How can you cook the turkey,so that the meat is juicy?!
Is there a recepie that leaves the meat juicy?
Answers: Everytime I cook the turkey, the meat is always really dry...I have asked around and nobody seems to know how you can do this?
Is there a recepie that leaves the meat juicy?
I am a big fan of brining the turkey, but I know a lot of people don't like to mess with it. My best advice is, if you don't already have one, invest 15-20 bucks in a probe thermometer. (bed, bath and beyond or target will have them). One of these will give you an accurate temperature reading without having to open your oven all the time -very bad for the bird! the oven temp drops every time you open the oven door, therefore prolonging the cooking time and drying out your bird. This is also a good reason to give up basting - it defeats the whole purpose.
Try starting the bird at 500 for 20-30 minutes, and then place a triangle of foil just over the breast meat (not the legs or wings). Continue then to roast at 350. The initial high heat will crisp the skin and help keep the juices inside the bird.
Also - stuffing the bird makes it take longer to cook. If you can live with just baked stuffing, the bird will be moister.
I hope that all helps a little!
Here's a great recipe...
http://www.foodnetwork.com/food/recipes/...
Have a happy holiday!
The slower you cook the juicer the meat will be.
Cook it breast side down until the last hour and turn it breast side up to brown the top.
Depending on the size of the turkey 350 degrees or 300 degrees for the size.
We always do a turkey breast. The rest of the bird is a waste anyway. We smoke it on our smoker. we use apple juice t in the water pan and apple juice to soak the wood chips in. Awesome flavor. Done in 4-5 hours depending on the size.
You can smoke a turkey in your own oven buy soaking the wood chips in apple juice and arranging them in aluminum foil pierced with a knife to make vents. Place this in the bottom of your oven and let the wood chips do their thing. You can also place a pan of apple juice in the bottom of your oven and set the chips on top.
But, slower the better. Get an oven thermometer and when it reaches 170 degrees it is done.
The way I make my turkey is very time consuming. I slow cook it in my charcoal smoker. While it cooks, it steams liquid into it to keep moist. I use apple juice for my bird. But this method takes about 10-12 hours
Cooking time will make a difference for how your turkey turns out. I found a nice link for you that gives some really good tips.
One thing I've found that works is using a roasting bag, also called an oven bag. Put the turkey in, close it up, go read a book! Easy easy! You open the bag for a while at the end to make the turkey nice and browned.
I WOULD SUGGEST GETTING A ROASTER BAG, THEY ARE PLASTIC BAGGIES THAT YOU PUT THE TURKEY IN, THEY SHOULD BE AROUND THE FOIL AT THE SUPERMARKET! GOOD LUCK!
My dad always gives the turkey a rub down with a little vegetable oil and cooks in upside down so the breast meat slowly get tender and juicy. It takes about 10 - 12 hours.
Two words for best and juiciest turkey you've ever cooked!
Deep fry (in peanut oil).
It's actually a common misconception that the slower you cook it, the juicier it is. What you should really do is cook the turkey for 30 minutes at 500 degrees. Take it out and put a triangle piece of foil over the top of the bird and then put it back into the over at 350 degrees until the bird reaches 161 degrees as the internal temperature. Go to the link below it tells you exactly how to do and the recipe.
you should make pockets by separating the skin from the meat and stuff them with butter. also put 2 cups of chicken stock or broth in the bottom of the pan to baste the turkey with. cover the turkey with foil, but remove for the last hour. that's what i did last year and it turned out perfect. good luck =)
use one of those bake in bags. they make the best turkey. just follow their directions.
I find that if you put streaky bacon on the breast part half way thou turn the turkey upside down and when serving it should be nice and juicy.