HOw do i cook a turkeY???!


Question: ok so this year am in charge of the turkey....but i dont know whats a good recipe? any one have a good recipe? its not frozen i will buy at sams club thaw...any ideas???
Thanks


Answers: ok so this year am in charge of the turkey....but i dont know whats a good recipe? any one have a good recipe? its not frozen i will buy at sams club thaw...any ideas???
Thanks

Perfect Turkey

INGREDIENTS

* 1 (18 pound) whole turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
* 1 bay leaf
* 1 cup dry white wine


DIRECTIONS

1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Put it in a hot oven.

I always use one of those cooking bags, it's alot easier and alot easier to clean up. If you want good recipes go to http://www.allrecipes.com.

yup put it in a hot oven but also it taste delicious if we add some stufdfings :)

http://www.butterball.com/en/index.jsp

these people have all the answers, and good recipes that have been tested. If something goes wrong, you can email or even call them on Thanksgiving. really.

Always stuff the turkey prior to cooking it... Growing up my mom made a stuffing mixture of sausage, apple slices (red) bread crumbs, celery, onions (optional) she'd stuff the turkey then she'd fill the bottom of the pan with the turkey juices, some melted butter, variety of seasonings. she'd use this to baste the turkey every 30 mins. It always comes out so fresh so moist ... she also in the past has a pplied a honey glaze to the turkey

The 1st time i cooked a turkey, i just baked it like a chicken. I sesaoned it and put it in one of the plastic bag things with the tie. I think your supposed to poke holes in it. I dont really remember but , through out the cooking i just kept basting it with the juice that it was making in the bottom of the pan. In the end it came out really good, and was so moist. I dont really like turkey because normally they are so dry, but that year, it was perfect.\

Oh yea, and dont forget to take out the lil baggy inside the turkey before cooking it. (the part with the liver, giblets, etc.--my mom cooks that separately and cuts it up into her stuffing) And you can boil the neck bone in water, and use the broth from that to make a turkey gravy.

Look on www.foodnetwork.com for a good brine recipe to soak the turkey in day before cooking, makes the bird turn out juicy, then follow cooking directions on package. On TV, they're showing a bunch of Thanksgiving specials, one of those might give you some more ideas.

I was told by my mom one day you cook it 20 min per pound. She sometimes prefers to go by smell.

foodnetwork.com

Cut up onions and carrots, and put some into the turkey's cavity, making sure you take the gizzards and neck out of the cavity. Don't worry about stuffing. Use butter or olive oil and rub all over the turkey, with garlic powder and onion powder. Put your turkey into a Reynolds baking bag, and cook. Make your stuffing separately, or ask another family member to bring it. Don't overcook the turkey, and relax. You are going to do just fine.

Separate the skin from the byrd & fill with Truffle Butter

hey theresa, i did my thanksgiving yesterday because i have to work thanksgiving day in a big resturant. and for the frist time i cooked my turkey in my slow cooker was it ever good and delicouse. it was only a med size breast, but i love the white meat. i took the package of giglets out and washed the turkey under cold water then put a piece of rolled foil in the bottem of the cooker. then i rubbed the turkey all over with soft butter, and sprinkle a package of lipton dried onion soup with herb and garlic all over , and patted it on to the turkey. i cook the boy on high for 1 hour , the 7 more hours on low . it was deleious and so moist. it made enough moisture to use the water created to make the dressing. i have surely found a new way and easy way to cook the bird. good luck and good cooking. bacondebaker, p.s. a guick and easy and also safe way to thaw a turkey with out leting it set 2 to 4 days in the frig. let it set over night inside double heavy paper bags with the top held close with close pins, it works!





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