What kind of recipes should i use to keep a turkey moist?

Question

I want to know how to keep a turkey moist so it wont be all plain and dry so it can taste better for me (i love moist food). Can anybody give me some good ideas to keep my turkey moist and make it taste good?

I will vote for a best answer trying with the most thumb's up before thanksgiving and if it works, then ill give the best answer to that person.

Answer 1

Roasting in the bag will make your turkey moist and tender. However, people are making the point that the skin wasn't crisp. I'm suggesting that (you) open/remove the bag 1/2 hour or so before the end of roasting time, to crisp the skin.
Another thing you can do is tuck pats of butter under the skin - moist and flavorful.

Answer 2

1. If your turkey is not basted or injected (see the label on your turkey) with a saline/broth solution, then you should consider brining the turkey. The brine will increase the moisture content of the bird and bring in the extra flavor.

For a basic brine, 1 cup Diamond Crystal Kosher Salt or 3/4 C Morton Kosher Salt and 1/2 cup packed dark brown sugar per gallon of water.

2. Get an instant read thermometer so you don't overcook the bird... 180F in the thigh and 165F in the breast. Pull the bird out about 5 to 10F lower than desired so the carryover heat will bring it the desired temperature. Works for oven roasted or deep fried.

3. Consider deep frying the turkey. I've deep fried a few brined birds and the flavor comes out great. Also, it cooks in half the time of an oven roasted bird. Deep frying takes about 3 to 4 minutes per pound.

Below is the link to Butterball.

Answer 3

We all must realize that the reason that cooking turkeys is so difficult is because of the Norman Rockwell painting in which grandma brings this perfectly roasted monster bird to the table which will then be carved by grandpa. If you don't care about the " Presenting of the bird" ritual there is a much easier and faster way to cook a turkey ; cook it in two pieces.
place the turkey on a cutting board breast side up and using a boning knife separate the breast from the legs and wings . Roast the breast until done and still juicy remove from oven . Continue cooking the legs and wings until they too are done.
Carve the meat in the kitchen and arrange on a platter.
happy Thanksgiving

Answer 4

Use a temp-probe in the deepest part of the thigh.
Anything between 165 and 180-degrees is said to be "done".
The lower the temp in the allowable range will produce a moist turkey, higher temps produce less moist meat.
End of problem.
P.S. this temp is out of the oven. It doesn't allow for carryover cooking. This will increase the temp about 5 degrees.

Answer 5

I am going to do an oven roster bag as well as injecting the turkey. I am going to try Tony C"s cajin butter. They guy that works for Tony C's says it is not hot. He says it will keep the turkey moist. We will see how it goes. I have never done injecting before. Try it and see how you like it. Lots of people do it and they say it is great!!

Answer 6

I use chicken broth and it has never failed me. I bast my turkey every 30 minutes or so with chicken broth while it is cooking. I also keep the turkey completely covered while it is in the oven. Moist as can be and it just melts right off the bone...Tasty stuff!

Answer 7

Brine your turkey-- meaning, soak it in a pot of salted water for a day or two before marinating... look for the recipe [I read about it in the LA times].. It is about 1 cup salt with 1 gallon [ratio]. An egg will float when it's good. Wash off the salt when you are ready to marinate. Cook like it was a normal turkey.

Answer 8

roasting in the bag is the best,, if you dont have that, then get a roaster pan with a good lid to seal in the moisture, baste baste baste (loads of work).. and a little hint I learned.. roast the turkey, breast side down, it wont look as pretty, but the meat will be moister cause the breast is the dryest and if its down, all the water from the thighs leg area will flow downwards into the breast meat as it roasts.. then if you want a crispy looking breast, just flip it the last second, turn on your broiler and brown up the breast area in 5 min..

Answer 9

I usually just do not defrost the turkey completely because the middle will help produce more juice from the inside out. This has worked for me every year. Good luck.

Answer 10

Smear turkey with butter then wrap in cheese cloth and baste with the juice from the turkey.