i am cooking my first turkey, i am on a poverty diet and all i got is some seasonings, butter and a turkey!?

Question

its a 9.28 lb turkey,and its thawed id like to stuff it as well how long should i cook it

Answer 1

For a 8-12lb Turkey:

Unstuffed Turkey: 2 3/4 to 3 hours
Stuffed Turkey : 3 hours 3 to 3 1/2 hours

Good Luck!!

Answer 2

Get all the gooey stuff (gizzards, etc) out of the center of the turkey. Stick your hand up between the skin and the meat and separate them a little. Moosh the seasonings into your butter. You may as well use your hands, you're going to need them to put the butter where it goes anyway. (I'd recommend onion powder, garlic powder, salt, and pepper, and maybe a little sage or thyme if you have them. Use more of your favorites, of course. Make it strong, as you'll be spreading it thin and don't want to lose all your flavor when you do.) Using your hands, spread the seasoned butter on the meat under the skin. Spread it as thin as needs be. If you can't get it into all the areas, it's ok. It'll melt and run. Sprinkle a little more salt on the skin before cooking. Rub it down with a little cooking oil first, if you have it to spare. If you like your white meat moist, cook the bird upsidedown. I'm not kidding.

Go online and find the Butterball site (use Google to find that) to find cooking times per pound, if it's not on the wrapper your bird came in. Butterball doesn't check ID. They have no idea what brand of turkey you bought.

You can make stuffing from stale bread. www.cooks.com should have some good simple recipes. If you don't have any spare bread, I'd suggest buying a box of stuffing mix. Many of the grocery stores are having excellent sales right now on all the accoutrements for turkeys. I got a box of stuffing mix for 75c the other day, complete with instructions -- which I need! (If I'm understanding you right, I'm on a poverty diet, too. My grocery budget is usually about $20.- to $23.- a week in SoCal.) Don't worry about what you don't have. The turkey will be great.

Answer 3

The way to make it the juiciest with crisp skin*this is no lie, I tried it and it works AMAZINGLY*:

1.) You take your turkey and put it in a shallow basting pan.

2.) Use an entire box of iodized or kosher salt and pour it over and under the turkey until you've covered most of the skin (And I mean COVER, you want a thick, snowwhite layer of salt all over your turkey. I'm serious, you'll know why later in my directions)

3.) Sprinkle very little water over the salt just to dampen it.

4.) Stick it in the oven for 2 to 3 hours (however long you cook your turkey) until the internal temperature is 180*.

5.) Take the turkey out and by this time, you should have some gravy at the bottom, but not a lot. Take the salt off (it comes off in big sheet pieces because it sticks together.)

6.) the turkey underneith is succulent, flavorful and you can add add whatever else you want to it if you like AFTER you've cooked it like this.

This is the best route to one of the most easy and succulent turkeys you have EVER tasted. I guarantee it, you'll love it if you decide to try it. Email me and tell me what you think. The meat does not become salty from the salt because the salt forms a barrier, hardens and actually dries the skin, but steams the meat inside. It's PHENOMINAL. Hope you try it. :-)

Answer 4

JUst slather the chicken with butter all over. Under the wings, even in the inside of the turkey. Salt and pepper just a lil. Then put the turkey in an oven bag and place the turkey in the bag in a pan. Before you tie up the bag put a teaspoon of flour in the bag - this will keep the bag from exploding. Close up the bag and put just enuff water in the bottom of the pan to keep the bag from sticking to the pan.
Some people male their own stuffing from scratch but that sometimes can be more expensive than the store bought kind. So try the store bought stuffing and follow the directions for that.

Answer 5

Make sure to give yourself plenty of time to cook the turkey. A great idea for making a flavorful bird is to rub butter on the the skin, as well as inside the skin. If you gently spread the skin away from the meat, by placing your hand under the skin, you make a pocket for flavorings. Put some of the butter in between the skin for extra flavor. Your cooking time may vary, but your turkey temperature should be between 160-165 when it comes out of the oven. You have to alway for cooking outside of the oven, while the bird rests, so don't cook it to 170, as most turkeys state. You will over cook the bird if you wait until it hits 170 in the oven and it will be dry. If you are going to stuff your turkey you might want to leave the bird in a little longers, as it might take longer for the stuffing to reach an internal temperature to kill bacteria. I would suggest not stuffing the turkey to insure proper cooking and make your stuffing in a pan instead. This also saves you the trouble of getting the stuffing out after its cooked. Hopefully this helps you!!!

Answer 6

It should take about 3 1/2 to 4 1/2 hours or when the leg moves easily. As far a seasoning goes use whatever you have on hand. Most people use sage, rosemary and thyme. But I have used chili powder, cumin, oregano, garlic salt and cayenne, be sure to rub it all over the bird inside and out. Also remember an unstuffed bird cooks faster than a stuffed one. You can also fill the cavity with vegetables whole heads of garlic, onions, what ever turns you on. Have a nice Thanksgiving.

Answer 7

Word to the wise dont try to stuff a bird on your first time cooking a turkey.If the internal tempature of the stuffing isnt hot enough than everyone will get very sick.I have been cooking my own for a few years now and i just think its best to make stuffing seperate.If you do decide to stuff it make sure you have a thermometer to test the stuffing tempature,the turkey package will have directions on how long to cook a stuffed or unstuffed bird.Put stuffing inside turkey loose because if you pack it in tight it will cook into a solid loaf.....besides stuffing is so much better made seperate,not all soggy.

Answer 8

all you need are those things. Just spread the butter on the turkey and put the seasonings all over the turkey, back front, legs, wings everything. Then if you want a little extra flavor, you can put the seasonings on the inside too..

Answer 9

Let's not forget about the temperature, I like to cook them slow so they don't dry out - 350 degrees for 3 1/2 hours should do it.

If you melt the butter and coat the turkey first, it will help keep the skin from drying. For an extra touch, take a large spoon and pour the drippings over the bird about 2 hours into the cooking to keep it moist.

Answer 10

get one of the turkey baking bags. all you will need is butter seasonings and stuffing.
stuffing pre made cubes just add eggs and onions
or make stuffing, you need
bread
eggs
cerly
onions
seasonings

make stuffing, clean and wash turkey
put stuffing in turkey
put turkey in bag seal and follow directions.
cook 21/2 hours on 400
1/2 hour on 350
watch the steam from the bag
cut off the top of the bag peal back so turkey can brown bake
1/2 more at 350
leave in oven set table mash potatoes and take out turkey
cut up bag toss bag in garbage.