ElendilPickle

MaureenB is right! I was so intimidated by the thought of roasting a turkey, but it's one of the easiest things to cook.

Get a pan with a rack; I use these things called "meat feet" to keep the turkey off the bottom of the pan but they make holes in the skin.

Preheat oven to 425 degrees. Clean the innards and neck out of the turkey, rub it with oil, and salt and pepper it all over.

Place the turkey *breast down* on the rack and roast 30-40 minutes.

Take the pan out of the oven, grab a helper, and turn the turkey breast side up. Pour a little chicken broth and white wine in the bottom of the roaster, but not too much because you don't want to steam the turkey.

Reduce heat to 325 and roast the turkey according to the directions on your bird, basting every 30 minutes with the pan juices.

I never stuff my turkey; instead, I bake the dressing (homemade cornbread with sausage and pecans) once the bird is done and is resting on the counter.

I always end up with a yummy turkey. The breast meat stays juicy and the thighs are just right.

Lee Ann

Alisa

Don't forget to take the giblets and neck out before cooking !

Judyrem

dcesedpes, I use a metal turkey lifter and put it under the bag. I put a hole in the bag let out the juices then lift. Our family likes it very well done(falling off the bone done), that sometimes the bird is not quite whole ;-). Do you put celery and onion on the bottom of the bag? I also put a bit of fresh rosemary with salt and pepper on top of the turkey.

jonldn

Hello all

I couldn't resist giving a link to a UK receipe for Roast Turkey www.deliaonline.com/recipes/r_0000001238.asp

If you don't know Delia Smith - she is the Martha Stewart of the UK without the jail sentence!

Having endure many years of my father trying different ways of cooking turkey - different stuffings etc... I just wanted to say to anyone who is cooking on Thanksgiving - PLEASE remember to try and enjoy yourself! I for one have been known to over cook the turkey - having to deep fry my roast potatoes - microwave the veggies but you know what! having family and friends round your table, having a laugh and enjoying each others company is the BEST recipe for any day....

Whatever you do have a GREAT thanksgiving....

Light love and peace

John

dcespedes

Excellent idea, Judyrem--thank you! I don't recall using celery, onion, rosemary, etc. in the bag but will try it next time--sounds wonderful

snowrooster

seetheworld - I recently returned w/my giant domed roasting pan (bed, bath & beyond) and you just about gave me a heart attack. I quickly removed all oven racks but the bottom and yes, it fits. Luckily I got a new oven because it definitely wouldn't fit in the smaller one.

I now have a giant roasting pan w/a metal rack, a turkey baster, lifters, and a meat thermometer (plus two gravy boats - one for clear gravy, another for flour based). Tomorrow it's to the grocery for all the ingredients. I'm going to try GT's suggestion of cooking w/the lid on roasting pan and then removing for the last half hour. In my shopping for necessities I also managed to pick up one of those long thin olive servers and some fabulous napkin rings with glass beads like grapes (a bit of splurge). Somehow I always seem to buy more than I planned. I'll have to stick to my list tomorrow or I won't be able to fit everything in the refrigerator!! Thanks to all!!!!

LoveItaly

snowrooster, when I read the question whether or not your replaced roasting pan would fit in the oven I just about had a heart attack for you, honestly!!!

I had that happen one year. Thankfully a dear aunt knew how to rotessorery (sp? anyone) the turkey which she did.

After this Thanksgiving snowrooster you will be an expert.

Happy Thanksgiving to everyone!

shannon44

Hi Snowrooster! Don't feel bad, we've all been there! Relax, the turkey is the easiest part. I would go with elinilpickle's general directions. But if even that sounds compllicated, do this. Wash off the thawed turkey (and dont forget to take out the bag of yucky things inside.)Pat it dry with paper towels. Sprinkle with salt and pepper. If you don't have a rack, then tightly ball up six or seven pieces of foil, and rest it on those. Don't stuff it.. If your bird has little plaswtic things that yank the front cavity together, your in luck. Otherwise try to improvise with plain string etc. (Once I even just stuffed it with a big ball of aluminum foil!), but anything you throw in there - i.e. apple, lemon, orange, onion celery - just try to minimize that big hole. Preheat the oven, and throw that bird in there. Usually, after an hour or so, slightly tent it with foil, so the skin doesn't burn, then take the foil off when it's near the end of roasting time. If the relatives want to help, let them deal with the gravy and stuffing. (If they don't. write back, Or email me at [email protected]) for advice. God, I sound like an old granny. I'm not, but I can walk you through it. Good luck!

Budman

I think it's much easier to throw it in a brown paper bag and be done with it. Yummie!!! (Actually I prefer smoked to baked).

seetheworld

Sorry, snowrooster, I didn't mean to add to your anxiety! When I read your post it sounded very familiar to me - many years ago, that's exactly what I did, purchased a pan that was too big for my oven lol

Just take deep breaths, it'll all work out just fine

LoveItaly

seetheworld, if you read my post you will see that happened to me several years ago. Roasting pan to big for the oven! A nightmare except for a clever aunt. Isn't Thanksgiving fun???

Scarlett

snowrooster, my first turkey was a 21 lb turkey that took all day to cook, in an oven that was almost the same size as the turkey
My husband says that it was the best we have ever had yet
ParrotMom, I did that a few years ago, without the rack, just started the turkey out roasting , tented, breast side down. It really did make a difference!
I surround mine with carrots and celery and onions, which go into soup after.
I have tried putting herbs under the skin..that was nice.
I no longer use special pans, I buy the big foil roasting pans so I can throw it out afterwards..the less washing up after the better!
I make cornbread stuffing.
I have also made the NYTimes stuffing with breadcrumbs and chicken livers and walnuts..omigod!

seetheworld

Oh, LoveItaly, I did read your post - glad I'm not the only one who experienced such turkey calamity All we can do is pass on our turkey wisdom to the young ones! Have a terrific Thanksgiving

Fodorite018

Does anyone have any experience with the roaster ovens? I was looking at them the other day when a lady came by and said a family member uses it every year and it works for them. I was thinking that might free up my oven for all the other things. My concern is we like the skin crispy and I have no idea how this works...does anyone have any tips for that? Can you use the oven bags in that type of a roaster?

seetheworld

mms, sorry I have no clue, but good luck on your marathon!

Birdie

Yes, Scarlett cornbread stuffing is the way to go. With apples, walnuts and pecans. I roast my turkey the Martha Stewart way. With cheesecloth soaked in wine, melted butter, and chicken broth. If you buy a kosher turkey, they are already brined. It just kills me to pay over $2.00 a pound when you can get regular turkeys for $.39 a pound.

Fodorite018

Thanks seetheworld

seetheworld

I WANT TO SCREAM!!

I prepare 2 turkeys for Thanksgiving - one regular roasted turkey and the other one is a smoked turkey from Harry and David. My DH was SUPPOSED to buy the smoked turkey but as I pulled it out of the freezer, I noticed it says roasted turkey NOT smoked - he purchased the WRONG turkey. Now, what do I do. I would never purchase a "roasted" turkey from H&D which I don't think I can return. Now I have to overnight a smoked turkey and that darn thing will cost me a arm and a turkey leg in shipping costs

I can't forget about the smoked turkey because it has become a family tradition with our kids who look forward to this once a year treat. cr*p!

PamSF

sr~buy small younger birds. If there are 6 of you a 15-16 # bird should be plenty.If you can get a fresh bird do that. Absolutely, use a rack. It can only simplify your life. keep the bird moist and give you great drippings for gravy. I recommend no cover and I do stuff the bird but remove stuffing right away.

Add a bit of Madeira to your gravy. It makes it richer in taste.

I'd opt for mashed potatoes rather than those around the bird. You'll need a really big pan to fit those potatoes around the turkey and they might not get crispy only steamed. Besides which, you can make them in advance. Julia suggests leaving the lid ajar with a wooden spoon in place over a low flame.

The advice about removing giblets and the neck from the cavity prior to cooking is probably the best advice you'll get in your maiden year.

Our favorite stuffing comes from the Silver Palate Good Times Cookbook(with dried apricots, sausage, slivered almonds and grand marnier). If you don't have it..get it. But, if you do not have the Silver Palate Basics Cookbook get that one first. I consider this the Joy of Cooking of the new millenium.
Finally, just remember..the joy is in the gathering. I have stressed every year for family holidaze. In the end, I am most grateful to my in-laws who have taught me, the food hopefully is good, the laughter plentiful, the ritual attended to and the pleasure of being together, the most important.

Italiano

I am a certified Executive Chef and I have cooked over 500 turkeys at one time,and thousands over the years here are some basic Turkey Tips 1) make sure to completly thaw turkey remove the hidden turkey parts from both ends lots of people only remove the one side but forget the other side neck cavity rinse off and pat dry 2) make sure you read the turkey lable some turkeys that claim the are moist and tender will already be Brined look at the lable it will say 8-10 % sodium soulution has been injected so if you brine that type of turkey again it will be salty .also be aware if you deep fry this type your oil may bubble over with the excess moisture that is retained by this pre injected process 3) always use a instant read thermometer insert in the thigh section also check to see if the juices run clear this is also a indication the turkey is done and never trust the pop up thermometer your turkey will be over cooked when it pops up the way they work is the adhesive that holds down the pop up thermometer releases at 175 degrees F you should remove your turkey from the oven at 162 degrees F your turkey will continue to cook when it is removed from the oven is called carry over cooking and will go 10 - 15 degrees so you final tempreature shoud be 175-178 degrees. 5) let the turkey rest lightly covered 15-20 minutes so the carry over cooking can take place it will be a lot better to carve this way .6) the best roast pan rack is a stalk of celery and carrots to rest the turkey on in the roast pan and always add a little stock or water or wine ,beer to the bottom of the roast pan to add moisture to the air in the oven dry heat = dry turkey moist heat = moist turkey good luck and enjoy Italiano CIA83