What are the different way to prepare Thanksgiving turkey?

Answer 1

Ways to prepare turkey:

1. Bake
2. Deep Fry
3. Grill
4. Jerk

Answer 2

I'll be making a turkey breast instead of a whole turkey. Since the breastbone is split when you buy it, you can't stuff it (well, you could but it would be kinda messy).

Turkey breasts come with a packet stuffed inside for making the most amazing gravy (be careful removing it so that the plastic doesn't catch on the sawed edges of the rib bones and leaks all over)

First I put a pot of water on to boil so that I can make a broth for basting.

The Bird:
I sprinkle a generous portion of Mrs. Dash (original) as well as some poultry seasoning and thyme. Put it in the oven (350F) for about 5 minutes.

Put a stick of margerine in a small pot and melt it down. When it's done, pour it over the turkey carefully. Back in the oven for a few minutes, but don't let it burn on the bottom of the pan. Now pour some white wine over the turkey (I actually use a zinfandel, not expensive). Back in the oven. Again, keep an eye on the bottom of the pan so the butter doesn't burn.

Once the pot of water is boiling, add some bouillon or soup base (I use a kind of paste available where the canned soups are). You can use a can of chicken broth, diluted with one or two cans of water, too.

After a few minutes, I start basting in order to keep the turkey moist and also to keep the juices in the bottom of the pan from burning. I baste every 20-30 minutes. If the top of the turkey cooks too quickly, make a foil tent. Remove in the last 30 minutes.

Take out the turkey, strain the drippings into another dish and then scrape out the fat, etc. Return drippings to the pan and follow the instructions on the gravy packet.

Since I don't stuff the turkey, I make the Pepperidge Farm stuffing on the stove.

And remember that Butterball offers the Turkey Talk Line with recipes, advice and support for Turkey Trouble.

Happy Thanksgiving, everyone!

Answer 3

Traditional Roast Turkey (unstuffed)
Traditional Roast Turkey (stuffed)
Oven Cooking Bag Method
Aluminum Foil Wrapped Method
Microwave Oven Method
Braised Method: Covered Roasting Pan
New Orleans Fried Turkey
Grilled Turkey
Marinated Turkey
Brine Method
Spiced Apple Cider Brined Turkey

Answer 4

This recipe has been handed down through three generations of women in our South Carolina family, and sounded very weird by the time it was handed down to me. I was very skeptical, and distrustful at first . . . and even worried about it actually working . . . but it does. It is very easy . . . and cooks while you sleep!!!! Read on . . .

1. You will need an enameled turkey roasting pan with the lid for this. Mine is dark blue with little white speckles on it. This type of pan has been around forever.

2. I would recommend that your turkey is not over 16.25 pounds, or you will not be able to get your lid on!!! Remember what your turkey weighs, you will need to know this later.

3. Take the top rack out of your oven, and place the bottom rack on the very bottom rung.

4. Preheat your oven to 450 degrees.

5. Pour 6 and 1/2 cups of water in your roasting pan.

6. Rinse your turkey and take neck, liver, and gizzard out, and rinse them off. Put everything in pan, pepper your turkey if you desire, and place your lid on the roaster. Place in the oven, and close door.

7. The Magic Formula: Cook for 1 hour and 5 minutes, and add 10 minutes for every pound over 10 pounds.

Guide: 12 pounds is 1 hour, and 25 minutes
13 pounds is 1 hour, and 35 minutes
14 pounds is 1 hour, and 45 miuntes
15 pounds is 1 hour, and 55 miuntes
16 pounds is 2 hour, and 5 miuntes

(1/2 pound = 5 minutes)

8. Cut off oven. DO NOT OPEN THE OVEN DOOR OR YOU WILL RUIN IT!!!! Leave be for 7 hours. The turkey is cooking!!!! (This is wonderful to do right before you go to bed, as you will wake up to the fragrant smell of roasted turkey!!!)

9. Right before you serve your turkey, you may baste it with butter, and carefully brown it more under the broiler if you'd like to.

At first, I was always amazed that it worked! Now I know that have been using it for 32 years, I just am thankful that I have it. The turkey is so moist and tender. Today I am doing it during the day as my dinner will be served at 4:00 PM. (Because it is daylight, and people are up, I have placed a warning sign on my oven door stating, "Do Not Open This Door or You will Ruin Our Thanksgiving Turkey."

Answer 5

The day before your Thanksgiving Dinner is the perfect time to bake all of your pies, pumpkin pie, apple pie, ect...

If you are planning on serving a Thanksgiving Turkey and a Thanksgiving Ham you can prepare the Thanksgiving Ham today and then reheat it after the Thanksgiving Turkey and dressing is ready.

Turkey Day! Wake up early and put that wonderful turkey in to roast. Now, set the table and prepare the rest of your meal.
As the guests come in add their family dishes to the table and enjoy a wonderful Thanksgiving dinner with your family and friends.

I wish you all over in US a Awesome Thanksgiving....Skycat.........

Answer 6

There are lots of different options when it comes to Turkey.
Traditional Roast
Bacon Wrapped Turkey
The "Turducken" (Turkey stuffed with duck meat)
Deep Fried
Roasted Turkey Stuffed with Caramelized or Sugared Apples

There are loads of ways to eat turkey
Definitely check out this website, a search engine for recipes and search one of those, or another you've found.
http://www.eatturkey.com/foodsrv/recipedb.html

Though I would say that this one is the funniest and one that will show the most outrageous reaction from your guests.

Here is a new way to prepare your Thanksgiving
1. Cut out aluminum foil in desired shapes.
2. Arrange the turkey in the roasting pan, position the foil carefully (see below )
3. Roast according to your own recipes and serve.
4. Watch your guests' faces.
Happy Thanksgiving! ♥

Answer 7

BEST and EASIEST recipe ever...

1 whole turkey (1 pound per person will be plenty)
3/4 cup olive oil
2 tablespoons garlic
2 teaspoons basil
1 teaspoon salt
1 teaspoon black pepper
2 cups water
Roasting pan with lid

WHAT TO DO:
Pre-heat oven to 325 degrees
While you're waiting for the oven to heat up, clean the turkey (efficiency at it's best!)
Put the clean turkey in your roasting pan
Mix the oil and all of your seasonings in a small bowl
Brush the oil-herb mixture evenly over the turkey
Pour 2 cups of water into the bottom of the roasting pan
Put the lid on the pan
Bake for 3 to 3 1/2 hours, depending on the size of the bird

Answer 8

Buy a cook book! :--#)
Traditional Roast Turkey
Never stuff your turkey ahead of time. It should be stuffed only when it's ready to go into the oven. The stuffing should be spooned lightly into the turkey's body cavity and neck cavity. Don't pack it! The internal temperature of the stuffing must reach 165 degrees F, and if the stuffing is too tightly packed the interior won't get hot enough. Stuffing also tends to expand as it absorbs moisture from the bird, so filling the turkey lightly will give you the best results.For the safest stuffing, follow instructions at Stuffing 101.

My Favorite Roast Turkey and Stuffing
Remove the gizzard packet from inside of the turkey and place the heart, neck, and gizzard in a pan of cold water and set on low heat to bring to a boil. (This will create stock for the gravy). Don't use the liver in this stock.
Rinse the turkey and dry it thoroughly with paper towels. Place the turkey in a large roasting pan on top of a cooking rack. Prepare the stuffing and spoon it lightly into the neck cavity. Pull the neck skin over the stuffing and fasten it to the back using a skewer.
Lightly stuff the body cavity, then tie legs to the tail with cooking string or tuck the leg ends under the tail. Twist the wing tips under the back. Brush turkey with melted butter or olive oil and insert an oven-safe meat thermometer into the center of the thigh muscles, making sure you avoid hitting the bone with the thermometer. Or you can use an instant-read meat thermometer and check the turkey as it gets close to the end of cooking time.
Now soak a four-layer piece of cheesecloth in the melted butter/shortening mixture and cover the turkey with the cheesecloth.
Place the turkey in a 325 degree oven. Roast for 3/4 of the cooking time, basting every 30 minutes with the pan juices which will accumulate. Keep an eye on the giblet stock and remove it from the heat when it's simmered for 2 hours.
Then cut the string (if that's what you used) holding the legs to the tail and uncover the turkey. You can leave it tied and covered if you wish - it just depends on how the turkey is browning. If it isn't browned enough for your taste, remove the cheesecloth. Roast for the remainder of the cooking time until the meat thermometer registers 180 degrees and stuffing registers 165 degrees.
Remove from oven and remove stuffing to a serving bowl, cover with foil to keep warm. Cover turkey with foil and let rest 15-20 minutes before carving to allow juices to redistribute.
How to Carve a Turkey Video
You can put a halved onion and some celery inside the turkey if you want to, but it's not necessary. Think about mixing some softened butter with herbs and rubbing it between the skin and flesh and over the skin before you start the roasting process. Make sure to check the cooking times. The roasting times for stuffed vs. unstuffed turkeys are different.

Easiest Roast Turkey
Buy your turkey already roasted from a restaurant or specialty store. Just reheat the bird according to their instructions in your own pan, place on a beautiful serving platter and garnish with fresh fruit. No one will be the wiser.
Still Easier Roast Turkey
Cook your turkey still frozen! Yes, it's true; you don't have to take up half of your refrigerator for days while the turkey thaws. Cook your turkey from frozen solid to tender and juicy with no muss, no fuss, and a lot less mess. And yes, you can still stuff the turkey when it's cooked this way - just follow my directions.
Easier Roast Turkey
Just follow the instructions above, but don't stuff the turkey! You can bake stuffing in the oven or better yet, use your crockpot. Many food safety experts recommend this method anyway, since it can be difficult to make sure the stuffing is hot enough to kill bacteria.

Answer 9

what i do is butter the whole outside of the turkey. Then i put some spices such as pepper,salt,garlic and a few others that you may like. I then make my stuffing stuffing mix,celery,onions,sausage and the liquid i use is chicken broth i mix untill its all moist then i stuff it in the turkey front and rear. I put the turkey in a turkey pan with a little water not to much the turkey will make its own juices. I cook the turkey according to the package and around the last hour i uncover the turkey and let the skin get crisp. mmmmmmmm makes a great turkey. I hope this helps.

Answer 10

You have the common ways, which we all know roast, fry, stew, smoke it on the pit. But I heard of a way that I would like to try.

You get a foil roasting pan, and a met rod, Put it in the yard, ( preferable where there is dirt) Put the turkey on the pole, and place a metal trash can over it. Place charcoals ( they have been started) all over the top and around the edges. Each charcoal heats up to a certain degree, If you can maintain a temp for the 4 hours, It would be an interesting way to roast a turkey. It would work. I am a girls scout and we use a similar method to cook while we are camping.

Answer 11

In a garbage can... yes a garbage can. Buy a new metal garbage can, drill a stake into the ground cover the ground surrounding the stake with foil. Place the turkey over the stake, then put the garbage can over it. Take a generous amount charcoals and place them around the base of the garbage can and over the top. I know this sounds so strange... when my father made a turkey this way I thought sh** my family is more redneck than I thought, but it was the best turkey I EVER had, and I'm not much of a turkey lover. The worst part of this is trying to check if its done, use extreme caution!!!