how are you going to cook your turkey this year so its not dry?

Question

Any hints would be appreciated, Im cooking xmas dinner for the first time, ive always managed to blag dinner at my mums or brothers. but I have to do it this year, so any tips on avoiding dry turkey?

I was going to cook it on a rack over water in a foil tent to keep the steam in, anyone got any other ideas?

If it makes any difference, its a turkey crown, not a whole bird.

Answer 1

Cook it upside down then all the juices flow to the breast meat, flip back over for the last 20 minutes!

Answer 2

I have never had a problem with dry turkey. I think its because I dont overcook it. Most people are so scared of cooking poultry that they overcook it and that's why its dry. I recommend getting a thermometer if you can, but that said, I never bother.

Stuff with a whole lemon (cut in half) and orange, some herbs and plenty of butter inside the cavity, next to the legs and if you can, gut some up and underneath the skin itself next to the breast. Sprinkle with olive oil, season with salt and pepper. Now cover the skin with streaky bacon.

Now place on a rack, on a tray and yes, pour some (not too much) boiling water into the tray.

Cover with foil and cook for the recommended amount of time. Dont disturb it for about 90 minutes though. After 90 mins, open the oven. Remove the foil. Baste with the juices and then pour over a good sized glass of wine. Red or white works well (I think turkey can carry off red wine well)

You don't need anything else in the oven at this time, so nothing else to worry about.

30 mins before the end of cooking time, remove the foil. Turn up the heat and allow to brown.

Now remove from oven. Put foil back over and leave it alone to rest.

Now turn up the oven and do the roast spuds while you are having your starter (or sitting down with a glass of wine!)

Enjoy and good luck!

Answer 3

I'm not sure what a turkey crown is, but I'm sure it can be brined like a whole bird can. In a bucket or pot big enough to fit the whole piece of meat, Place turkey and pour over a mixture of water, apple cider and 2 cups of salt until the meat is fully submerged. Throw in a whole chopped lemon, bay leaves, three garlic cloves, a whole onion chopped and let it sit for 12 hours (refrigerated)
Cook with a cloche of cheesecloth dipped into melted butter and white wine. Baste a few times.
Guaranteed, your turkey will be moist, flavorful and brown!

Answer 4

Put an onion and an orange each cut int 4 pieces inside the cavity
and cook the stuffing outside in the oven
Sorry jus realised your cooking a turkey crown ,in the front of the crown you still have a large groove put as much orange and onion as will fit tuck the skin over and hold in place with a skewer

Answer 5

The night before you're going to cook it, put it in an (extremely clean) large enough bucket. You then fill up the bucket with cold water, break in 3 cinnamon sticks, quarter an orange (no need to peel) and put that in, quarter an onion (no need to peel), add that, add 6 whole cloves, some mustard seeds, some chopped parsley. Seal it and leave it in a cold place overnight.
Drain and dry it in the morning, and then proceed as normal with cooking it. If you can separate the skin from the breast area push as much butter into this area as poss this will ensure a moist bird.

Answer 6

i highly recommend buying roasting bags for turkey made by reynolds. it wll give you the recommended time and temp, which will be a little shorter using the bags. i brined my turkey this year for the first time, and it was juicier and tastier than ever, even though it gets pretty moist using the bags. to brine it, get a new 5 gallon pail, put about a cup of salt, maybe a little less, seasonings and cold water. put the big guy in it, let him soak overnight, in a cold place. wow...very delicious..
good luck
you can do a search on brining on the web too for more instructions, after i did it this year, and i have cooked alot of birds, i will brine all poultry from now on

Answer 7

A chinese chef showed me how he does it.

Wash out the bird and shove a peeled onion up its bum, then place it in the oven, Cook it quickly basting it a couple of times and when it looks ready it is. The onion can be chopped up to form the basis of next weeks turkey stew.

Answer 8

Place your seasoned turkey in an aluminum pan. Cover it with aluminim foil. Cook covered and baste it every half hour or so. Keep it covered until you want it to brown and crisp. When at this stage, baste it every 10 minutes. It will be very juicy. This is how we ALWAYS do it at home. IT IS NEVER DRY!!!! :-)

Answer 9

As well as the great ideas already posted, can I add mine? I always stuff the turkey with fresh sausagement - it helps keep the meat moist. I also add a few whole peeled garlic clives to the sausagement. It's a messy job, but worth it!!!

Answer 10

Soak it in a container of water with onions and spices till xmas day. Saw this on Nigella Lawson cooking programme during the week.