How to cook a?

Question

How do you cook a turkey and it not tasting so dry ?????Happy Thanksgiving to you all.

Answer 1

these answers are good, but you might try cooking in a bag, they sell the turkey bags, this keeps them moist and the directions are on the box.

Answer 2

My old auntie's secret. This is not a picture perfect turkey but we always slice in the kitchen and service... read to go.

Cook the turkey "breast down" in the juices it makes. The back is where the juice and oils come from, so this way the breast doesn't dry out. Cook it to temperature and it is safe to eat but not as tender. I put mine in the turkey bags and put it in the roaster separate from my oven (I only have one oven) and cook it 20 minutes per pound (if it is thawed) longer if it is partially frozen. Then turn down the roaster to about 250 and just leave it until we are ready to drain some of the broth for the dressing and gravies. I usually turn on the roaster about midnight Wednesday and cook all night. Or get up really early and put on....if you are eating late on Thursday.
And using the roaster allows me to keep my oven available for the dressing. I do not stuff the turkey because I don't think it is safe....besides being messy. And if you watch garage sales you will find a roaster for under $10. because most people buy them and don't use them.

Like I said, Not beautiful for presentation, but very moist and tender. Then, bone out and chop up and make a turkey pie with top and bottom crusts, all the left over turkey, and veggies and some cream of chicken soup. Yummmmmy.

Answer 3

The following directions should get you a moist bird. If you wish a cripsy skin I recommend just taking the tent of the last 30 minutes. The last option of doing it on the Webber grill is also good but if you haven't done one before I would recommend doing one in a few weeks when you are hungry for turkey again rather than trying that for your first attempt.

Here you go.

One of the simplest things on the menu actually. Begin with washing your bird out completely including the front fat flap in front of the breast where the gibblets are usually packed and the neck from the body cavity. Some even place a gravy packet in one of these cavities as well. I know this because I have actually baked the giblets in the neck flap once when I was first trying to impress the family with my cooking prowess.

Once washed out I season the cavities with just salt and pepper. If you are stuffing, stuff the bird just before placing in the oven. Fill with stuffing and either truss the legs together with string, or tuck the drummy's into the fat flap at the tail. I like the old fashined roasting pan if doing it in the oven. If you are doing in one of the cheap foil roasting pans, be sure to tent with foil also or it will dry out the bird.

I roast at 350 degrees and use the general guide of 20 minutes per pound. You can test with a meat thermometer inserted to the thick part of the meat away from bones and done at 180 degrees. You can also buy a cheap pop up thermometer and insert into the thick part of the breast or as I do, once you have roasted for 20 minutes per pound, a fork inserted into the thickest part of the thigh and breast should result in clear juices running out and no red.

Once the turkey is done I remove from heat and leave covered for 5 minutes before carving and serving. Carving should be just before serving the plate full of turkey as it is best served once everything else is on the table.

Once you get accomplished at this, try it smoked in a Webber grill. Shorter cooking time and it is smokey wonderment. DELICIOUS!

Answer 4

Okay, first of all make your own stuffing the night before by toasting bread in the oven along with some diced celery and salt and pepper to taste. Bind it together with some chicken stock or water and a little butter. NEVER PUT THE STUFFING IN THE BIRD THE NIGHT BEFORE! It is a breeding ground for bacteria. Put the stuffing in the turkey only a few minutes before puting it in the oven at about 225 F. for about three hours. You shouldn't need to add anything to the turkey besides butter and salt and pepper. Baste it in its own juices with a laddle or turkey baster. Before cooking, remember to remove the gizzard, giblets and heart from the inside. You can use these extra parts to make a tasty gravy.

Happy Cooking!
Genna T.

Answer 5

Well brine it, I don't suggest basting, you will only make the cooking process longer, opening up the oven door, also use a thermometer, you want the thickest part of the breast to read 161, legs 180. Don't stuff it, you can put aromatics in the cavity. Also start out high temp anywhere between 475- 500 for about 30 mins, cover the areas of the bird where it will brown faster. Then lower temp, to about 350 til you hit your temps.

Answer 6

Baste the turkey or brine it. Also let the turkey rest for 20 to 30 minutes before you slice the turkey this will keep most of the juices inside.

Answer 7

forget the turkey, tell all yo friends to come to the Lawrence central vs Lawrence North game today at 7:30 at Lawrence Central High School and theres a party after the game so tell evey one and come have a good time

Answer 8

slow cook at about 200 degrees basting frequently, I usually put Turkey in night before and baste every hour. never had one turn out dry

Answer 9

Fry it. It will keep it moist and be soo good.