2007-11-18 10:19:29 · 36 answers · asked by Joshrules 4 in Society & Culture ➔ Holidays ➔ Thanksgiving
slow...so it stays moist
2007-11-18 10:21:41 · answer #1 · answered by Anonymous · 2⤊ 0⤋
It's pretty simple, just clean the turkey under cold water while removing the insides (keep them for gravy if you like). It's best to stuff the turkey with stuffing that has been cooked then cooled. Make sure you close the flap of the neck over the stuffing for best results. Cook the turkey at 350 degrees, 18-20 minutes per lb, with foil covering the turkey. To keep the turkey from becoming dry, baste with olive oil or butter every 30-40 minutes but remember to make it quick to keep as much heat in as possible. Lastly, test the breast of the turkey to make sure it's reached 165 degrees and take out the turkey and let it sit covered for 20 minutes with you make gravy or last minute touches to anything else and enjoy !
2007-11-18 10:29:10 · answer #2 · answered by loveandhate22 1 · 0⤊ 0⤋
Follow the instructions, but if you are referring to the best method of keeping it moist and to perfection. Then I would say smother butter over the entire bird then follow by sticking a stick in the cavity. I use Reynolds Turkey size roasting bags for mine. A few times through out I use a large spoon to spoon the juices over the turkey and in the cavity. I have even used the injector to poke some holes to be sure that the juice soaks in to the meat and not just the surface. Good luck and happy thanksgiving!
2007-11-18 10:23:59 · answer #3 · answered by Blessed1 3 · 0⤊ 0⤋
Deep fried turkey is the best, it's always moist inside and the taste is great. Once you have it this way you'll never want to bake one again. Plus an added bonus is it doesn't take near as long to cook and your oven is free for the other stuff. Good luck. Happy Thanksgiving!!!
P.S. Be sure to use peanut oil to fry in though..
2007-11-18 10:24:19 · answer #4 · answered by persha69 2 · 0⤊ 0⤋
1. Place thawed or fresh turkey, breast up, on a flat rack in a shallow pan, 2 to 2½ inches deep.
2. Insert oven-safe meat thermometer into the thickest part of the thigh. Brush or rub skin with oil to prevent drying of the skin and to enhance the golden color.
3. Place in a preheated 325 °F oven.
4. When the skin is a light golden color and the turkey is about two-thirds done, shield the breast loosely with a tent of lightweight foil to prevent overcooking of the breast.
5. Use the roasting schedule in Table 2 as a guideline; start checking for doneness a half-hour before recommended end times.
6. Turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook turkey to higher temperatures
7. Let turkey stand for 15 to 20 minutes before carving to allow juices to set.
2007-11-18 10:23:12 · answer #5 · answered by Siren 2 · 0⤊ 0⤋
Wash it, stuff it, and place in a cooking pan. Do not put a lid on it but place a piece of tin foil over the bird. Cook at 350 degrees for about 20 minutes to the pound. With a hour to go take off the tin foil and let bird brown. Be sure to baste the bird every hour.
2007-11-18 10:24:00 · answer #6 · answered by Steiner 6 · 0⤊ 0⤋
use a turkey bag and thaw the turkey really good. butter the top all over and put a little bit of flour on it as well. stuff the turkey with stuffing and put it in the cooking bag and then place it in a big pan or foil turkey pan. bake as instructed.
2007-11-18 10:29:25 · answer #7 · answered by trooper753 5 · 0⤊ 0⤋
I first wash the turkey good with cold water..then rub lots of salt outside and inside of turkey bake covered ..I use tin foil..at 325 degrees..The package will tell you how long per pound....Usually go over an extra hour...baste with butter or margarine every halve hour...towards the end of cooking ..put flour in your butter..baste with this and leave un-covered..it gives turkey crisper skin..also helps with making gravy
2007-11-18 10:41:38 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Stuff it with quartered onions and apples, which make it juicier after its cookes. Also, stuff with sage and rosemary for flavor. Put bacon on top. Baste with butter. Cook at 350 degrees and at 20 minutes per pound.
This will give you an extremely juicy and flavorful turkey.
2007-11-18 10:23:36 · answer #9 · answered by Anonymous · 0⤊ 0⤋
It depends.
The oven is the most common, and easiest method. But if you're adventurous, why not try to deep-fry your turkey? It's a little dangerous, but the results are amazing.
2007-11-18 10:22:57 · answer #10 · answered by Mushroomer 7 · 0⤊ 0⤋
Use a Turkey fryer. In 30 minutes it will be done and you will have a turkey that tastes better than from the oven.
2007-11-18 10:23:47 · answer #11 · answered by runner1 6 · 0⤊ 1⤋