How do you prepeare your turkey?

Answer 1

stuffed in a roaster for hours basting frequently

Answer 2

I thaw mine in the refrigerator. It takes about 3 days for a large turkey to thaw, so allow plenty of time. When it is time to start it, I rinse it off, inside and out after removing the giblets inside. If you like stuffing, prepare that and insert into the body cavity. I like to cover the top of my turkey with a thin layer of margarine, then I place it into a large roast in bag from the store. I believe Reynolds Wrap makes the best ones. I add a tablespoon of flour to the bag before inserting the turkey. Then I place the bag with the turkey in the roasting pan, tying the bag shut. Poke 2 or 3 small slits in the top of the bag. I then roast the turkey all night on a low heat (200 degrees) Your turkey will be quite moist and tender cooked this way. In the morning, I turn the heat down to about 150 degrees to keep it warm until time to serve. Just before serving, I open the bag and carve the turkey. Delicious!

Answer 3

Rinse and pat dry your thawed turkey. Carefully loosen the skin, insert small pats of butter and fresh herbs under the skin. Fill cavity of the bird with a couple of carrots and a couple of stalks of celery cut into 1inch pieces, 1onion quartered and 1/2 of a lemon. Cover the bird with a large piece of cheese cloth soaked in white wine and chicken broth. Baste frequently while its roasting every 15 to 30 minutes. Remove the cheese to let the bird brown . Let the bird rest before carving

Answer 4

Thaw in the fridge first. Take out insides and clean. Put stuffing in cavity. Brush with a light coating of butter. Cook at 350 degrees until cooked. Baste often to prevent turkey from drying out.

Answer 5

I put aluminum foil in the pan..enough to make a loose tent over the whole bird. I butter, garlic salt, salt and pepper the turkey. I use stove-top stuffing, and add sauted onions and muchrooms (canned are good). After buttering the cavity, I stuff it with the dressing (keep dressing overly moist). Next, I soak cheesecloth in melted butter....enough to coat entire piece of cheesecloth. I put the cheesecloth over the turkey and the stuffing that is spilling out/over. I add a few cups of warm water to the bottom of the pan and then loosely wrap it all in the foil. I bake as low as safely possible for as long as I can (whilst keeping turkey moist). For the last hour, I remove foil and cheesecloth to give a nice brown color.

People rave ove my turkey! Good luck to you!

Answer 6

I use the renyold's turkey bag, and shove a few stalks of celery in it and roll it in flour and spices...pop it in the oven and 4-5 hours later it's always perfect, year after year.

Answer 7

I tell him "it's time to get up & go to work", LOL
seriously, I buy the FRESH ones, not frozen - that saves lots of time, then just throw it in the oven - it's really easy. You can also try the Butterball Help line http://www.butterball.com/en/index.jsp

Answer 8

Like chicken!

Answer 9

Bring it over to the in-laws to prepare. They do it best, and have more time too.

Answer 10

Stuff it.