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moon-shine
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Posted 9:33 pm, 11/27/2014
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@Guitar...now I'm horny. 
Shame on you!...lol
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~glitter and glamour~
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Posted 10:08 pm, 11/25/2014
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I cooked my first turkey last year and it was fabulous.
I brined it, dried the skin thoroughly, and (this sounds gross) but separate the skin from the turkey, and insert butter (real butter, not margarine) between the skin and the turkey, then rub the skin with butter, then salt and pepper, cook slowly. The Butterball website is very helpful, as well.
I had so much leftover, I made "turkey salad", (same as chicken salad). It was phenomenal.
Screw all that this year...I'm drinking wine.
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moving101
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Posted 10:04 pm, 11/25/2014
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kenc, you'll be amazed at the difference.
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kenc
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Posted 10:00 pm, 11/25/2014
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I've heard that moving, think I'll try it this year .
Happy Thanksgiving to you.
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moving101
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Posted 9:50 pm, 11/25/2014
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If'ns you want a purdy bird, then follow any/all the previous suggestions. If'ns you want a moist, delicious turkey, then bake it upside down. All the juices will settle to all the best parts and make up for that eye-catching, dried out, Martha Stewart photo opportunity. JMO
Happy Thanksgiving to all!
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kenc
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Posted 6:05 pm, 11/25/2014
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I remember my mom baking turkeys in a brown paper bag, the best I've ever tasted !! She later started using the regular cooking bags of today, they were delicious also .
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high_on_life
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Posted 5:29 pm, 11/25/2014
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as a command performance, i will prolly do beef wellington again this year
Ooh thats stuff be the bomb baby....save me a chunk!
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OpenCasket
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Posted 5:29 pm, 11/25/2014
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Turkey is so passe 
We're baking an Electric Eel, it's going to be a hipster thanksgiving.
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kenc
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Posted 5:25 pm, 11/25/2014
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I've used the bags for years also, no fuss no muss. I tried a piece of the deep fried in oil turkey once, burnt on the outside, raw on the inside. I guess some have had success with that method.
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Guitar
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Posted 5:24 pm, 11/25/2014
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Well, hey I am glad you liked that and glad you TOOK it for Humor as intended! A first for Everything! Yae!
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chendo
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Posted 5:24 pm, 11/25/2014
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as a command performance, i will prolly do beef wellington again this year
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high_on_life
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Posted 5:20 pm, 11/25/2014
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I have never heard anyone who fondles a bird like you do guitar, thats the funniest post of the year!
I make sure it 's unthawed, remove all that crap in the center, cut away some of the skin that is over hanging at the neck part. Then wash the heck out of it, salt and pepper it, pack it full of about 2pounds of plugra and wrap up tightly with many layers of foil. Get it started on 450, because it takes awhile to get thru all that foil...but once it starts cooking, the steam from the foil will do wonders for the time it takes to cook....take off the foil and brown it....some cut it down to 350 if you don't know that much about cooking but I lay the heat to it til it's done....and I can't cook a small turkey to save my life...I know some who cook theirs slow overnight....I don't like that a tall....I think you are setting yourself up for food poisoning...good luck!.
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bettykaylanette
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Posted 4:57 pm, 11/25/2014
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I love the Reynolds Turkey bags, have also used them for several years. I'm debating whether to use the bag this year or try the roaster out (only used it for smaller stuff). I would think keeping water in the bottom of the roaster would keep it from being too dry? Anyone use this method?
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Guitar
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Posted 4:43 pm, 11/25/2014
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I enjoy cooking Turkey but haven't in several years. It's just easier to call it in from one of the many places that offer the Thanksgiving Meals for like $40 bucks.
Turkey cooking is something of experience, you need a Good Choice Turkey with Plump yet Firm Breast. Remember not just any turkey is fit for your efforts and troubles. You need to choose the right turkey that pleases you both.
You need to make sure it's thawed out before you heat it up, after the thawing you just so spread those legs and reach deep inside and remove any and all parts. Make sure you remove those Giblets and Necks!
You use a Good Brine and massage it carefully and slowly making sure you hit all the right spots. Once you get the juices flowing you need to stuff it with your very best stuffing till it's filled and ready for rolling. You genteelly and carefully place it breast side down and repeat above process yet again, then you're ready for the wrapping, now comes the tricky part the heat commences. Waiting till your Turkey pops just at the right moment can be tricky. But if you watch those legs, the minute those socks come off, hey you are ready and have One Happy Bird....Maybe a happy girl too as the same methods almost apply, leaving out several details of course.
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Jude
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Posted 4:27 pm, 11/25/2014
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marmy242
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Posted 4:27 pm, 11/25/2014
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marmy242 (view profile) | Posted 8:10 am, 11/25/2014 | It wasn't my first turkey but before the rave of deep fried turkey there was the turkey cooked inside a brown paper bag?????? Need I say more, well I caught the bag on fire, ruined the turkey and filled the house with smoke. That was one Thanksgiving I will always remember. I still get reminded of it every year.LOL
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TheDayTheMusicDied
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Posted 4:23 pm, 11/25/2014
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A friend of mine slathers her turkey in mayonnaise after seasoning it, then bakes it.
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Truthseeker911
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Posted 4:18 pm, 11/25/2014
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I've used the bags for years and get perfect results.
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Clean it up
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Posted 4:18 pm, 11/25/2014
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I think I'm going to try one of those Reynolds Turkey Size Oven Bags
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Jude
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Posted 4:13 pm, 11/25/2014
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If you want to keep your skin make sure the turkey is completely thawed before you put it in a deep fryer.
Only fill the peanut oil to a specific level, and be as far away from the house as possible.
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