I read some where that if you put the urkey breast side down it will help keep it moist anyone done thsi and did it work, or do you konw any tricks to keeping it moist.
2007-11-16 13:41:07 · 7 answers · asked by life as we know it 4 in Food & Drink ➔ Cooking & Recipes
soak it in a brine overnight - a mixture of brown sugar, salt and water - before roasting it the next day. I've found this to be the best way to get a great, moist turkey.
1 up salt, 1/2 cup brown sugar to one gallon of water
heat water to dissolve salt and sugar.
2007-11-16 13:53:27 · answer #1 · answered by irishkittie79 4 · 1⤊ 1⤋
Roasting the turkey upside down only really works if you're cooking an 8 pound turkey and can handle flipping it back over (while it's steaming hot, mind you) the last 30 minutes, so that the top browns. For any larger turkey, this just isn't a very rational thing to do - they are hot, heavy, and awkward, and you risk it ending up on your kitchen floor! lol! My best advice is buy a probe thermometer, don't stuff it with stuffing (it lengthens the cooking time and raises the risk of dry bird) and don't bother basting. Basting makes you continually open the oven door, thus lowering the oven temp, thus making (once again) the bird having to cook even longer. For nice flavor, make an herb butter and place it all around between the skin and the meat - this will add a wonderful flavor and keep the breast meat moist. I like brining mine the evening before - been doing this for years. Last year I tried this recipe...
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html
and it came out wonderful and moist - the flavor of the brine is one of the best I have tried. Plus, the aromatics add a wonderful flavor, too.
I hope that helps!
Have a great holiday!
2007-11-16 13:48:59 · answer #2 · answered by samantha 7 · 0⤊ 0⤋
One year, I put a little water in the bottom of my roasting pan (about 1/2 inch deep), seasoned the turkey as usual, and covered it with foil. The water kinda gave the turkey a "steam bath", keeping it very moist and tender. I took the foil off the last 45 minutes so it could brown.
2007-11-16 13:58:01 · answer #3 · answered by Holley C 3 · 0⤊ 0⤋
key to moist turkey is doing a brine over night. And also not over cooking. use an instant read thermometer like the one below that you can leave in the bird and check the temperature. which it gets to 161 F take it out and let it rest. It will have carry over cooking to bring it to 165 which is proper temp for poultry.
2007-11-16 15:02:50 · answer #4 · answered by Lisa H 7 · 0⤊ 0⤋
2 years ago I tried those Oven roasting bags...OMG! My Turkey was so tender and moist! I will use one every year now...give it a try...Oh, it also cuts the cooking time down!
2007-11-16 14:14:54 · answer #5 · answered by JK 3 · 0⤊ 0⤋
I buy a larger bird, however, I bake it in a baking bag and it turns out wonderful and moist every time. I love it!
Good luck!
2007-11-16 20:58:45 · answer #6 · answered by oh_my_its_linda 4 · 0⤊ 0⤋
a million. Brine the turkey in one day the evening till now. 2. do no longer overcook it. use a meat thermometer in the thigh (no longer touching bone) and eliminate fowl whilst temp reads 150ºF. 3. THEN cover w/ foil and permit take a seat on the counter for half-hour whilst it reaches 165ºF. it additionally will maintain juices in case you permit it take a seat 30 min till now carving. ROASTED BRINED TURKEY a million (14 to sixteen pound) youthful turkey, sparkling or thawed For the brine: a million cup kosher salt a million/2 cup mild brown sugar a million gallon vegetable inventory a million tablespoon black peppercorns a million/2 tablespoon allspice berries a million/2 tablespoon candied ginger a million gallon iced water For the aromatics: a million crimson apple, sliced a million/2 onion, sliced a million cinnamon stick a million cup water 4 sprigs rosemary 6 leaves sage Canola oil combine all brine factors, different than ice water, in a stockpot, and produce to a boil. Stir to dissolve solids, then eliminate from warmth, cool to room temperature, and refrigerate till thoroughly chilled. Early on the day of cooking, (or previous due the evening till now) combine the brine and ice water in a sparkling 5-gallon bucket. place thawed turkey breast part down in brine, cover, and refrigerate or set in cool section (like a basement) for 6 hours. turn turkey over as quickly as, 0.5 way with the aid of brining. a jiffy till now roasting, warmth oven to 500 ranges. combine the apple, onion, cinnamon stick, and cup of water in a microwave risk-free dish and microwave on severe for 5 minutes. eliminate fowl from brine and rinse interior and out with chilly water. Discard brine. place fowl on roasting rack interior extensive, low pan and pat dry with paper towels. upload steeped aromatics to hollow area alongside with rosemary and sage. Tuck back wings and coat finished fowl liberally with canola (or different impartial) oil. Roast on lowest point of the oven at 500 ranges F. for half-hour. eliminate from oven and canopy breast with double layer of aluminum foil, insert probe thermometer into thickest area of the breast and return to oven, lowering temperature to 350 ranges F. Set thermometer alarm (if obtainable) to 161 ranges. A 14 to sixteen pound fowl would desire to require a finished of two to 2 a million/2 hours of roasting. permit turkey relax, loosely lined for 15 minutes till now carving. --Alton Brown, nutrition community
2016-12-16 11:01:00 · answer #7 · answered by ? 4 · 0⤊ 0⤋