so, do i just season the turkey and put in the oven? What happens to the insides of the turkey?

Answer 1

Remove the "insides" of the turkey. You will boil these and make a gravy.

Turn your turkey where the cavity is facing you. Lift the skin on the breast just enough to get your hand underneath it to separate it from the body. Put some olive oil on your hands and rub underneath the skin. Use either fresh or dry herbs but rub them underneath the skin on top of the oil....Mix some salt, pepper and garlic powder together and rub underneath the skin and also sprinkle inside the turkey cavity. Squeeze the juice from 2 oranges over the top of the turkey and throw the oranges inside the cavity...this gives the bird an awsome flavor!

I like to brown my turkey first in about a 400 degree oven for about 15-30 minutes...depends on how long it takes but never over 30 minutes. Then I lower the heat to 350 and tent aluminum foil just over the breast and sides...leave openings on the ends...Bake it usually about 3 hours, basting every half hour. Basting is simply putting (spooning) juice from the pan over the turkey...

For the "insides" boil them in about 1 can of chicken broth plus 2 cups of water. Add some diced onion and celery (if you like it) and butter. Also salt, pepper and garlic powder...a little thyme or poultry seasoning is good too. Some people chop the giblits up and pull the meat from the neck and leave in the gravy...I don't. I remove all that and give it to my cat. I take a little of the broth (after cooling it down a little) and mix with about 2 tablespoons of flour. Beat this with a whisk or a fork until well blended. Then bring the rest of your broth to a boil...slowly add the flour mixture while stirring constantly with your whisk. Let it boil for a minute or two then simmer until desired thickness. If it's too thick add more broth or water.

Good luck and enjoy!

Answer 2

I would gently slice the skin on the breast and smear the inside with either butter or pure olive oil, then lay strips of streaky bacon over the whole of the top of the turkey, this helps to keep it moist during cooking. Baste every half hour with the juices. Without stuffing the turkey will cook quicker, I always put it on a lower heat and take an extra hour to cook it, my turkeys always come out moist as long as you keep basting it. You can season with just salt and pepper, or you could use a chicken seasoning. Some of the spicy italian seasonings come out great. It depends on what you fancy and what other food you are serving with it.

Answer 3

the insides of the turkey get the flavor since the heat permeates it all over. if you want you can put some sliced garlic under the skin with a knife to make it intense.
All you gotta do is rub it with a little butter on top and sprinkle it with poultry seasoning and or sage and a little fresh cracked pepper and you are ready to go! And of course loosley cover it with foil wrap. Keep basting every couple of hours

Answer 4

dude, got your work cut out for you. tell your old man to take a cold shower, there are responsibilities to cover today. treat the grill as an oven, same thing. 325 preheated. rub w/ butter salt and pepper it place in a roasting pan put in the grill and close the cover. after an hour "tent it" with foil loosely and wrap foil around end of wings and end of legs. Let it go. Research times further. 15-20 lbs should be 3.5 to 4 hours, 21-26 should be 4.5 - 5. You are basically looking for an internal temp of 180 at the breast. Hopefully it has its own thermometer. Times above should be for unstuffed bird. Stuffing in bird takes longer, good luck. Remember you can learn lessons from losers also!

Answer 5

Peel a large onion and put it inside the turkey,Rub butter onto the Brest of the turkey season with salt-pepper

Answer 6

The insides of the Turkey have a big party in the oven and emerge with golden tans!

Answer 7

I've never made a turkey, but i do know that you have to take the insides out first before you cook it. the insides of the turkey you can cook it separately, usually boil it, or throw it away.

Answer 8

Remove the giblets first. If it is a prepared bird they will probably be in a small bag inside the body or neck cavity. Wash the bird under cold running water and pat dry with absorbant paper kitchen towel. Cover with tin foil and follow the cooking time guide that came with it.

Answer 9

Remove the giblets before cooking. You can use them to make "real" gravy if you like, or throw them away. I always run cold water through the insides of the turkey before cooking.

Answer 10

I would use a Reynolds cooking bag. It will help you with the cooking time.

As for the insides. Most manufactures place the heart, neck, etc. in a bag; which you will have to remove before cooking. You could put diced apples and raisins in the inside or another stuffing of some kind.

Good luck.