I am Intimidated by a Turkey!

[Wishes2you]

I love to bake and Cook but every year I am Intimidated by cooking the Turkey. I always worry about undercooking /Overcooking. I read and watch cooking shows but no matter how much info I get It is still the same. I did cook a turkey today but it wasn't as moist as it could have been. Are you intimidated by your Turkey?

 

[lovetoscrap]

Fortunately I am not--but that is only because I have a digital meat thermometer that you set for the correct internal temp and it beeps when it is ready! I am not sure what it is called-- the probe is attached to a digital box ouside the oven. You put in the meat you are making or the temp that you want. Viola! Perfect turkey everytime!

 

[LadyZolt]

I used to be intimidated, but then I started cooking whole chickens once a month or so all year. The key to a moist turkey is brining it. This next year, try brining a whole chicken once a month. And around Thanksgiving, go to Williams-Sonoma or a similar store and buy a turkey brine -- they usually have one that has salt and spices. This year I got their "apples and spices" one and brined the turkey in ice water and apple cider. It was perfect!

Also, doing a whole chicken regularly gets you in practice for carving a turkey as it's pretty similar. So you can not only have a bird that's tasty, but one that is carved easily and the pieces end up being attractive on the plate. The past two years, my turkeys have been brined and have turned out deliciously moist. And yes, use a meat thermometer to tell when it's done.

-Dorothy (LadyZolt)

 

[NMAmy]

No, but I make turkey several times a year. I like cooking things I can put in the oven and ignore for several hours.

 

[The Mystery Machine]

The secret to cooking the bird is to have a thermometer.

I roast chickens a lot and a turkey is just bigger. I don't do anything to the turkey and it comes out fine.

 

[Wishes2you]

I have a meat thermometer and used it. As far a brining it. Does it make it salty. I would think so. I have to watch my salt intake. So I am not sure about that. I roast chickens all the time and they come out great. That Turkey is just so much bigger. I can't cook them more either for practice because for Dear Husband once a year is more than enough.

 

[ilovejack02]

I am also scared of the turkey lol.


I just seasoned it with cajun seasoning and stuffed it with onions. Watched it and hoped for the best. Did use a thermometer, turned out great! WOO HOO!

 

[FormrCastMbr]

I use the oven's thermometer too and every year its nice and moist. I cook it to 165 and let it rest at least 40 minutes. I also do not stuff the bird...I think that makes a difference...not sure though, never did it!

 

[Wishes2you]

My Turkey was okay. It was drier than I would have liked. I let it go to 167 and then let it sit for about a 1/2 hour after. My Brother in law makes the most amazing turkey to die for! If he could come every year and cook the turkey I would be the happiest girl in the world. Okay back to reality. One year he came to my house cooked the turkey and a couple other things and I did everything else, it was amazing.
I love to cook and entertain it's just that Damned BIRD!!!!!

 

[snarlingcoyote]

My key to a v. moist turkey is butter.

I get a pound of butter and smear the inside of the bird full of butter, then rub the bird down on the outside with butter. I cook it in a poultry/browning bag until the bird is happy to fall apart.

Yummy and moist!

 

[disykat]

My key to a v. moist turkey is butter.

I get a pound of butter and smear the inside of the bird full of butter, then rub the bird down on the outside with butter. I cook it in a poultry/browning bag until the bird is happy to fall apart.

Yummy and moist!

I was just going to say the same thing! My friend always makes the best turkey so when it was my turn to host Thanksgiving, she came over the night before to prep it for me since I was also intimidated by the turkey. (I've done them before, but mine can't compete with my friend's.)

I was horrified by the amount of butter she used in that thing, but I have to admit it worked. (I think it was also a pound.) I've made turkeys since, and I always think I'll be able to butter it up but I always end up chickening out and getting stingy. It's just hard to fathom using that much.

I've brined turkeys, but I don't like them near as much as my friend's buttery turkey.

 

[Wishes2you]

I did slathered it on the outside with olive oil. Maybe I needed butter instead. I have heard to use butter or olive oil. I tried to use the better of the two. Guess the butter is the trick though.
Thank you everyone for all of you helpful tricks.

Well at least the turkey pot pie I made tonight with the leftovers
came out absolutely awesome. One of my husbands favorites.

 

[Dismom+two]

Bruce says he is not intimidated by the turkey!!

Bruce is the brother-in-law she mentioned earlier....just so you all know.

 

[TheZue]

No, but I make turkey several times a year. I like cooking things I can put in the oven and ignore for several hours.

That's how I view it too

I did slathered it on the outside with olive oil. Maybe I needed butter instead. I have heard to use butter or olive oil. I tried to use the better of the two. Guess the butter is the trick though.
Thank you everyone for all of you helpful tricks.

Well at least the turkey pot pie I made tonight with the leftovers
came out absolutely awesome. One of my husbands favorites.

Putting oil or butter on it is just for making the skin good. Doesn't do anything for the moistness inside. I do put butter in the stuffing which does help though.

One thing that will lead to a dry bird is a giant bird...if you have quite a few people over you could always cook two small turkeys side by side...they will be done faster and don't dry out as much.

I personally don't brine, but if I notice that the pan is drying out totally I add some water or broth to the pan...that way the oven stays somewhat humid. Also you have to let the turkey rest for 20 minutes or so otherwise when you cut it all the juices flow out and it will be dry.