Any tips for a moist turkey?

Question

Has anyone heard of putting an apple inside the turkey to keep it moist? Any other tips for keeping the turkey moist?

Answer 1

The trick is to get the outside of the bird crisp and keep the meat tender. The answer is simple, rub the bird all over with a little butter or olive oil, that will make the outside of the bird turn golden and crisp and hold the juices inside the meat. Also, when your turkey has finished cooking let it rest 20 minutes before carving, this too keeps the juices inside the meat rather that all over the counter. As far as the apple goes, it will do nothing unless you use it to flavor a stuffing.

Answer 2

The most important thing you can do to keep your turkey moist is to avoid overcooking it. There should be directions on the package to tell you how long to cook your turkey per pound, about 18 minutes per pound. Get an instant read thermometer, and test the temperature in the breast and innermost part of thigh, avoiding the bone. When the temp reaches 165 degrees, the turkey is done. Let it rest for 20 - 30 minutes before carving.

Happy Thanksgiving!

Answer 3

I always use a cooking bag and also before cooking, while thawing I place ice on the breast to keep it colder than the legs. The legs take longer to cook so if you keep the breast colder it takes longer to heat therefore not cooking as long as the legs with the direct heat. You can also cover the breast with aluminun foil about 20 minutes before the turkey is done. hope this helps.

Answer 4

After rubbing oil all over the turkey (for the crisping of the outside) then season and cover with aluminum foil tightly. Poke holes for steam to escape. Keep covered for duration of cooking except for the occassional basting. About an hour before cooking cycle is done; remove the foil and allow to brown to golden color. Let sit for 20 minutes before carving so that the meat won't break up and shred.

Answer 5

Prepare turkey by injecting it or by separating the skin from the meat at the breast and filling with a butter paste made with softened butter and seasoned with your favorite herbs. Tarragon, rosemary etc. Just slide your clean fingers in between the skin and meat. It comes apart easily. Insert paste all around. Happy Turkey!

Answer 6

Cook it overnight at 300 degrees. (I usually put it in around 11:30 pm or midnight though) check it in the morning. But for the last hour jack up the temp to 375.

Answer 7

Soak some cooking linen in some delicious white wine and butter, on the stove. Toss in your favorite herbs and bring it to a simmer. Season your bird inside and out, and then wrap your bird into that soaked cooking cloth. Cook the bird to it's specifications, and.....YUMMY !! Moist delicious bird to die for.

Answer 8

Try using an OVEN BAG!

Herb Roasted Holiday Turkey
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

Which method is best for roasting turkey?
http://www.alcoa.com/reynoldskitchens/en/info_page/How_To_Cook_Turkey.asp

Answer 9

My Brother in law put oranges and lemons in the turkey last year it was pretty moist. oh and he also cooked it breast down . just make sure you peel the oranges and lemon and discard the peels ..good luck.. Happy Thanksgiving..

Answer 10

Do your turkey in a cooking bag.