What tips would you give to someone who is cooking their first Thanksgiving Day Turkey?

Question

I want it to be super moist! Would appricate any help!

These are some GREAT ideas! Thank you SO much!!

P.S. What about a roasting bag?
Good idea, or not?

Answer 1

G'day Jeter's girl,

Thank you for your question.

This is a recipe that was posted on rec.food.cooking back in 2000. It came originally from a lady from a catering business who said that it made sure that the turkey was moist and also created plenty of juices for the gravy.

This is Alice Bunge's roast turkey.

Turkey 17-20 lb range
butter, margarine, or olive oil.

Preheat oven to 475 degrees. (That's right, 475 degrees) Line a large pan with foil, or use foil roasting pan. A commercial full-pan works great! Remove neck & giblets from turkey. Remove pop-up thermometer if present. Clean pinfeathers
and any excess tissue from inside bird. If a PLASTIC clip is used for legs, remove it, and cut off tail of turkey. If a METAL clip is used for legs, you can leave it in place, and use it later to secure the legs. Rinse thawed turkey with cold water, inside and out. Pat turkey dry with clean white towels. Lay a long strip of HEAVY DUTY aluminum foil on counter. Strip should be long enough to go around turkey front to back, and overlap some. It is best to use at least 18" foil for this, 24" is better if you have it.

Tear small pieces of foil to cover wing tips, and set aside. Grease the foil with butter, margarine, or olive oil. Rub turkey inside and out with butter or margarine, or olive oil. It helps if the butter is slightly softened by leaving out of the refrigerator for a while. Leave a little extra in the leg joint area. Note that you can use a garlic butter, or herb butter if you like. It adds a great flavor. Slide fingers under skin of breast, and place a small pat of butter or margarine on either side of breastbone. Take about 1/3 - 1/2 stick
of butter or margarine, and make a flattened ball. Place on TOP of turkey breast area, and place square of foil over it. The foil square should cover most of the breast area. Mold the foil to the turkey. Cover wing tips with foil.

You can stuff the bird at this point if you like. I generally don't, as I like to bake my stuffing separately. However, you should always use a cold stuffing. Never put warm stuffing in a cold bird. You can also stuff the bird with things like oranges, apples onions and the like. It is a very flexible process. Re-clip legs if metal clip is used. Tie legs, or sew bird shut as you prefer. Place turkey on greased foil sheet. Fold foil over the top of the turkey, from both ends. Tuck side tops into side bottoms, and crimp. Tear another sheet of foil, about the same length. Rotate turkey 90 degrees, and wrap from side to side. Crimp the foil. Use 5 or 6 layers of foil. When you are done wrapping, you should have a tightly wrapped foil "football", roughly the shape of a turkey. Be sure to crimp and mold each layer of foil. The idea is to prevent leakage of the juices. Place in pan, and in oven. Cook 3 1/2 hours
at 475 degrees. If you start with a mostly-frozen turkey, cook for 4 hours. If you have wrapped it tightly enough, you won't smell the turkey cooking. If you do, don't worry. That's why you used the foil lined-pan.

After cooking time has elapsed, remove from oven, strip back foil layers, and check leg joint for doneness. Any juices should run CLEAR. If the turkey is not browned enough for you, leave foil open, baste, and place back in oven atabout 375 degrees for 15 minutes or so. Watch turkey to avoid burning. When you
strip the foil, have a turkey baster and a large pan available. You will recover up to a QUART of turkey broth from the foil. This makes excellent gravy. To serve, remove from foil layers and pan, and place on a large platter for carving. The legs and wings may fall off if it is very very done. It will still be moist. Note that if you stuff the turkey, the dressing will be very moist. If you like, mix your dressing a little dry to compensate. Once again,
never place warm dressing in a cold turkey.
Enjoy!

I have attached other tip for cooking moist turkey for your reference.

Regards and good luck with your first thanksgiving dinner.

Answer 2

I highly recommend getting a fresh turkey instead of a frozen one. That alone makes a huge difference! I rub butter onto the skin when I first put it in the oven and always baste at least once an hour during roasting. I have used cheese clothe to keep the skin moist also, but had a problem with getting it back off so I haven't done that again.

Remember the most important tip is to relax and have fun!

Answer 3

FIRST, remember to remove the bundle of liver, neck and gizzard from inside the turkey.then losely stuff the inside with carrots and celery, roast in an oven bag according to directions. Make ur stuffing seperately. Turkey comes out moist and practially falling off the bone. Juices in bag can be used for gravy.Works for me.

Answer 4

Prepare as much food the day before as you can, small vermont Turkey's taste better than great big birds. Pre-cook you sausage and onion stuffing on the stove top first, then add to the bird. Good luck, and "HAPPY THANKSGIVING".

Answer 5

I remember my first turkey! oh, boy I would recommend getting a turkey with a timer in it. When you take the turkey out cover with foil and let it rest for about 15 minutes before carving. This helps bring out the moisture more.

Answer 6

Roasting bags work great.Just remember to put a Tablespoon of flour in the bag and cut small slits in the top.Good luck to you!!

Answer 7

I FIND THE BEST WAY TO KEEP IT MOIST IS TO COOK IT BREAST DOWN FOR HALF THE COOKING TIME. YOU CAN ALSO PUT PATS OF BUTTER UNDERNEATH THE SKIN,AND ONCE YOU TURN IT OVER COVER THE BREAST AREA WITH BACON,REMOVE THIS HALF HOUR BEFORE THE TURKEY IS COOKED,THEN IT WILL GO NICE AND BROWN.

Answer 8

try a smoker grill. Its slow cookin at its best, but U better get more info B 4 U ruin a good bird,good luck !!

Answer 9

Be sure to take the giblets, neck, etc, out of the turkey cavity!!

Answer 10

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