How are you cooking your turkey?

[wcladymacbeth]

I cooked mine in a bag last year. It was good, but I wanted something a little more challenging this year. I got a 19.5lb free range bird from a local farmer. I'm following this recipe, and it's been soaking in the brine since yesterday! I hope it turns out ok. Brined and Roasted Turkey Recipe : Emeril Lagasse : Food Network

 

[PalmettoPaws]

I'm not sure what my parents are doing with the turkey. My mother usually cooks it in a bag and in my opinion it's good but not great cooked that way. My father may smoke it though. A couple years ago I brined one with a different recipe and it was the best turkey I had ever had though it was slightly salty. I bet your's will turn out great.

 

[milos_mommy]

I'm not cooking a turkey this year Zach is bringing me turkey from his parent's house, and they're doing an "italian thanksgiving" (whatever that is). His mom isn't particularly a good cook...or rather, she picks recipes that are lactose-free, gluten-free, meat-free, sugar-free and IMO, taste-free.

I may make a small turkey on Saturday night...if I do that, I'll slather it in mayo and herbs and spices, stuff it with homemade stuffing, and it will be delicious.

I'd really like to try brining a turkey next year.

 

[CaliTerp07]

We will have pre cut turkey breast from the refrigerator, lol. Hazard of having a zillion people for thanksgiving--the cooks cut corners where they can.

 

[oc_spirit]

This is my "fail safe" recipe. Its quick to prepare, super easy and yet to ever let me down!

Cut apples and onions into quarters and stuff inside the turkey along with 1 clove of garlic (toss in however many it takes to fill up the inside)
Gently peel the skin from the breast away from the meat and sprinkle thyme and rosemary on to the breast meat. Then lay the skin back and place (there should be no cutting of the skin involved to peel it away, maybe a bit of the clear stuff that holds the skin to the meat)
Melt butter and pour it over the entire turkey. If you melt it only part way then whisk the butter so its creamier it will layer on thicker and look better in the end.
Sprinkle salt over the entire buttered bird

I cook at 325F for roughly 6hrs depending on the size of the bird. Remember, poultry should reach an internal temp of 180 F to be considered "safe". If you need to "hold" the turkey after its done cooking and has reached the 180 mark then you may at 150. Any higher than this and your turkey will keep cooking.

 

[Gempress]

One traditionally roasted, one fried, and one smoked. No, we're not pigs, just expecting about 30 people.

 

[Lizmo]

Brined and then smoked!

 

[milos_mommy]

Changed my plans, going to Gemp's house and having a little of all three *drools*

 

[GipsyQueen]

One traditionally roasted, one fried, and one smoked. No, we're not pigs, just expecting about 30 people.

Thats a lot of turkey.


I honestly haven't really thought about it? That being said, I did not buy a whole turkey because I am only serving 2, today. :lol-sign: I also do not have the time or oven to make an actual turkey xD I have Uni until noon
Anyways, I was thinking of just putting the turkey breast into the oven with some apples, onions and such and see what happens. :lol-sign:

 

[ACooper]

I'll be roasting it the traditional way, basting every 20 minutes with butter/juices so the skin gets that gorgeous golden color with just a slight crunch, and the inside has juices that squirt out with each stroke of the knife

I don't like Turkey much, and I will not touch a dry piece of turkey with a ten foot pole!

 

[Dekka]

Basting every 20 min.. lol that sounds like work. I brined then injected and then just tossed it in the oven and forgot it... well till the last 15 when I took the tinfoil off.

It turned out juicy, soooo tender and a pretty golden roasted colour.

 

[-bogart-]

butter under skin and olive oil on top. HEAVILY coat with spices .
inject some seasoning goodness.

cover , cook , baste.

 

[Giny]

This is the first year where I'm only cooking the turkey breast instead of an entire bird. Hopefully I won't dry out, I got a cooking bag in hopes that it wont.

 

[eddieq]

Brined from about 9 AM yesterday to 5:30 AM today. Went in the smoker at 6:15. Mixture of Cherry, Hickory and Apple woods. I also steeped a sliced up apple, onion and a few cloves of garlic with a cinnamon stick in some water in the microwave and then poured them into the cavity prior to putting him in the smoker.

I'm going to go out shortly and put some cheesecloth over the breasts to keep them from getting too brown.

 

[milos_mommy]

Basting every 20 minutes EEK. I'm telling you, Coop, slather in mayo. You only have to do it once.

 

[wcladymacbeth]

My pan juices are black and burnt. That means I shouldn't deglaze the pan for gravy, right?

 

[wcladymacbeth]

It turned out fantastic FYI! Best, moistest, most flavorful turkey ever

 

[Psyfalcon]

20lb turkey for 2 and a vegetarian.

Turned it into a bone in breast along with 25c/lb dog food. Should take about 3h.

Drumsticks, thighs, wings all separate, plus the neck and the back in 2 pieces. That should be about 5 days of food for them, if Buster can eat the back piece in a day.

 

[GipsyQueen]

My turkey steak turned out great Put it in a pan with apples, onions and butter and buttered it a few times while in the oven.
The gravy I made was tasty too!! Which really surprised me because the recipe was weird, and I didnt have any sauce from the pan.

 

[corgipower]

she picks recipes that are lactose-free, gluten-free, meat-free, sugar-free and IMO, taste-free.

Well of course they're taste free...she's leaving out all the stuff that give flavor.