Seasoning turkey....1st time...???

Question

hello, i have alast another question about seasoning the turkey.
I am going to put butter on the underneath of the skin on the turkey, can i do that the day before and marinate it? or should i do that like an hour before hand? will the seasons drip off of the turkey cuz of the butter? of last, but not least, should i add any water to my seasoning? or use water when i baste it and make juice from there?

Answer 1

Ever baked a chicken? It's not hard at all. The butter underneath the skin is a good start. I am marinating ours tomorrow night and it is going in the oven Wednesday night on low. So, don't sweat it...your turkey will be just fine.

Answer 2

1. Many people recommend only basting the turkey with the pan drippings, not water. And keep it away from your seasonings as well.

2. You can add seasoning whenever you want to. The longer the seasonings are on the bird, the stronger the taste will be. A word of warning; if you are using a spice rub, particularly one that has been purchased from the store, be careful how long it is on the turkey. Certain spice rubs, particularly commercial blends, have large amounts of salt, which can dry the meat out. If you use too much seasoning and leave it on for too long, it can draw out moisture from the meat. Just to be on the safe side, I wouldn't put the spices on more than a half a day before. An hour or so before probably won't leave much time for the meat to absorb flavors.

And be careful not to break the skin when rubbing the spices in. This goes for frozen turkeys to a greater extent, because freezing can make their skin unbelievably fragile.

3. Melting butter, fat, or anything else can wash away some spices during cooking. To be on the safe side, use slightly more than what is called for. Also, if you baste with the pan juices (no water added), you will be putting the spices back on to bird to some degree.

Answer 3

Ok first of all, I never put anything under the skin. I just take melted butter, rosemary, pepper and salt and mix it together. Then I pour it over the turkey. I baste every half an hour until done. The turkey usually makes enough juice to baste throughout. I would use about 2 sticks of butter. Anyhow, if you do run out of juice, you could use chicken bullion cubes in a cup water. Also you could use a bottle of one of the cider beers. The alcohol cooks off when cooked.

Answer 4

Put soft butter under the skin them schmooze it all around underneath. Do this just before baking. Butter will get cold in the fridge and won't really "marinate" it.

You don't really need to baste to make it juicy. The butter will take care of that.

The butter, and other drippings, will become the base for a yummy gravy! Save them. If they start getting a little dry in the pan, add ½ cup of water or so to keep them from burning.

Answer 5

Do it the day of and you can add water to the seasoning and baste it. Also, the best way to cook a turkey is to cook it breast side down for all but the last 30 minutes of cooktime, it makes for juicier white meat, and the last 30 minutes browns the breast.

Answer 6

Just use a brine, you won't have to worry about seasoning, or even basting, basting just causes it too cook longer. Does nothing for the turkey and flavor. Every time you open your oven you drop down temp. 20 degrees or more.

Answer 7

Brine that turkey!

Here's a great one to try...
http://allrecipes.com/Recipe/Turkey-Brine/Detail.aspx

Preheat oven to 325 degrees . Bake 2 1/2 to 3 1/2 hours depending on size of turkey. It will cook a little faster than a turkey that has not been brined. Don't forget to empty the cavity or you'll be in for a surprise..

Answer 8

Here is a sugesstion: Use Chicken Broth with the butter
or in a Blender use 1/2 or 1 whole can of beer with your seasoning for the marinade. You could marinade the night before for better taste Happy Gobble..........