnamon, cloves, so so many more spices!! I get it at Williams and Sonoma.

 

[familyS]

I do the "beer can" poultry method. It can be used on any bird that fits on the fixture and is amazing- the meat is always moist and all of the skin is golden brown

I make sure the turkey I buy is small enough to sit on my beer can chicken pan stand in my oven when the top oven rack is removed. I oil, garlic an pepper the bird skin, place beer, garlic, onion, and rosemary in the liquid container, and follow the cooking instructions that came with my cook pan.

It can be used on our outdoor grill, too. So for a big crowd I can cook one on the grill and one in the oven.

 

[clovergirl5]

Make mine in the rotisserie with butter slathered on and sprinkled with salt and pepper. Nice and crispy skin and tender in the middle...Yum

 

[WL Fan]

I have done my turkeys this way for almost 20 years and it always comes out yummy...

I stuff the bird with apples, oranges and onions. Stuff it full. Then I pile more fruit and onions around the bird in the roasting pan. I brush him him with melted butter, then sprinkle on salt, pepper, rosemary, sage and a sprinkle of paprika (it makes a beautiful color). Then I pour chicken stock into the pan to cover the fruit. Into the oven he goes.

The gravy is so good made this way, and the meat is always moist and fulll of flavor.

 

[lukenick1]

I do the "beer can" poultry method. It can be used on any bird that fits on the fixture and is amazing- the meat is always moist and all of the skin is golden brown

I make sure the turkey I buy is small enough to sit on my beer can chicken pan stand in my oven when the top oven rack is removed. I oil, garlic an pepper the bird skin, place beer, garlic, onion, and rosemary in the liquid container, and follow the cooking instructions that came with my cook pan.

It can be used on our outdoor grill, too. So for a big crowd I can cook one on the grill and one in the oven.

what is a beer can chicken pan????

 

[taximomfor4]

I put the turkey into a Turkey sized cooking bag (follow bag's directions to flour the bag), reach into the bag and put a few slices in the skin, throw on some salt and pepper, throw a cupful of ginger ale on the turkey, lay a half-stick of butter on top of the turkey, close up the bag, put some vents in the bag (as per the bag's instructions), and toss it in the oven. I never baste, or anything -- comes out really nice and the meat is all nice and tender.

I don't make gravy -- none of us eat it but I might try this year. I think my grandma just grabbed some of the juices (which is what the ginger ale was for), thickened it up...with flour maybe? And presto -- GRAVY.

 

[FormrCastMbr]

I use this rub and stuff the cavity with onion and lemon then roast it using a thermometer so it is not over cooked. I hate over cooked poultry.

TURKEY RUB
1 tablespoon garlic powder
2 teaspoons seasoned salt
1 teaspoons poultry seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon basil

Combine all ingredients and store in an air tight container. Rub in cavity, under the skin with softened butter and on the skin with lots of butter.

Makes enough rub for a 20 pound turkey

 

[Chicago526]

I get a fresh free range no hormone/antibiotic naturally fed (did I forget anything? ) pre-brined bird from Trader Joes and simply stuff it with aromatics (as opposed to actual stuffing). The aromatics I usually use are garlic, lemon, apple, rosmary, thyme, sage, and an cinamon stick. I rub the skin down with canola oil and sprinkle with salt and pepper.

Then I use the Alton Brown method of cooking it un-covered at 500 for 20 minutes or so to get the skin all brown and crispy, then lowering the temp, covering the breast with tin foil and letting it coast until it's done. I don't do breast down since it is brined, but I do hear it is recommended for non-brined birds. Just be aware that it won't look as nice, so if table presentation of the turky is important to you, you'll want to do it breast side up, and just cover the breast with foil instead.

Anyway, I did this last year at it was THE BEST TURKEY I'VE EVER HAD. And I don't just say this because I'm the one that made it, it was really yummy! So I'm doing it the exact same way this year to see if it was just a lucky fluke or if I'm on to something here!

And the best thing is that it's easy. Between cleaning, stuffing, tieing up, putting on the oil/salt/pepper and getting it in the oven is maybe 10 minutes, and that's cuz I spend so much time cleaning it.

ETA: Another tip is to not get a bird that is too big. Anything over 18 pounds is likely an older bird and can be tough. Also it can be harder to get it to cook right, often by the time the dark meat is done the breast meat is toast. If a smaller bird won't be enough to feed your crew, then you can just get an extra breast or roast two smaller birds. The advantage to two is that you then get double the drumsticks and wings, making your guests happier!

If you don't have the room for two birds in your oven, you can make one of your turkeys on a charcoal grill (gas grills work too)! My family has done this for years and it gives it a wonderfully, light smokey flavor. My brother did this last year, did a full turkey on the Weber and did a breast in the oven. This left lots of room for the side dishes too.

Alternatly, you can make the turkey the day before and just heat it up on T-day. My aunt did this after under cooking the bird one year. By cooking it the day before it gives her more time to make sure it's done right, AND it gives her more room in her oven for all the sides that she makes the day of.

 

[Lachesis00]

Just like my mom did it before me, I slather it with best foods mayo. salt and pepper. I may add other seasonings or the apples, oranges and onion this year. But it comes out sooo moist. Never fail method. And I do breast down and then flip it.