How do you cook a turkey so it's flavorful and moist? How many minutes per pound? Any other cooking tips?

Answer 1

Brine that bird. Go to Foodtv.com for tips on how to brine. That is the secret. 30 min per pound, generally for cooking. But brining is your best bet!

Answer 2

Personally I find brining a bird to be rather heavy, messy work. I follow my mother's old fashioned approach. Stuff both cavities with your favourite dressing; you'll need about 5 cups for a 10-lb bird. Dot the bird with butter, about 3 or 4 tablespoons will do. Sprinkle with salt, pepper, and mild paprika. Place a tent of foil other the bird in a large roast pan and then put into an oven pre-heated to 450 degrees F. Immediately reduce the temperature to 350 F. Roast a 10 lb bird for 20 minutes per lb, basting every 15 - 20 minutes; this is important. To baste, lift the pan onto the stove top, close the oven door, and work quickly. (You don't want the oven to lose its heat.) Remove the tent of foil for the last 45 minutes. If the legs are starting to look perfect, cover them tightly with the used foil.

Answer 3

If you deep fry your turkey, it takes only 5 minutes per pound. You must be careful though or you can burn ****down. This method of cooking makes for a flavorful and moist bird for those brave enough to attempt it.

Answer 4

S&P the outside and in, cut 2 Oranges and 2 Onions, 2 sprigs of Rosemary, 2 Tbs of Thyme, throw it all in the bird, Bird in 400 oven for 30 min, down to 325, 15-20min per lb, internal temp 170 in the thigh without hitting bone.
Edit: Bren? Edit your answer, 1 hour per lb?

Answer 5

There are a lot of good ideas here so I thought I'd add mine to the lot...we take bacon and lay slices of it across the breast of the turkey before cooking. It keeps the meat moist and adds great flavour.

Answer 6

get a butterball turkey you get what you pay for and get cooking bags i cook mine for 4 hrs or directions say other wise by instructions oh use some cooking oil to rub on the skin so it dont dry out kinda like lotion when you cut it when think its done the juice should be clear always use common sense i will always buy butter ball oh there called reynolds oven bags its a must have

Answer 7

i wash my turkey - salt & pepper it - stick 1 stick of butter & 1 sliced apple into the cavity - put in turkey bag in pan - cook all night on 200 . very moist & golden brown & delish ! that way i can cook my ham when i get up ! merry christmas !

Answer 8

For Thanksgiving, we brined our turkey for moistness. By brining, we soaked the turkey in water and kosher salt over night before cooking it. We cooked it in a smoker and it was yummy! For more details on brining, I would google it!

Answer 9

Cook it in a very well oiled paper bag, holds in all the juice that way, cooking time is almost half of what is traditionally recommended, and browns the skin nicely mmmm mmmmm good, my dad has been doing it that way for years

Answer 10

marinades can flavor it quite well. also cranking up the heat so you brown the shell of it then clocking down the temperature for the rest of the time can seal in the juices more. Also, don't go by those little red buttons, because usually when those pop, it's way too done, get a probe thermometer instead and look for a temp of around 165oF