Post # 1
My mom or sister always made the Turkey but since I moved across the country, I had to start doing it on my own. This will be the second year that I will be cooking.
What about you?
So, how are you cooking the turkey?
I’m going with the same method I did last year. I bought a frozen turkey. I’m going to brine the turkey and cook it in the oven.
I’m also going to cut off one of the whole turkey breasts and wrap it up in suran wrap and tin foil and put it in the freezer so I can have turkey later.
I’m saving the bones to make Turkey noodle soup.
Post # 3
I am! We do a big dinner the night before, but the day of, I am making a small turkey for 7.
Last time I made it with lemon butter, and stuffed sliced lemons under the skin. It was really tasty! Garlic and herby with a little lemon. 🙂
I will probably do the same thing this year, with the following sides:
Mashed potatoes and gravy
Carmelized shallot and bacon roasted brussel sprouts
Our guests are bringing dessert!
Post # 4
@Linz1231: Oh, lemon butter with lemons under the skin! That sounds amazing!
Post # 5
@ttn133: I found the recipe in a magazine, and it turned out really good. I mixed butter, thyme, salt, lemon zest and a little lemon juice, plus 4 cloves of minced garlic.
I smeared the butter all over the turkey and under the skin, plus slid sliced lemons under the skin. It was tasty! Darling Husband thought the lemons under the skin looked pretty cool, haha!
Post # 6
I am making our turkey for the 3rd year in a row! I had just been brushing it with olive oil and rubbed it with salt and pepper, but I’m trying a mustard and brown sugar glaze from Martha this year: http://www.marthastewart.com/856458/easy-turkey-recipes/@center/859093/everyday-foods-easiest-thanksgiving
Post # 8
@Linz1231: That sounds delicious! I may try that recipe. I’m making a turkey for the first time this Thanksgiving. (Just for Darling Husband and myself this year) Garlic and lemon sound good!!!
Post # 9
I used to always make Alton Brown’s turkey recipe (brined and slow-roasted). It is soooooooo good.
Last year, though, we switched over to deep-fried turkey, and I don’t think we’ll ever go back! We’ll inject the turkey with a garlic citrus marinade andf then deep-fry it for a couple hours. Mmmmm, juicy, tender, and delicious!
Post # 10
I’m doing the whole dinner for 9 for the second year in a row. Next year we are going out to eat (I think I said that last year too). I love to cook, so dinner is not a problem. It’s the whole frantic deep cleaning of the house that sucks. We are having:
Brie en croute
The brined turkey that the PP mentioned
Salad (Spring mix topped with strawberries, blueberries, green apples, goat cheese, and glazed walnuts with a raspberry vinagerette)
Cheesy corn pudding
Sour cream biscuits
Mac and cheese
Garlic bleu cheese mashed potatoes
Chocolate praline cake
Peanut butter tarts
Post # 11
I made my first turkey last year! But for Christmas, not Thanksgiving.
I brined the heck out of it & I also made a butter rub with smashed garlic, thyme, parsley, and rosemary and then spread it all underneath the skin. I also chop celery, carrots, and onion and lay the turkey on top so the it can soak up the veggie juices! Yum!
Post # 12
I have made the turkey for many years. I use a rub on the outside and under te skin and then put garlic, lemon and other seasoning in the cavity, I refuse to stuff the turkey with stuffing- I think it is a recipe for disaster. I put it in the oven in a roasting bag and cover with tin foil until the last 30 minutes or so. Then I take the tin foil off. I have never had a dry turkey!
I am thinking about frying a turkey this year, anyone with tips please add them!
Post # 13
I brown sugar glaze my turkey and stuff him full of apples. They apples aren’t eaten it just makes the broth super tasty for gravy. Yum! I usually use an oven bag but this year my turkey is to big LOL. Oh well! He is so big he almost doesn’t fit in my roaster. I will just have to baste, baste, baste.
Post # 14
@penguinsaremyfriends: The most important part of frying a turkey is making sure it’s completely thawed before cooking. Frying a partially or mostly thawed turkey can cause big explosions of hot oil, and can cause fires or injure people who are standing nearby.
Last year, we did a simple rub of garlic, salt, pepper, and fresh rosemary, but this year we’re going to try injecting the turkey with a garlic citrus marinade my husband picked up at the store. Last year’s turkey was really good, but I’m expecting this year’s to be outstanding!
Post # 15
we do the “judy bird” from la times. this is our 4th year doing it this way and it’s so stinking good, i don’t think we’ll do it any other way.
Post # 16
My daddy fries the turkey. I love fried turkey. My husband wasn’t a turkey eater but he loves fried turkey. He injects cajun seasonings into the turkey.
@Mrs. Spring: I agree! I’ve heard so many horror stories about people frying turkeys without defrosting them.