How are you doing it?

Question

How you making your turkey.Like recipe and all?

Answer 1

We had an early Thanksgiving. I cleaned out the turkey (21 pounder), rubbed the inside with kosher salt, some mixed ground pepper, minced garlic, olive oil and melted butter, and shoved in some juiced lemon halves, garlic cloves, fresh sage and rosemary. On the outside I stab it and shove garlic cloves all over. Then rub it all down with a mixture of melted butter, olive oil, and lemon juice. Some salt and pepper, whacked it in the oven at 325F for about 5.5 hours. I tented it after the first hour and it came out PERFECT.

Answer 2

The same way I did it last year! (I'm being lazy - normally I try something new every year!) Alton Brown does know his turkey though! This was fantastic!
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Have a wonderful Holiday!

Answer 3

The last few years I've made my turkey in a reynolds oven bag. It is so moist that way and you don't have to baste it. I stuff it with cornbread stuffing with lots of onions and celery sliced really small and oysters. I rub the turkey with olive oil and use lots and lots of pepper. Throw it in the bag, cut a few holes for ventilation and your good to go. My husband says my turkey is better than any turkey his mom ever made.

Answer 4

Everyone, in my family loves Thanksgiving turkey with lots of stuffing and everything else that makes its way to the table.

Answer 5

Deep frying it! It's not as fattening as you might think. However, you will need to purchase a large turkey deep fryer and cook it outside. The turkey comes our incredibly juicy and tasty...especially the skin, if you like skin crisp.

Answer 6

Takin' out the giblets....i stuff the cavity with 2 apples...and some seasoning.
...rub some spices on the outside.
Then make the stuffing...home made, from different kinds of bread , w/ peppers, onions, ..chirico...apple......
...gravy, ...squash,...potatoes......
...and bisquits....
oh and a birthday cake, for me!!

Answer 7

Put it on the oven, cook it then take it off and eat it. The resipe has been passed down for generations in my family :p

Answer 8

i buy\ mine