This will be my first year cooking the turkey, any advice? I've never cooked one before, so I would?

Question

really appreciate your help!

Answer 1

First, don't be intimidated. It's really not all that hard. If using a frozen turkey it is best to defrost it in the fridge. This usually takes a few days... Soaking in cold water can speed up the process.

Assuming your turkey is either fresh, or thawed here's a simple prep method. Put some veg oil in a bowl. Mix in salt, pepper, onion powder, garlic powder, paprika, any other spices you might want to use. Mix it all up and rub it all over the bird. Put the turkey in the oven at say about 325 and wait. If stuffing the bird it will take a little longer to cook, but not by much. Easy stuffing-cut up some bread into cubes and set aside. In a pan sautee some cut up onion, celery, maybe an apple, throw in a little salt and pepper, I don't think I'm leaving anything out. Cook just a bit to soften up the veggies then mix it with the bread. Throw in a little water until you can ball the stuff up and it will hold its shape. STUFF THE BIRD!
As the bird cooks and starts to brown, baste it to keep it moist. If it is getting too dark you can cover it with foil.
If possible DO NOT rely upon the pop up thing to tell you when it's done. Get a meat thermometor and push it into the breast before the bird goes in the oven. Make sure you are deep into the meat, but not hitting bone or stuffing. Thermometor will likely tell you the right temp for turkey.
Final advice: Check www.allrecipies.com for tips. Also if you can get a copy read whatever Betty Crocker Cookbook says about turkey.
Finally: Pumpkin pie. Nothing easier (or better) than recipe on Libby's Canned Pumkin. Follow that, get two great homeade pies. Cover edges of pie crust with foil part time to avoid burning. GOOD LUCK!

Answer 2

15 minutes per lb. max. the guidelines on the package are to protect the poultry industry. Follow them and you'll have a dry turkey. Place softened butter under the skin of the breast, Top with aluminum foil to keep the breast from drying out. Remove foil for the last hour. Don't bother with the basting the butter will take care of that. I have flipped a bird for the last part of the cooking. It is a hassle and doesn't make for the prettiest presentation as you end up with rack marks. I wouldn't recommend flipping one that is over 20 lbs. Allow to rest for at least 1/2 an hour before carving. A neat trick run your blade along the brest and free the breast and cut into nice little rounds.

Answer 3

I use to be scared of the trials of cooking a turkey for the longest time... but I know think of it this way... it's a bigger chicken.
I've only been cooking turkey for a few years now, and been picking up tips ever since. One, get the gizzards out... and the stuff they put in the 'butt' of the bird. 1 hour of cooking per 4lbs of bird. (unstuffed) Add about 1/2 to one hour of cooking if stuffed. at 325*. And I now like to cook it in a turkey bag.. keeps the bird from drying out so much... OR cook it in an oval pot that has a lid. (that black speckled kind). I heard recently that for the first hour.. cook it on it's breast on a v-shaped rack... then flip it back over for the rest of the time so the breasts stay moist. Just keep telling yourself that it's a big roast chicken and you'll be fine.

Answer 4

Not sure of your situation, but I tasted one that was deep fried in Peanut Oil a few years ago, and I have not been the same since. The fried version was fantastic.

My Uncle has always said that to cook a standard Turkey it is one hour for every four pounds of bird. The bird must be stuffed with bread crumbs and sausage. Then shut the oven door and do not open it for any reason.

My family learned how to speak like drunken sailors if anyone opened that door before the timer went off. Can't use that language here but boy did he have a colorful way of saying that the bird will dry out if the door is opened

Answer 5

Use an oven bag for cooking the turkey. It won't dry out. After cleaning the turkey and removing the "stuff" inside, place the turkey in the bag, and baste it with real butter. Close the bag, and cook for as long as the turkey wrapping indicates, and you'll be good! And start early!!! If your turkey is frozen, you should already have it in the fridge to thaw. Best of luck, and Happy Thanksgiving!!!

Answer 6

Make sure you remove the bags from both body cavities, classic mistake, and funny.

Just about everyone has done it.

But follow the cooking directions. It is a fairly simple task to roast a turkey. Just time consuming.

Also Butterball may have an 800 number for Turkey emergencies.

Good luck.

Peace.

Answer 7

Ok make sure you have a CLEAN space to work in, there's nothing worse than cooking a turkey with a germy counter.
Also salt the inside of the cavity so it doesn't taste gross, you don't have to use a whole bunch but a handful will do it.
My other advice is to wear GOGGLES when cutting those onions. Haha that's what I do and it works.
It's not too difficult. Don't forget to baste. You'll do great.
:3
Goodluck!

Answer 8

cook it the same way as you do a chicken. the first time i cooked a turkey I was afraid of the stuffing getting dry and gross so i stuck the baster in the stuffing and squirted the juice it in . DO NOT DO THAT! I had to put the stuffing in a colander to drain it off. bad, bad, bad. .... anyway that was 20 years ago...Good luck with yours!

Answer 9

For first timers, the best product to use is the roasting bag. It is absolutely fool-proof. No need to baste. I have used them myself countless times and get the most perfect turkey everytime. These bags are usually where the plastic wrap, tin foil is found in your grocery store.

Answer 10

make sure to clean the turkey out! i forgot my first time bad me.
and buy one with the meat thermometers in it cause that is the easiest. also cook it in the oven bags because the you just put it in the oven and forget about it