Please share your (easy) roast turkey recipe

[dreiwhit]

I make a rub out of spices and then rub the bird down under the skin. I also make an herb oil that goes on the outside of the skin and the inside of the cavity.

I can't remember the spices in each one, but I do recall using paprika, red pepper, thyme, rosemary, oregano, black pepper, and salt.

Then, the turkey goes in an oven roasting bag and into to the oven. We find that the turkey comes out much more moist than if it was in the oven without the roasting bag.

 

[NYCgrrl]

We buy a pre-brined bird from Trader Joes and spatchcock it--cut the backbone out and lay it flat on a rack/baking sheet. Some seasonings and that's it.

Spatchcocking ensures it all cooks evenly, and it also cooks really fast. More here:

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

One year I rented a home on the shores of CT to host what was probably a Christmas dinner. The apartment was being plastered/ painted and the hardwood floors getting a coat or three of polyurethane. It was my elder sister's turn to host but she was ill so I jumped in to continue the tradition. Asked her to brine the bird but she brought a pre brined one from Trader Joe's instead. Quite credible, quite credible indeed. Couldn't get a tiny bird...think it was about 15 lbs but it still fit nicely in the oven.

 

[4forMe]

Thank you to everyone who replied! It's interesting to read all the different methods people use when roasting a turkey. I'm planning to buy a frozen turkey in the 20 lb. range so we can have leftovers. I am feeling much less stressed about hosting Thanksgiving after reading this thread. Thanks again!

 

[Bianca and Bernard]

It looks like I may have to host Thanksgiving this year. I have not hosted in over 20 years. We will probably have about 12 people.

I am terrified of making the turkey! I am looking for your fool proof turkey recipes, suggestions, etc.

Do you buy fresh or frozen? Do you put the bird in one of those bags or baste frequently? Do you buy a turkey with one of those pop up timers? (my mom always does, my brother never does)

Has anyone ever cooked their turkey in an electric Nestco roaster? My SIL has one I can borrow if I neeed it.

I have no idea what size turkey to get as well. It will be cooked unstuffed as the stuffing will be cooked separately.

I am all set on side dishes, desserts, everything else-just need help with the turkey.

I use a frozen 15-20 lb depending on how many people will show. Not self-basting, prestuffed, preseasoned, kosher or boneless.
I remove the pop up timer.
I use a Char Broil oil less turkey fryer (The Big Easy).

Timeline (after thawing turkey):

About 6 hours before cooking, or the night before, I bring 4 c water to boil; add in 1 c kosher salt and 2 c sugar. Stir to dissolve. Turn off the heat, add 8 c water, 1 c apple cider vinegar, and a bunch of sage, thyme, rosemary and peppercorns. I let it cool.

About 4 hours before cooking or the night before (but no more than 6 hours): Rinse turkey, remove neck and giblets. Immerse in brine, add 4 c ice. (I use a big cooking bag, cause it gets yucky). Put in fridge. Turn every couple hours.

Before cooking: Rinse and pat dry turkey. Let sit about 45 minutes to dry a bit. Loosen skin, rub a mixture of butter, lemon zest, chopped garlic, lots of sage, thyme, salt and pepper on meat under skin. Tuck legs under skin flap (no ties). Rub down with a bit of canola oil, salt and pepper. I oil the basket for the fryer. Turkey goes Breast down in the basket. (Book says go breast up, but I've found breast down keeps it moister as the fat from the back and thighs drips down onto the breast.) Cook in the fryer about 2 1/2-3 hours, until 170 in the thigh. DH tries to flip the bird around the 2 hour mark, so the skin doesn't overbrown in any one area. Remove, tent in foil for 45 minutes, which takes it to 180 in the thigh.