How do you cook a turkey

[Louis]

My usual way of cooking

Brine for 24 hours

Brine = 1 gallon of chick broth, 1 gallon of water, 6 cups of kosher salt, 1/2 cup of peppercorns, fresh sage, 1/2 cup of brown sugar

Stuff with celery, carrots, apple, cinnamon stick

Pat dry and dry rub a mixture of kosher salt, brown sugar, fresh sage, and fresh ground peppercorns between the skin and meat.

Cover in oil on outside, bake on highest degree temp for 30 minutes for coloring.

Transfer to roaster and roast for about 3 1/2 hours on 350 or until internal temps hits whatever meat thermometer says is done. The roaster has about 1/2 gallon of chicken broth with celery, carrots, apples, and sage on the bottom to maintain moisture.

At Thanksgiving this turkey was so moist I couldn't carve it. When I picked it up to transfer onto a dish I pretty much pulled all of the bones out. The meat just fell right off.

 

[Linderbee]

I almost never stuff my bird; no one in my home is a big fan of stuffing, and it takes longer, so I just make my stuffing separate. I use minimal amounts of seasoning (shocking, I know). Sprinkle paprika all over the breast for good color, and roast in a roasting bag. Comes out moist & tender every time. I like my turkey to just taste like turkey.

 

[schutd]

Louis, tht recipe sounds awesome. I LOVE brining. I brine alomst everything at the restaurant. chickens, turkey, pork shoulders, pork bellies. Brining is one of the coolest techniques ever.

Was going to suggest it here when I saw the title of your thread, but I'll be, you already got it covered...

 

[D-Dogg]

Can you brine and inject both, before doing a deep fry turkey?

 

[schutd]

never injected a turkey. Brining should suffice, honestly. You really can taste the flavors and seasonings from your brine in the flesh of the bird. But I dont see why not. As well as seasoning, brining tenderizes as well. Nothing wrong with that. Note of caution with brining. Careful on your seasoning if you brine. A well seasoned brine should preclude you from needing to season further.

 

[D-Dogg]

Thanks..I think i'll just inject this time with the beer, butter, herbs mixture I used last time, then experiment with some brining recipes in the future. Then, when I've got both down, try to smash both techniques together in a orgasmic fountain of awesome.

 

[schutd]

Thanks..I think i'll just inject this time with the beer, butter, herbs mixture I used last time, then experiment with some brining recipes in the future. Then, when I've got both down, try to smash both techniques together in a orgasmic fountain of awesome.

I bought one of those fountains for my back yard. Killed all the Koi fish and gummed up the filter. Careful with those.

 

[D-Dogg]

You probably didn't buy the Orgasmic Fountain of Awesome Pro version. The home version is simply ok, not awesome.

 

[schutd]

Id counter that theres nothing OK about an orgasmic fountain full of dead fish.

 

[D-Dogg]

Id counter that theres nothing OK about an orgasmic fountain full of dead fish.

I'd counter that you must not be a cat then.

 

[schutd]

Stop being obsequious.

 

[Kablansky]

Cook breasts down or up?

 

[Linderbee]

up

 

[schutd]

Cook breasts down or up?

Always up. And Ive had great success taking the leg quarters off the frame and cooking them as that allows me to remove the breast from the oven before they get overcooked, and while theyre resting the leg/thigh finishes in the oven.

And like Linder, I never stuff my bird. just fill the cavity with lemons or herb and veggies, whatever...

 

[D-Dogg]

Breasts should be perky, so I vote for up.

 

[dreamcastrocks]

Breasts should be perky, so I vote for up.

+1

 

[Gizmo Williams]

Always up. And Ive had great success taking the leg quarters off the frame and cooking them as that allows me to remove the breast from the oven before they get overcooked, and while theyre resting the leg/thigh finishes in the oven.

And like Linder, I never stuff my bird. just fill the cavity with lemons or herb and veggies, whatever...

I have been cooking the turkey breast side down for the first hour at 425 degrees and then lowering the heat to 350 and then flipping the bird over. It has turned out great and a 13 pound bird is done in about 2 1/2 hours. The breast does not overcook and dry out. Also, I always brine as well. It is a must for moist turkey.

 

[schutd]

Theres more than one to skin a cat apparently! And when I cook cat, I ALWAYS cook it breast side up.

 

[D-Dogg]

Cats meow when you braise them.

 

[Mulli]

You know how to cook a cat?

Chee chew chow chee chow.

THE_REAL_SHAQ.

 

[Mulli]

From now on, I only eat turkey at Tardnal tailgates.

 

[schutd]

Cats meow when you braise them.

Thats not entirely true. That sound is actually the steam releasing from between the fibers of hair stuck in their throats.

 

[AZZenny]

Always start my turkey breast down on a well-oiled rack at 350, flip it after 1 hour. I make a braising sauce/gravy base with turkey necks, gizzards and a wing or two, half an onion with skin, a garlic clove or two, a carrot, a piece of celery, a mushroom or two, a dash of soy sauce, dash of worcestershire, TBSP brandy, tsp honey, 2 cans low sodium chicken broth and 1 c water. Simmer for a couple hours and strain before roasting turkey, and add 2 TBSP butter. Once the bird is breast up, baste lavishly with the sauce every 20-30 minutes, and as it darkens with drippings in the pan, use the pan juices for basting for the last couple times.

I always have a moist, chestnut-brown, delicious turkey and the drippings/sauce makes great gravy. I usually loosely stuff it with my own cornbread-herb stuffing.

 

[schutd]

I wanna baste something lavishly! Curious? Why leave the skin ON the onions? natural leavening or something? Ive always been taught that skins make yer sauce bitter...

 

[AZZenny]

color