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41. Turkey is better with cajun seasoning,rub turkey with Tony Chachere's or Zatarain's Creole Seasoning.Add just a pinch to your gravy,dats good,yeah. 42. Oven bag for turkey is the best way to roast it. I turn the pan once (half way through the cooking process. It gets done so much faster and doesn't dry out. Just follow the instructions very carefully on the box and you will have a perfect turkey. Happy Thanksgiving!!! 43. I have used the Turkey cooking method from the recently discovered Tak/Taotiki Indian scrolls found near Plymouth Rock last spring which are the cooking instructions used by the Indians to cook Turkey at the 1st Thanksgiving starting this whole modern day tradition. This method was found to provide the best flavors ever tasted in Turkey cooking by cooking scholars and I agree. Here is the original method which is still considered a valuable secret. Take vinegar, cumin, and mustard making a paste and rub the bird throughly in and out. Take 2 large dryed oak leaves soaked in rum over night and place inside the bird. Next take the pit of an avacado (this replaces a Mokar fruit which are no longer available) make about 13 holes in it and place whole cloves in the holes and with this pit ready place it in the bird. Cook uncovered in an oven as a normal Turkey adn you will see what flavors you will see. Very best ever. Bon Appotitoe 44. Jacqui is right. Baking a turkey at 2:25 - 2:50 degrees overnight makes the turkey moist and tender. I've been baking a 20 - 22 lb. fresh killed, Amish grown turkey this way, for Thanksgiving,the past 5 years. Always get raves, and it makes so much delicious broth, I can make enough gravy even for left-overs. (But I don't put the turkey in a brown bag. Just bake it stuffed, and get up once or twice to baste. At that low temperature the cooking time needs to be longer. The pop-up timer works great. 45. The U.S. Department of Agriculture exempts birds from the Humane Methods of Slaughter Act (HMSA), an act passed more than 50 years ago intended to ensure that animals are rendered insensible to pain before they are killed. As a result, these birds¡ªmore than 95 percent of land animals killed for food¡ªhave no federal legal protection from being hung upside-down in shackles, electrocuted, cut with mechanical blades, and even being immersed in scalding water, all while fully conscious. 46. For the last 35/40 years I have baking my Turkey's the same way. I never buy more than a 10 to 12 pound turkey! If I will need more meat that that, I buy 2 or whatever. Completely thaw or not. Just get giblets out! I then place th turkey on large piece of aluminum foil and bring it totally up and around the turkey folding tightly on the top to 'lock and then pulling the sides in and up to let the turkey do it's own basting. I then put it in may covered roaster with all vents closed. Nothing else in the roaster, no water, nothing. Place in the oven at 275 degrees and bake all night. Turn oven on when I go to bed and smeall the heavely smell all night! The turkey is ready when I get up in the morning and my oven is free for whatever it is needed for that day! My turkey are tender and the meat nearly falls off the bone! Good luck! |
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