(Closed) How do you cook your turkey??

posted 7 years ago in Cooking
Post # 3
Member
14494 posts
Honey Beekeeper
  • Wedding: June 2011

Darling Husband always smokes one and I always cook a seperate one in the oven inside a butter coated paper bag.  The paper bag works great and you don’t have to baste it.  Just use a ton of butter. 

Edit – I forgot, I also put lots of turkey or chichen stock in the bottom of the pan.

Post # 4
Member
1477 posts
Bumble bee
  • Wedding: May 2012

My brother is deep frying it this year. Yummers!

Post # 5
Member
47 posts
Newbee
  • Wedding: December 2011

My future father-in-law is going to deep fry ours this year for us. We are going to inject with a ton of marinade and season it really well. The wost thing to have on Thanksgiving Day is a dry, bland turkey! I love cooking and have been cooking the entire meal for my family since I was about 17 or 18. The best advice I can give you is just to make sure you have everything! Good Luck! You will do great.

Post # 7
Member
642 posts
Busy bee
  • Wedding: August 2012

 I brine mine too overnight, before it goes into the oven I rub butter under the skin onto the meat to keep it moist. And being an East coast Canadian I have to season it with summer savory of course. I also line my roaster with onions, celery, carrotts, and whole cloves of garlic…… ok no I’m going to have to find an excuse to make one before Christmas (Canadian Thanksgiving was a month ago)

Post # 8
Member
238 posts
Helper bee
  • Wedding: September 2012

I did the brine one year, but usually inject my turkey with a good white wine/lemon juice mixture, and rub down with butter and herbs. I baste about every half hour until it’s done. The meat comes out super juicy.

Post # 9
Member
1398 posts
Bumble bee
  • Wedding: May 2012

I’m a briner. I usually brine it for 24 hours ( in a five 5 gallon bucket half full of ice water, 1 cup of kosher salt, 1 cup of sugar, about 6 bay leaves, and pepper corns, when you put the turkey in, it should be fully submerged. I usually place a big pizza pan on top of the bucket and weight it down). After pulling it out of the brine I dry it off with paper towels, and  then I slather it with a mix of butter and olive oil and then I make a rub of salt, pepper, minced garlic and italian herbs and rub it in under the skin, and on the inside of the bird. Then I throw it in the oven. 350 degrees, usually about 3 hours or until it’s done.

Post # 10
Member
1405 posts
Bumble bee

I just brush it with olive oil, season it and throw it in an oven bag.  You don’t have to baste and it does not take as long to cook since it is contained.  Don’t forget your thermometer!

Post # 11
Member
2142 posts
Buzzing bee
  • Wedding: August 2010

@ttn133:

Alton got us started on brineing too! No other way to do it if you’re going to roast imo.

It comes out juicy every time.

We also cook it at a much higher temp than most, it’s the way his grandfather cooked it, his dad did and now we do too. And ALWAYS with veggies, we baste and flip every 20 minutes and add water according to how much gravy we want. Then we use the liquid to make gravy. Canned gravy is DISGUSTING. My husband makes THE best gravy.

Post # 12
Member
138 posts
Blushing bee
  • Wedding: November 1999

My grandpa injects the turkey with butter and cajun seasoning and then he fries it.  I will never have any other kind of turkey again.  Fried is the best!

Post # 13
Member
1498 posts
Bumble bee
  • Wedding: June 2012

My FI’s aunt covers hers in bacon strips…seriously. LOL. I don’t eat meat so I’ve never had any, but everyone always raves about it.

Post # 14
Member
615 posts
Busy bee
  • Wedding: April 2012

@Kant: That’s what I’m doing this year with our turkey! Future hubs LOVES bacon (no seriously, he would marry bacon if he could, he can smell it from a mile away and does a happy little “bacon dance” when he smells it/hears it sizzling). I’m doing an allover fresh parsley + garlic + salt + pepper rub, stuffing the cavity with garlic, celery, and apple slices, then after a few hours of roasting wrapping the whole thing in bacon. Looking forward to it, I hope it turns out!

Post # 15
Member
236 posts
Helper bee
  • Wedding: July 2012

We also inject ours with a Cajun marinade and deep fry it. That’s my favorite way to prepare a turkey. The turkey stays so moist and flavorful that way. Last Christmas we also deep fried a duck, which was delicious. 

Post # 16
Member
2815 posts
Sugar bee
  • Wedding: March 2012

I usually just brine mine and then roast it in a roasting pan.  We are going to FI’s parents’ house this year and they brine it then lay bacon on the top.  I like it, but I really love the crispy skin and you don’t get that with the bacon.

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