My first thanks Giving!! turkey help?!
Answers: this will be the first time i will ever make a turkey and im looking for help....im looking for a juciy recipe i dont like the old fashioned dry turky meat. i want juicy and mouth watering....any good ideas
I know what you mean about the dry turkey but there's nothing old fashioned about that. It just wasn't cooked right.
First, follow the baking/roasting times/temp on the turkey wrapping.
I always used an oven bag to put the turkey in to bake until one year the turkey was too big for any bag I could find. So, I washed it, dried it, rubbed it with butter and salted and peppered it, put a few ribs of celery inside along with an onion cut into fourths and put it in a brown paper grocery bag. I then stapled it shut and put it in a big baking pan and baked according to the wrapper instructions. It was the best, juiciest turkey ever. I've done it like that since.
(I make dressing in a big blue roaster because no turkey could hold enough dressing for out family get together.)
P.S....Don't do like I did the first year and not take the bag of giblet out of the turkey! Family joke now.
I inject mine with honey, butter, and brown sugar.
you put like 3 sticks of butter in a bowl, add like half a bottle of honey and like 1/4 cup of brown sugar. Microwave it until its melted, then inject it all thru the turkey. Mine never comes out dry! EVER!
coat the skin with oil, then cover with foil. Get a meat thermometer so you know when it's done and you don't over cook!
Good luck!
Yes,
First & foremost: Purchase a small Butterball brand turkey from your local grocery store.
Secondly: Go to Butterball's website for great ways to roast a turkey. This website is magnificent!
Last But Not Least: Bon Apetit'!
You might want to consider creating a brine for your bird and soaking it for 24 hours before you cook it. William Sonoma has a brine mix that you can purchase, or you can make your own. Most brines consist of salt, water or juice, and peppercorn. I prefer apple juice when I brine, or white wine. Rinse your bird really well and pat dry. In cavity of the bird, place quartered onion, lemon, and rosemary. Salt and pepper the bird liberally and rub with butter. Place in a baking bag and cook according to directions. The bird will baste itself and you'll have a tender, tasty, and absolutely not dry turkey on your table!
But first try to use the Check Spelling button, before posting your question. Correctly is Thanksgiving!
Low and slow. My mom puts it in a roaster completely covered (if your roaster isn't big enough for the bird, then add some aluminum foil once the cover is on) and bakes at something like 250 to 275 for like eight to ten hours, using the drippings to baste on occassion if the bird looks like it might be drying out. Always, always, always turns out a juicy bird.
For an 18-20lb turkey, soak it overnight in water, a stick of butter and 1/2 cup of Kosher salt
There are lots of good recipes out there. try www.cooks.com for some good ones.
What ever you do don't stuff it with a bread stuffing! It can be done but if it's your first time it's too risky to get an under done bird!
I like to stuff apples, onions, and fresh green herbs with real butter in mine. It always turns out juicy!
if you want it juicy..
purchase a turkey fryer, follow instructions...cookks it too moist for me
Soak the turkey over night in water. If it's a fresh (not frozen) turkey soak it in salt water. If it's been frozen it's already been injected with broth which will be salty. I only learned to soak the turkey overnight in water a few years ago, and now I wouldn't cook one without soaking it. It's delicious! It's moist after roasting, and stays moist even as left-overs.