Cooking & Baking
Related: About this forumLooking for your proven success with roast turkey secrets!
I've got a 12 lb Whole Foods bird, it is thawed, in the fridge. I don't want to brine it, and I don't want to deep fry it....and we don't stuff ours (stuffing is done separately).
So - right side up or upside down? Or start one way then flip? Oven temp on entry and throughout? Cover or not cover? Oil or butter or salt or season the skin or not? Baste or not baste?
We plan to roast it tomorrow to make the big day easier - so also looking for the best way to reheat turkey (will put the whole roast bird in the fridge and cut the meat off to reheat on Thurs).
thanks....there are so many ways - ours always comes out good enough, but I am hoping if you share what you do that works great, I can pick up some must-do hints!
Viva_La_Revolution
(28,791 posts)you heathen..
Breast side up, with 1/4 cup softened salted butter slipped between skin and breast.
2 lemons and 2 oranges, quarter and squeeze juice over the whole bird, stuff the empty rinds into the cavity of the bird. seal with tinfoil (the bags work, but less crispy stuff. I like the crispy stuff for gravy.)
325degrees for 3-4 hours, till the meat is about to slide off the bone. rest 20 min before uncovering and carving.
It won't be the prettiest bird, but it will taste great. to be divine, you would have to brine it
OffWithTheirHeads
(10,337 posts)Fortunately, it's yours to choose, however, breast side down for half the cooking time so the juices flow that way for awhile, then flip it to finish.
I always slip a combination of butter and herbs between the skin and the meat. Epicurious has lots of ideas for what exactly. The fruit salad above sounds good and I always throw a shot of brandy in the cavity in the mistaken idea that it helps to insure death to any microbial thingies in there. It probably doesn't really do anything but I've been doing it for decades now so it is at least partly tradition.
Oh, yeah, baste a lot and tent if necessary.
When all is said and done, soak a pkg of dried white beans overnight. In the meantime, boil the Turky carcass until all the meat falls off, strain out the bones and use the stock the nezt day to make white bean soup. Yummers!
northoftheborder
(7,572 posts)grasswire
(50,130 posts)...over the breast. Remove toward the end to brown. I don't think anyone recommends basting any more. It lowers the oven temp every time.
grasswire
(50,130 posts)Letting your hot bird rest for half an hour, tented, will make a huge difference in succulence.
Rhiannon12866
(205,430 posts)Maybe that's not acceptable to true cooks, but it's always worked for me and it's awfully easy. Celery and onions on the bottom, butter on the bird and some flour in the bag and that's it. And I do stuff the bird, my mother's recipe for giblet dressing, wouldn't be a holiday without it.
After hearing all kinds of horror stories about dry Thanksgiving turkeys, I was a little anxious when I was about to do it myself for the first time, mentioned it to my doctor and that's what she suggested. Works for chicken, too!
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Lex
(34,108 posts)and I do it too. Despite what people think, the bird does get browned. It is a no-fail way to make sure the bird is moist.
Rhiannon12866
(205,430 posts)Since I do stuff the bird, it's not always easy to remove from the bag, LOL, but it really is a fool proof way to end up with a moist turkey. Don't know how I'd manage without it...
mercuryblues
(14,532 posts)are great for a ham.
The empressof all
(29,098 posts)I have a vertical roaster that will hold up to 15 lb bird though mine is your size this year. I fill the well with white wine, juiced onion, thyme, pepper, salt and a bit of sage.
I then shove some small pieces of bacon under the skin.
I stick it on the thingie and let it do it's thing.
You may be able to recreate this with one of those huge tall can's of beer. You can drink the beer and fill the can with whatever.
The bird is always moist and juicy and the gravy from the drippings is delish and no need to baste or brine.
Response to NRaleighLiberal (Original post)
Tesha This message was self-deleted by its author.
Normally I stuff my turkey but if you are going unstuffed, spatchcocking is the way to go, to avoid dry white meat while you wait for the dark meat to cook.
I have a hard time flattening it - I've resorted to wrapping the turkey in a large plastic bag and jumping up and down on it while grabbing onto the counter so I don't land on my ass. (Do that part when nobody's watching.)
msanthrope
(37,549 posts)noamnety
(20,234 posts)I looked at that for a while, wondering how in the world sprinkling meat tenderizer on it would help.
msanthrope
(37,549 posts)msanthrope
(37,549 posts)and it soaks up grease and gives good flavor.
Break the keel, it's easier.
Robb
(39,665 posts)...this spatchcocking intrigues me greatly. I expect I can do it still with only the breast? Maybe a bit of foil?
Fortinbras Armstrong
(4,473 posts)Since it's just going to be me, my wife, and our youngest son, we are going with a turkey breast. It is brining as I write.
msanthrope
(37,549 posts)because the bird cooks so evenly....with a whole bird I also pop the joints at the wings and thighs, so I can tuck the tips under.
Robb
(39,665 posts)Epic bird in record time, I snuck a small hill of stuffing underneath and put the flat bird on a rack a half inch over -- many happy drippings, many fans.
msanthrope
(37,549 posts)I made a sausage stuffing and whipped sweet potatoes, other people brought stuff---it was fun!
Aerows
(39,961 posts)that makes it retain moisture no matter what you baste it with. God that sounds good I'm doing Cornish Hens, but that sounds like turkey to die for!
greatauntoftriplets
(175,742 posts)Seriously, I am not certain how my family's is going to be cooked. We are invited to the triplets' house, but their oven is on the fritz. The repairman has been called and set up several appointments, then not shown up. They're hoping he shows tomorrow.
We'd move the venue, but there will be too many people for anyone else's house. We may instead get dinner from the restaurant where the triplets' father is the chef.
LaydeeBug
(10,291 posts)Major Nikon
(36,827 posts)Tomorrow night it will be smoked and I'll finish it off in the oven on Thursday.
Aerows
(39,961 posts)You can brine, or you can buttermilk. I have some delicious little Cornish hens soaking. Your bird must be moist - flatten it, then soak and it will be juicy and delicious.
woodsprite
(11,916 posts)Oh, don't forget the butter massage, sprinkled afterwards with salt and pepper.
I miss my Mom. We would get to laughing sooooo hard over massaging the darned turkey for Thanksgiving and Christmas. Giddy is a good way to put it, but then again, we put the turkey a 23lb turkey in the oven about 3am and by 7am everyone was waking up hungry. We always had a thanksgiving luncheon rather than a late dinner.
Kali
(55,011 posts)roast breast down, covered, at 325 until meat falls off the bone. you won't really be able to slice it either but it will be tender and juicy and such good eating.
if you need it to look a little better and slice neatly roast breast down for at least the first half and then turn it over to finish. baste a time or two just to get some of the grease on the skin to crisp it up, but not often.
microwave is good for reheating or wrap in foil and bake
Aerows
(39,961 posts)Moist bird is the most important thing.
Thor_MN
(11,843 posts)I use the apple maple butter recipe from allrecipes.com, but I substitute in some cranberry juice for some of the apple cider. My challenge is in getting a done bird to my sister's house 40 minutes away. Roasting pan cover goes on as soon as I pull the turkey from the oven, into a waiting nest of blankets in the trunk of the car and off I go. Turkey is well rested by the time I get there.