Talk Turkey!

[Saphire]

I just bought my turkey, a 22 lb fresh Butterball. I like to cook it unstuffed (put half a lemon and some herbs inside), and put a blend of spices all over it before cooking. I have cooked it many ways: covered in foil, upside down, in a cooking bag, injected, or without wings and drumsticks. But this year I am back to traditional, roasting in the oven and basting with butter every now and then.
What about your turkey? How big is it? Fresh or frozen? Are you cooking it a new way, or traditional like me?

 

[FormrCastMbr]

I have a 23# frozen turkey. I roast it unstuffed with an onion, celery, butter and some spice rub in the cavity. I also lather it up with butter and rub it with the spices as well making sure to put lots of butter and rub under the skin.

 

[MushyMushy]

I let my DH buy the turkey this year and I wish I hadn't. It's store brand and already thawed, not very big. I'd say it's about 12-13 pounds.

I usually use a bag. Rub margarine on it, season it with some seasoned salt, and stuff it with carrots, onions, and celery (just for flavor). It comes out beautifully browned and crisp that way.

 

[FormrCastMbr]

I should have also added that I will be roasting legs and thighs along with carrots, onions and celery on Wed to make the gravy ahead of time (I will thicken it on Thurs). I did this last year and it was such a big time saver!

 

[Kteacher]

Last year my MIL offered to cook Thanksgiving dinner since I had to get up so early the next day. The turkey looked like it had exploded, and tasted like cardboard. We ended up eating peanut butter and jelly sandwiches when we got home. I decided that I'd rather be tired than hungry, so I'm cooking Thanksgiving dinner this year. I use a Silver Palate stuffing recipe that has sausage,dried apricots, and Grand Marnier in it. I baste the turkey with fresh orange juice and more Grand Marnier. I've had good luck with frozen Butterball turkeys.

 

[okeydokey]

My 10 year old won us a Butterball 15 pounder at a 4-H bow and arrow turkey shoot yesterday. My DH does the turkey with the sausage stuffing. (I am incapable of sticking my hand inside a dead bird).

 

[Saphire]

I should have also added that I will be roasting legs and thighs along with carrots, onions and celery on Wed to make the gravy ahead of time (I will thicken it on Thurs). I did this last year and it was such a big time saver!

That is a great idea! It probably tastes better the next day, too.

 

[Lib E]

I should have also added that I will be roasting legs and thighs along with carrots, onions and celery on Wed to make the gravy ahead of time (I will thicken it on Thurs). I did this last year and it was such a big time saver!

On saw this tip on FoodTV this past week and I wanted to try it, but I cannot find anything except turkey breasts on the bone, which don't produce a lot of juices. I guess I have to go to a meat market.

 

[tchrrx]

We have a 14 pound turkey. We'll inject it with marinade & then fry it. We may actually cook it on Wed b/c it may rain on Thursday. We're just waiting to see what the weather says.

 

[Kycha]

I got a 22 lb frozen butterball. This year I will be brining the turkey. I've never done this before but it's supposed to make the turkey really moist and juicy. Then I'll coat in butter and a turkey rub. Making sure to get butter and spices under the skin as well. Then orange wedges and onions and spices/herbs inside the bird.

 

[GRUMPY PIRATE]

Cooking two turkeys, an 18 pound and a 20 pounds. WE fry them. usually takes about an hour apiece. inject both with a butter creole marinade, cajun spice rub on the outside. fry in peanut oil.

the turkey is the juciest ever.

we also fry several trays of chicken drumsticks, brests, and other parts. usually about seven to ten minutes. and then a "trick" I learned to "clean" the spices from the oil (for storage) is to cut up three or four potatos and fry them. the spices "cling" to the fried potatos, and make a great snack before the rest of teh meal is finished!!!

(plus DW dosn't have to worry about the turkey, just the other stuff!!)

 

[Breezie]

Cooking two turkeys, an 18 pound and a 20 pounds. WE fry them. usually takes about an hour apiece. inject both with a butter creole marinade, cajun spice rub on the outside. fry in peanut oil.

the turkey is the juciest ever.

we also fry several trays of chicken drumsticks, brests, and other parts. usually about seven to ten minutes. and then a "trick" I learned to "clean" the spices from the oil (for storage) is to cut up three or four potatos and fry them. the spices "cling" to the fried potatos, and make a great snack before the rest of teh meal is finished!!!

(plus DW dosn't have to worry about the turkey, just the other stuff!!)

My brother deep fries his turkey with the Cajun rub, and it is hands down my favorite way to cook the turkey. So juicy and wonderful.

I wish I was going over there for Turkey Day!

 

[Calliaz]

I'll be heading out to look for my turkey tomorrow. I'm hoping for a Trader Joe's fresh, but we'll see what I get. I will brine it using Alton Brown's method. I haven't decided if I will cook it with stuffing or not. I know how to keep the possibilty of foodborne illness contamination down, but I just don't know if I want to do it.

I'm going to roast with lots of butter and spices and hand-baste instead of using a bag.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

 

[GRUMPY PIRATE]

I'll be heading out to look for my turkey tomorrow. I'm hoping for a Trader Joe's fresh, but we'll see what I get. I will brine it using Alton Brown's method. I haven't decided if I will cook it with stuffing or not. I know how to keep the possibilty of foodborne illness contamination down, but I just don't know if I want to do it.

I'm going to roast with lots of butter and spices and hand-baste instead of using a bag.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

we were at TJ's today getting stuff, and they had the entire bottom shelf of the meat dept. full of fresh turkeys!!

got the sweet potato's and everything else!! Mmmm

(also had to get the applewood smoked bacon to crumble on top of a mac and 3 cheese side dish!!)

 

[Saphire]

I was thinking of purchasing the Trader Joe's brined turkey, but backed out at the last minute. Someone told me they found it 'salty', and I got nervous. I have only heard good things about Alton Brown's method, but it sounds too labor intensive, and I have too many other things going on.
Someday, I would love love love to taste the deep fried turkey. It sounds amazing. I just know I will never do it myself, being from the north I have never fried anything. So I will have to get an invitation from someone who IS frying.
Happy Thanksgiving everyone!

 

[DawnCt1]

I should have also added that I will be roasting legs and thighs along with carrots, onions and celery on Wed to make the gravy ahead of time (I will thicken it on Thurs). I did this last year and it was such a big time saver!

You are a genius. I have never thought of that. What a great idea. Everyone in our house likes the legs, so it might be a good idea to buy a smaller turkey and do the same thing. NOW.....OT. I have never "brined". I have a frozen turkey, so what is the 'deal' with brining?

 

[okeydokey]

You are a genius. I have never thought of that. What a great idea. Everyone in our house likes the legs, so it might be a good idea to buy a smaller turkey and do the same thing. NOW.....OT. I have never "brined". I have a frozen turkey, so what is the 'deal' with brining?

Brining is soaking the turkey overnight in a liquid that is seasoned with salt and sugar and lots of other things. Then you rinse it real well and roast as usual. Alton Brown on the food network has very clear directions for brining. You can find them on the food network website.

 

[Chicago526]

I actually cooked my turkey yesterday. DH and I are always invited to a relatives house for T-day, we don't get to host. Therefore, we don't get any turkey leftovers. And everyone knows that leftovers are the 2nd most important thing about Thanksgiving (the 1st being with family and friends and giving thanks for our bounty, of course!)

So, the last three years I've made our own t-day feast either the weekend before or the weekend after t-day so we have our own goodies. This year, I bought a pre-brined bird from Trader Joes. 15 pounds. I just stuffed it with apple, garlic, rosemary, thyme, sage, majoram, and 2 cinnamon sticks, then covered it with oil, salt, and peppper. I cooked it for 30 minutes at 500 to brown and then turned it down to 350 to coast the rest of the way. It was SOOOO yummy!!! And now I've go 200 tons of turkey meat (okay, slightly less than that) to use in receipes for the next 6 months (...okay, I'm exagerating again. 5 months!).

 

[FormrCastMbr]

You are a genius. I have never thought of that. What a great idea. Everyone in our house likes the legs, so it might be a good idea to buy a smaller turkey and do the same thing. NOW.....OT. I have never "brined". I have a frozen turkey, so what is the 'deal' with brining?

I wouldn't say genius but I am glad that you may use this idea!

I have never brined but have heard alot of great things about it...It makes the meat tender and tasty. Alot of stores have kits now with the seasonings included.

 

[DawnCt1]

I don't think I have a container big enough to brine the turkey. I may have an old "canner" in the basement. I have had the turkey in the refrigerator since Friday and its still pretty (mostly) frozen. How long to defrost a 24 pound turkey? I don't remember it taking this long?