anybody knows how to prepare a turkey to cook for thanksgiving?

Answer 1

"Open Pan Method" NTF Roasting Guidelines for a Fresh or Thawed Turkey
Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack
Weight Unstuffed Turkey Stuffed Turkey
8 to 12 pounds 2 3/4 to 3 hours 3 to 3 1/2 hours
12 to 14 pounds 3 to 3 3/4 hours 3 1/2 to 4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 1/2 to 5 hours 4 3/4 to 5 1/4 hours
24 to 30 pounds 5 to 5 1/4 hours 5 1/4 to 6 1/4 hours
http://www.eatturkey.com/consumer/thanks.html

Answer 2

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."

Rosemary Roasted Turkey
INGREDIENTS
3/4 cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey


DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

http://allrecipes.com/Recipe/Rosemary-Roasted-Turkey-2/Detail.aspx

TURKEY TIPS:
http://allrecipes.com/Info/Holidays/Thanksgiving/Turkey/Main.aspx

Answer 3

Make sure the turkey is completely thawed first. Remove the gizzards and neck from the stomach cavity. Rinse it inside and out with cold water. Pat dry with a paper towel. I then rub butter (not margerine, but butter) on the skin. I sprinkle on the butter garlic poweder, onion poweder, poultry seasoning and a little paprika. Then I fill the cavity with stuffing. (Yes, I still do that and no one has ever gotten food poisoning from my turkey or stuffing.) I cover the pan with tin foil, shiny side out, and bake at 350 until done using the weight chart to figure out how long. We usually have a really big turkey so it's generally 3 to 5 hours cooking time.

Answer 4

its been years since I cooked a turkey for thanksgiving but I'm giving it a shot this year once again......I will probably ask my Mom how to do it but I did find a video on Yahoo Food with martha stewart preparing her turkey for baking so you might want to check that out and get an idea of how to cook the turkey.

If I remember correctly, My Mom would brush butter on the outside of the bird before covering it in aluminum foil and baking it and then you had to either keep brushing butter on it or have some sort of basting liquid to keep the turkey from drying out. Martha Stewart rubbed her turkey down with butter and seasoned the outside so I thought I would give that a shot instead of brushing the butter on it.....

good luck!

Answer 5

Thaw turkey in refrigerator, and on Wednesday morning put turkey in a solution of 4 quarts vegetable broth (low sodium) 1 cup kosher salt, and 1 cup sugar and 1 gallon of water, I double up some clean black trash bags and put it all in there, with the turkey breast side down, then I put it back in fridge. Let soak over night. Remove turkey, discard liquid, and pat turkey dry. Rub with oil, dust with black pepper and small amount of kosher salt. Stuff the inside of the turkey with a cut up onion, and some fresh herbs (thyme, Rosemary, sage) Preheat oven to 450 and cook turkey for 30 min, cover breast with foil, and turn oven down to 300 and cook until a meat thermometer placed in the turkey reads 160 degrees. Let rest 20 min before cutting.

Answer 6

I just drain the blood, take out the neck and giblets, rub the cavity with kosher salt and garlic powder and pepper, then shove in lemon rinds, garlic cloves, fresh sage and rosemary. On the outside I make a mixture of melted butter, olive oil, and lemon juice and smear it all over. Then I stab the turkey with a small knife and shove more garlic cloves in. I put it on a rack in the roasting pan and put a couple cups of chicken broth in the bottom. Then I just roast it as normal.

Answer 7

I always go to Butterball.com.

Answer 8

Go to the foodnetwork.com or bettycrocker.com.

Answer 9

Hello

As a chef, I am asked this question quite often. Now, I could give you every answer in the world. But why not go the safest route and go with the professionals. You can't go wrong with Butterball. Turkeys is what they do.


EASY COOKING GUIDE: ROASTING TO PERFECTION

Whether you're a novice cook or a seasoned pro, this will help you roast a tender, juicy, picture-perfect turkey every time. It's easy with the Butterball Open Pan Roasting Method.

WHOLE BREAST INSTRUCTIONS

To Roast in a Conventional Oven:
1. Preheat oven to 325˚F.

2. Remove whole breast from bag. Drain juices and pat dry with paper towels.

3. Place prepared breast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Do not add water to pan. Brush skin lightly with vegetable oil or spray with cooking spray to prevent drying of skin.

4. Roast uncovered according to time guidelines below, or until meat thermometer in thickest part of muscle is 170˚F. If breast is stuffed, center of stuffing should be 165˚F.

Size Unstuffed Stuffed
3 to 5 1/2 lbs. 1 1/2 to 2 ¼ hrs. 2 to 2 3/4 hrs.
5 1/2 to 9 lbs. 2 1/4 to 2 3/4 hrs. 2 3/4 to 3 1/4 hrs.

Roasting time will vary from guidelines above if turkey is covered or placed in an oven-cooking bag.

You may roast your whole breast from frozen.
1. Roast skin side down uncovered on flat rack in 2-inch deep open roasting pan at 325˚F for first hour.

2. Carefully remove gravy packet and refrigerate packet for future use. Turn breast skin side up. Brush skin lightly with vegetable oil or spray with cooking spray to prevent drying of skin.

3. Roast uncovered according to time guidelines below, or until meat thermometer in thickest part of muscle is 170˚F. If breast is stuffed, center of stuffing should be 165˚F.

Size Unstuffed
3 to 5 1/2 lbs. 3 to 3 ¾ hrs.
5 1/2 to 9 lbs. 3 ¾ to 4 ½ hrs.

Let breast stand 10 minutes before carving.

UPDATE ROAST INSTRUCTIONS

To Roast in a Conventional Oven:
1. Preheat oven to 325˚F.

2. Remove outer plastic netting and packaging. Leave inner string netting on the roast. Drain juices and pat dry with paper towels. For easier net removal before serving, lift string netting and shift position on roast. Refrigerate gravy packet.

3. Place prepared roast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.

4. Roast uncovered according to time guidelines below, or until meat thermometer in center of roast is 170˚F.

Thawed Frozen
1 3/4 to 2 hrs. 2 1/2 to 3 hrs.

Roasting time will vary from guidelines above if roast is covered or placed in an oven cooking bag. For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.

Roasts may be cooked from frozen.
1. Remove gravy packet with spatula and refrigerate. You cannot shift string netting so it is important to wrap in foil after roasting.

2. Place prepared roast, skin side up, on flat roasting rack in 2-inch deep roasting pan. Do not add water to pan.

3. Roast uncovered according to time guidelines below, or until meat thermometer in center of roast is 170˚F.

Frozen
2 1/2 to 3 hrs.

For easier net removal after roasting, wrap roast in foil and let stand 10 minutes. Remove netting and slice roast.