Classof2015

Can anyone weigh in on Turkey 101? My bird says to cook it at 325. I remember doing this last year and it took WAY too long. Maybe my oven's off? Please someone put me out of my misery and tell me -- what is standard roasting temp?

I am a very basic cook. This turkey will not be brined, fried, or hydrofracked like Slithey is doing.

seiclan

Classof2015- go purchase a Reynolds turkey-size oven bag. It will cut the cooking time significantly and the bird comes out juicy and delicious. I cook it at 350 and I add one can of chicken broth to the bottom of the bag.

Classof2015

Ah -- perfect -- thank you seiclan!

musicamusica

With a bag, since the Turkey is steamed rather than roasted you loose the ability to make gravy without the essential drippings that you get with a dry roast. So be sure to have a plan B for gravy.
I roast my turkey upside down, that allows the fatty moist dark meat to drip down and automatically baste the breast. The only down side is that it doesnt make for much of a table side presentation. But I slice the turkey before taking it to the table and problem solved.

SteveMA

Classof2015--do you stuff your bird? I do not and that cuts down on the cooking time. I also use a digital thermometer vs the pop-ups usually in with the birds. It keeps the bird from drying out. You can go to the butterball website and they have conversion charts so show how long you should cook your bird based on weight and if it is stuffed or not. I have a 20 lb bird and if I stuffed it, it adds an hour cooking time.

Classof2015

SteveMA -- I don't stuff it -- I'll check out the Butterball website. I rely on the pop-up things -- what's a good digital thermometer brand you would recommend? I've used one of the old meat thermometers (the kind Gwyneth Paltrow stabbed her would be assassin with in Perfect Murder) but the little arrow never budged.

MyLB

Hi Classof2015! I'd highly recommend the turkey bag as well (in the aluminum foil/saran wrap part of your grocery store). Really does *significantly* cut down on cooking time. Easy-to-follow instructions included (including time for stuffed and unstuffed and oven temp). In fact--my problem the last couple of years has been that the turkey was done too early.

I also buy a throw-away roasting pan. I use the juices from the turkey for gravy--not sure why you wouldn't be able to. Just pierce the bag when it's done and they'll all run into the pan. I throw a some hunks of onion and carrot in the bag. If I were a better cook, I'd do something with them afterwards (other than snack). I think they can be pureed and added to the gravy.

sewhappy

I did the bag many years ago and the turkey was sort of loose. It just fell apart on the platter. Tasty though.

MD Mom

I used the bags (and loved the result) for years...before I bought the grill rotisserie for DH.

Classof2015

Hi MyLB! Thanks for seconding the bag idea -- I think I'll try it!

Does anyone else name their turkey? This year Sam is going into the oven for 3-3.5 hours before joining us at the table.

Kajon

With all this talk about brussels sprouts, I wonder if anyone has used the individual brussel sprout leaves as "lettuce". I saw these recipes at the doc's office and they looked interesting. (slide #1 and slide #7)

Thanksgiving Side Dish Recipes - Whole Living Eat Well

dragonmom

Classof2015
If you had grown up in Seattle, you would know that all turkeys are named Tikey.

RIP Chris Wedes - (JPPatches)

sewhappy

Our bird this year is going by Henrietta.

SteveMA

Classof2015--I have one I got at Target or something. It has a metal probe that you stick in the bird or whatever you are cooking and a long wire that attaches to a digital read out timer thing. You can set an alarm so it goes off when your bird is at the desired temp if you want too. I use it all the time. I think it was $20 or so. It's great for grilling too. I use it to grill steaks, chicken, etc.

Sop14's Mom

I roast my turkey breast side down in a hot oven (425F) for 30 minutes, then turn it over and continue cooking at 325F for 15 minutes per pound without basting (though I cover it toward the end, as the breast is so well browned). Cooks very quickly--like MyLB, sometimes too quickly.