how can i bake a 15 pound turkey without it beening dry?

Answer 1

You have to soak it in a brine before you bake it! Any good chef will tell you that it is impossible to cook a non-dry turkey without brining it first.

There are millions of different brines out there...I would say visit www.foodnetwork.com and search for a Turkey Brine recipe and find one you like. I would suggest one but I don't know what your taste preferences are.

Also, my family are firm believers in using the "Turkey Bag". It seems Juvenille but it really, really works to give you a very juicy moist turkey. You MUST take the bag off about 30 minutes before the turkey is done and let the outside get browned and a little crispy. At this point, if you melt some butter and stir in some herbs (Salt, Pepper, Garlic Salt, Paprika, Rosemary, Thyme, Sage, etc.) then rub down your turkey with this mixture, you will have a delicious crispy browned skin that will be to die for.

Always remember to use a thermometer to test the internal temperature of your turkey... the meat at the thickest part (thighs and breasts) should be about 161 degrees Fahrenheit. And, lastly, if you're not going to use a bag...BASTE BASTE BASTE! That's what God made Turkey Basters for :) Good luck, Honey!!

Answer 2

The biggest causes of dry turkey is too high a temperature over an extended period of time and/or not provided some other kind moisture while cooking. A 15 pound, unstuffed (recommend as it takes longer for the stuffing inside a turkey to come to temp) should take about 3 - 3 1/2 hours (start with a preheat oven at about 425 degree for 15 minutes and then reduce to 350 degrees). The biggest key is to stuff the cavity with aromatics (onions, celery, carrots, lemons, etc) which gives the turkey both moisture and flavor. Also cover the bird loosely with foil for the last 1/3 (1 hour+) of cooking. I would baste the bird in the beginning with UNSALTED butter (salted butter will toughen the skin), but you really shouldn't have to baste more then once or twice more during the entire cooking time (the more you open the oven door the lower the temperature gets and the longer it takes to cook).

Another good idea is to use Martha Stewarts cheese clothe soaked in melted butter and wine method, check her website for details.

Answer 3

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 Cooking time varies depending on if bird was completely thawed, stuffed, and characterisitcs of the oven (ovens do cook at different temperatures even if you hafve the knob on 325). Start checking the bird temp frequently within a half hour of the recommended cook time. When measuring the temperature of the whole bird, follow these procedures: Insert thermometer in the deepest part of breast or thigh. The thermometer should reach 170ºF in the breast or 180ºF in the thigh. When inserting the thermometer in the breast, insert from the side. The thermometer is easier to read and more accurate than when inserted from the top. Be sure to insert a thermometer into each bird. To measure the temperature of turkey parts and products, follow the same procedure of inserting the thermometer in the deepest part of the piece.

Answer 4

Brining makes the turkey moist.Use this recipe it will work for a15 lb turkey.


Perfect Turkey
INGREDIENTS

* 1 (18 pound) whole turkey, neck and giblets removed
* 2 cups kosher salt or 1 cup regular salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
* 1 bay leaf
* 1 cup dry white wine or 1 cup apple juice



DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Answer 5

If you are not interested in the skin, you can bake it upside down and it will be very moist. I did that by accident with my first turkey and it was delicious. We feed the skin to the dog so I wasn't worried about it not being crisp anyway.
I also saw on food network, you can put a tblspoon of butter under the skin on each side and that would keep it moist. I think I may try that this year.
I hate basting.
Good luck!

Answer 6

as the age old saying goes.. you have to baste, baste baste.. otherwise it will be dry.. Also if you can, find a huge baking bag.. its a sealable heat proof plastic baking bag, you throw the whole turkey in, and then place it on a baking dish and it seals in the moisture making a better moist turkey..

Answer 7

Don't cook over 325deg F /20 min per pound.
The most important step is when you remove it from the oven, let it rest for 15 to 20 min before carving so all the juices don't run out of the meat. Bon Appetit

Answer 8

Use a cooking bag for a little turkey or pieces. Otherwise, invest in a Nesco 18 qt., they are fabulous and you can use them for chili, soup and other meats too. It really keeps the meats moist.

Answer 9

The following article can give you some good instructions of how to roast a turkey, its time, etc.

Answer 10

Go with what the people above me said: brine. Basting is only a band-aid to a larger problem. Me and my roommate have made thanksgiving for 4 years now and we've never basted and our bird always falls apart.

Below is a link to the recipe we've used all along and it works awesome! If you want a killer bird, I highly suggest it.