Needing Tips on Cooking our Turkey...

We usually cook 2 turkeys for Thanksgiving. The one that always comes out the best and is the biggest hit is the one we deep fry! We inject it with chivettas and then just plop it in the fryer. It is awesome when done. Crispy on the outside and juicy on the inside. The second we usually cook in a bag. This way it stays juicy. We put all the spices on the outside like you do with tons of butter all over it. WE do stuff the turkey before cooking it and also have stuffing we cook seperately.

Well t68, The only advice I can give you is don't forget to take the bag (you know the jiblets etc...) out of the inside LOL The first time I cooked a turkey I didn't know there was one in there hehehe +'s |:)

I live in South Carolina and deep frying turkey is a big thing here. there are some churches that do it for those that don't have a trukey deep fryer. Most of them fry the turkey in peanut oil and you see these hug can of peanut oil in all the stores right now. It is good fixeed this way but i usually put Mayo on my turkey while it is still frozen. At that time I season the turkey with sage thyme and rosemary. I then put the turkey in the oven at 275 to cook slowley and this makes the skin nice and crisp. I don't put the dressing in or around the turkey because it keeps the tamp of the turkey down and takes too long and can get salaminla if the turkey and dressing cook too slowly.

I cover the bird with foil until the last 30-40 minutes of cooking. That way, it doesn't dry out and become too crispy on the top and sides.

I use a turkey bag. Put the seasoned turkey in it. Tie it up and put it in the oven. The steam in the bag helps keep the juices in the turkey and the skin gets crisp. I use a French Herb Roasting Rub on my turkey for flavor. Its made by mccormick. You sprinkle it on the turkey, I put some inside too, and rub it in. The flavors are amazing and make the turkey taste great.

I do mine in a cooking bag in my roaster. If the bird is too big to put the lid on, I use a foil tent. I have had to use toothpicks to hold the bag off the bird, because I like the skin. I put the butter under the skin, too. I also stuff the bird. With stuffing done in a seperate pan as well. I have learned to cover the tips of the wings with foil. So they don't burn.

I wont get to see the picture till I submit this . BUt I tried smoking my turkey last year took awhile but it was crispy on the out side and juicey on the inside matter of fact there wasnt any left for the next day. and seasoning is just garlic salt and pepper and butter. Deep fried ones are very good to and the put Italian salad dressing in it and crushed garlic delisious. have fun hugs

I'll toot my own horn in saying that my turkeys are fantastic. First, obviously thaw them in a sink of lukewarm water. Inside, put a couple of tablespoons of butter, a vidalia onion (cut up), garlic (peeled), and a red apple (cut up) On the outside, cover it with butter, salt, and pepper. That's IT. Cooking it is the part that makes it really good. Put it in a large, deep pan (you can get the "tin" kind at the store) Pour a large glass of water into the pan around the turkey. Create a "tent" of tinfoil over the turkey, making sure that the tinfoil does not touch the turkey. That way, the heat and steam will billow all around the turkey and keep it moist. Cook it at 400 degrees for a 1/2 hour for every pound of turkey you have. When that time is up, remove the "tent" of tinfoil and cook it for another 15-30 minutes. This will make the skin crispy. It will be EXCELLENT!!!!

The way that i bake my turkey is to season just as you do, and i use a cooking bag,you can get a turkey size bag..Put a tablesppon of flour in the cooking bag and put a couple of slits in the top of the bag..Put in your seasoned turkey and bake by directions.Mine has always turned out very juicy and it is never dry..I do think if you do this you will be happy the way it turned out,even the white meat is juicey and tender...

I cut little slits in the skin and insert pieces of butter all around. Sometimes I'll do that with garlic too, and I like to use sprigs of fresh rosemary for sprinkling on top of the turkey. I've never tried oregano and cilantro on a turkey, but it sounds good, and I will try that sometime.

I follow the directions for thawing so that we don't get a case of food poisoning. I wash it thoroughly and sprinkle salt inside before stuffing with bread and sausage stuffing and I make the stuffing same day and stuff same day. Put it in the pan and rub soy sauce on the skin so it browns nice and has some flavor for the skin thieves I have here. Basically cook it slow covered with foil till the last two hours.

Smaller turkeys cook faster and are generally more tender, but sometimes you need a bigger bird for a large holiday crowd. By tinkering with our original recipe, we were able to produce a beautiful large turkey without sacrificing juiciness and flavor. When roasting a large turkey, it's not necessary to roast the bird on each side.

The first time I cooked thanksgiving dinner, I put the turkey in upside down. Of course, my mother was very critical when she saw what i'd done. Alas, it tasted great and that was what mattered, right? Well next day, I went into my job at a local restraunt and I was telling my boss what i'd done. She informed me that cooking the turkey upside down, helps seal in moisture and that they do it that way at the restraunt! Oh yes, I gloated to mom.

I have cooked so many turkeys in my life I cringe to think about all of them. I always leave mine frozen and put it in the oven the night before at about 275 degrees. Cover with aluminum foil and let it bake all night. The next morning I take everything out of the insides and take off the aluminum foil and continue baking till the inside is done and it is golden brown. I do baste often after removing the foil. This way by noon my turkey is done and out of the way and my oven is free for everything else I need to bake. Good luck and happy turkey day.

I just rub olive oil on the turkey, put a little butter around it, some inside it, stuff it, and cook it in a turkey bag, it comes out so good

Hello Twoey, I'm gonna' have to second Sunshine4's comments about deep-frying the bird. We started deep-frying our Turkeys almost a decade ago, and have never looked back. The difference between deep-frying, and oven baked is HUGE. All the basting in the world cannot make an oven baked bird as moist as the fryer. I don't eat the skin, so I'm not really concerned about the how fattening the oil can be. Hubby loves the skin, and let me share that the skin gets nice & crispy in the fryer. Because Hubby likes to eat the skin, we make a point to use good quality, natural vegetable oil (not canola). Frying must be done outdoors, and with great care. So, it's not an option for anybody living in an apartment. However, if you get the opportunity to try a deep-fried birdie, I'm certain you won't be disappointed. Frying the bird naturally means cooking the stuffing separate. My favorite stuffing dish is a sausage, pine nut stuffing. Gobble, gobble! Happy Thanksgiving to all!

I make the ham my husband cooks the turkey. He is such a turkey that is why he gets to cook it. LOL. We usually get out turkey the week of Christmas so that we do not have to freeze it. My husband only puts salt and peper on the turkey. He then spends hours basting the turkey with margarine. The turkey always turns out moist and tasty every year. We do find that if you let the turkey cool a little it will cut better. He also likes to use an electric knife. It seems that using the electric knife cuts the meat fast and clean. I wish everyone happy hollidays and lots of luck with the turkey.

Oregano, cilantro, and garlic, sound good to me! My mom has cooked a lot of our meals, with these spices!

Well for starters, I use an oven bag. I know some people call it cheating, but it makes things easier. I got no time to baste! You can rub flavorings underneath the skin too. I usually stick with just sliced or minced garlic and maybe a little salt there. You can also put stuff into the cavity to help flavor the rest of the bird. A quartered onion, some herbs and maybe a lemon cut in half will add some really nice flavor to the turkey and to the juice (assuming you use it for anything).

here's how we do ours... we cook the stuffing outside the bird.. I rub spices on and inside, then rub on and in a stick of butter (diets be damned at holidays lol).. place 1 medium to large onoin cut in quarters inside the bird and 1-2 stalks of celery cut in half.. cover and bake until about 30-45 minutes before done... uncover bird and cook until browned.. if it starts to get too brown just recover until cooked... the celery and onion will give a nice flavor and the steam from them while cooking will help with moistness... I do baste occasionally and more often while browning... easy to do and we've never had a dry bird.. even when times were lean and we bought the cheapest one, it always comes out moist and juicy.. this is how my grandma made hers and we still do it the same way..