anyone else cooking Thanksgiving dinner and scared about the turkey?

Question

i am a great cook, but i have never cooked a turkey before and its like all you hear is horror stories about cooking your first one and it comes out dry, kinda like meatloaf LOL. i am trying to impress my mother in law, cuz she cant cook and i want this to be the best Thanksgiving ever, not just for my family but for her and my sister in law and her 4 little girls. anyone else have this kind of problem?

Answer 1

I was nervous the first time I made a turkey and it was my first Thanksgiving being married. I made it for just me and hubby, needless to say we had a lot left over. Anyway it is not as bad as you think. Make sure you was it well, that is the worst part but, you will get over it. Brim the turkey over night that will insure it not being dry. There are many recipes for brimming on line you can pick the one that works for you. Also there is a Turkey hot line you can call if you need on the spot help with out anyone knowing.

Have a great Holiday.

Butterball Turkey Talk-Line: 1-800-BUTTERBALL
The Turkey Talk-Line from the folks at Butterball is a great place for answers to turkey questions. The line is open Monday through Friday from 8 AM to 6 PM CST from now until December 21. And the best part of all: it's open Thanksgiving day, starting at 6 AM CST!! TDD line: 1-800-TDD-3848. Bilingual help is available. On line help in Spanish and English

Answer 2

Just make certain to cook the turkey at a low enough temperature so that it doesn't dry out on the outside before the inside gets cooked, and baste, baste, baste. Baste every half an hour, making certain to get everywhere.

Oh, and make sure the turkey is thoroughly thawed before attempting to cook it.

Edit: If you wish to attempt it, then start off cooking your turkey breast side down. When it has cooked for half of the time it is supposed to then flip it over so that it is breast side up, like a turkey is normally cooked. This can be difficult to do for one person but the turkey will be moisture throughout and more evenly cooked if done. If you choose to try this, then take the turkey out of the oven and place on a solid surface first. Lift up out of the pan, then turn. It is best if two people do this in unison, each at either end of the turkey.

Answer 3

Just realize that organization is the key. Early is good since the turkey can sit and still be good if it is ready early. Calculate the number of hours it will take to cook ( Of course if it is stuffed, it takes longer) . Be sure your oven temperature is accurate ( do you have a thermometer you can put in the oven to check that when you put at 350 it actually IS 350? ) If you are concerned about dryness then cover with foil until the last 45 mins.Then if you plan to dine at 5 for example, you would want it done by 3 30 so that you could take out teh stuffing and let it rest and then carve. so then if the chart says cook it for 4 hours you would want to put it in at 11 30. Its mental planning and once you get into it you will be too busy to be scared! Write a schedule down this week in conjunction with your shopping list as to when you plan to set the table ( Tuesday) make the pies ( day before) the potatoes ( in the morning) etc. Then save those two afternoon hours for any extra things. If you think through each item, I know you will be fine and they will be impressed ( but its not about them, its about your own self fulfillment so try to not think about them!) Happy Thanksgiving.

Answer 4

As other people stated, 3-4 days thaw is KEY!

Honestly, when I used a turkey roasting bag (a plastic bag that goes over the turkey) and followed the instructions on the box, the turkey came out PERFECTLY. I've also done really complex spice rubs and brining etc, but the turkey bag was honestly the best. Just toss some garlic cloves in the body while you roast to give it a nice aroma. I promise if you use the bag, it will not turn out dry at all.

See Rose's answer above? ;)

Answer 5

We will be cooking a big turkey this year. We are home in the US this winter with our son so having a big dinner with him will be nice. Last holiday we were overseas and they don't have Thanksgiving in Hungary and it is hard to find a whole turkey as well. They don't seem to like roasted turkey there, you can buy a whole goose or duck for less then turkey. I was looking at the frozen geese here in one of the food stores and it was over $76.!! In Hungary it would be less then $20. for a whole goose. Hope everyone has a great holiday

Answer 6

I'm a tad worried! I made a turkey holiday meal for my first time 5 years ago, but not since! This will be the first Thanksgiving at my house that I do the full meal, so I'm even more nervous for the whole thing to turn out tasty and on time!! So you are not the only one!!

Answer 7

I agree, make sure the turkey is left in the refrigerator 3-4 days at least to make sure it is thoroughly thawed before attempting to cook it. Also once it is thawed, be sure to stick your hand in both ends of it since you do not want to forget to take out the neck and package of liver, etc., that will usually be inside.

Cook at low temperature according to directions and baste with if it starts to look dry. Also, after first hour or so, put an aluminum foil cover loosely over top and that will keep it moister.

Good luck!

Answer 8

12 - 13 lbs. - 400 degrees for 2 hours, unstuffed. Rub with oil on the skin after washing roast in middle of oven. Check with an instant read thermometer. Should read 180. It'll be perfectly golden, using no bag. Roast on a rack. Do not cover. Let stand 1/2 hour before carving.
- chef instructor

Answer 9

I agree with Rose...Turkey sized oven bags, follow the directions that are included....perfect turkey everytime, plus the clean up is way easier. Good Luck....

Answer 10

Reynold's Oven bags-turkey size
recipes in the bag
perfect every time!