2006-11-08 02:41:34 · 9 answers · asked by Miss Mouse 6 in Food & Drink ➔ Cooking & Recipes
Use an oven bag. I have seen the results and the taste is phenomonal!! I (real) butter the turkey before I put it in and baste every 30 minutes. It will be very moist and tender.
Oh yeah.... a common mistake among amatuers is.....take out the innards before you stuff and bake. It will come in a plastic bag.... LMAO
2006-11-08 02:45:09 · answer #1 · answered by djzlyric 4 · 1⤊ 1⤋
Thanksgiving Turkey and Gravy:
1 12- to 14-pound fresh turkey
1 yellow onion, peeled and quartered
2 celery ribs, each cut into 3-inch pieces
1 carrot, cut into 3-inch pieces
1/2 cup butter (1 stick), melted
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 tablespoons flour
1/3 cup white wine
1 14 ½-ounce can chicken broth
Preheat oven to 400° F. Rinse the turkey and pat dry. Strew the roasting
pan with the vegetables. Place the turkey on a rack in the vegetable-lined pan. Brush the turkey with half the melted butter. Sprinkle with the salt and pepper, and stuff the turkey. Roast at 400° F for 30 minutes. Baste with the remaining butter and any juices that have collected. Decrease oven to 325° F and roast for about 3 ½ hours more or
until a thermometer reads 180° F when inserted in the thigh. Transfer the turkey to a carving board, cover loosely with foil, and let rest for 20 minutes. Strain the pan juices into a saucepan, discarding the solids. Skim off the fat, reserving 2 tablespoons. In a large skillet, over medium-low heat, blend the reserved fat with the flour, whisking constantly until the flour turns golden. Whisk in the wine and pan juices, cooking until slightly thickened, 5 to 7 minutes. Slowly thin with the broth.
Yield: Makes 8 to 10 servings
2006-11-08 06:38:45 · answer #2 · answered by Girly♥ 7 · 0⤊ 1⤋
You have several options. One, the wrapping the turkey comes in should have cooking instructions. If you are stuffing your turkey, then the box of stuffing mix will have instructions. If you are BBQing your bird, you need to do it on a charcoal grill and use indirect heat, coals to the side, drip pan under the bird. If you have the time, this way is outstanding. Might I suggest you go to a web site called, Americastestkitchen.com. It has VERY easy recipes for cooking your bird. Happy Thanksgiving !!!
2006-11-08 02:56:22 · answer #3 · answered by US Lisa 3 · 0⤊ 1⤋
This depends on your taste. You can deep fry it, bake it in the oven, or you can cook it on a rotissery. If you cook it in the oven make a honey butter mixture and pour over the turkey before baking. Baste the turkey every hour. If you cook the turkey on around 200 degrees overnight for about 12-15 hour the meat will be so tender you won't even need a knife.
2006-11-08 02:47:52 · answer #4 · answered by hotmama 4 · 0⤊ 1⤋
you should brine your turkey... it adds moisture and flavor... you need enough brine to completly submerge the turkey... here is a basic recipe...
1 C water/beer
1 C sugar
1 C salt.
peppercorns
fruit/ dried or fresh, cut upinto piece... i suggest cranberries.
1 Tblspn cumin, ground
you will probably need to make about 1 gallon (there are 16 C in a gallon) soak your turkey overnight if possible... then rinse him off pat him dry and rub some butter roast at the normal 350 degree temp (i cna't tell you how long look on the package for length per pound) i strongly recommend using a thermometer that can stay in the turkey while it cooks and it has a wire that comes off of it... sits on your countertop and will tell you the temp, insert it in the thigh not the breast and cook to 160 degree... allow the turkey to rest before slicing... about 15 minutes... all the juices will reincorporate and it will be yummy you can email me for more info....
2006-11-08 03:23:48 · answer #5 · answered by kimmeyjean 2 · 0⤊ 0⤋
In the oven.
Stuff if you want (don't pack it in)
If you don't stuff, salt and pepper the cavity
Oil the skin
Roast at 325 15-20 min a pound unstuffed, 20-25 or so for stuffed
til 160 on thermometer (the leg will move very easily if done)
Undo leg skin(the piece holding it-or the clamp-whatever is on there) for last 30-60 min or so
2006-11-08 02:46:06 · answer #6 · answered by Anonymous · 0⤊ 1⤋
We deep fat fry ours. 3 - 4 minutes per pound. Place unseasoned turkey in frier and fill with water till the bird is submerged, at the water line, that is how much oil you will need. Heat the oil, drop in the bird and it comes out perfect everytime! Tender / Juicy / delicious!
2006-11-08 03:16:41 · answer #7 · answered by Anonymous · 0⤊ 1⤋
Roll him out of bed. Shower and shave him. Put his suit on and sit him at the head of the table.
2006-11-08 02:47:37 · answer #8 · answered by fuzhou43 2 · 1⤊ 1⤋
In a crock pot on low heat overnight is my favorite method. It's always moist and tender.
2006-11-08 02:44:41 · answer #9 · answered by spackler 6 · 0⤊ 1⤋