Moist Turkey??????????????

Question

What method is best for cooking a Turkey that makes it so juicy and moist?

Answer 1

A friend of mine injects her turkey with oj depending on the size of the turkey only inject about a cup or cup and a half for a larger turkey. She one time put in too much and is was leaking over!

Answer 2

Brine the turkey first. Soak in sugar and salt and spices solution for a few hours (or however long the recipe calls for). Then your Turkey will be absolutely delicious :)

Other things you can do:

1) rub a liberal amount of butter under the skin of the breast, making sure to get all the way over the entire breast (I'm talking like half a stick of butter, don't worry, it'll all melt into the pan.

2) baste the turkey continually.

3) Deep fry the turkey! :) Technically, this is the way to have the moistest turkey, but ive never done it lol.

Answer 3

Dear Mother of Two! I think the priority for a moist turkey is to spend a little more money and buy a YOUNG FRESH(not frozen)HEN TURKEY in the grocers cooler and check the date on it. I am sure there will be alot of them available in the week or so before Thanksgiving. I have good luck with these by putting one in a 250degree oven uncovered until I smell it and check to see if the skin is as brown as I want it-then I loosely cover it with foil to cook until its done. It makes its own juice, which you can fix for gravy when all done. Let it sit for awhile on the counter before slicing-that lets the juice "flow" inside the turkey! Good Luck and Bon Appetit!
Turkey is done when you can easily wiggle the drumstick or find one with a pop-up timer-it works!

Answer 4

I use a method I saw on Good Eats. First brine it. Don't stuff it, use aromatics. Then cook at two tempertatures - 450 to brown, then turn down to 325 for long cooking. Add a tinfoil tent over the breast to slow the cooking of that part of it, but leave the legs open to the heat of the oven.

Turkey is problematic because the breast is perfect at an internal temp of 165, but the dark meat needs to be at 180 (and so does stuffing, which is why if you stuff the turkey it will be overcooked by the time the stuffing is safe to eat). But at 180, breast meat is dry and leathery. This is why slowing down the breast cooking will result in moister meat.

Answer 5

Creep your fingers gently between the flesh and skin and rub butter over the flesh, then on the outside lay strips of fat bacon, then cook the bird upside down, that is, breast on the bottom of the pan until about an hour before finished cooking then turn it the right way up to crisp skin = one beautifully moist bird, and juices to make a good gravy

Answer 6

Cooking it breast down allows the juices to drain to the breast keeping it moist and more tolerant of a longer cooking time (that the dark meat needs to reach 180*) You will have less juice to make gravy but the moist white meat will make it worth it.

Answer 7

I like using the roasting bags for mine, and I let it sit for a half hour or so before opening the bag after it's done. It always comes out juicy when I do it like that.

Answer 8

cook it breast down until the last 30 or so mintues to brown it....good luck....Turkey is usually kinda dry anyway.....that's what gravy is for LOL LOL.....

Answer 9

Brine it first.!!!!!!!!!!!!