Fool-proof way to cook turkey

[sweetnell3]

I have only cooked a turkey a few times and was wondering if anyone has a fool-proof way that you cook your turkey? Please share your recipe here thank you.

[DeBora4BobbyL]

Nell, there should be directions for cooking time per pound as well as temperature along with the turkey. However, I bake mine in a large roaster. Then, I rub a little vegetable oil on mine and then cover with the foil. Once it is about half done cooking, I remove the foil and use a brush or a baster to poor the juices over the top of the turkey about every 20 minutes or so. That way it gets to a beautiful golden brown. I hope that helps.

[cat lover]

I usually cook mine in the regular oven in an large roaster pan. First make sure you have it thawed; do you need any instructions for thawing it safely?
After it is thawed rinse it off under running cold water and pat it dry. I never put my stuffing in the turkey as there have been so many health issues with doing that. So I cook my stuffing in another large roasting pan.
Heat your oven to 350 degrees. Place the turkey with the breast side up in the roaster. You can brush the turkey with oil or butter now if you prefer( I don't). Insert a meat thermometer so the tip of it is in the thickest part of the inside thigh muscle or the thickest part of the breast meat without touching the bone. (Sometimes turkeys now come with a "popup" gadget already in them; if yours does there is no need to use the regular meat thermometer as the "popup" will popup when the turkey is done.) Add water to desired depth. I also sometimes (not always) add whole onions and large chunks of celery to the water. Cover with lid of roaster or if turkey is too large for lid to cover I use foil. Remove cover or foil towards the end for it to brown. Then cook according to the weight of the turkey. Here is the chart I have used for years:

6 to 8 pound turkey-----------3 to 3 1/2 hours----internal temperature 185 degrees

8 to 12 pound turkey---------3 1/2 to 4 1/2 hours---internal temperature 185 degrees

12 to 16 pound turkey------4 1/2 to 5 1/2 hours---internal temperature 185 degrees

16 to 20 pound turkey-----5 1/2 to 6 1/2 hours----internal temperature 185 degrees

20 to 24 pound turkey----6 1/2 to 7 hours-----internal temperature 185 degrees

When your turkey is done remove it from the oven and allow it to stand about 20 minutes to make carving easier. That's it! If you have any other questions let me know and I hope this helped what you wanted to know.

[sweetnell3]

THanks Ladies ! that will help alot. I was also wondering is there any special seasonings you use on yours?

[ajrsmom]

I have been using the same method to cook my turkeys since I have been cooking for my family.

Make sure the turkey is completely thawed out.

I use the Reynolds cooking bags to cook my turkey. Follow the direction on their box by sprinkling a little flour in the bag so that the turkey wont stick to the bag. Dont forget to snip a few slits into the bag so that it wont blow up like a balloon. I rub the turkey with butter (usually margarine) and then sprinkle poultry seasoning liberaly over it and rub it in good! (Have you ever watched Paula Deen rub her turkeys or chickens ;)) As long as you aren't stingy with the butter or poultry seasoning (Old Bay seasoning if you have it on hand), you dont have to rub it if you really dont want to.

Add it to the bag, tie and bake according to directions or watch for the pop-up timer if there is one in the turkey.

It comes out with crisp skin and very moist meat every time.

My husband was used to his Mother's dry turkey (Im sorry to say this! :o ) before he met me. He raves about my turkeys to everyone now. :)

[pondlady]

I have only cooked a turkey a few times and was wondering if anyone has a fool-proof way that you cook your turkey? Please share your recipe here thank you.

I melt a little butter in a cup in the microwave. I use one of those turkey baster thingies with the needle nose on it and I shoot up my bird under the skin. The breast, the legs, everywhere. It makes it one of the moistest juiciest turkey's I've ever had.:D

[cat lover]

THanks Ladies ! that will help alot. I was also wondering is there any special seasonings you use on yours?


I don't put anything on the turkey myself; I just add the celery and onion so I have some seasonings already in my broth. I defat the broth several times and use it later for soups or more stuffing.;)

[sweetnell3]

Thanks ladies for all the inforamion it will really help. Dh love to buy at least one turkey when thier on sale cheap we use the meat for several meals. Also this year our church is supply turkeys for our christmas party and I was thinking of telling them I would cook one,as they will be asking for help to cook them as they are buying 20 turkeys.

[cat lover]

I do that also sweetnell, I'll usually buy two or three turkeys during the "season" when they are on sale for a good price; just depends on how much freezer room I have. We like to cook one the usual way and then debone it and hand shred it. I freeze all the meat in quart size bags and then when we want some "pulled BBQ turkey" I put one or two bags in the crockpot thawed out and pour BBQ sauce over it. This makes a wonderful sandwich and usually when turkeys are way overpriced!

[DeBora4BobbyL]

THanks Ladies ! that will help alot. I was also wondering is there any special seasonings you use on yours?

I don't put any extra seasoning on mine. However, the stuffing has plenty of seasoning and then is all it needs.

[cat lover]

Here's one that came to my email today Sweetnell, thought you might like to see it also

Roast Turkey


This is a Better Homes & Gardens recipe


1 12 to 14-lb. turkey
Salt (optional)
6 sprigs (total) flat leaf parsley, thyme, and/or marjoram
Cooking oil
Fresh herb sprigs, halved small oranges, and/or bunches of grapes

Preheat oven to 325 degrees F. Rinse inside of turkey and pat interior and exterior dry with paper towels. If desired, season body cavity with salt. Place the 6 sprigs of fresh parsley and/or thyme in cavity. Tuck ends of drumsticks under band of skin across tail or into wire or nylon leg clamp. If there is no skin or clamp, tie drumsticks to tail with 100-percent cotton kitchen string. Twist wing tips under back. Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. If using, insert meat thermometer into center of inside thigh muscle. Thermometer should not touch bone. Cover turkey loosely with foil. Roast turkey for 2-4 hours. Remove foil; cut band of skin or string between drum-sticks so thighs cook evenly. Continue roasting for 45 to 75 minutes more, or until meat thermometer or instant-read thermometer registers 180 degrees F and center of stuffing (if using) is 165 degrees F. Juices should run clear and drumsticks should move easily in sockets. Remove turkey from oven. Cover loosely with foil; let stand for 15 to 20 minutes before carving. Arrange turkey, fresh herb sprigs, halved small oranges, and grapes on serving platter. Makes 12 to 14 servings.

[sweetnell3]

Thanks Cat and all you ladies! these all will help!

[DeBora4BobbyL]

I was looking for a recipe that I saw on Foodnetwork and I notice they have a video (http://www.foodnetwork.com/food/et_hd_thanksgiving/text/0,1972,FOOD_9845_54406,00.html?video=http://wms.scripps.com/foodtv/thanksgiving/61007.wmv&lclevel=et_hd_thanksgiving/)of Alvin Brown explaining how to brine a turkey. Then he has a recipe for roast turkey (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html). It all sounds good!

[cat lover]

Here is another recipe for cooking a turkey that is good!


Honey and Spice Glazed Turkey


2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp ground red pepper
2 tbsp honey
1 tsp cold water
1 15 pound whole turkey, thawed
2 tbsp vegetable oil


Preheat oven to 325 degrees . Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl till well blended and set aside.Remove neck and giblets from body and neck cavities of turkey, discard or refrigerate for another use. Drain juices from turkey and dry turkey with paper towels.Turn wings back to hold neck skin against back of turkey.
Place turkey, breast up, on flat roasting rack in roasting pan 2 to 3" deep. Brush turkey with oil.Roast turkey in the preheated oven for a total of 3 to 3 1/2 hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.Uncover turkey breast and brush turkey with honey spice mixture when about 45 minutes of roasting time remains. Return foil to top of turkey and continue roasting till food thermometer, inserted deep in thigh, reaches 180 degrees .Let turkey stand 15 minutes before carving. 12 servings



**Do not brush glaze on turkey until near the end of roasting time. If the glaze is added in the initial roasting procedure the sugar from the honey would cause the skin to darken.