How to roast a turkey?
Nov 22nd, 2004, 08:27 AM
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How to roast a turkey?
My parents and in-laws will be TRAVELING to my house this year and I will be making my first Thanksgiving turkey. I've gotten lots of great ideas from the recipe thread, but am wondering about turkey roasting basics. I bought a roasting pan (with a cover, but not a wire rack). Do you use a cover? A wire rack? Will the skin be crispy if I cover w/pan cover the entire time or should I just do foil for part of the time?
Any experienced turkey roasters out there, I'd love your tips. I can return the pan I got and buy one w/a rack if necessary. I'm planning to stuff the turkey and surround it w/little potatoes. Thanks in advance!!
Any experienced turkey roasters out there, I'd love your tips. I can return the pan I got and buy one w/a rack if necessary. I'm planning to stuff the turkey and surround it w/little potatoes. Thanks in advance!!
Nov 22nd, 2004, 08:34 AM
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Hmm...no basting = no pan drippings for delicious gravy.
My method: Bird goes on wire rack in roasting pan with cut up carrots, celery, onion and giblits in the pan, put some chicken stock in the pan as well. Baste every 45 minutes with melted butter & red wine or port combo. If bird starts getting too brown cover lightly with foil. Use pan drippings & cooked veggies etc. for the gravy (skim off fat first of course).
Happy cooking!
My method: Bird goes on wire rack in roasting pan with cut up carrots, celery, onion and giblits in the pan, put some chicken stock in the pan as well. Baste every 45 minutes with melted butter & red wine or port combo. If bird starts getting too brown cover lightly with foil. Use pan drippings & cooked veggies etc. for the gravy (skim off fat first of course).
Happy cooking!
Nov 22nd, 2004, 08:34 AM
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Get that bird out and get it thawed. If you get a fresh one, that would be even more ideal.
Do a search for a buttermilk brine and soak the bird 24 hrs or at least overnight. Roast in a pan w/o a rack and baste, baste, baste.
Do a search for a buttermilk brine and soak the bird 24 hrs or at least overnight. Roast in a pan w/o a rack and baste, baste, baste.
Nov 22nd, 2004, 08:35 AM
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You do not need to cover with a lid. You may want to tent with a some tin foil as to not get the bird to brown, near the end of roasting.
Also, a cheese cloth soaked in butter/herbs, maybe some wine is a good way to seal in moisture. I take it off about 40 min before bird is done to brown better.
I use a rack.
Happy turkey daY!!
My office is serving the traditional feast today for lunch. Yum.
Also, a cheese cloth soaked in butter/herbs, maybe some wine is a good way to seal in moisture. I take it off about 40 min before bird is done to brown better.
I use a rack.
Happy turkey daY!!
My office is serving the traditional feast today for lunch. Yum.
Nov 22nd, 2004, 08:36 AM
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Yes use the cover but take it off the last 30 minutes or so so your turkey will brown. If you don't use it, you risk your turkey being overcooked on the top.
The easiest way to cook a turkey is to call your local deli in your local grocery store and have them cook it.
Use pepperidge farm dressing mix to stuff the turkey. Add some walnuts, celary, and onion to the mix.
Stuff the turkey and it will not dry out. Not sure why you are stuffing the turkey with little potatoes unless you are skipping the dressing.
The easiest way to cook a turkey is to call your local deli in your local grocery store and have them cook it.
Use pepperidge farm dressing mix to stuff the turkey. Add some walnuts, celary, and onion to the mix.
Stuff the turkey and it will not dry out. Not sure why you are stuffing the turkey with little potatoes unless you are skipping the dressing.
Nov 22nd, 2004, 08:41 AM
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snowrooster, please do not attempt to deep fry your bird.
Unless you are really knowledgable about this you will end up with: a mess, an undercooked bird, and a fortune spent on oil you will only use once.
My husband has fried turkeys for years and years and it never ceases to amaze me the people who tell him horror story after horror story about trying to deep fry a turkey.
Unless you are really knowledgable about this you will end up with: a mess, an undercooked bird, and a fortune spent on oil you will only use once.
My husband has fried turkeys for years and years and it never ceases to amaze me the people who tell him horror story after horror story about trying to deep fry a turkey.
Nov 22nd, 2004, 08:42 AM
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Brown paper bag -- the kind you get at the grocery store. Staple it up and 20 min a lb at 325. No basting, and it comes out nice and crispy brown. I've been doing it that way for the past 7 years, and my wife has no complaints (maybe because I've been doing it).
No popcorn stuffing this year.
No popcorn stuffing this year.
Nov 22nd, 2004, 08:42 AM
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I must say I get TWICE as much gravy from the bag then normal covered blue enamel roasters. I was very reluctant to try it at first, now I would not do the turkey any other way! A neophtes's dream IMO! 
Nov 22nd, 2004, 08:49 AM
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GT - I'm surrounding the turkey w/little potatoes, not stuffing it w/them - I agree that would be a bit odd. My mom always used peppridge farm stuffing and that was fabulous so I think I'll do that too if I don't do it myself. Either way I was planning to add chopped apple, raisans, and pecans. No interest in deep frying - I'll have enough fattening food on the table that I don't see the point in deep frying the bird!!
I bought a baster so I plan to baste. I know bags are supposed to work well, but it kind of ruins the oohs and ahhs when the turkey comes out of the oven in a plastic bag (IMHO). It doesn't seem like the wire rack is necessary, is it? I'm so excited - going to the store tomorrow and my grocery cart is going to wicked full (just got back from Boston, get it?).
I bought a baster so I plan to baste. I know bags are supposed to work well, but it kind of ruins the oohs and ahhs when the turkey comes out of the oven in a plastic bag (IMHO). It doesn't seem like the wire rack is necessary, is it? I'm so excited - going to the store tomorrow and my grocery cart is going to wicked full (just got back from Boston, get it?).
Nov 22nd, 2004, 09:38 AM
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The secret to a moist turkey is brining. I think the Americastestkitchen.com website has a recipe for brine (a PBS cooking show from Cook's Illustrated that is no longer on the air in NC). The hardest part about brining a turkey is finding a container large enough. My mom ends up brining the bird in her roaster one-half at a time.
You bought a good roasting pan because it has a cover. Wire inserts are easy to find at Linens-n-things and other places like it. Cook the turkey with the cover ON and it will cook faster than most directions say. It also helps keep the bird moist because it gets steamy in the pan.
The most important tool to have is an instant read thermometer. Check the bird in the thicked part of the thigh to make sure it is cooked. Don't trust the pop-up.
If you do end up stuffing the bird, make sure you remove the stuffing as soon as you remove the bird from the oven to prevent bad things happening to your guests.
Good luck
You bought a good roasting pan because it has a cover. Wire inserts are easy to find at Linens-n-things and other places like it. Cook the turkey with the cover ON and it will cook faster than most directions say. It also helps keep the bird moist because it gets steamy in the pan.
The most important tool to have is an instant read thermometer. Check the bird in the thicked part of the thigh to make sure it is cooked. Don't trust the pop-up.
If you do end up stuffing the bird, make sure you remove the stuffing as soon as you remove the bird from the oven to prevent bad things happening to your guests.
Good luck
Nov 22nd, 2004, 09:43 AM
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About stuffing.
After getting sick 2 yrs. in a row with in-laws' stuffed turkey that sat too long after roasting ("it needs to settle!"), I have gotten seriously persnickety about stuffing. I do prefer stuffing that's been in the bird, although fo safety lots of people now make stuffing in a side casserole and just put an apple or two in the bird for moisture.
But I like to line the cavities with double-thickness cheesecloth, leaving enough of an apron of cloth so you'll be able to pull it all together and tie it up with string. I then shove the stuffing into the lined cavities -- you can pack it pretty well. Two advantages: you get all the nice exchange of flavors between bird and stuffing AND you can yank the stuffing package out soon after roasting and separate it from the "settling" bird.
This makes getting all the stuffing out easy and saves you the danger of tidbits of stuffing sitting too long in the bird. It also allows you a prettier presentation because you can dump the stuffing into a nice serving dish.
Another time I'll tell you about the T'giving when the same in-laws roasted the turkey upside down -- not to keep the breast moister and then turn it right side up an hour before finishing to brown the bird, but becaues they got a little confused about turkey anatomy. They weren't happy with my giggles. Never giggle at an inlaw.
After getting sick 2 yrs. in a row with in-laws' stuffed turkey that sat too long after roasting ("it needs to settle!"), I have gotten seriously persnickety about stuffing. I do prefer stuffing that's been in the bird, although fo safety lots of people now make stuffing in a side casserole and just put an apple or two in the bird for moisture.
But I like to line the cavities with double-thickness cheesecloth, leaving enough of an apron of cloth so you'll be able to pull it all together and tie it up with string. I then shove the stuffing into the lined cavities -- you can pack it pretty well. Two advantages: you get all the nice exchange of flavors between bird and stuffing AND you can yank the stuffing package out soon after roasting and separate it from the "settling" bird.
This makes getting all the stuffing out easy and saves you the danger of tidbits of stuffing sitting too long in the bird. It also allows you a prettier presentation because you can dump the stuffing into a nice serving dish.
Another time I'll tell you about the T'giving when the same in-laws roasted the turkey upside down -- not to keep the breast moister and then turn it right side up an hour before finishing to brown the bird, but becaues they got a little confused about turkey anatomy. They weren't happy with my giggles. Never giggle at an inlaw.
Nov 22nd, 2004, 09:54 AM
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Gawd Cassandra, that is food poisoning 101 HUGE NO NO!
Tell your inlaws leaving the stuffing inside the turkey is the number #1 cause of food poisoning on Thanksgiving Day. The stuffing doesn't need to settle but get the heck out of the cavity as soon as possible.
They are asking for someone to get seriously ill. I wouldn't touch that bird or anything that comes in contact. I'll find you a link.
Tell your inlaws leaving the stuffing inside the turkey is the number #1 cause of food poisoning on Thanksgiving Day. The stuffing doesn't need to settle but get the heck out of the cavity as soon as possible.
They are asking for someone to get seriously ill. I wouldn't touch that bird or anything that comes in contact. I'll find you a link.
Nov 22nd, 2004, 10:32 AM
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I'm well aware that food poisoning is/was the result of leaving the bird out and stuffed. But in-laws are (believe it or not) MDs and one has Cordon Bleu training. So one does not tell them anything. They had 22 people for dinner one year, and most of us got sick. Their response: "flu seems to be going around." Denial is a powerful thing.
Since then, I have learned how to be too busy to actually put turkey or stuffing on my plate, and never EVER touch the leftovers.
Since then, I have learned how to be too busy to actually put turkey or stuffing on my plate, and never EVER touch the leftovers.
