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21. 4. Lisa suggests cooking a conventional turkey breast side down to keep it from being dry. This works well but with two cautions. Place slices of buttered bread under the breasts to keep the skins from sticking and tearing, and turn the bird breast side up for the last hour to brown the top. 22. Put a cup of Chicken broth in the bag or if done in a roaster pan a can of broth, and the turkey will stay moist and take up a fantastic taste as well. 23. Turkeys are beautiful -- endangered or not: don't eat them!! 24. Can you use a bag in a roaster?? I'm new at making turkey! lol 25. Alton Brown's brine recipe and cooking method give the best results by far. My family always did the slow and low cooking and I've used the cooking bags. Soaking in brine adds tremendous flavor to the turkey and gravy, and by cooking at 500 for 1/2 hour and 350 the remainder, even a 20 lb turkey is done within a few hours. Pop-up thermometers and slow cooking methods overcook turkeys by hours. Get a good oven thermometer and your turkey is goof-proof. 26. I have been deep frying my turkey for 3 years and it is the best turkey I ever had. It turns out moist and juicey. I like to inject it with different spices then rub it down. Injecting it makes the flavor go all through the bird. I do this the day before and let it sit over night. 27. I agree with Harold. Alton Brown's recipe for a brine soak, and his aromatics placed in the bird's cavity make my Thanksgiving turkeys the favorite of everyone in my family. Really! Check it out at FoodTV.com 28. Turkeys are beautiful, very entertaining and very stupid. Turkeys today (commercial breeds) have been bred to grow very fast and very heavy. Some breeds get so heavy so fast that their legs will break if they're not butchered and eaten before they get very big. Commercial turkeys can't even breed naturally because they get so big so fast. 29. I always cover my turkey with a large piece of cheese cloth, First i season my turkey and put butter (i like to use the soft margerine and squeeze it all over on top of my spices) then..I melt butter about 1/2 pound and put my cheese cloth in the melted butter right in the pan, then I carefully cover my top and sides of the turkey, you must still baste, but...your turkey will be MOIST and picture perfect..Happy Thanksgiving everyone! 30. Where is turkey for 18 cents a pound ? it would be worth the trip to get it.....in IL cheapest is about 1.00 lb Thanks 31. The best way to cook a turkey is upside down. My wife discovered this by accident several years ago after enjoying a bit too much "Holiday cheer." She was furious when she took the bird out of the oven that it had such a small breast. Upon closer examination, I saw her error. We turned the bird over and broiled it briefly until the breast was brown. Because it had been cooked "bottoms up," the fat from the dark meat had permeated the breast and it was the most delicious turkey we had ever had. 32. Brining is the best. 33. Best, most moist and easiest: 34. 2 DEEP FRIED Brian: I agree I to have had the golden bird. I'm from the south where you put TEXAS PETE on everything so why not on Ol Tom Turkey. You darn right I said TEXAS PETE ( Home Office in Winston Salem NC)Home of the Deamon Deacons of Wake Forest. You get a bird a couple of plain trash bags 1 Qt of the TP. Bird and TP in bag for at least 2 days in the REF. Drain no other season cook as instructed and enjoy the best bird you have ever tasted. I promise, GO PACK 35. We raised 75,000 turkeys a year for Purina and later for Swift/Butterballs. Some on open range after 12 weeks, some in total confiment(in turkey barns. If cooked right I still can not tell the diffrence of brand or grow out. 36. Is there a difference between choosing a Tom or a Hen as far as tenderness, juiciness is concerned? 37. I use the blender to crumb fresh bread, add chopped onions, butter, summer savoury, eggs, salt and pepper to taste and add some canned chicken broth for stuffing. I cover the skin of the turkey with strips of bacon and loosely cover with foil for the first few hours of cooking. Removing the foil about an hour before it's done, makes nice crispy skin and moist breasts. 38. No basting with the bag method. But you can put seasonings,onions, garlic, veggies of your choice in the bag for flavor enhancement only. 39. 40. No, you do not need to baste your turkey if you use a Reynold's bag. It is the best way to cook a turkey, no hassle, no guess work, no mess and the best, most moist and most delicious turkey ever. Just try it once and you will see. |
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