Due to an emergency on one side of the family I just got swindled I guess you could say into having dinner at my house thanksgiving day. So I got 23 lb. bird, the roasting bags, a roasting pan, all the ingredients for stuffing etc. Should I just go by the instructions or does anyone have any secrets they will let out of the bag?????
Advice for cooking a turkey?
- Thread starter adrenaline junkie
- Start date
Deep fryer. Doing it again this year and they turn out WAY better than in the oven. That little tweetie maybe on the large side for a fryer.
Can't really go wrong with following the directions.
I'm going to smoke mine with a mix of apple and mesquite and cover with a dry rub, then cut the drippings with Chicken broth and make a smokey gravy. I also stuff my birds with some apple and onion.
I'm going to smoke mine with a mix of apple and mesquite and cover with a dry rub, then cut the drippings with Chicken broth and make a smokey gravy. I also stuff my birds with some apple and onion.
turn the oven to bake and set the correct temp? lmfao j/k we have a friend smoke ours for us, he soaks them in a brine for 4 days and then smokes them with vine maple from darrington washington
Remove the bag of innards from the bird, add your spices and put it into the bag. Take a pencil and close the bag up. Remove the pencil to allow air out of the bag. Put it in the oven and cook it as per the directions on the bag. When you are done, pull the turkey out, hold the bag up, cut the corner of the bag and drainthe juice to make the gravy. The best part is not having to scrub the roaster pan.
Step 3: Eat at Zala's.Step 1: Get in truck.
Step 2: Drive to Revy.
Step 3: Eat at Zala's.
Step 4: Get up Friday and ride in fresh POW.
THAT is how you cook a Thanksgiving Turkey!!
Sorry had to fix it for ya!
foodnetwork.com Alton Brown's "romancing the bird" I use his brine recipe for every turkey I cook. It works great every time. I don't use all the aromics he does, but it always turns out great. Once you've brined a bird, you'll never go back. Ha ha!!
Careful cooking can be dangerous. OMG!! http://www.youtube.com/watch?v=NA71ZEmOQko
Step 1: Get in truck.
Step 2: Drive to Revy.
Step 3: Eat at Zela's.
Step 4: Get up Friday and ride in fresh POW.
THAT is how you cook a Thanksgiving Turkey!!
Hoping they get new snow--it has been awhile for even them---But some is better than none!! Like here
If you are deep frying--make sure you thaw the bird first---otherwise it can and probabley will go "BOOM"
LOL
H20SKE...
S
Superjag
Well-known member
Perfect world you brine the bird for 2-3 days ahead of time. Easiest brine is approximately one cup kosher salt and 3/4 cup sugar per gallon of water. Let it soak in the brine for a couple of days if you can, but even overnight will help. Take it out. There are a couple different schools of thought regarding whether to rinse or not before cooking, I've tried both and it didn't seem to make much of a difference. Pat bird dry. Stuff cavity if you are doing stuffing. Use twine or skewers to close cavity and truss legs together and wings back. Rub melted butter all over bird skin, both breast side and other side. Set oven at 400 degrees. Roast breast side down for 45 minutes.
Flip the bird breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees. Let bird rest 30 minutes before carving.
If bird is still frozen when you go to cook it, add 30-50% more cooking time than what is recommended.
Frying a turkey also makes a great turkey, but it makes it impossible to do any kind of stuffing.
Flip the bird breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees. Let bird rest 30 minutes before carving.
If bird is still frozen when you go to cook it, add 30-50% more cooking time than what is recommended.
Frying a turkey also makes a great turkey, but it makes it impossible to do any kind of stuffing.
Normally I would recommend deep-frying the turkey, but at 23lbs I doubt you will be able to do this (the typical deep fryers are only for birds up to 15lbs to allow the proper amount of oil to safely be used).
I hope that the bird is fully thawed already...if not, remove it from the freezer NOW and place it in your sink with cold water. Change out the water every 30 minutes. You'll need about 30 minutes per pound to thaw the turkey out completely.
With such a large turkey, I would suggest brining to keep the turkey from drying out over the long cooking process (you can also use one of those oven bags that are made for turkeys as well - the skin won't get as crisp, but it will still brown nicely and the bird will stay more moist and tender).
Here's an easy brine recipe that I've had great luck with.
1 gallon vegetable broth
1 cup sea salt
1 tbsp crushed dried rosemary
1 tbsp dried sage
1 tsbp dried thyme
1 tbsp dried savory
1 gallon ice water
Place 4 cups of the broth in a pot and bring to a boil with all of the dry ingredients. Stir well to dissolve. Cool down completely and combine with the remaining stock and ice water. At this point I put the turkey in a large (CLEAN!) garbage bag. (maybe I should mention also that you should always rinse the turkey beforehand and remove the bag of turkey parts and neck from inside the bird). Pour the broth in on top, close up the bag as best you can and place inside of a cooler with some ice. Let it sit overnight or at least 5 hours. When you're ready to cook, dispose of the brine - it's all turkeyfied at this point and you don't want to use it (plus it's salty as the ocean). Remove the turkey from the brine a couple of hours before you're ready to cook it - let it sit out and come up to room temperature.
You won't need much more seasoning, brush on a little melted butter and sprinkle the outside of the bird with salt & pepper.
Here's a link with turkey cooking times:
http://www.recipetips.com/kitchen-tips/t--910/turkey-cooking-times.asp
Do NOT use a disposable aluminum pan for a bird that size either - you're just asking for trouble - it will buckle when you remove it from the oven. Trust me.
Good luck!
I hope that the bird is fully thawed already...if not, remove it from the freezer NOW and place it in your sink with cold water. Change out the water every 30 minutes. You'll need about 30 minutes per pound to thaw the turkey out completely.
With such a large turkey, I would suggest brining to keep the turkey from drying out over the long cooking process (you can also use one of those oven bags that are made for turkeys as well - the skin won't get as crisp, but it will still brown nicely and the bird will stay more moist and tender).
Here's an easy brine recipe that I've had great luck with.
1 gallon vegetable broth
1 cup sea salt
1 tbsp crushed dried rosemary
1 tbsp dried sage
1 tsbp dried thyme
1 tbsp dried savory
1 gallon ice water
Place 4 cups of the broth in a pot and bring to a boil with all of the dry ingredients. Stir well to dissolve. Cool down completely and combine with the remaining stock and ice water. At this point I put the turkey in a large (CLEAN!
) garbage bag. (maybe I should mention also that you should always rinse the turkey beforehand and remove the bag of turkey parts and neck from inside the bird). Pour the broth in on top, close up the bag as best you can and place inside of a cooler with some ice. Let it sit overnight or at least 5 hours. When you're ready to cook, dispose of the brine - it's all turkeyfied at this point and you don't want to use it (plus it's salty as the ocean). Remove the turkey from the brine a couple of hours before you're ready to cook it - let it sit out and come up to room temperature.You won't need much more seasoning, brush on a little melted butter and sprinkle the outside of the bird with salt & pepper.
Here's a link with turkey cooking times:
http://www.recipetips.com/kitchen-tips/t--910/turkey-cooking-times.asp
Do NOT use a disposable aluminum pan for a bird that size either - you're just asking for trouble - it will buckle when you remove it from the oven. Trust me.
Good luck!
S
Superjag
Well-known member
I'll second the not using a cheap foil roasting pan. Couple years ago I put a fork through the bottom while the turkey/pan was still in the oven. Turkey juices hitting the bottom of the oven at 400 degrees makes a lot of smoke real quick. Spend the money on a decent roasting pan. It'll last forever anyway.
"turkeyfied". That's funny.
"turkeyfied". That's funny.
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