What is your BEST way to cook the Thanksgiving day turkey?

Answer 1

I won't cook a Turkey any other way!!!
It takes less time, comes out moist and juicy; and delicious!

Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt

PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.

ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.

PLACE turkey in oven bag on top of vegetables.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.

BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.

REYNOLDS KITCHENS TIPS:

- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.

Number of Servings: 15-30

Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

Answer 2

Turkey is cheap! It goes a long way. I have 10 people living in the house now, so cooking a whole (small) turkey is a several times a year event. It doesn't take a whole lot of tending, just a low and slow oven and an all day process. If I buy it at 29 cents a pound or cheaper, I can use just about all of it for food. From turkey breasts to using the gizzards for gravy to cooking down the bones for broth for soup. So cheap and very long lasting. I always have a turkey in the freezer.

Answer 3

I wash and pat dry the Turkey. Carefully loosen the skin, and insert small pats of butter and fresh herbs. I like Thyme and Rosemary. Inside the cavity I insert a couple of carrots, stalks of celery cut into 1inch pieces. 1 onion quartered and 1/2 a lemon. I place a large piece of cheese cloth soaked in white wine and chicken broth over the bird. Then roast in my tabletop roaster. I baste the cheese cloth about every 15 to 30 minutes and carefully remove the cheese cloth for the last 30 minutes of cooking. I turn the roaster off and allow it to sit for 30 to 45 minutes. I leave the herbs under the skin it makes for a pretty presentation. Then remove to a platter, remove the vegetables in the cavity and carve.

I also deep fry a turkey. Actually my husband takes care of this while I'm doing the rest of the dinner. He bastes the bird the night before in his secret recipe, he wont even tell me what it is, then he deep fries.

Answer 4

well make sure that u take everything that is inside of it out... and make sure that u thaw it in the fridge for at least 2 days before you cook it.. stuff it with butter on the inside of it really good.. and put butter all around it on the outside as well.... make sure it is completely wrapped and covered in foil... PUT THE BREAST PART OF THE TURKEY(THE FRONT SIDE OF THE TURKEY DOWN) IN THE DEEP PAN... set your on 250 degrees. put it in your oven the nite before thanksgiving by 9 or 10:00 that nite and cook it all night long and til at least 12:00 on thanksgiving day... SEE THE KEY TO A JUICIY TURKEY IS ALWAYS COOK BREAST DOWN WITH LOTS OF BUTTER, REAL SLOW FOR A LONG TIME AND EVERY FEW HOURS GO AND SLIDE YOUR OVEN RACK OUT THAT YOUR TURKEY IS ON AND TAKE JUICE THAT IS IN THE BOTTOM OF THE PAN AND RE-POUR IT OVER THE BACK OF THE TURKEY.. when it is done, you will see the meat pulling away from the bone.. SEE WHEN YOU PUT THE BREAST DOWN, THEN IT IS COOKING IN THE BUTTER JUICE, AND THATS WHAT MAKES YOUR BREAST MOIST... IF YOU COOK BREAST UP, IT WILL BE DRY..

Answer 5

I follow the instructions from the Diestel Turkey Farm including the white wine options, also the gravy instructions. It could be that their turkeys are the best fresh,free range, never frozen. Although you pay a lot more for these birds it is worth every penny. Great, now you made me want one!
Here is the link for the cooking the turkey:
http://www.diestelturkey.com/recipes_roasting_inst.htm

Answer 6

Definately use a Reynolds Roasting Bag. Injecting a solution of butter/chicken broth into the flesh is also a great way of assuring that the meat will be juicy. You need a syringe and needle (or similar device) for this. I've also seen cooking show people soak the turkey in a container of brine (salt water).

Answer 7

the way that i have found best is make sure it is thawed all the way then just shove a couple of sticks of butter inside, put in a cooking bag and follow the directions on the turkey, when the popper come up its done and its moist...and dont take it off the bone until ready to serve..........

Answer 8

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 9

slow on 325 baste it with butter and turkey juices every 20 minutes some people cook theres upside down which they say can make it more juicier or bag but i prefer cooking it slow

Answer 10

ROAST TURKEY WITH APPLE-SAUSAGE STUFFING

1 (18- to 20) pound turkey (giblets, neck, and wing tips reserved for Brandied Giblet Gravy and Poultry Stock
Salt and freshly ground pepper
Apple-Sausage Stuffing

1/2 cup (1 stick) butter, room temperature



Preheat oven to 425°F. Sprinkle turkey neck and body cavities with salt and pepper. Pack cavities loosely with stuffing. Fold neck skin under and secure with skewer. Sew main cavity closed or cover with small piece of aluminum foil. Tie legs together to hold shape. Transfer any remaining stuffing to buttered baking dish. Cover stuffing and refrigerate.

Rub bird with 1/4 cup butter; melt remaining butter. Arrange breast side down on rack in large roasting pan. Roast 15 minutes. Baste turkey with melted butter and turn on side. Roast 10 minutes. Repeat with second side.

Turn turkey to breast side up. Reduce oven temperature to 325°F. Roast turkey until juices run yellow when pricked with fork, drumstick moves easily in its socket and meat thermometer inserted in thickest part of thigh registers 175°F, about 15 to 20 minutes per pound or 3 1/2 to 4 more hours (baste with remaining melted butter, then with pan juices every 30 minutes). If turkey browns too quickly, cover loosely with aluminum foil. Place remaining stuffing in oven during last 40 minutes of cooking time for turkey and bake, covered, for 1 hour.

Transfer turkey to serving platter. Cover loosely with aluminum foil. Let stand 20 minutes before carving. Pass remaining stuffing.

Makes 12 to 14 servings.