TURKEY!!! someone help

[cassgurlie04]

this is the first year i am going to be in my own house making a turkey, i bought a practice one that im making today for dinner......... i dont have the slightest clue where to start.... any help would be much appericated........ i gotta take my son to school but ill check back in a bit. thanks to anyone who has some suggestions in advance.

[teebee]

pm'd you

[oneredhonda]

My husband normally helps me.. But it is not that hard!

at 350 15-22 lbs 3 1/2 to 4 hrs unstuffed.

We normally just sprinkle salt and pepper on the outside and then rub salt and pepper on the inside and bake it. If you are going to pre carve (not bring it to the table whole), try cooking it upside down. This way the brest is on the bottom and it will stay moister! The only thing is that when you do it that way it is not very pretty as the top will not be brown like the pictures of turkeys!!

 

IF you get stuck call the butterball people!!! They have trained people ready to help you

1-800-butterball

They are available 8 to 8 CT this week

8 to 6 CT this weekend

8 to 8 CT Mon, Tues and wed next week

and 8 to 6 CT Thanksgiving!!

[dmmiller]

I usually just look at the cooking times on the turkeys package.

Just make sure to clean it out real good (including packets of Giblets).

Put it in a roaster pan on a rack if you one.

Oil it down with veg/olive oil, and spinkle a little S&P on it.

Just found a good site that gives step-by-step instructions.. HTH

http://dhfs.wisconsin.gov/hometips/dhp/Turkey.htm

Good luck!!!

[Rockfordmom]

I was going to post the butterball # but oneredhonda beat me to it. Use one of those oven bags and they come out perfect every time!

[cassgurlie04]

thank you all and okay for the one that asked yes the turkey is thawed lol, and it weighs 12 lbs. about how long would that take to cook cuz i need it ready about 6:30 pm tonite.

[MandaJo111]

I always use the Reynold's Oven Bags -- the Turkey sized ones. It comes out perfect every time -- even my very first time ever cooking turkey.

 

http://www.alcoa.com/reynoldskitchens/en/product.asp?cat_id=1337&prod_id=1790

 

The great thing about the bags is it keeps your pan clean as well. And you have a super moist turkey.

[crys]

I am a Vegetarian and was totally clueless about Turkey prep:yuck: . I found this recipe a few years ago on allrecipes.com. It has 472 positve comments. It it a no-fail, great recipe that garners many compliments. The turkey is so moist, that it sometime falls off of the bones as I am transferring it to the platter. I am now the offical Turkey taker maker at every family event!

 

Read the comments and you will see that it is highly recommended!

http://allrecipes.com/Recipe/Homestyle-Turkey-the-Michigander-Way-2/Detail.aspx

 

Homestyle Turkey, the Michigander Way

INGREDIENTS

1 (12 pound) whole turkey

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion

2 tablespoons seasoning salt

 

 

READ REVIEWS (492)

 

 

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.

Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.

Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

[jarerice]

Congrats on your first turkey. I hope it comes out good and juicy!!!! I was scared to death the first and ONLY time I made the Thanksgiving Day Bird! Good Luck!

[chryslynn]

This makes such a juicy moist turkey and the glaze is WONDERFUL! I always hated turkey until I started doing it this way 2 yrs ago..

 

Cranberry Glazed Breast of Turkey

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of Emeril

Episode: Thanksgiving

Brine:

3/4 gallon water

2 cups white wine

1 1/2 cups orange juice

1 cup kosher salt

1 cup light brown sugar

1/3 cup chopped ginger

1 tablespoon black peppercorns

4 bay leaves

4 sprigs fresh thyme

 

Turkey:

1 (6-pound) whole turkey breast

1 tablespoon vegetable oil

1 tablespoon Essence, recipe follows

 

Glaze:

1 (12-ounce) bag fresh cranberries

1/3 cup chopped ginger

2 teaspoons orange zest

1 cup sugar

1/4 cup orange juice

1 1/4 cups water

1/4 cup orange-flavored liqueur (recommended: Grand Marnier)

 

Combine all of the brining liquid ingredients in a large non-reactive container (a stockpot works well for this) and stir to dissolve the salt and sugar. Rinse the turkey well under cold running water. Place the turkey in the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.

 

While the bird is brining, make the cranberry glaze by combining the cranberries, ginger, orange zest, sugar, orange juice, and water in a medium saucepan. Bring to a boil over high heat, stirring occasionally, and reduce to a simmer. Cook for 5 to 10 minutes, or until cranberries burst and sauce is very thick. Strain through a fine mesh sieve into a mixing bowl to cool. When cooled, add the liqueur and stir to combine. Cover and refrigerate until you are ready to glaze the bird. (Make sure to return the glaze to room temperature before serving. If the glaze gets too thick, thin it with a bit of water.)

 

Preheat the oven to 375 degrees F.

 

Remove the turkey from the brine and discard the brine. Place the turkey, breast side up, in an aluminum foil lined roasting pan. Pat dry with paper towels. Rub the turkey with the vegetable oil and sprinkle on all sides with Essence.

 

Roast the turkey until it is golden brown and almost done, about 1 hour and 20 to 30 minutes. Remove the turkey from the oven and brush all over with about 1/3 cup of the cranberry glaze. Return the turkey to the oven and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 160 to 165 degrees F, about 10 minutes longer. (If the turkey begins to get too dark before it is cooked through, cover loosely with aluminum foil until it reaches the desired temperature. Transfer to a platter and let rest at least 15 minutes before carving.

 

Carve into thin slices. Serve with the remaining glaze passed at the table.

 

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

 

Combine all ingredients thoroughly.

 

Yield: 2/3 cup