what would be the best way to making a verty moist turkey?

Question

i have heard to season it 2 days prior to baking and to add white wine or a six pack of beer. is this true ? this really doesn't sound too appetizing. I am in a real dilema. i have baked turkey once before and it came out very dry. i really am a kitchen klutz please help. any advice would help

very confused in houston,
paulie

Answer 1

Paulie, the easiest way to make a MOIST turkey has nothing to do with liquor or how you prep it, but everything to where you cook the breast. Turn that bird upside down with the breast in the bottom of your roaster. You can add any liquid you want at this point and cook as usual. If you want to crispen the skin, pull it out about 20-30 min before you want to serve it and put it breast up in a 350-400 degree F oven. This is guaranteed to work-been doing this since I was eleven. If you are a real klutz in the kitchen have someone help you turn the bird, so you don't drop it, because that causes a very big mess and the bird won't taste nearly as good.

Answer 2

It has been my experience that the secret to a moist turkey is not seasoning. It is simply to not overcook the turkey. Usually dry turkey occurs when you cook all the juices out of it. How long you cook it depends on whether or not you're stuffing the bird...but I think the FDA regulation for safe cooking of poultry is either 165 degrees or 170 degrees. Buy yourself a good meat thermometer. Also, many turkeys come with the little "pop-out" thingies that pop when they're done. That is a good way to measure it also.

Answer 3

Coat the turkey lightly with butter, and put about 1/2 a stick inside. After the bird has cooked enough to ooze juices, make sure you baste it about every 20 minutes. Take it out of the oven and shut the oven door while basting so you don't lose oven temp. When it starts to brown, cover it with foil, shiny side UP, to keep it from browning and drying out too much.

You can also wrap it in aluminum foil to keep moisture in. Just be sure to allow a little extra cooking time and open up the foil toward the end so the turkey can brown.

Answer 4

Use a brine. I got the recipie off food network.com. Your turkey soaks in all the spices and juice overnight there by keeping it from drying out during the cooking process. It is awesome! I got the recipie from the show Good eats. I will be brining my 14 pound turkey tomorrow night! Happy Thanksgiving!

Answer 5

It is all about a good 4 hour brine. pound of salt, pound sugar and a couple gallons water to cover bird. keep it cold and let it soak 4 hours or more. the salt and sugar and water pass through the cell membranes and remain in the meat after it has cooked. the meat may even look pinkish when done, but go by the thermometer not your eyes. Also it is a good idea to cover the bird while cooking and only uncover it to brown the skin. good luck.

Answer 6

My mom has taught me to cook turkey and it always comes out juicy!! Clean out the inside of the turkey and coat w/salt. This will take out any bitter taste from the gizzards and so on. Then Coat outside w/any seasonings you wish along with it being drizzled w/butter. Be sure to Baste the bird every 30min with the butter. The skin will be crispy and your meat will be juicy. HTH!!

Happy Turkey Day!

Answer 7

Brine it for 36 - 48 hours. Roast it breast down for much of the cooking process turning it breast side up for the last 30 - 40 minutes to brown the breast skin.

Answer 8

I have always used Reynolds Baking Bags (Turkey Size)...Great Turkey every time...

Answer 9

Use a turkey bag- that keeps the juices in and baste often

Answer 10

in case you propose on roasting it, make certain which you do shop it tightly coated with foil. (We detect ours for with regard to the final 30-40 5 minutes to grant it a extreme-high quality golden colour) you additionally can baste is each 0.5 hour or so.