I don't know how to prepare a turkey, can someone please help?

Answer 1

Depending on how large the turkey is? A typical 9-10 pound turkey is cooked between 20 minutes and 1/2 hour per pound at around 350 degrees,in the oven,in a roasting pan with about 2-4 cups of water in it (so it won't dry out). I baste ours about every 15 minutes or so during that time.

Always be sure you've removed everything that they place in the carcass (liver,etc) just like you would a chicken. They're really not all that different. Most turkeys do have directions for basic roasting on the package,as well.

If you want to stuff it but you're lacking bread stuffing,I've heard thyme goes well with it. And we always just salt and pepper the skin of ours.

Answer 2

Turkey and Gravy

INGREDIENTS
14 lb. turkey (preferably kosher or self basted) with all giblets removed
2 each onions, white, roughly chopped
2 each celery rib, roughly chopped
2 each carrots, roughly chopped
1⁄2 C. Kosher salt
1⁄2 stick butter
2 sprigs thyme
1 qt. chicken stock
2 T. cornstarch
1⁄2 C. water
1 T. Kitchen Bouquet (optional)

PROCEDURE
Preheat the oven to 375º.
Set up a "V" rack in your roasting pan. You might want to line it with foil and then spray the foil with cooking spray (it will be easier to remove)
Stuff the turkey with the one chopped onion, one rib of celery and one carrot.
Truss the turkey, you can use ordinary kitchen twine. Tie the legs together at the ankles then run the twine under the wings of the turkey, pull the twine tight and tie a knot at the neck of the bird. Place the bird on the rack.
Place the remaining vegetables underneath the "V" rack and cover with a 2 cups of water.
Rub the butter around the bird, coating it as evenly as possible
Sprinkle the bird with salt and the remaining thyme. Place the turkey on the "V" rack
Place the turkey in the oven. Cook for 1 hour, and then baste it with some of the drippings and reduce the temperature to 275º for two hours and continue roasting until poking a hole in the leg results with clear running juices.
Remove the turkey from oven and let it rest. This is critical, otherwise if you start cutting into it you will lose a lot of juices.
Place the bird on a cutting board and cover with foil

Gravy Procedure
The juices that you have in the roasting pan, add 1 quart chicken stock to them
Place these juices along with the now roasted vegetable juices in a saucepan. Bring to a boil and let the gravy base reduce for 10 minutes.
In a small cup, mix a half a cup of cold water with cornstarch, and then add it to the gravy base
Using a hand mixer, puree the gravy base until smooth.
Add a little kitchen bouquet to give the gravy a darker color if needed. (optional)

Carve the turkey and serve

Yield: Serves 12

Answer 3

Wash the bird and pat it dry. Massage the bird with melted butter and season the bird with seasoned salt, garlic powder, poultry seasoning, and black pepper. Buy a Reynold's cooking bag, shake a teaspoon of flour in the bag and put the bird in it. Put a whole peeled raw onion in the cavity of the bird. Close the bag and put it in a big roasting pan. Bake the turkey for a few hours until it's done. Simple. easy, and delicious. Enjoy.

Answer 4

Everything you need to know is here:
http://www.gourmet-food-revolution.com/how-to-roast-a-turkey.html

Answer 5

http://www.butterball.com/en/main_canvas.jsp?includePage=talkline_email.jsp&t=Email+the+Turkey+Talk-Line&s0=turkey_talkline&s1=email_talkline&hbg=1