Turkey for Dummies

[gunther's mom]

I am the person who missed out on home economics, and have worked practically every Thanksgiving for a long time. I 'may" do a turkey and yes, in my 55 years, I have never made a Turkey. Does anyone have a "Turkey 101" recipe?

[doxierock]

I don't have a "recipe" but I will tell you that the best turkeys I've ever had were brined before cooking. That is to put the thawed turkey in a solution of salt, water, broth, apples, etc (depending on your recipe for it) overnight. It makes the turkey so darn moist and not dry in the least. The salt opens up the pores of the turkey and allows the other juices in. I wish you the best of luck. I myself also have never done one myself (at 32 yrs of age) but have helped my mother do hers. I wish I paid more attention! Good Luck!!!

[Suzanne R]

Buy a package of roasting bags - turkey size; read the very detailed instructions and you can't miss!! Or search the internet - Butterball, I believe, has some very basic turkey baking instructions plus a toll-free help line around the holidays!

[red&black]

By ALLLLLLL means - follow what Alton Brown of the Food Network preaches (and like doxierock said):

:cheer: Brine Your Bird! :cheer:
It takes some advanced planning but you can't go wrong.

"ROMANCING THE BIRD" episode:
http://www.foodnetwork.com/good-eats/romancing-the-bird-a-good-eats-thanksgiving/index.html

And the Turkey recipe specifically:
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

He may re-run this episode this seaon - I highly recommend watching it!

[rfbcville]

Good for you - it can be a fun experience as long as you allow enough time. Here are a couple of suggestions:
buy a big foil roaster ban - clean up is easier
cook the stuffing separately (otherwise it takes a LONG time)
buy a meat thermometer to help you tell when done (not too much $)
throw a couple of onions in the cavity (chop into 4 -6 pieces), plus poultry-type herbs - sage, rosemary, thyme etc.
Make your own "butterball" by inserting pieces of butter between skin and meat
make a loose tent of foil to cover the top of the turkey so that it doesn't burn or overcook the breast. Or, if the turkey isn't too big, turn it over so it cooks breast-side down and makes that more moist, then turn right side up for last 30 minutes of cooking.

I always seem to be a bit off on the cooking time, which is why I like the meat thermometer. Remember to defrost it in the frig the night before cooking. Or, if you are having a lot of people over around noon, cook it the evening before, let it cool, then you can slice it more easily and know it will be ready when your guests arrive.

Enjoy, and please fax me some dinner since I'll be working Thanksgiving Day (and Christmas Day)

[Suzanne R]

If you get a BIG turkey (more than 10 pounds) it may take a day or two to thaw, so be sure to read and follow the thawing instructions that come on most turkeys. I always put my dressing inside the turkey, because we like the rich, rather sloppy, unhealthy dressing I make with pork sausage and white and/or wheat seasoned bread crumbs (or croutons, or whatever) which has been a family tradition for decades. If you cook the turkey stuffed, it takes longer, so keep that in mind.

[Christena]

We have fried turkey here in the south! :sillylove:

That being said, as Suaanne R said, buy the cooking bags! I would never roast another turkey without them. They come in turkey size and have very detailed directions. Very moist and delicious results. It is not that hard, if you follow directions. Also be sure to read the turkey bag to see how long to thaw it in the fridge. It will take every bit of that time in my experience. Oh and after thawing take all the junk, giblets, etc., out of the inside. Good luck and have a great turkey day!

[longtimecouple1]

Run, don't walk to your nearest Meat market/grocery deli, and order a precooked, then all you have to do is make the side dishes, that's what hubby and I are doing this year, it's just the 2 of us. We have a small grocery store in town that has a great meat market, you have to be there early because they only do 50 turkeys, so I'm going to be there right after they open on Saturday, which is the first day they take orders.
Then I'll just buy frozen turnip, squash, can of cranberry sauce and a couple of potatoes to cook and mash.
They even give you the dressing with the turkey, well worth it for a small group or a couple.

[maddoxies]

Cook from frozen, pre-stuffed :funny:

Or at least pre-stuffed, thaw and cook.

I made the mistake of ordering a fresh turkey from the St Laurence Market one year. It was so fresh that I had to pull the pin feathers and all the "innerds" were still attached. Yup, I had to pluck feathers, remove the heart, other organs and detach the neck :008: :faint:

[Sadie's slave]

I am also a fan of Alton Brown's brining recipe, that is the only way I will make a turkey now! I've converted everyone that I know to this recipe. It is so juicy and fool proof. Don't worry if you don't have some of his ingredients either, I've made it with basically just salt and water and it still turns out good!

Best of luck!:yahoo:

[Suzanne R]

Pre-cooked is a good idea, too, if you're not fussy about dressing or how it's cooked. I didn't know you could get frozen pre-stuffed!! Never heard of that!! I don't think it would be allowed at my house.

[LUVMYGUNNER]

Since I usually work Thanksgiving--so all you lovly people can shop the day after Thanksgiving, I take the whole family out for dinner, at one of our great Hotels. They have just about everything--for what you get there, I could never afford to make it. They have the basic dinner but also oyster, shrimp, iced salmon, crab legs, ham, roast beef--desserts.
Once I don't work anyomre, I do want to go back to cooking on Thanksgiving. I also like the turkey bags.

[nonnyd]

its easy..you can do it!!:loveshower:but after its thawed...do not forget to take the bag of gizzards/livers/heart.. out.....my first turkey i didnt know and cooked it all in the little bag inside of turkey! hahaha!. i cook my turkeys very slow about 300-325 and baste often...but im told the cooking bags are the best!