2006-11-22 14:03:45 · 11 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
A few minutes before roasting, heat oven to 500 degrees. Remove gizzards from inside bird.
Place thawed bird on roasting rack inside wide, low pan and pat dry with paper towels. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
Happy Thanksgiving!
2006-11-22 14:09:16 · answer #1 · answered by silverdecember72401 2 · 1⤊ 0⤋
There's an easy recipe on my 360°page. Your turkey will come out soft, juicy and tasty.
2006-11-22 14:08:14 · answer #2 · answered by Atanasia 2 · 0⤊ 0⤋
The night earlier I eliminate the legs and wings, decrease the wings on the 1st joint like social gathering wings, rinse and soak in water. next day prep with rub du jour and pa in the oven. earlier thinking of this methodology, i could the two over prepare dinner the breast with a view to prepare dinner with the aid of to the leg and wing joints or prepare dinner the breast to perfection on a similar time as leaving the joints undercooked. Cooking the products one after the other supplies me administration over the chook, reduces prepare dinner time and yields a suitable cooked and golden brown masterpiece. to not point out slicing legs and wings from a warm chook is a difficulty and the legs in many circumstances harm aside. while it relatively is performed I eliminate breast from bone, slice and serve. that's how I prepare dinner the juicy chook.
2016-10-12 22:56:40 · answer #3 · answered by ? 4 · 0⤊ 0⤋
you can roast the turkey up side down, which its not has pretty as the other way, but if your not setting a whole turkey on the table its ok, or i rub butter on my turkey every half hr. just make sure you don"t overcook
2006-11-22 14:18:00 · answer #4 · answered by pollyanna 1 · 0⤊ 0⤋
Being a cajun boy, I always inject mine with cajun seasonings...lather with margine or butter that's been peppered, wrap in foil and cook a little slower than normal....excellent juicy bird
2006-11-22 14:14:22 · answer #5 · answered by thomory 2 · 0⤊ 0⤋
Roast it breast down, then for the last 20 min turn it breast up so it can brown. The juices will run into the breast, not away from it.
2006-11-22 14:07:05 · answer #6 · answered by geeker 1 · 0⤊ 0⤋
Put pats of butter under the skin.
2006-11-22 18:33:42 · answer #7 · answered by JubJub 6 · 0⤊ 0⤋
smother in butter and cook in oven bag
2006-11-22 14:11:05 · answer #8 · answered by dat 3 · 0⤊ 0⤋
get a turkey fryer
2006-11-22 14:04:51 · answer #9 · answered by Anonymous · 0⤊ 0⤋
put onion and green pepper inside the bird, and then put it in a bag.
2006-11-22 14:13:49 · answer #10 · answered by besitos2610 5 · 0⤊ 0⤋