I need good ideas on how to make the best turkey for thanksgiving tomorrow.?!
I need good ideas on how to make the best turkey for thanksgiving tomorrow.?
the best way to make the turkey ?
Answers:
I saw this on food tv the other day and it looked fabulous so I'm trying it this year.
Roasted Butter Herb Turkey
3/4 cup butter, softened
1 1/2 teaspoons poultry seasoning
2 tablespoons garlic herb sauce mix (recommended: Knorr)
1 1/2 teaspoons crushed garlic
1 (32-ounce) bag celery and carrot party sticks
2 large onions, large dice
1 (32-ounce) container low-sodium chicken broth
12-pound turkey, thawed if necessary
1 tablespoon salt
1 tablespoon pepper
3 (3/4-ounce) packets fresh herbs poultry herb blend (sage, thyme and rosemary)
1 lemon, thickly sliced
In a small bowl, combine softened butter, poultry seasoning, garlic herb sauce mix, and crushed garlic. Use a fork to mix together until well combined. Cover and put in the refrigerator for 15 to 30 minutes, until firm but not hard.
Preheat the oven to 450 degrees F.
Arrange celery, carrots, and half of the diced onions in the bottom of a roasting pan. Add chicken broth and set aside.
Rinse the thawed turkey and pat dry. Use your finger to carefully loosen the skin around the entire bird. Take the butter mixture and cut into large pieces. Place the butter pieces under the skin of the entire turkey. Rub the remaining butter pieces on the outside of the skin and season with salt and pepper. Stuff the inside of turkey cavity with remaining onions, fresh herb poultry blend, and lemon slices. (Truss if necessary.) Insert the pop-up thermometer at an angle about 3-inches down from the neck cavity and 2-inches from the breast bone, in the thickest part of the breast.
Place turkey on the bed of vegetables in roasting pan. Place in the oven and reduce temperature to 325 degrees F. Roast for 1 hour, then baste with pan juices every 20 minutes until thermometer pops up or until an instant-read thermometer inserted into the thigh registers 180 degrees F, about 3 hours.
Source(s):
http://www.foodnetwork.com/food/recipes/...
cook breast side down to start then carefully turn over for the rest of the time.........enjoy, happy thanksgiving
Fried turkey is the best, it doesnt get dry.
Roast turkey.
I only get butterball turkeys for my man now (I don't eat meat) He loves them and says they are better then the other brands. I baste it and inject it every hour or so with butter honey and spices. Everyone loves it because it stays so moist and tender.
I follow the tips Alton Brown ( of "Good Eats " fame) suggests- it's the tastiest, moistest turkey I've ever had, and I get rave reviews.
? give your turkey a brine bath for 6-8 hours before cooking ( brine is a salt, sugar , and water solution.
? DO NOT STUFF BIRD! It adds cooking time, driees out meat, and can cause bacteria growth.
? coat turkey with oil, then roast for 1/2 hour @ 500oF for crispy skin.
? take turkey out and cover breast with a foil "breast plate" triangle ( fit the foil on the bird before roasting)
? insert a digital meat probe into deepest part of white meat, put back in oven, and reduce heat to 325oF. Roast until probe registers 161oF. A 12-14 lb bird should be done in 1 1/2 hours.
? Take bird out and tent with foil for about 15 minutes ( bird will continue to cook out of oven). Hope this helps.
Use a baking bag. Spray the inside of the bag with Pam and put the turkey in the bag. Bake for the number of hours recommended on the bag. If stuffed that will be longer. This makes the juciest turkey around.
Just make a turdunken!! u can get the recipe anywhere on-line!!
deep fry it, that's how they do it down south!
leave the turkey uncover in the oven for the last half hour fot that golden look.
:> peace
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dressing sweet potatoes