<p>Despite never having cooked a turkey before in my life, I have offered to host Thanksgiving dinner this year. I’m unsure which turkey cooking instructions to follow though. Any tips? I am worried about not making the turkey moist or flavorful enough, but I also want to make sure the skin is crispy.</p>
<p>I’ve been looking at various turkey recipes on epicurious, and they all sound so good, but unfortunately I don’t have the time to try them all and experiment before the holiday arrives. Hosting a holiday meal seems like some sort of mom rite of passage (I am a young and fairly new mom). I love cooking good things for people.</p>
<p>We were just discussing Thanksgiving turkeys today. We always go to my sister’s house and then cook together. We have been getting organic, free-range turkeys for the last few years and they are noticeably better than the regular variety. Much better flavor and more moist. Sister and my H roast the turkey in a huge old metal roasting pan. They do baste the turkey several times with the pan juices.</p>
<p>Of course, don’t forget to take the giblets and whatever else out of the cavity in the turkey before you roast it. That’s a common error for new Thanksgiving Day cooks. </p>
<p>We make our dressing separate from the turkey. It’s not recommended to stuff the turkey any more due to possible salmonella issues. You need a meat thermometer too, to test if the turkey is thoroughly done.</p>
<p>We have always cooked ours on our Weber grill, on indirect heat. Wash, dry, rub inside and out with olive oil, sprinkle a little sea salt, put in a throw-away aluminum pan and put on the grill. I usually cover it with a foil tent for the first hour so it doesn’t brown too quickly. I use the drippings for gravy. Moist, crispy and very flavorful.</p>
<p>You are going to get a lot of responses. (I cook mine upside down so the juice runs into the breast)) But my number one suggestion is…Turkeys are inexpensive and roasting a turkey is VERY easy. Go ahead and buy a small one for a “dry run”. Clean it, salt and pepper,and in the oven! Basically thats it. So by the time the big day rolls around, you will have all the worries behind you!
PS: cook the stuffing separately from the turkey for best results.</p>
<p>yet another tip: I roast turkey wings,onions,celery and carrots the day before. That way I have a big batch of gravy all ready to go and there is no last minute fussing with the bird (though I do use those juices as well)</p>
<p>Brine, brine , brine! Assures a moist and flavorful bird. Find any recipe for brining a turkey–doesn’t really matter which one (Alton Brown’s Good Eats recipe on the Food Network site is fine). I think you’ll find that these days no one eats the skin, so don’t worry much about it–it just needs to look pretty. Whatever stuffing you choose, make it outside the bird for safety and ease. Don’t forget to let the turkey rest 30 minutes or so before carving. If you plan on having homemade gravy, I highly recommend you make it in a day or so advance using a recipe that uses turkey parts (wings, etc.), because it’s no fun trying to make gravy at the same time you’re getting all the other dishes on the table and being pleasant to your guests. (But I’d recommend giving yourself a break by using store-bought gravy for your first Thanksgiving attempt–Boston Market is your friend.) And for your sanity, assign some side dishes (sweet potatoes, cranberry relish) to your guests. If left to their own devices, they’ll all bring dessert, but what you really need help with is the sides. Good luck!!</p>
<p>My husband and I have been responsible for Thanksgiving for over 20 years now and we have tried everything from frying, to roasting in a pan sealed with bread dough, tenting, not tenting, breast down, breast up…the winner for juiciest turkey - brining! Hands down. We’ll never do anything differently again. Totally agree with Moma J. Plus brining forces you to remember to thaw the turkey if you buy a frozen one. I do tent in the early hours and then just let the turkey brown so it’s “pretty.” Stuffing done on the side, not in the bird…agree with that, also. I’m lazy and make semi-homemade gravy since I work full time and Wednesday is a work day before Thursday which is Thanksgiving…I just run out of time to make from scratch. I buy the turkey gravy with bits in the jar, and thin out with juice from the roasting pan add some sage, rosemary and thyme, a tiny splash of sherry and good to go.</p>
<p>It looks like the general consensus is that I should brine it. I’ll try some of the other tips (cooking turkey breast-down, Reynold’s bags) as well. </p>
<p>MommaJ, I personally love good, crispy turkey skin. I know it’s not good for me, but almost no classic holiday food is, so I think I’ll indulge! </p>
<p>As for sides and desserts – I have a strong urge to torture myself by doing it all. I have this idea of a perfectly put together Martha Stewart sort of spread, ha, and I know it won’t really be like that, but I do want to give it my all. I suppose I should make ahead whatever I can. At least my FIL (well, my partner’s dad – I just refer to him as my FIL) will be making the cranberry sauce. He enjoys making it so much that I couldn’t possibly take that from him.</p>
<p>I had no idea it could be unsafe to cook the stuffing inside of the turkey. Thanks for letting me know. Anyone have favorite stuffing recipes to share? I don’t think I want to go for the stuff in the box.</p>
<p>What sides do you all normally make? I’m used to having mashed potatoes, sweet potatoes, stuffing, green beans, cranberry sauce, and cheesy cornbread. </p>
<p>Also, I guess pumpkin pie is the most traditional, but I think I’ll make apple or pecan pie instead.</p>
<p>I don’t believe a cooking bag will give you crispy skin, though. Maybe if you took it out of the bag to finish? I’ve never used one because the size turkey I make wouldn’t fit.</p>
<p>I always use a fresh turkey even though they’re more costly because having a large frozen one defrost in the refrigerator takes up too much time and space. I brine the thing in a big covered bucket on the deck overnight (always praying for a cold snap, and somehow we always have one). H always fear critters will be attracted and overturn it, but it’s never happened.</p>
<p>I don’t get to do much in the way of non-traditional sides because the family would revolt. Sweet potato casserole topped with pecans (from Epicurious), green beans almondine (very Fifties, right?), mashed potatoes (to please S), dinner rolls (I use the Pioneer Woman’s no-knead version). I do like to try a different variation on cranberry sauce every year just so I don’t get too bored–I’ve tried recipes with wine, orange peel, walnuts, cooked, uncooked. You can’t go too wrong.</p>
<p>Just remembered that Consumer Reports tested turkey gravies in the latest issue and rated the Knorr Roasted packet as the only “Very Good”. None were “Excellent”.</p>
<p>I make the turkey every thanksgiving & there are a couple things I’ve learned (many inspired from Alton Brown)</p>
<ol>
<li>No stuffing/dressing inside the turkey. Forget about salmonella safety, it dries out the meat! :)</li>
<li>Fully THAW beforehand. Brine if you like, but either way, it needs to be completely defrosted all the way through.</li>
<li>Save your drippings for gravy, or at least get some good turkey broth.</li>
<li><p>I also serve with cranberry sauce - 2 parts cane sugar and 1 part honey, spiced. You can blend it if you prefer smooth.</p></li>
<li><p>(most important) ** Do not use a timer to determine when your bird is done ** Buy a thermometer, preferably one that can be read without opening the oven door (such as a digital or probe thermometer) and stick it in the deepest part of the meat.</p></li>
</ol>
<p>Turkey cooking:</p>
<p>Slather your bird all over with olive oil in an uncovered roasting pan. Put in a 500 degree oven for 30 minutes - and unless your turkey is on fire do not open the door! After 30 min, turn the oven down to ~350, and cover the bird with aluminum foil. Cook until the thermometer reads 164, 165, or whatever you want to cook the bird to for food safety (usually about 1.5 to 2.5 hours more depending on your oven) Take it out and keep covered with foil on the counter for no less than 30 minutes before carving.</p>
<p>Your turkey will be done in record time, and will be nice and juicy because of that.</p>
<p>I think the hardest part about hosting Thanksgiving is the last minute scramble. Do yourself a favor and have other people bring the salad and dessert. There are lots of mashed potato recipes that allow you to make them the night before and then reheat in the crock pot or microwave. I always toss a can of crushed pineapple into my stuffing to keep it moist. The problem with hosting a big meal is oven space, so plan accordingly! Also assign someone to slice the turkey - you will have enough to do!</p>
<p>Iron your tablecloth and set the table the night before and keep your wine glass handy!</p>
<p>There’s your “stuffing thread”! If you are working I agree with the “make ahead” comment. I try to plan a meal where I can make everything but the stuffing and turkey ahead of time. I make the stuffing first thing in the morning and it makes the house smell so good. Drink coffee. Then get the turkey going. Relax, get the china out, polish up any tarnished silver, make an appetizer, yell at the boys to clean up and set the table, pour wine for myself and heat up the made-ahead “stuff.” I agree about using a thermometer and just how the turkey looks for a rule of thumb on roast timing. Warm the rolls while the turkey is resting. Eat and eat and eat.</p>
<p>I cover the entire turkey with canola or olive oil. I love Rosemary, so I use LOTS of it on my turkey after I put on the oil. I also season with salt, pepper and onion powder.</p>
<p>To avoid basting a million times, and wanting a moist bird, I put the turkey on a rack or buy the disposable pans that have a bit of a raised center. I put water on the bottom of the roasting pan and cover the wings and legs with foil (they cook faster than the rest of the bird) and then I tent the entire roasting pan and bird with more foil. I baste one time through the entire cooking process, and replace that foil. Perhaps 20-30 minutes before I take the bird out, I remove the foil so that the bird browns nicely.</p>
<p>As far as the water on the bottom of the pan, if too much evaporates I add more a few hours into the process (as needed). I start with I guess, 1-1.5 cups of water on the bottom of the pan (the max I can put in without submerging the bird).</p>
<p>I second the “dry brine” suggestion. I did it last year, and it was marvelous and easy–as opposed to having to refrigerate a giant pot of salt water with a turkey in it. I made the turkey at the link below and it was a snap. The only thing is that the salt makes for extremely salty pan drippings, so you can’t use them for the gravy. I like the suggestion about making the gravy a day ahead, because otherwise it’s a last minute pain in the neck. We didn’t make the gravy that comes with this recipe, but it looks like it might be good.</p>
<p>I have bought different turkeys over the years–from the wildly expensive organic to the cheapest grocery store bird. I have decided that the best turkey is a local turkey that hasn’t been frozen. They’re more expensive than the grocery, but cheaper than organic. If you have a local butcher, I would ask about it.</p>
<p>I use an old Bon Appetit recipe for roasting a turkey. It involves mixing softened butter with whatever fresh herbs you like…sage, rosemary, thyme, tarragon, etc and then inserting(by hand) under skin over the breast meat. Then tie together sprigs of the herbs and insert into buttered cavity. You can rub melted butter or EVOO over entire bird. I like to use the oven bags because it locks in the moisture, seems to cook quicker and eliminates mess! I am thinking of trying the dry brine this year since it is the “new” thing and getting so much buzz.</p>
<p>I have also made Thanksgiving turkeys all my adult life.</p>
<p>One way to get crispier skin on any poultry is to let it sit uncovered in the refrigerator for a day – or significant part thereof – prior to roasting. That dries out the skin somewhat, which lends itself to crispiness. Also, make small slits or pricks (just in the skin, not the meat) so the fat will run off and not soak into the skin as it liquefies.</p>
<p>Since I have never been a briner, I don’t know whether this approach is mutually inconsistent with brining.</p>