How do I bake a Turkey?

Question

I have never bake a turkey, So I need help! Does any one know simple instructions? Or anyn good recepies?

Answer 1

Baking turkeys in the oven is so 1950s.. deep frying a turkey is not only MUCH faster (25-40 minutes instead of HOURS in the oven), but it tastes 100 times better.

Check out the website.

Answer 2

It's a bit of a pain to do it this way, but trust me....it will come out good! This is called 'Brining'. Get a large pot. Put water in it, and boil 3 cups of Kosher salt, a sliced lemon, lime and orange...and whatever spices you want. Take it off the heat and let it cool down, and pour it into a clean 5 gallon bucket. Put ice in it and stir until it's REALLY cold! Then, dunk your washed turkey in it.

Remember...when you clean a turkey you need to take the 'insides' out of the front cavity, AND the back.

Put ice and cold water in the bucket until the turkey is covered, and let it sit for at least 6 hours...but UP to 12. Take it out, rinse it off and bake it according to the time listed on the turkey package. DON'T over cook it. People do that, thinking the time listed isn't correct, but it is.

After you take it out of the oven, let it cool on top of the stove for half an hour before you cut it. It will be juicy and really good!

Answer 3

Roasting Instructions For Safety And Doneness:

1. Set the oven temperature no lower than 325° F. Pre-heating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or completely thawed frozen birds at a refrigerator temperature of about 40° F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2 1/2 inches deep. Optional steps:

Tuck wing tips back under shoulders of bird (called "akimbo").


Add one-half cup water to the bottom of the pan.


In the beginning, a tent of aluminum foil may be place loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for browning. Or, a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown.


As part of the study, some birds were tented with foil for the entire cooking time; this increased the cooking time required.

4. This year, the USDA has come up with a one-temperature-suits-all for poultry safety: 165° F. For safety and doneness, the internal temperature should be checked with a meat thermometer. Several types of thermometers are available on the market: regular, oven-proof; instant read and digital; pop-up timers; and microwave-safe thermometers.

Make sure the thermometer you buy or use is designed for meat and poultry. At the beginning or toward the end of the roasting time an oven-proof thermometer may be placed in the thigh joint of the turkey to check the internal temperature at intervals during the cooking time. Or an instant-read may be used periodically to check the internal temperature during cooking.


After each use, wash the stem section of the thermometer thoroughly in hot, soapy water. Check periodically to see if the "pop-up" temperature indicator device has activated indicating that the bird has reached final temperature for safety and doneness. However, it is also suggested that the temperature be checked with a conventional thermometer in several places.


The temperature must reach a minimum of 165° F. in the thigh before removing from the oven. The center of the stuffing should reach 165° F. after stand time.

5. Juices should be clear. In the absence of a meat thermometer, pierce the turkey with a fork in several places; juices should be clear with no trace of pink. NOTE: The old-fashioned way of wiggling the leg to see if it's loose will give you an indication that the turkey is ready, but unfortunately, by the time the leg is truly loose, the turkey is sadly overcooked. The only reliable test for doneness is to check the internal temperature with a meat thermometer in the thickest part of the thigh, without touching the bone.

6. Once you remove the turkey from the oven, tent it with aluminum foil and allow it to rest for 15 to 20 minutes, so the meat can firm up and hold the juices, making it easier to carve.

The new roasting times are based on the recommendations above. These times are approximate and should always be used in conjunction with a properly placed meat thermometer.

Approximate Turkey Cooking Times:

UNSTUFFED TURKEY

8 to 12 pounds................2-3/4 to 3 hours
12 to 14 pounds...............3 to 3-3/4 hours
14 to 18 pounds...............3-3/4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-1/2 hours
20 to 24 pounds...............4-1/2 to 5 hours

STUFFED TURKEY

8 to 12 pounds................3 to 3-1/2 hours
12 to 14 pounds...............3-1/2 to 4 hours
14 to 18 pounds...............4 to 4-1/4 hours
18 to 20 pounds...............4-1/4 to 4-3/4 hours
20 to 24 pounds...............4-3/4 to 5-1/4 hours

Answer 4

Buy one of those turkey cooking bags, sold near the saran wraps and stuff. it makes it really easy and much faster...keeps all the mess in the bag, they come out tender and moist every time...pretty much fool proof, and the instructions re inside.

The one other thing I can tell you is they take days to defrost a frozen bird in the refrige, so plan ahead for that.

Answer 5

Buy one of the roasting bags. Make sure to take all the extra stuff inside the turkey out before you cook. The bags will cook it faster and keep it moist. I pat butter ontop of my turkey.

Answer 6

marinate it to catsup 1/2 spicy 1/2 regular minced onion, garlic,pepper,sugar,salt,msg overnight for agood result then simmer it to the marinating sauce till tender then bake it on a low fire slowly adding the marinated sauce till it becomes golden brown.

Answer 7

frying it in oil will take an particularly longer time then roasting it.. it particularly is extra reliable to observe the temperature cuz oil ought to unpredictable. why do no longer you attempt this? roast it in the oven first. then ten minutes till now it particularly is accomplished, take it out and fry it in the peanut oil for the crisp and style you opt on.

Answer 8

you know if you flip the turkey on to the breast side it will be juicer and only cook it at high heat only once

Answer 9

First you have to let it Datha for about 24 hours.