I am planning a fraternity Thanksgiving dinner for my brothers...how do I cook a turkey?

Question

I want the turkey to be ABSOLUTELY amazing and my fraternity brothers to be impressed by my efforts in cooking a turkey for the first time in my whole entire life... I am the Social Chairman for my fraternity so pretty much this is dinner is my "baby" and I want things to go perfect...please help!

Answer 1

Cook your Turkey in an Oven Bag! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! I won't cook Turkey any other way. Try it, you won't be disappointed!

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

Here's another recipe which includes gravy:

Herb Roasted Turkey & Gravy
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337

Answer 2

Fry it. It's easy, but you have to purchase a fryer, you could probably find one for under $40, at Wal-mart, or sporting goods stores. From there, you just throw some herbs and spices on it, and it usually takes 30 minutes to cook. (You have to do it outside, though.) Fried turkey tastes GREAT, and otherwise cooking a turkey (in the oven) can be a three hour affair with lots of basting in the meantime, very time consuming.
An important tip: Whatever you decide to do, (oven bake or fry) let the turkey "rest" after it's done cooking. This means let the turkey sit for about 20 minutes before cutting into it (at all!). This lets all the juices redistribute throughout the turkey, so that it will be very moist and juicy when it's serving time. (Don't worry it won't get cold.) A lot of people wonder where they went wrong when their turkey (or any meat, for that matter) turns out dry and often it's because they cut into it too soon. Also, make sure to use a thermometer, and cook the turkey to the specified temperature (around 160 degrees) and when checking the temp, always check the THIGH (where the meat is densest). Follow these two rules, and you can't go wrong, no matter what you do. (Aside from burning down the frat house, of course; ) Good luck, and Happy Turkey Day!

Answer 3

Here you go, this will be sure to be a hit and very tasty.


• 1 10-20 lb turkey, thawed and trimmed
• 1 12oz. can of beer*
• Camp Chef's Sidewinder seasoning or paprika based seasoning, preferably with out sugar (Sugar tends to encourage burning on the bottom of the roaster)

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DIRECTIONS:
Set the Keg Roaster over burner. Pop the top on the beer and pour 1/3 of the beer out of the can. Place the beer can into the can holder. Cut an opening under the turkey's neck to allow for good heat circulation. Sprinkle seasoning thoroughly over the outside of the turkey and gently rub into bird. Set the turkey onto the can holder. Ignite the Camp Chef cooker and set the temperature to medium.

Cooking times will vary depending on size of turkey, weather conditions, outdoor temperature, temperature of the turkey going into roaster, and elevations. Use a calibrated meat thermometer to check the doneness of the turkey. Check the temperature of the meat after one hour and every 30 minutes thereafter until meat thermometer reads 170 degrees in the breast.

*Any canned beverage can be used in this recipe.

Remember: Drink responsibly. Do not operate Keg Roaster while intoxicated.

Answer 4

this is easy.....just follow my directions..

you will need a fully defrosted turkey ( after you buy it, put it in the refridgerator at least 4 days before you intend on baking it.)
a large roater pan
reynolds oven bags, turkey size ( all graceries sell these, just ask if you cant find them. They are usually in the section where spices or storage bags are sold )
1 stick of real butter
poultry seasoning

preheat oven to 350, unwrap thawed turkey, rinse under cool runing water and remove the neck and giblet bag from the carcass. pat the skin dry. cut the stick of butter in half and slide the halves fully under the skin in the area of the breast.sprinkle about 2 teaspoons of seasoning on the outside of the skin and rub it lightly.
put the turkey in the roaster bag, seal it with the tie, and place it in the pan. do not put the lid on.
place it in the oven and bake for 3 to 4 hours, might take more depending on the size of the turkey.
turkeys have plastic "pop up" thermometers in them when purchased. Afer it pops up et it bake for approximatly 25 minutes longer.
remove from oven, open bag, put tukey on platter and roast
You will not fail with these directions and the turkey will be mouth watering..
serve with a pan of stuffing, mashed potatoes , and any other side dish you desire

Answer 5

There are many places where you can learn all about times & temperatures for your turkey (which I'm sure will be great!), but I'd like to take a minute to talk to you about presentation.

It's all about the presentation. Although it's more efficient to slice the bird in the kitchen, resist the temptation! Bring it to the table whole.

And, not only whole, but brought in on a LARGE platter, resting on a bed of greens (parsley works well) and surrounded by orange halves, grapes that have been rolled in sugar to make them glisten, and perhaps a few raw cranberries.

I'm sure you'll be the hero of the day!

Answer 6

Go buy reynolds brand turkey bag, it makes your turkey much juicier and speeds cooking and makes clean up easy. Plus No basting. Just toss in the oven and time it. Rub with butter salt and pepper before you cook it, toss some onion and a stick of celery inside it for flavor (remove when done) . Cook according to directions that come with bag.

Answer 7

whatever you do DO NOT use a 'turkey frier' (whatever that might be, ) you are going to ROAST a turkey, so clean it, inside and out, stuff it with sage and onion stuffing, tie the legs together. rub it with oil and season with salt and pepper. Weigh it, and according to its weight, cook it 20 mins per pound and 20 mins extra at the end. Cover it with foil for the first couple of hours, then take off the foil. Beauty! golden roasted turkey. YUM.

Answer 8

Simple and Great tasting... I don't cook often but I cooked last year and it was a success

Mix poultry seasoning, a little garlic powder, black pepper, and seasoning salt together and rub all over the bird. then use 1 can of chicken broth and a few slices of onion and place in bottom of pan bake it make sure you baste it...

It someout juicy and flavorful.... Look on the internet under holiday recipes you will have a lot of choices...

Answer 9

Its actually very simple if you follow the directions and baste it every 15-20 minutes that is what helps keep it moist. I don't care what the recipe says basting is good!! Keep it covered with Aluminum foil until the last 1/2 hour when you remove it to get it Golden Brown.

http://kraftfoods.com/kf/ff/HolidayFocus/turkey101.htm

This might help and if you browse further you might find some amazing recipes YUM!! Have a Happy Thanksgiving and enjoy - God Bless!!

Answer 10

The first thing you should do is get a cook book and do what it says for cooking the turkey you can and any spice's you would like You should ask your mother how to cook it you need to decide what you will have with your turkey. good luck

Answer 11

I would suggest getting a turkey fryer and CAREFULLY following the instructions on the box deep fried turkey is really moist and hard to screw up.