how do i make sure my Turkey comes out perfectly moist?

Question

i am not cooking for alot of people, so i am actually just cooking a large turkey roast.

Answer 1

I always cook my Turkey or Chicken In a Reynold's Oven bag Breast side down. All the juices are on the bottom of the pan and it keeps it extremly moist and you Never have to worry about basting it. Plus any seasoning that you want to add to it will be all over the entire bird because of the steam from the bag. Then 10 minutes before it's time to take it out I take it out the bag and rub butter that I seasoned ontop of it and place it back into the oven so it can then Brown the outside. Best of luck and Happy Thanksgiving :)

Answer 2

Kidd's Famous Brown Bag Turkey Recipe

No, this turkey recipe won't burn your house down because you're using a brown paper bag...but it will taste great!

First, take everything out of the inside of the turkey. There will be a giblet bag and some other stuff. You don't want to leave that in there.

Next, add vegetables to the inside of the turkey. This is easy because the veggies are just for flavor...you're going to throw them away later.

You don't even have to peel anything. Take an onion and cut it into quarters. Roughly chop a nice long carrot. Do the same to a couple of stalks of celery. Add several cloves of garlic that you mash between a broad kitchen knife and the counter. Throw it all inside the turkey.

Then rub the turkey all over with olive oil. . . not butter because butter usually has salt in it and that will dry out the turkey. Salt is in the enemy of a moist turkey!

Slide the turkey roaster with the turkey into a large brown paper bag. Staple shut. If you have a huge turkey, use two bags, sliding end of the turkey into one bag and the other end of the turkey into the second bag.. It won't stick to the bird because of the olive oil. Sprinkle with water. Place into pre-heated 350 F oven.

The bag won't burn because paper burns at 451 and we're at 350. If you have an electric oven, be sure to lower the rack so that it doesn't touch the heating elements. The advantage of the brown paper bag over the Reynolds's cooking bag is that the paper breathes so the turkey roasts. In the Reynolds bag the turkey steams, giving it a different taste. Also the brown paper bag retains the same advantage of the plastic cooking bag...no splatters all over the oven.

Roast for 13 minutes per pound.

Remove the nicely roasted turkey to a platter. To make the gravy, strain the pan juices into a really big pot. Any juices that accumulate on the turkey platter get poured into the pot.

Add six oz. of boiling chicken broth and 1/8 cup of corn starch to the gravy to thicken it up. Cook at low heat and stir and cook and stir. If it seems like it isn't going to be thick enough, add a little more corn starch.

You're done!

Answer 3

The paper bag method is argued against by the USDA.

My solution is: brining. Soaking the bird in a salt water solution causes it to soak up water along with any added flavorings/seasonings. This will result in a juicy, tender, and tasty bird.

See links below for lots of good info.

Answer 4

Roast covered in foil and baste very often.

Answer 5

Just keep basting it every hour or so.

Answer 6

I would brine it then.