OT: Baking the Perfect Turkey 101

This may not be useful for you - since it involves slime and mucho bird-touching, but I received a hint many years ago to wash and dry the bird, then slather it in mayo/Miracle whip.  It seals in the juices during cooking, and makes a crisp skin.  We do it every year, but this may not be for you since it tends to be very HANDS-ON

We are also cooking our turkey in an electric roaster this year, I need the oven space for other dishes.  I've done it a few times before and it works quite well.  We are hosting 8 adults and 12 kids - YIKES!

You are too funny Kim...  So glad to see you back..!!  Nope dont think I can do that much hands on.. LOL..!!

BUTTERBALL.COM

Hi Dana

Ken's the cook in our family and would be better to answer this for you....but I know that he uses the injector needle with flavoring. This gives the turkey really good flavoring and stays moist.

Happy Cooking!!!

Peggy

Use a Reynolds turkey cooking bag, perfect every time!

miss you :)

Miss You TOO!!  I think I might be bagging it!!  Sounds easy and less messy!

I'M A BAG IT GIRL ALSO!!

 I ALWAYS BUY A FRESH TURKEY. I CAN TELL A HUGE DIFFERENCE IN TASTE.....AND UNFORTUNATELY THE COST TOO....LOL 

I MIX A RUB OF FRESH HERBS WITH BUTTER AND SLATHER ALL OVER THE BIRD AS WELL AS INJECTING IT AND SOME TURKEY BROTH THROUGH OUT THE TURKEY 

I DO STUFFING IN THE BIRD AS WELL.

I WILL OPEN BAG (EVEN THOUGH NOT REQUIRED) ONCE IN THE LAST HOUR TO REDISTRIBUTE THE BUTTER AND JUICES AGAIN.

I CONTINUE TO SQUIRT THE JUICES ONCE TURKEY COMES OUT AND IT COOLING.

THE BAGS HAVE THE HEATING INSTRUCTIONS FOR POUNDAGE RIGHT ON THEM AND BELIEVE IT OR NOT EVERY SINCE I BAKES MY FIRST TURKEY, IT HAS BEEN MY TASK.
THE TELL ME YER AND YR ITS THE MOISTEST TURKEY THEY HAVE EVER HAD....

THIS YEAR I WILL STILL BE ON FULL LIQUIDS...ONLY BUMMER...

THanks so much for the tips!!  I think I have decided to bag it!!

I follow Alton Brown from the food network's turkey recipe.  It involves brining the turkey overnight.  Yes, it is a bit more work, but I have had nothing but compliments from the flavor and moistness of the turkey.  You can find the recipe at foodnetwork.com under Alton Brown.  You won't be sorry.

Good morning, Dana!

A few things to add to everybody else's comments--and these are just a few things I've picked up off the Internet. I've implemented them in my  own turkey cookin' and they do seem to make a difference:

Plan on cooking the turkey on low heat--like 325*. A higher temperature seems to make the bird tougher.  Some folks say that you should not harrass the turkey while it is cooking, but I always did the basting thing and it was okay..

Cooking breast-side down does make the turkey juicier. It bastes in its own fat.

Let the turkey sit, under tin foil, for 10 minutes before sawing it up. This lets the juices re-distribute  and not only makes it juicier but makes sawing sooo much easier.

The older I get, the more repulsive I find it to stick my hands up a dead bird's arse. ((But then again, I would not put my hands up a live bird's arse either!))

And when you think of it--putting another food (stuffing) into a bird's insides for flavour seem, well, warped!  Mind you, I have done it for years and didn't mind it. Now, ummm--just getting older and wiser??  Doubt it!  Let's just say I am commiserating with you!

I have for several years just put the stuffing in a greased baking dish and baked it on the side.  No one has ever complained.  I still do LOVES me stuffing--but have stooped to actually using STOVE TOP!!  Again--no one has ever complained!!

Good luck!  Let us know how things go for you and the bird!!