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Cooking the turkey


Forum: June 2013 Playroom

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  • 1 Post By MamaSkunk
  • 3 Post By wanttobeinvienna

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  #1  
November 16th, 2012, 12:27 AM
Mrs. D's Avatar Super Mommy
Join Date: Jul 2012
Posts: 625
How do you do it? And how does it usually turn out?

I'm curious because I've had birds prepared many ways, some good some bad. And I see so many different recipes online involving so many special methods, like brining, deep frying, slow cooking, putting butter under the skin, stuffing in the cavity, no stuffing in the cavity, etc. etc.

Here's how I have been doing it for a few years.

I rub the thawed bird in salt the night before. Then on turkey day I rinse off the salt, place it breast down in a covered roasting pan, and cook it at about 275 for 25 minutes per pound. When it's done the meat is so tender you just pull out the bones and separate the meat onto a serving platter, no carving required. The breast meat every bit as tender as dark meat usually is. There are also so many juices left in the pan that we never have a shortage of gravy.

My only disappointment with this method is that it doesn't provide the crispy, crackling turkey skin like my mom used to make. I miss that.
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  #2  
November 16th, 2012, 12:40 AM
MamaSkunk's Avatar Mega Super Mommy
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Location: Minneapolis
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I thaw the night before and I rub the turkey inside with some salt and liberal amounts of sage inside and out that adds a real nice gamey flavor. I stuff the bird with homemade cracker stuffing And I add butter on the skin n toss in the oven and add more butter to the skin halfway thru cooking and more toward the end...DH loves the crispy skin. I hate when poultry is super moist too. I like when its not too dry and not too moist. I also use the drippings to make homemade gravy...to heck with store bought on turkey day!! Lol
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  #3  
November 16th, 2012, 04:59 AM
rcjh12's Avatar Nicole
Join Date: Apr 2012
Location: Kansas
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The last couple of years I've done a brine and loved how tender/juicy the meat turns out, but it doesn't make for the crispy skin, and I think my family would prefer that with a drier meat, lol
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  #4  
November 16th, 2012, 08:41 AM
jhmomofmany's Avatar Look! A Dancing Banana!
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I stuff the bird (homemade cornbread stuffing), smear breast with butter, cover with lightly greased foil (yeah, lots of fat!) and bake, basting every hour to 90 min. When done I take out the stuffing (put stuffing back in oven to make sure it's cooked through) and put the bird under the broiler for a few minutes to crisp the skin. Let it set at least 15 mins before carving. I've always been happy with how this turns out. The only year we've ended up with turkey that was too dry was the year we raised and butchered it ourselves. And, well... that's what gravy is for.
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  #5  
November 16th, 2012, 08:48 AM
princess136's Avatar Super Mommy
Join Date: Jun 2012
Location: Texas
Posts: 633
I inject mine with a Cajun Butter that I get at the store. I put a whole onion inside, rub salt and pepper all over and put 2 sticks of butter inside and rub the outside with butter (can you tell I love butter). I put mine in oven in early hours of morning (like 2am) on 175 so it just cooks very slowly so I can then put it my roaster oven for the last few hours to cook so I can use my oven for my other baking stuff.

MMMMM, I am so ready for Turkey Day!! Gobble Gobble Ladies!
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  #6  
November 16th, 2012, 09:29 AM
navywifey2003's Avatar Home Birth Mama
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We don't cook turkey
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  #7  
November 16th, 2012, 10:24 AM
wanttobeinvienna's Avatar Veteran
Join Date: Oct 2012
Posts: 317
My recipe is tried and true for the past 36 years... I HIGHLY recommend it:

Step One: Get in the car
Step Two: Drive to mom's
Step Three: Thank her for making the turkey AGAIN this year
Step Four: EAT awesome turkey
Step Five: Do the dishes to make up for NEVER making the turkey
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