Turkey cooking tips?

[tasha99]

Mine have come out really moist. I cook a smaller turkey (18 pounds or so), put butter and seasoning on the skin, and use a Reynolds bag. And a real meat thermometer since it's usually done faster than the instructions that come with the bird (I think the bag shortens the time.) I do stuff it because everyone at my house prefers to have a little of the stuffing from the bird.

 

[ah1126]

I use the Reynolds bag and bake breast side down!

 

[dcldreamer]

Do you have a rack in the pan that the turkey sits on when you cook your turkey?

 

[Poohbear5]

Mmmmmm.... I am thinking I will see if the market will exchange my turkey for a smaller one this morning! And get one of those oven bags.

It is a butterball so I won't try brining..

The oven roaster is tempting but my kitchen is tiny so I would not have a place to store it between uses. What makes the oven roaster different than using the regular oven? Does it work like a slow cooker?

Thanks for all the great tips!

 

[lukenick1]

subbing

 

[Poohbear5]

I exchanged my turkey for one half the size (hubby thought the huge one was such a bargain at .49 a lb).

Target has the oven roaster for $27, I'm tempted to try it and just store it in the basement between uses..

 

[bettymae1121]

Anyone use this to cook a turkey?

I figured the cover would help keep the breast meat moist (like the bag method). I already bought it since it was cheap ($9.68) but wanted to see if anyone had used one for a turkey.

The online reviews say that it actually cooks the bird faster than just using an uncovered roasting pan, is this true? I need to time my side dishes right so that it's all done at the same time!

The only problem I see with it is that I usually use a digital themometer with the cord that sticks out and attaches to the digital reader on the outside of the oven, I figurer the corld won't alow the lid to sit firmly on the pan.

 

[D&DDisney]

Anyone use this to cook a turkey?

I figured the cover would help keep the breast meat moist (like the bag method). I already bought it since it was cheap ($13) but wanted to see if anyone had used one for a turkey.

The online reviews say that it actually cooks the bird faster than just using an uncovered roasting pan, is this true? I need to time my side dishes right so that it's all done at the same time!

The only problem I see with it is that I usually use a digital themometer with the cord that sticks out and attaches to the digital reader on the outside of the oven, I figurer the corld won't alow the lid to sit firmly on the pan.

I use this type of pan every year to cook my 18lb turkey and love it. I leave the cover on until 45 min before it should be done. I baste the turkey every 30-40 min or so and put the cover back on. I use real butter to baste and put some season salt on the turkey and every year it comes out moist and tender. During the last 45min, after you take the cover off, you can bring down your top rack a little to cook a side dish.

I have never left the themometer in the bird. Just take the temp at the end. If it is not up to temp I put it back in for a while. The 18lb turkey takes about 3hrs or so to cook (if I remember right) at 325.
For a digital thermometer, I wouldn't put it in until the last hr or so while you are browing it.

 

[marthachick]

Anyone use this to cook a turkey?

My mom uses this and has every year she has ever cooked a turkey. They are always awesome. She also uses it for her homemade apple butter she makes in the oven, so it's a good multi-purpose item. Her old one had a hole to come in it from using it for so long so I bought her a slightly larger one a couple of years ago. She thought she would get out of cooking the turkey once the pan got a hole in it, but no such luck for her.

 

[brergnat]

You can certainly brine a butterball turkey. I do it all the time...

The key to a moist bird is twofold:

1. Use a PROBE THERMOMETER (digital, with a setting where you can put an "alarm" to beep when the bird reaches the right temp). Put the probe in the area between the thigh and breast (in that crease). Make sure it's not touching bone. Set the temp to 165.

2. When the turkey is done, cover it with a foil "tent" and let it sit for AT LEAST 30 min. Do NOT touch it, pick at it, or slice it at all. You need these 30 min to continue cooking the turkey until it reaches 180. All the juices will go back into the meat fibers and when you carve it, it will be plump and moist.

All these oven bags, roasters, etc. are just unnecessary equipment. A turkey is a solid mass. It does not "evaporate" its juices, so putting it in a bag, or covering it, does not keep it moist. It does help it cook more evenly, but as long as you have a decent oven that remains at the right temp, you don't need all those gadgets.

Also, it's NOT necessary to "baste" a turkey. Rub it with butter before baking and just let it be until that timer goes off. No need to open the oven at all.

And, NEVER cook stuffing inside the turkey. It's a recipe for food poisoning...

 

[peanut12392]

I always make a huge turkey. Last yeat it was 32 pounds, the one this year is 28 pounds. I follow what my Mom did, and never have had a dry turkey. First thaw in the fridge 1 day for every 4 pounds of turkey. To prepare for the oven I rub butter on it, then salt and pepper, and cover tightly with foil. I put it in the oven at maybe 2 or 3 am on a low heat (maybe 275/300). Alot of people will say not to do this, but I have never had a problem. It will be ready to take out of the oven by 11:00, so it can set for a while before we carve it (trying to get it ready for 12:00).

 

[worm761]

My turkey always turns out super moist. I rub olive oil all over the skin. cover the wing tips with foil. Chicken stock (or turkey if you have it) in the bottom of the pan. Bake on 475 for about 30 mins and then lower the temp to 325 for the remainder of the time. I cover the whole bird the foil doubled over. I also baste my turkey every 15-30 mins. I know it is labor intensive but my turkey rocks so I am willing to do it.

Butterball says you should cook your 28lb turkey in the oven at 325 for 4 1/2 to 5 hours.

 

[ENSOCK]

My sisters and I cook our turkeys the same way our mom did. We put them into a roasting bag then place them into the roasting pan. Put them into the oven and let them bake until done. We follow the roasting tips and times listed on the bags for the amount of time needed.

Op I am glad you could get a smaller turkey. You will be so much happier with 2 small turkeys then one large one. We always keep ours about 12-14 pounds esp. if we are going to fry them. Happy Thanksgiving!

 

[tinkmom2]

We started frying our turkeys a few years back and haven't gone back to baking yet! You can fry up to 3 turkeys in the oil and it only takes a hour for a 12-14lb turkey. We also experiment with injections. One of our favorites is the Grand Marnier marinade. I am in charge of the sides and my DH does the turkey.

 

[pixiewings71]

Everytime I've made a turkey or a whole chicken I use the Reynolds Oven Bags....they are amazing!!!! The bird comes out moist and fully cooked every time. I highly recommend them.

 

[paysensmom]

I always use a cooking bag. The key is to cook your turkey BREAST SIDE DOWN! Now this will not work if you want a pretty browned bird for presentation sake. But, if you are just going to cook it, slice and eat it. Do it upside down, this way the breast meat is in the juicy goodness the entire time. I never baste it and I always have a very moist turkey. I always put pats of butter UNDER the skin as well. I am going to try what a PP mentioned. I am going to use olive oil UNDER the skin instead of butter to cut down a little fat

 

[Poohbear5]

Just went out and bought the oven roaster and an extra turkey so I can try out the oven roaster ahead of time.
Love hearing all the different tips and family methods!

 

[punkin]

The problem with the bags (and the roasters) is that the skin does not come out crispy. Those of use who love skin more than Turkey, must bake in the oven. I usually stuff my Turkey and put it in the oven feet first. When the skin on the breast is perfect and crisp (and the stuffing and legs are still underdone, I cover the breast with a tin foil triangle and until the rest of the bird is done. My Turkey is never dry (not even the breast).

 

[andymattmom]

I cooked following this method and recipe.....the most moist turkey we have ever had.

www.howtocookathanksgivingturkey.com

It is cooking on high for an hour then lowering to 250 or so.

I know there are those that say cooking so low can cause health concerns. I figure it has been done for years by our moms, grandmas, etc. I put mine in a roaster on counter....cooked like this and used recipe and it was fabulous. I plan on cooking this way on Thanksgiving this year.

 

[prncess674]

If the store won't let you return the big bird you can always break down the bigger turkey into two halves. Remove the back bone and then break the breast bone and use a good pair of kitchen shears or a sharp knife to separate the halves. It won't be a beautiful presentation bird but you could easily cook 1/2 the night before and have it sliced and ready on a serving platter. We don't serve our turkey whole and hot. Our turkey is the first thing out and we cut it and plate it into serving slices. Serving and slicing turkey can be a messy operation. By pre slicing and on placing on a serving platter there are nice portions ready for plates. (We eat buffet style) This also prevents people hacking off big chunks of the bird and thus wasting the meat.