Turkey Turkey, Who can cook a turkey?

[dalesys]

So do I. Most girls object when I attempt this however

It's because you then try to put *them* in the oven, rather than a bun in the oven.

[Kit-Ginevra]

I agree with the butter on and under the breasts.
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So do I. Most girls object when I attempt this however

[Jarlaxle]

Find any recipe for chicken a la king...it works just as well with turkey.

[Jetfire]

For the first time ever, Thanksgiving (Canadian) was at my place. Usually I go to mom and dads, or we go somewhere else and not have anything special. That was going to be the plan originally (they were going to go to Bangor with the camper), but instead of going to the States, they went to a campground near my place. (Beautiful weekend for camping all in all). So since they were close, I figured I'd invite them down for thanksgiving dinner for a change.

Saturday was spent going around uptown, getting stuff I've never needed before (Turkey baster, roasting pan, poultry seasoning, and of course the Turkey). Just picked a small bird thankfully and went from there.

Saturday night, I boiled some taters for the stuffing, and peeled and chopped the rest of the taters and carrots to cook the next day.

Sunday, I started getting things going. I did remove the neck and rinsed the bird out, but I almost missed the gibblets in the arse end of the bird before mom mentioned it on the phone. Got it seasoned up (we don't do anything special but when/if I do it again, I'll probably try some of the butter tricks). Just slow cooked it in the roaster till mom got in.

And in the end, he turned out great. Stuffing could have been a bit better (not sure what was different but we had all the basics) and the Gravy was off (our spicing choices haven't been matching what it used to be for some reason), but all in all it was a great dinner.

And now I have Turkey sandwiches for the rest of the week. (Finished off the gravy, carrots and taters and stuffing last night with a hot turkey sandwich for dinner). And still a big chunk of turkey meat I need to decide what to do with. (No bones; mom striped and tossed them before we left; we don't usually do soups). It's the first time in 10+ years I've really had Turkey Leftovers to carry over from the dinner.

[Librarybabe]

I use Reynolds' oven bags. First though, I brine the bird (sans neck & giblets) in a solution of 1/4 Cup salt AND white sugar overnight-24 hours in an unheated space (garage or back porch).
[To determine how much water you'll need, place WRAPPED bird in the bucket or bowl you'll be soaking it in, and add water until the bird is fully covered. Remove bird and measure the volume of water. Add salt and sugar and stir until dissolved. Unwrap and rinse bird, remove neck & giblets (set aside if using for gravy, otherwise discard). Remove bird from brine solution. Discard brine. Pat bird dry inside and out.]
Follow oven bag directions (adding flour to bag, cutting slits, preheating oven to 350 degrees) but insert temp probe in thigh and program to 170 degrees. I've found the bird to be done an about 2 to 2.25 hours (18# bird). Allow to cool until it's safe to handle and dismember.
I've used this method for about 20 years and it's been juicy and succulent

Remember, cooking the turkey is the EASY part. Getting everything else cooked and ready to serve at the same time is the challenging part.

[Kittish]

Now that I've got a freezer big enough to keep a turkey in, we'll be having it a bit more often. I plan on picking up two or three of them when they go on sale for Thanksgiving. And then closer to Christmas I should also be able to see about getting a ham.

[Sarlon]

I've cooked a turkey every year for the past 8 years....wow....had to think about that one.

I agree with the butter on and under the breasts.

This year I want to try the bacon across the body, the boys love bacon.

Normally I leave the body cavity empty, may try the apples and onions. I have my own herb blend I use for seasoning.

[wolfie]

*TWEEEEEEEET!

Excessive use of bad puns!
5 yard penalty!
Repeat third post!

5 yard penalty? CS isn't a (stereotypical) frat house.

[fireheart]

Great! Sounds like time to celebrate your success in the kitchen by sitting down with a nice sipping bourbon. Dare I suggest - Wild Turkey?

You're evil.

And now I want turkey dammit *pouts*

[Luna Baby]

So did I...then you move on to other bits....

oh wait,we're talking turkeys.... aah...ok.... not what I thought

Somehow, I knew my post would go there......

[lordlundar]

Jar - You have no idea. Unless you've been archive binging here, trust me, you've seen only the very tip of the iceberg

Agreed, if we were going into soccer penalties (aka yellow card/red card) you'd have run out of red cards LOOOONG ago.

[EricKei]

Jar - You have no idea. Unless you've been archive binging here, trust me, you've seen only the very tip of the iceberg

[Kit-Ginevra]

I learned by starting with just a breast

So did I...then you move on to other bits....

oh wait,we're talking turkeys.... aah...ok.... not what I thought

[Kittish]

I remember my grandparents using a brown paper bag as a roasting bag, but the information I've found on line suggests that it's not really a great idea, especially if the bag is made of partly or all recycled material, due to chemical residue from re-processing the paper.

[Yfandes]

My Grammie used to cut one wide panel or a slit in the wide part out of a paper bag, smear butter or crisco on the partial bag, and tent that over the turkey. I don't know if this was because roasting bags hadn't been invented, or it was a gramma thang, but it worked a treat. Just in case anyone is caught bag less and thinks they need one, just don't put the heat up too high...