What is your favorite way to make a turkey?

Question

The one I made for Thanksgiving I rubbed sage butter under his skin and but an onion in him. While the skind tasted great the rest was kind of blah! I want a new idea for my Christmas turkey!!

I need to be able to do it in my oven!

Answer 1

My friend gave me the best Turkey recipe, marinate it over night in Pineapple juice, vegetable or chicken broth and herbs.
I use a 5 gallon bucket for a large (14-18 lb) turkey. I get two cans of Pineapple juice, two large (family size) cans of broth, a packet of fresh herbs in the produce dept. (Tyme, Rosemary and Basil I think) Briefly saute the herbs with some garlic to enhance the flavor, then add to the other ingredients in the bucket and put in the fridge overnight. (You might have to take out one of the shelves so the bucket fits.) Roast the turkey the next day as directed on the package. It will be so juicy you will never make turkey any other way.

Answer 2

I usally put it in a pan with foil over it. I always turn it upside down so the natural juices in the turkey run down towards the meat. That way the Turkey is moist. I cook it very slow at a low heat for about 6 hours. After it has been cooking for about six hours and the thermometer has popped I let it in the for about another 5 on broil to harden the skin and give is that crisp skin texture.

Answer 3

I have done this recipe for sometime, I usually marinate the day before and blace it in an aluminum pan and instead if putting it in the oven I place a couple of bacon strips on top of the turkey cover it with aluminum foil and put in the Bar B Que basing it every 30 min it comes out awesome

10 - 12 lbs. turkey
2-3 envelopes Sazon Goya with Culantro & Achiote
1/4 cup Goya Lemon Juice
1 envelope Goya Chicken Bouillons
Goya Adobo to taste

Filling Ingredients:
1 envelop Sazon Goya with Culantro & Achiote
1/4 butter - margarine
1 big onion
1 lb. ground beef
1 envelop Goya ham bouillon
5 slices bread without crust
3/4 cup milk
1/2 cup raisins
1/2 cup white wine
2 boiled eggs - in cubes
2 tbsp salt
1/2 cup mashed apples


Preparing the Turkey:
1. Season turkey with plenty of GOYA adobo and lemon juice the day before. Let ingredients be absorbed.
2. Smear turkey with Sazon GOYA with Cilantro & Achiote. Use a second envelope for the turkey's interior.
3. Fill turkey before cooking, tie wings and legs.
4. Add the chicken bouillon (mixed with water) and cook in preheated oven (375º F). Cook 15 min. per pound.
5. Every 30 minutes, season turkey with its own sauce until cooked. Cook to taste. When a fork penetrates the thighs smoothly, the turkey is ready.

Filling:
1. In a skillet melt butter and sauté onions for a couple of minutes. Add ground beef and stir.
2. Add the bread previously soaked in milk and apple purée. Add the rest of the ingredients and cook 5 minutes - covered.
3. If any filling is left over, cook for an hour with the turkey, serve as side dish.

Answer 4

Brine the turkey with a mix of salt and sugar for several hours before you put it in the oven. Rinse before backing. Include lemons or orange slices in the cavity.

Answer 5

Smoked turkey. Brine it for 48 hours first.

Answer 6

Brine it, then roast it.

ROASTED BRINED TURKEY

1 (14 to 16 pound) young turkey, fresh or thawed

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

--Alton Brown, Food Network
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Perfect Roast Turkey

1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core

Preheat the oven to 350 degrees.

Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.

Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.

--Ina Garten

Answer 7

I like my turkey deep fried in a vat of peanut oil!

Answer 8

Well we cant beer in it so it is moist, it doesnt taste like it. Or just check it 1 hour or so and put the jusics on it.

Answer 9

thyme or rosemary, fennel seed is strong, butter ,garlic inject with chicken broth to keep moist when done stuff with stuffing.

Answer 10

turkey fry it

its yummy to the tummy