How do you all?????

Question

I've never made a turkey before what type of seasonings/vegtables do you all use on your turkey?do you stuff your turkey with stuffing while it cooks? do you use oven bags or foil with yours...or do you just put it in the pan

Answer 1

I don't cook mine with stuffing, I make dressing on the side. I season the outside with a combination of butter and olive oil, salt and pepper, and typically some sage and thyme. The cavity of the turkey needs to be seasoned as well, and I often put some sprigs of thyme inside and half a head of garlic. I cover with foil for most of the cooking, removing the foil the last half-hour or so to brown the top.

Answer 2

First, make sure you have a fresh bird. I don't stuff my bird because the stuffing can slow down the cooking time and it makes mushy stuffing. I salt the cavity, fill with oranges or apples or onions and some sage, baste it with melted butter and parsley, sage and thyme. Put it in a 425 degree over for only one half hour, uncovered. Then turn the oven to 325 and continue to cook, basting frequently. After that initial 1/2 hour at 425, put an aluminum foil "tent" over the top of the turkey to keep in from getting too brown. Make sure your turkey is in a strong glass dish on a rack, or in a roaster pan on a rack. Oh, and make sure the breast is facing down so it doesn't dry out. Good luck! Let it cook about 1/2 hour per pound. Also, let it stand for about 20 minutes before you carve it. That allows the juices to flow into all the meat really good!

Answer 3

I moved away from home a couple years ago so I am now in charge of our own turkey. I have had good results so far. Last year was just us so I bought just a Turkey breast and used chopped fresh herbs (thyme, sage, chives) stuffed under the skin and buttered the outside. It bakes quicker and was so delicious. (I saw something like it by Rachel Ray)
But the other 3 turkeys I have made, I don't like to use stuffing inside, I make that separately. But I have a large deep covered pan, place cleaned turkey in. I salt and pepper the inside and sometimes stick fresh herbs, garlic, and maybe some onion quarters and lemon wedges inside (not chopped as you take them out before eating) and butter the outside. I like to add mushrooms around the turkey to cook in the drippings about 1-11/2 hours before turkey's done.

Answer 4

I cook our turkey in a turkey pan on a metal rack. This allows the dripings to drop away. I place a thawed turkey on the rack. I pour a glass of cider or apple juice over it. I place a cut up apple and onion in the cavity. I sprinkle pepper and minced garlic over the bird. Every so often, I take a baster and baste the bird. Enjoy!

Answer 5

I brine it first - that's soaking it in salt water and herbs. Then I stuff it with fresh rosemary, thyme, sage, cut onions, and garlic.

To cook, I brown it first at a high temp, then I cover the breast in foil and let it finish at a lower temp.