cook good turkey?

Question

i want to know how to cook a really moist turkey
and no offense but i dont meant the long time family recipe that everyone says is moist but its not
i mean reallya really moist good turkey
ive heard of putting bacon across the top to kind of seal in the moisture
or doing it in a bag
i need to know what really really works
how to do it
and all of that
also i know the secret to making a great moist roast or something is to sear it really good
so i thought that maybe it i put the turkey in the broiler for a few minutes to try to sear it around the outside maybe that would work
has anyone tried that or think it sounds logical
please help me

Answer 1

This may be considered by some traditionalists as cheating but I've made 7 of these now and everyone has raved about them. I've shared my experience with friends and a couple of neighbours and they've been blown away by how many compliments they received.
Buy a Butterball, cook-from-frozen, pre-stuffed turkey. Follow the directions on the package according to how much it weighs. They have never let me down when it comes to perfectly cooked, super-moist turkey. Plus, you don't have to worry about the bird taking up space in your fridge for 3 days (turkeys should never be defrosted on the counter even though lots of people still do it, it's a good way to get sick)
Place bacon strips across the turkey for the entire time it is in the oven.
Good luck!

Answer 2

Brine it. Fill a clean bucket or large pot half way with cold water add a cup of salt, some bay leaves, and whole cloves and a tray of ice. Clean turkey, remove kidneys and any entrails left inside. Place thawed washed turkey in solution. Let sit for 3-4 hours. Roast on rack at 425 until white meat is 170 - 175 degrees by inserted instant read thermometer. Skin will be crisp, meat will be moist.
No basting, no bacon.

Simmer giblets (neck, heart, and gizzard, omit liver) in water with bay leaf, and cloves. After 2 hours chop finely to reserve for gravy. Use skimmed broth to moisten stuffing.

Answer 3

I wouldnt try the broiler thing, by the time it was done roasting after doing that I think it would be even drier.
Brine the turkey. it makes it really moist. Martha Stewarts site has good, easy instructions for doing it. You do need to do it the day before roasting it.
I haven't tried this but have heard it works--carefully separate the skin covering the breast of the bird. don't remove it and try not to rip it--then stuff some pats of butter under that loosened skin before roasting--the bird self bastes itself this way.

Answer 4

relax...that may no longer as undesirable as u think of. First suggestion, stick to equipment guidelines for cooking time/temperature. 2d, rinse your chicken nicely with chilly water interior & out, then pat dry with paper towel. confirm you have a roasting pan that fits your chicken (i exploit disposable, way much less freshen up). additionally, use a roasting bag (Reynolds). you do no longer must be bothered approximately basting the turkey that way. Season & if u like stuff with sought after stuffing recipe. Butter or oil the best of your chicken for a effective golden brown skin in the past putting it into the roasting bag. Use a meat thermometer to make beneficial your chicken is cooked thoroughly. stable success & happy Thanksgiving!

Answer 5

DO NOT go by what someone says is a good cooking time!
every oven is different-----best way is to get a good chef thermometerand keep checking it
DO NOT let it get over 150 degrees in the thickest part of the breast
i've cooked over 200 turkeys in the 20-25 lb. range in the last 20 years----never had a dry one

Answer 6

Butterball is the best and I cook it in a reynolds cooking bag and make sure it hits 180 degrees. Buy a thermometer. butterball and a cooking bag you cant go wrong.

Answer 7

From every thing I've heard you gotta' try the deep fry.

Answer 8

brine it first before baking