This time of year, many people wonder, “What is the best way to roast a turkey?” There can be different answers depending upon individuals’ likes an dislikes, but one thing is certain: There are many ways! Our recipe for Herb Roasted Turkey is just one example of how to cook a traditional turkey.
Another thing to think about is that if you want to learn how to cook a traditional turkey, it doesn’t have to be a difficult and painful undertaking. So often, when people learn how to cook a turkey, they learn a complicated way to do it. With a recipe for easy roast turkey, cooking Thanksgiving turkey does not have to be difficult. Check out these two recipes and see for yourself how easy…and how much fun cooking Thanksgiving turkey can be!
Kimberly had some great tips at her blog for how to have a moist turkey this year. For those of you whose turkey is usually dry, read her tips. Another post I found with some terrific tips for modern-day cooking for Thanksgiving can be found here.
If you want to feel a big smile creep across your face when you read about how to cook a “large, floppy bird,” you’ve got to check out Greg’s “how to” blog post here.
Have a happy Turkey Day!
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If you put your turkey in the pan with the breast side down, you will have the most moist meat ever!
Wash turkey inside and out, sprinkle with salt and pepper inside and out, put an unpeeled onion in the cavity, put in a covered enamel roasting pan and cook at 325. Do not baste or check for the first two hours. Baste and check every 15 minutes after. Depending on the size this method will cut cooking time in half and give you very moist meat. Good luck.
I suggest that you baste your turkey often. It helps prevent the turkey from drying out. By basting your turkey often you will end up with a very dellicious,moist bird. I have never ended up with a dry turkey yet.
Want your turkey be extra juicy and tasty. Before cooking apply a beauty paste made up of:
1/2 to 3/4 cup butter or margarine
3 Tbsp flour
2 Tbsp dry mustard
Contrary to normal advice cook it breast-side down.
Enjoy
For years I have my turkey just moist and juicy by first getting it cleaned and dry . Prepare your roaster by lineing it with heavy duty foil, make it long enough to double back over turkey,so that you seal it on all sides.
I then put it into the oven the night before I want it done, turn oven to 500 degrees and leave it for 45 minutes-or an hour,(depending on size of turkey )
DO NOT, I repeat, DO NOT OPEN OVEN) untill the next morning(it will continue to cookafter you turn off the oven and be cooking in it’s own juices as the oven cools off.) The next morning I open the foil and check and leave the foil rolled back and brown it off at 350 degrees.After you remove it from the oven let it set about 30 minutes before slicing.All of the juices are still in pan, pour them into a larger pot and make your gravy. This very rich stock so you may want to save some of this for later use. I usually freeze it so that I have stock for the next time I make dressing , I have it handy. Since I started soing my turkey this way I have never had a dry turkey for about 30 years.The main reason that I do this is that it frees up your oven for bakeing things like you yams and I always bake my dressing in a seperate bakeing dish.
Hope you will try my way and enjoy your time with your family instead of being in the kitchen all day and missing time with your family.Happy Holidays to all.
Just wanted to add my 2 cents worth. I am a practical joker and love to try different things. I had moved from Indiana to Texas and had missed making Thanksgiving dinner. So one Sunday I decided to make a special dinner for my new husband. Now I believe any time is Turkey Time but instead of a turkey I uses a big fat hen. I prepared her as usual, it was very hot in the Texas desert in Odessa so I decided she needed a bikini. I used a heavy foil and made her a bikini. Covering her top (to look like a bikini top) and bottom, leaving her wings and legs and thighs uncovered I proceeded to use some tanning lotion of browning sauce to give her a deeper tan. Of course she tanned on her own but the deeper the more fun it was. When I removed her from the oven I removed her bikini and I had the most beautiful bird with a Texas tan. Needless to say My husband laughed so hard I thought he might croak. But it sure was a fun Sunday dinner. The only thing I regret was not getting pictures. I sure do love the Recipe Lion site. Hope all had a nice Thanksgiving.
Thanks to you, RecipeLion, for sharing my tips on how to Roast a Moist #turkey! Happy #thanksgiving!
Kimberly
CookingWithKimberly.com