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10:55 am
October 21, 2008
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smilingcow
| | central PA | |
| Big Chicken | posts 60 | |
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I've been trying to roast turkeys for the last 20 some years. They are all either bland, too dry, too stringy . . . . but I LOVE other people's turkeys! Can anyone give me some good advice on roasting a moist, tasty turkey? I bought an electic roaster last year so I will be using that. I want to pick one up on my way home from work tonight (a turkey, that is) because Suzanne's recipe for turkey noodle soup looks so yummy and it is supposed to snow next week and what could be better than soup!
Thanks for any tips, guidance, help you can provide -
Beth in PA
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11:57 am
October 21, 2008
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GeorgiaZ
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The best turkeys I have made were in my roaster. I turn it on about 275 and let it bake for at least 6 hours, basting often. I make a pretty strong chicken broth with onion soup mix to baste with. I also use the injector needles and inject the broth into the breasts about once an hour. Really seems to help with keeping it moist. Everyone always says it is really good, funny I cant stand turkey. So I cook me a chicken in with it.
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8:24 pm
October 21, 2008
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Jayne
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I can tell you that I don't buy turkeys that have been infused with solution, i.e. Butterball turkeys or self basting turkeys. I buy the biggest, cheapest bird I can find.
After I stuff it with my favorite stuffing, I oil it down really well with olive oil and put him in the oven. Every half hour I rub parkay margarine over it. Once I get some good juices flowing in the bottom of the pan, I baste it with that. I also shove that baster deep into the stuffing and inject that with juices too.
Once it gets a good golden brown color, I tent it with foil. It always seems to come out moist and delicious.
Deep Fried turkeys are very moist and delicious. I just prefer oven baked.
:J
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8:47 am
October 22, 2008
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IowaDeb
| | Quad City Area | |
| Super Chicken | posts 713 | |
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We usually deep fry our turkeys,but I don't think they look as pretty as a roasted turkey, I have roasted them upside down and then turned them to brown the top near the end. The turkey breast is very moist this way although it sometimes is quite a chore to turn a big hot turkey sitting in all it's juices.
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Sometimes,I live in my own little world, but it's okay because they know me here.
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9:16 am
October 22, 2008
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beeyourself
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Jayne said:
I can tell you that I don't buy turkeys that have been infused with solution, i.e. Butterball turkeys or self basting turkeys. I buy the biggest, cheapest bird I can find.
After I stuff it with my favorite stuffing, I oil it down really well with olive oil and put him in the oven. Every half hour I rub parkay margarine over it. Once I get some good juices flowing in the bottom of the pan, I baste it with that. I also shove that baster deep into the stuffing and inject that with juices too.
Once it gets a good golden brown color, I tent it with foil. It always seems to come out moist and delicious.
Deep Fried turkeys are very moist and delicious. I just prefer oven baked.
:J
I won't buy those either Jayne. I usually use the free one that I get from purchasing $50 of groceries. It's always wonderful! I have also bought fresh.
For first time turkey cooks – a basting bag will also give you a perfectly moist turkey. If you are preparing your first Thanksgiving dinner – stick the turkey in a bag – and concentrate on the sides. This removes a lot of the stress.
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9:47 am
October 22, 2008
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Miss Dana
| | Georgia | |
| Mighty Chicken | posts 171 | |
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I have a recipe for a 14 pound roast turkey that comes out as moist as ham. Everyone who tastes it says it's the best turkey they've ever had.
No soaking in brine, no deep frying, no blessings by a monk…just an unusual trick in the oven.
The only unusual equipment you'll need is a wadded up ball of tinfoil about the size of a baseball. 
I'll post the particulars after I've finished my coffee but the basics are this.
Let a stick of butter come to room temp…leave it out overnight. In the morning, mash that butter up with salt and pepper and rub all over the turkey. Place in a pan and roast uncovered at 425 for 30 minutes.
Now here's the tricky part. Turn the oven down to 325 and turn the turkey on its side. That's right. On its side. Prop it up with the tinfoil ball. You'll most likely need an oven rack removed to make room. Baste it with the buttery juices and roast for one hour, basting at each thirty minute interval.
After one hour, baste and turn to the other side. Prop with tinfoil ball. Roast for one hour basting each thirty minutes.
After the hour, check for doneness. Your turkey will be perfectly brown all over and the juices will have run down into the breast, keeping all the white meat moist and tender. It has cooked for 2 1/2 hours and if it isn't done, finish upright for a few minutes…but mine has always been done. (Remember to let it sit for 15 minutes before you carve it to let the juices resettle into the meat)
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"It's better to have it and not need it than to need it and not have it." Mama
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9:58 am
October 22, 2008
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GeorgiaZ
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HOLEY MOLEY!!! Youre boiling that puppy in butter! No wonder its the best turkey ever! I might even like it then!
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1:27 pm
October 22, 2008
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smilingcow
| | central PA | |
| Big Chicken | posts 60 | |
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GeorgiaZ said:
The best turkeys I have made were in my roaster. I turn it on about 275 and let it bake for at least 6 hours, basting often. I make a pretty strong chicken broth with onion soup mix to baste with. I also use the injector needles and inject the broth into the breasts about once an hour. Really seems to help with keeping it moist. Everyone always says it is really good, funny I cant stand turkey. So I cook me a chicken in with it.
Thanks Georgia!
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1:29 pm
October 22, 2008
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smilingcow
| | central PA | |
| Big Chicken | posts 60 | |
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Jayne said:
I can tell you that I don't buy turkeys that have been infused with solution, i.e. Butterball turkeys or self basting turkeys. I buy the biggest, cheapest bird I can find.
Thanks Jayne -
I'll have to try that. I did buy a butterball once but I ruined that. I'll try all the tips on basting.
Beth in PA
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9:15 pm
October 22, 2008
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Jayne
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I baby my bird.
Deb, I've heard of roasting upside down, I've always wanted to try that. We usually fry a turkey for Christmas.
:J
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9:51 am
November 5, 2009
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
| Admin
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Bumping this up. It's that time of year again!
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10:35 pm
November 15, 2009
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Nox1
| | Near Stuttgart, DE (formerly Colorado) | |
| Hatchling | posts 1 | |
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I brine my turkey using Alton Brown's recipe; we love it! Then I use Paula Deen's rub on the turkey and put it into a roasting bag. Sometimes I do it upside down until near the end, then cut open the top of the bag, flip the bird over when it is time to get the beautifully brown, crisp, skin on the outside. I've made it this way for 2-3 years and had rave review each time. The bird is really moist. 
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11:50 pm
November 16, 2009
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Pete
| | WV | |
| Moderator
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Here is a turkey recipe that also includes the use of popcorn as a stuffing — imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
8 – 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey blows the oven door
open, it's done.
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Anulos qui animum ostendunt omnes gestemus!
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6:48 am
November 17, 2009
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ChrisUK
| | Netley Hampshire UK | |
| Mighty Chicken | posts 333 | |
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Im a lonely little Petunia in a Cabbage patch
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12:44 pm
November 17, 2009
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smilingcow
| | central PA | |
| Big Chicken | posts 60 | |
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Suzanne said:
Bumping this up. It's that time of year again!
This is hilarious! I was just searching for a roast turkey hint again! I forgot that I had asked the very same question last year!
Beth aka oneoldgoat
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7:00 am
November 18, 2009
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Runningtrails – Sheryl
| | Barrie, Ontario | |
| Mighty Chicken | posts 452 | |
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Is that popcorn stuffing tip for real (Other than blowing the oven door off)? When the popcorn has finished popping, is the turkey done?
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Sheryl
providence-acres.blogspot.com
providenceacresfarm.com
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7:02 am
November 18, 2009
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CindyP
| | Hart, MI | |
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That was a total joke!!!!  I'm not sure I would want popcorn in with my stuffing……………..
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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