How do you cook your turkey?

Question

traditionally or otherwise? some people like it better fried. And some people cook it in the oven, just with a different recipe maybe.

Answer 1

Maple-Brined Turkey

Ingredients:
24 C water
1 1/2 C maple-flavored syrup
1 C coarse salt
3/4 C packed brown sugar
1-10lb turkey
cooking oil


Instructions:
In a stockpot large enough to hold turkey combine water, syrup, salt and brown sugar; stir to dissolve salt and sugar.
Rinse turkey.
Carefully add turkey to brine.
Cover and marinate in the refrigerator for 12-24 hours.
Remove turkey from brine; discard brine.
Rinse turkey and pat dry with paper towels.
Place turkey breast up on a rack in a roasting pan.
Brush with oil.
Cover turkey loosely with foil.
Roast in a 325 oven for 2 3/4 to 3 hours, removeing foil after first 2 1/4 hours.
When done, cover turkey and let stand at room temp for 20 minutes before carving.

Answer 2

I'm not a big stuffing fan, so I generally get a decent sized turkey, around 15 lbs use whatever rub or sauce you prefer on it, and put the stuffing in a chicken, put the chicken in the turkey. It's got to be a pretty tight fit to work right but the meat will come out so moist and tender it melts in your mouth.
Remember to add about 20% cooking time since the chicken adds density.
Also, back to the baste, Dorthy lynch dressing works great, don't worry it wont taste anything like the dressing. Another is half pineapple pop and half Bacardi.
Both of these make gross gravy so buy that separately.

Answer 3

I make turkey breasts since our family only likes the white meat.

I use spices like Mrs. Dash, sage, thyme and poultry seasoning
I baste with melted margerine, then about a cup of white zinfandel and finally I make some chicken broth and use that to keep the basting going through the end.

A turkey breast only takes about 3-4 hours to make, and you still get the wishbone. You do need to make the stuffing on top of the stove but that's okay with me.

The turkey breast comes with a gravy package that makes more gravy that we've ever been able to use.

YUM... I can't wait for a week from Thursday!!

Answer 4

In the oven with a turkey bag,it cooks faster and less mess

Answer 5

Slow, basted in the oven. Of course there's the recipe where you can "soak" it in whiskey - makes it real tender. Never had it fried; oh, and then there is barbequed! But how do I like it best? When someone else cooks it and cleans up after! :D

Answer 6

oven, not as fatty, and fried turkey is hard, kinda, just like chicken, i just rub seasoning, and put it in the oven, and i sit and use my meat thero and see if it is done, if ur too lazy to cook, just go to albertsons or something and preorder a turkey(cooked)

Answer 7

I used to cook it in my microwave @ 7 minutes a lb, roatating the turkey 4 times during the cooking.

Now I cook it in my Flavorwave @ 7 minutes a lb but I don't have to touch the bird until it's done!

Answer 8

I flavor my turkey with one of the flavor injectors. You can buy a pre-made marinade but I perfer my own. After seasoning, I place the turkey breast down in an electric roaster and let it cook .

Answer 9

There's only 1 way I will cook a Turkey---In an OVEN BAG! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! 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 10

Fried! Yummy!!