how can i bake the best turkey?

Answer 1

Go to emeril.com
he has gret tips on his website
you can let it defrost for about 5 min
then sprinkle on seasoningetc.
check out emeril.com, thats where my wife gets her tips/tricks and it always turns out wonderufl

Answer 2

Brine the turkey in a water bath with kosher salt and brown sugar. You can find a recipe on the internet. You will either need a pot big enough to submerge the turkey in brine, or you can put the turkey in a large roasting bag (I double bag as a back-up for leaks), set it in a pan, and pour the brine in the bag over the turkey. Don't cook the turkey in the bag, unless you don't care that your turkey's skin will remain white and soggy.

Then, put butter between the skin and the meat, and spread more butter on top and bake it. Brining a turkey ahead of time saves you A LOT of trouble on Thanksgiving day. You won't have to worry about overcooking it and drying it out. You simply cannot dry out a turkey that has been brined. It's an old-fashioned way to cook it, but it is time tested and sure takes the worry out of ruining your turkey.

Answer 3

A Simply Perfect Roast Turkey

INGREDIENTS

* 1 (18 pound) whole turkey
* 1/2 cup unsalted butter, softened
* salt and freshly ground black pepper to taste
* 1 1/2 quarts turkey stock
* 8 cups prepared stuffing

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

Answer 4

Reynolds baking bags. It keeps the moisture in and hardly any work (I just season with a little season salt). When we don't fry our turkey, this is how I prepare ours. Always a hit....never dry. Just follow directions on the box.

Another great way is if your turkey is around 8 to 10 lbs., and you have a rotisserie (I have the one that was advertised on TV...."set it and forget it"... Ronco, I think), you can use it to cook your turkey. I've done this also, and it has turned out moist and good.

Answer 5

I say to leave it one day in a salt water bath and then bake with desired flavors. Usually butter, pepper, garlic, whole lemons and onions (cut in half) inside cavity of turkey.

Tip I just got yesterday is to put whole turkey in a turkey oven bag close and bake and all the juices are contained. Might try that this year.

But here's a like to the Post that gives great tips...

http://www.washingtonpost.com/wp-dyn/content/article/2007/11/13/AR2007111300427.html

Answer 6

OK 20 yrs of turkey here. key to a moist bird is basting and butter unfortunately. I don't know how big your bird is but you may find the cooking times on the bird package.


1.clean bird set in your Roaster

2 You will need:
1 stick of butter
3 tsp. poultry seasoning(I use McCormick's).
1 tsp garlic powder
1 tsp onion powder

I like to call this the moisture technique

Take the bird and gently separate the skin from the breast on both sides.
in your hand get 2 tbsp of butter and massage it into the one side do the same with the other
(I know this sounds messy but trust me it works)
Take your 1/2 seasoning, 1/2 your garlic powder and half your onion powder and do the same as you did for the butter

with the half a stick of butter left melt it and drizzle all over bird. add 3 cups water to bottom of pan.

I place mine in a 400 degree oven for 15 min then cut it down to 325 for the remainder. cooking time will vary depending on your size bird. EVERY HALF HOUR BASTE!! till done You have to be consistent with this. check bird temp to check for doneness. about 175 degrees.

Answer 7

Get a turkey oven cooking bag from the store, they are made by Reynolds, follow the directions in the box...perfect turkey everytime.

Answer 8

By buying the best turkey... go to the store and buy a FRESH never frozen Honeysuckle white {brand} turkey.. and bake it in a cooking bag.. the BEST TURKEY you will ever eat!!
I promise.. the trick is in the turkey...HONEYSUCKLE WHITE FRESH!!!!