How can I make my Thanksgiving turkey brown on the outside?

Question

Is there some special way to make the outside of my turkey a golden brown color???

Answer 1

last half hour uncover

:> peace
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Answer 2

How To Make Turkey Brown

Answer 3

This may not be the most healthy answer, but when you put the turkey in place 3 or four strips of bacon across the top of the turkey side to side. Then in the last half-hour uncover the turkey and baste it every 10 minutes with the juice in the bottom of the pan. :)

Answer 4

Cover it with foil, like a blanket. After baking awhile, drippings will appear on the bottom of the pan. Uncover and use these drippings to baste the bird. Return the foil. Do this every so often say, every 20 minutes or so until the bird is done. This will brown the skin and keep the ends, like the ends of the legs and wings, from burning.

Answer 5

When the turkey is done, brush melted butter over the turkey and put back in oven uncovered until brown.

Answer 6

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I have cooked turkey a variety of ways, and can't really say one way is better than the next -- except for smoking. One way that my mother has always cooked turkey, and I did the same for many years, was to start it the night before -- frozen solid. As my mother always does, I start it the night before by preheating the oven to 250 degrees. While the oven is preheating, I open the turkey, wash it real well, place in the roasting pan, breast side up, and seal with heavy duty aluminum foil. Place in oven (usually around 11:00 - 11:30 pm) and let cook all night and until about 11:00 am. Remove from oven, increase oven temp to about 400, return turkey to oven uncovered, and let cook for about 30 minutes, or until golden brown. Use drippings to prepare gravy while the bird is resting. One reason I don't care for this method is you have to hunt for the giblets after the fact. Sure, they're cooked, but what a pain. Another way I prepare it is to let the turkey thaw in fridge for about 3 days. Thanksgiving morning, I remove, clean well, remove giblets and let water run through cavity until it runs clear. I place bird on rack in roaster, preheat oven to 400 degrees, and stuff the cavity with quartered onion, quartered apple, 2 ribs celery cut into short lengths, salt and pepper. I rub the outside with melted butter, underside included, pour 1 can of chicken broth into roaster. Cook for about 45 minutes at 400, then reduce temp to 350 and continue to cook for about 15 minutes per pound. When I remove the bird from the oven, I cover with foil and let rest before carving. Now, there have been a few years that my husband has smoked our turkeys on the Weber -- and must say this is my favorite. He does his birds the same as my second method, the oven is simply replaced by his Weber grill. He prefers to use hickory, but cherry wood and apple wood have a much better flavor. Be prepared for severe indigestion with a smoked bird -- why, I do not know. But, oh it is so worth it! Yum! P.S. I have never prepared a "stuffed" turkey. My family prefers dressing rather than stuffing. A few years ago, my mother and I brined a turkey before roasting. Honestly, I could not tell much of a difference. We decided it just wasn't worth all the extra effort. My mother in law swears by baking bags -- although I don't think she does it right .... her turkeys are dry. My brother uses a baking bag and his are very good. One good tip to remember when preparing a turkey, always let it rest before carving. You will have a much juicier end product. Gobble gobble!

Answer 7

the last half hour make sure the turkey skin is uncovered and slide it out and baste it with butter. that should toast it nicely.

Answer 8

no when its in its last hour uncover it in the oven and let it finishg cooking just baste4 every 20 min. though after you coiok itr un covered

Answer 9

just before its time for it to come out, uncover it for a little bit, like a half hour to forty five minutes. good luck

Answer 10

smear w/butter do not cover it. happy holidays