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Wifeys in the kitchen

HOW do you cook ur turkey?

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1959 158 8
11/14/2009 at 01:01 am

any fail-proof turkey recipes out there to share? we've made turkey in the past but the results are always inconsistent...any tips/recipes on cooking turkey?

TIA!!!

11/14/2009 at 04:30 am

What seems to be the problem?

I roast mine. I put butter and summer savoury on the outside of it and water in the bottom of the pan. Baste every 30 mins and cover the legs with tin foil so they don't dry out.

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4808 96 7
11/14/2009 at 10:39 am

we follow alton brown's method of brining the turkey first, then 30 minutes into roasting, you cover the breast with foil so that it doesn't overcook.

http://www.youtube.com/watch?v=AREWEOxVKD8

the breast comes out unbelieveably moist and juicy. the MIL was quite impressed the first time we tried this method :)

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1959 158 8
11/14/2009 at 11:00 am

Nadine - i guess, maybe i'm not basting enough? i definitely don't baste every 30min...

Jamichael - thx for the link, will take a look...

we're gonna do a smaller turkey this year so hopefully may be easier to manage...keep the tips coming though! still researching recipes...

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2611 251 5
11/14/2009 at 12:22 pm

my mom's way is totally fool-proof!

 

 she just puts that suker in a baking bag with water (or broth) in the bottom, nice and juicy and no basting :)

11/14/2009 at 02:08 pm

Ditto on the baking bag - they cut down cooking time and keep it moist.

I put sliced onions on top - season with salt, pepper, thyme, sage - throw some sherry or white wine into the bag. . . . 

Good stuff :)

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1959 158 8
11/15/2009 at 12:08 pm

baking bag it is then! i think my sister tried that once and it did turn out juicy/moist!

thx ladies!!!

11/15/2009 at 02:34 pm

My granny always makes our turkeys and she uses the bag, too.  She mixes her seasonings with butter and spreads it up under the skin and then rubs it all over the skin, too.  Make sure and use plenty of salt and seasonings so it seeps in and is good and seasoned all the way down into the meat.

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3296 79 6
11/15/2009 at 03:55 pm

I roast it in the oven.  About half way through, I tent some foil over the top so the skin doesn't get too burnt.  I also stuff it with dressing.  I've never really had any problems.  Even though I use the thermometer, I always second guess whether or not it's done.  FH just takes it out when he can't stand waiting anymore. 

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