Tell me about your turkey!

gollywollypog · November 2013

I am doing the turkey for the first time EVER! Do you do the turkey? HOW DO YOU DO THE TURKEY??!?

jodegaard · November 2013

We've done it a couple different ways! Roasted in the oven and smoked on the grill. Smoking is time intensive, but deliciously worth it.

I always brine the turkey the night before, this helps it not dry out.

zbeesma86 · November 2013

DH does it & he puts butter under the skin. Shoves & orange & fresh herbs up in it. Omg so good.

We alternate ham & turkey every year. This year is a ham year.

britvahok · November 2013

We fry our turkey! Ever since we fried our turkey about 10 years ago that's the only way we have it now.

LindsayDesigner · November 2013

My Dad roasts the turkey in a bag. It is so good! My Mom usually does a side dish like candied yams.

CoUnTryBB1 · November 2013

I have never made the turkey, but it is typically roasted. Nothing too exciting.

rp-chicago-mom · November 2013

We have the butcher spatchcock ours so it cooks more quickly and evenly. Then I do a dry rub with salt and pepper and herbs the day before, rinse the salt off before baking and bake at 450 for an hour and a half, basting with a mixture of sherry and butter. I may try hard cider and bitter this year.

BluepointToasted · November 2013

Overnight brine first for sure. Then roasted to deliciousness. My cousin followed a recipe last year for a cherry glazed turkey that was honestly the best I have ever had. She is making it again next year.

vvvvvfee · November 2013

we will probably smoke/roast it on the grill this year. i use the cook's country recipe for turkey breast but obviously have to leave it on for longer. we've had good luck with spatchcocking it and cooking it in the oven, too. it cooks way faster. you can cut the backbone out yourself with scissors but you have to make sure the turkey is totally defrosted first, otherwise it's next to impossible. i've used and liked this recipe. if you want to use the oven and you want a pretty and juicy bird, alton brown's perfect roast turkey came out really well, but it's kind of a finicky recipe because you have to brine the bird.

jessalynn521 · November 2013

I stuff that bird to bursting and then coat heavily in butter. Baste periodically through the day in the oven and that bad boy comes out juicy as all getout. Everyone who has tasted my bird has complimented me on it. I am so excited for some good foods.

Ladiebug710 · November 2013

I put big chunks of celery carrot and onion in the cavity, and whatever pieces I have leftover in the bottom of the roasting pan (it makes for yummy gravy). I rub the skin generously with butter and then salt and pepper. Thats it! Put in a 400 degree oven and immediately drop the temp to 350, no need to baste, leave the turkey alone.

piphigirl · November 2013

DH makes an apple cider brined turkey from a Cooking Light recipe.

fastcarsandfreedom3319 · November 2013

jessalynn521 said:

I stuff that bird to bursting and then coat heavily in butter. Baste periodically through the day in the oven and that bad boy comes out juicy as all getout. Everyone who has tasted my bird has complimented me on it. I am so excited for some good foods.

This is my way to do it too! Except as my dad taught me, we put huge pats of butter all over the turkey and stab them with toothpicks so my turkey looks like a naked porcupine. Then the butter melts down and coats the turkey. Salt, pepper, and Bell's poultry seasoning to top it all off. Mmmmm

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