i need to know how to bake a thanksgiving turkey?

Answer 1

I usually completely thaw the bird (of course). Let it sit at room temperature for about 2 hours then stuff with your preferred stuffing (cheaters version would be stove top with onions and celery added) and sprinkle with salt and pepper. Tent the bird with tin foil, not letting the foil touch the bird and follow the roasting directions on the packaging. The last 30 minutes of roasting, remove the foil tent so the skin will brown. I baste with the pan drippings once every 45 minutes or so but don't believe this is really necessary as the tent of foil allows for steaming.

Make sure you remove the neck and giblets after you have defrosted the bird, that bag inside is not pre-made stuffing! Also, do not store the carcase with the stuffing inside. Make sure you remove all the stuffing prior to refrigerating the leftovers. Good luck!!

Answer 2

The easiest way we've found is to buy those cooking bags (look in the store where the baggies are. Get the size that's right for your turkey. Thaw the turkey in the fridge for several days ahead.
Rinse the turkey off and remove the neck, etc. from inside it. Stuff the turkey with your favorite dressing, spray the breast with a butter spray, sprinkle on some parsley or oregano and put it in the bag. Be sure to put some flour in the bag and shake it around before putting in the turkey. Poke a few holes in top of the bag.
Put the bagged turkey in a roasting pan (making sure none of the corners are hanging over). Cook the length of time recommended in the package. It turns out beautifully every time.
You can tell it's done, when you grab a leg and twist it (use a pot holder). If the bone twists easily, it's done. You can do this test with it still in the bag.

Answer 3

Most turkeys come with a little red plastic button thing that pops up when it's done. For a trouble free turkey, get basting bags. They are usually displayed near the turkeys during this time of year, or you can get then in the tin foil/saran wrap area of the store. Just stick the turkey in the bag and leave it be at 325 degrees F.
Unstuffed:
8-12 lbs--2 3/4 to 3 hours
12-14 lbs--3 to 3 3/4 hours
14-18 lbs--3 3/4 to 4 1/4 hours
18-20 lbs--4 1/4 to 4 1/2 hours
20-24 lbs--4 1/2 to 5 hours
Stuffed birds generally require 15 to 45 minutes more than unstuffed. But make sure it's done with a meat thermometer or if the little red button pops up out of the bird.

Answer 4

The BEST and easiest way, is to get some heavy duty aluminum foil, tear off a long piece, roll around thawed, rinsed turkey, crimp together tightly on top, use another piece longways if necessary, place in roaster pan, crimp on ends, bake 25 to 30 minutes PER POUND 350 degrees. It will not be real brown, but very tender and juicy. If you want it brown pull foil back last half hour or so of baking, but that dries it out a little. Combine 2 to 3 tablespoons corn starch in a small amount of water, drain juice off turkey into a saucepan, bring to boil on stove, add cornstarch stirring til thickens makes wonderful GRAVY!! Good Luck!

Answer 5

Thanksgiving Roast Turkey Recipe:

If you're like most people, the roasted turkey is your favorite part of the Thanksgiving dinner. With step-by-step instructions, this recipe is easy -- and will make a delicious turkey for your holiday feast.





Thawing a Turkey



If you buy your turkey 1-2 days before Thanksgiving, you can prepare it fresh from the refrigerator. If your turkey is frozen, you will need to thaw it out beforehand. It is not safe to thaw a turkey on the counter at room temperature, so don't do it.



The best method to thaw out your turkey is in the refrigerator. Make a note to remove it from the freezer to begin the process before Thanksgiving. It takes about 3 days for the average 16 lb. turkey to thaw in the fridge.



If you forget to put it in the refrigerator to thaw, you can place the turkey in a sink filled with cold water. This will take up to 8 hours for the average 16 lb turkey. You will need to change the water frequently to keep it at a steady temperature.





Recipe Ingredients



1 whole turkey (16 lbs for our example)


1 stick of butter - room temperature


Salt & pepper - Accent seasoning salt is ideal


Stuffing (dressing) - optional


Additional seasonings - optional




Roasting Your Turkey



Preheat oven to 325 degrees. Place the oven rack in the lowest possible position to allow room for the roaster. Remove the turkey neck, giblets etc from the cavity of the turkey. Rinse your turkey in cold water, drain. Coat your roasting pan with no-stick cooking spray.



Place your turkey in the roasting pan and fill the cavity with stuffing if you choose to do this. Do not pack the stuffing tightly! Rub your turkey with the softened butter stick and sprinkle it with the seasonings of your choice (salt, pepper, Accent, etc.) Many turkeys come with a pop-out meat thermometer -- but they sometimes malfunction. Play it safe and insert your own meat thermometer into the thigh.



Cover the turkey loosely with aluminum foil and place it in the oven. While it's roasting, frequently baste the turkey with the butter and it's own natural juices. Remove the aluminum foil about 1 hour before the turkey is finished roasting. The average roasting time for a 16 lb turkey is up to 5 hours, but it's not done until your meat thermometer reads about 180 degrees.



When your turkey is done, remove the stuffing and let it stand for about 15 minutes to ease the carving process. Transfer the turkey to the serving platter and begin carving.





Additional Bird Roasting Tips



Keep your hands clean, washing them throughout the process


If you're concerned about the turkey being dry, have a can of turkey stock or broth on hand and baste the turkey with it while it's cooking.


Consider baking the stuffing in a separate pan. The turkey will roast quicker and this insures the stuffing is not contaminated.


Use the drippings for savory turkey gravy. Put the roasting pan right on the stovetop (usually over two burners) and make your gravy right in the pan.

Answer 6

Traditional baked turkey

Answer 7

the best way too cook a turkey is overnight!!!i know sounds silly right? but honestly, the best is right before you go to bed, put it in the oven on 200 degrees and just let it sit in there, when you get up turn the oven up to regular temp and finish cooking, most times though turkey is done when you get up then you can just use your time to prep the rest..... I FIND THIS METHOD to be the best and truely relaxing way to make a turkey . good luck

Answer 8

It has the rules on the package that tells you how long to thaw, pounds, stuffed or unstuffed cooking time and about basting the turkey and if you get one that has a red popper, when the popper pops up its done. Just follow the directions.

Answer 9

I think you just pop a thermometer in its butt and stick it in the oven. You can put stuffing in it to if you want.

Answer 10

heres 2 good easy ones..
for safety don't use that pop up thing in the turkey make sure the leg is very lose enough to fall off and use a thermometer! and pull the turkey apart as soon as it cools and freeze in sandwich bags for sandwiches fro months. toss the bones and little bits of meat i a pot with carrots onions celery and pepper and thyme garlic and make easy turkey soup. make some noodles on the side to put in. or add potatoes.. yum! freeze
some of that too!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24831,00.html
Turkey with Cornbread Stuffing and Gravy
Recipe courtesy Sandra Lee
See this recipe on air Sunday Nov. 12 at 11:00 AM ET/PT.
Show: Semi-Homemade Cooking with Sandra Lee
Episode: Thanksgiving
1 (12-pound) turkey, thawed
1 box cornbread mix, prepared according to package directions
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can chicken with rice soup
1 stick softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper
Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck.
Place gizzards and neck into a pan of water and bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from the heat, strain, and reserve.

Meanwhile, make cornbread from mix, according to package directions. Crumble cornbread into small pieces and lay onto a cookie sheet to air dry.

In a bowl, combine celery and green onions with air-dried cornbread. Add poultry seasoning and soup, but no water. Mix together thoroughly and place inside turkey cavities.

Generously cover bird completely with softened butter, tent with aluminum foil and bake according to package instructions for bird's weight. One hour before bird is finished cooking, remove foil and baste. This will allow skin to become crispy and brown without burning.

The turkey is done when the internal temperature registers 170 degrees F deep in the thigh, and juices run clear when flesh is pierced. The temperature of the stuffing should be 160 degrees F in the center.

Remove bird from oven, place on serving platter, and tent with foil. Let turkey rest for about 15 minutes so the temperature of the stuffing will reach 165 in the center and the temperature in the thigh will rise to 180 degrees F.

Start gravy. In a large skillet, heat the vegetable oil, add the flour and brown deeply, stirring constantly over medium-low heat. Add turkey drippings and whisk until thickened. Add gizzard broth and simmer. Season with salt and pepper, to taste.
Remove stuffing from bird and place in serving bowl. Carve turkey and plate with stuffing and gravy.

Yield: 15
Establishment: Restaurant, Club Operation, Catering Operation
Ethnicity: Mediterranean
Meal Type: Main Course, Entrée

Occasion: Thanksgiving
Preparation Method: Roast
Product Type: Whole


Turkey Prep
14 to 16 Pound WHOLE TURKEY, fresh or frozen (thawed)
1/4 Cup extra virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons minced garlic
1 Tablespoon dried oregano
As needed olive oil
As needed salt and pepper

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain well. Pat dry with paper towels.
Combine oil, lemon juice, garlic and oregano in a small bowl; whisk together until blended.
Gently loosen skin from the turkey breast without totally detaching the skin. Brush oil mixture under the turkey’s skin. Pull skin back into place and brush remaining oil mixture all over turkey.
Sprinkle outside and inside the cavity lightly with salt and pepper.

Fennel Olive Stuffing
12 Ounces firm white bread, cut into 1/2-inch cubes
2 Medium fennel bulbs, trimmed & coarsely chopped
2 Cups chopped sweet onion
1/4 Cup olive oil
1-1/2 Cups Kalamata olives, pitted, rinsed & coarsely chopped
1 Tablespoon dried oregano
1 Teaspoon fennel seeds, crushed
3/4 Teaspoon salt
1 to 1-1/2 Cups TURKEY BROTH

Bake bread cubes in a 400 degree F oven for 5 to 10 minutes, or until lightly toasted. Transfer to a large bowl and set aside.
Saute fennel and onion in oil over medium heat until tender.
Add to bread cubes, stir in olives, oregano, fennel and salt. Mix well.
Gradually stir in broth, until stuffing is lightly moist, but not packed together.
Loosely stuff turkey neck cavity. Pull the neck skin over the cavity and fasten it to the back of the turkey with skewers. Stuff the main cavity with about 4 cups of stuffing. Place a double layer of foil over the exposed stuffing.
The stuffing may also be spooned into a greased baking pan. Drizzle with melted butter.

Roasting
As needed fresh herbs

Tie drumsticks together.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan. Roast the turkey at 325 degrees F, basting every 30 minutes with oil and pan juices. Loosely tent the turkey during the first portion of the roasting to prevent overbrowning.
Roast for 4 to 4¼ hours or until the internal temperature in the thigh measures 180 degrees F and the stuffing temperature is 165 degrees F.
Remove turkey from the oven and allow turkey to stand for 20 minutes before slicing.
Garnish with fresh herbs.

Recipe Source: Recipe by The National Turkey Federation and photo provided by author Renee S. Ferguson at www.TalkTurkeyToMe.com