How can I cook a nice, juicy turkey without it drying out?

Question

I love my mom to death, but the woman needs help with her turkeys. I'm trying to make a delicious, juicy turkey this year and my mom is ultra-traditional and makes her kind of dry. Any secrets as to how to keep a turkey nice, plump and juicy?

Answer 1

Cook it in an Oven Bag!

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

Answer 2

There are several ways to do it. Most likely, your mother is "old fashioned" and cooking it to 170 or 180 degrees before she removes it.

You can Brine it, that works. You can use the bag. Get a big roaster with a lid.

The main thing is to baste it every 30 minutes (unless you cook it in the bag... I never have, so I do not know if you can baste it in the bag). Take the turkey out when it reaches 160 in the thickest part of the thigh. The temp will continue to rise in the turkey even after you take it out of the oven. Let is sit for about 20 minutes.

Should be good to go...

Answer 3

After stuffing the bird and using clips to keep the stuffing from oozing out, place the bird in the roaster, on a rack and breast down. Some of the dressing will ooze out which is great for the gravy. Add about 2 1/2 cups of water in the roaster. Then on top of the stove, steam the turkey about 45 to 60 minutes. Then put the roaster in the oven @350 degrees for about 3 hours. if it isn't done, then cook it abit more in the oven. It depend on the size of the turkey. Happy T-Day.

Answer 4

all ya gotta do is take a stick of butter, and cut tablespoons off it, (into squares) and lift up the skin on the top of the turkey, and put the squares everywhere, in random places. and that will make the turkey nice and juicy it wont be dry at all!

Answer 5

Fry the turkey. It is juicy and delicious

Answer 6

I use an oven bag. I schmear the skin with butter and sprinkle with poultry seasoning. I fill the cavity with onions and celery. Bake as directed on the oven bag box. It has ALWAYS come out juicy and tender.

Answer 7

all you have to do is cook it with som eold fashiuoned buuter and ur choice of herbs in a oven bag a promise a perfect turkey take care man !

Answer 8

cutting-edge concepts on the subject of stuffing turkeys is that it relatively is risky in regard inner temps growing to be extreme sufficient to kill unstable micro organism. by utilising the time the interior is risk-free, the outdoors would be dehydrated. cook dinner your turkey unstuffed. in case you choose dressing, bake it one after the other in an open pan. M-m-m, tuuurkey.

Answer 9

how to stuff a turkey and cook it without drying it out

Answer 10

Get a syringe and inject it with salad dressing oil, keeps it moist and very flavorful, also a deep fried turkey is very moist.