HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Main » General Discussion (Forum) » How do you prepare your t...

Thu Nov 22, 2012, 03:22 PM

 

How do you prepare your turkey?

My mom is prepping the bird this year, and I think she oven roasted it.

I am considering borrowing her smoker for next year's turkeyfest - I love a good smoked turkey.

62 replies, 3175 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 62 replies Author Time Post
Reply How do you prepare your turkey? (Original post)
Panasonic Nov 2012 OP
msongs Nov 2012 #1
Tx4obama Nov 2012 #2
virgdem Nov 2012 #3
Brother Buzz Nov 2012 #4
greatauntoftriplets Nov 2012 #5
woofless Nov 2012 #6
Iggy Nov 2012 #7
PoliticalBiker Nov 2012 #8
mecherosegarden Nov 2012 #9
southernyankeebelle Nov 2012 #10
Botany Nov 2012 #11
txwhitedove Nov 2012 #12
dipsydoodle Nov 2012 #13
dixiegrrrrl Nov 2012 #41
SomethingFishy Nov 2012 #14
sakabatou Nov 2012 #15
WillyT Nov 2012 #16
Arctic Dave Nov 2012 #37
coalition_unwilling Nov 2012 #59
Odin2005 Nov 2012 #17
Maeve Nov 2012 #18
SheilaT Nov 2012 #55
upi402 Nov 2012 #19
niyad Nov 2012 #20
Panasonic Nov 2012 #21
niyad Nov 2012 #27
niyad Nov 2012 #22
Panasonic Nov 2012 #29
niyad Nov 2012 #48
niyad Nov 2012 #23
nadinbrzezinski Nov 2012 #28
WillyT Nov 2012 #32
FarCenter Nov 2012 #33
catbyte Nov 2012 #24
dixiegrrrrl Nov 2012 #43
catbyte Nov 2012 #50
dixiegrrrrl Nov 2012 #58
catbyte Nov 2012 #61
catbyte Nov 2012 #62
Bonhomme Richard Nov 2012 #25
pinboy3niner Nov 2012 #39
Bonhomme Richard Nov 2012 #44
nadinbrzezinski Nov 2012 #26
Panasonic Nov 2012 #30
nadinbrzezinski Nov 2012 #31
FarCenter Nov 2012 #34
nadinbrzezinski Nov 2012 #35
Egalitarian Thug Nov 2012 #36
liberal N proud Nov 2012 #38
gkhouston Nov 2012 #40
milestogo Nov 2012 #42
Voice for Peace Nov 2012 #53
Autumn Nov 2012 #45
LancetChick Nov 2012 #46
PD Turk Nov 2012 #47
WinniSkipper Nov 2012 #49
notadmblnd Nov 2012 #51
Voice for Peace Nov 2012 #52
aikoaiko Nov 2012 #54
MineralMan Nov 2012 #56
cherokeeprogressive Nov 2012 #57
hack89 Nov 2012 #60

Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:25 PM

1. set it free and wish it a long and happy life? hmmm nt

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:27 PM

2. Stuffed in the oven, with some 7up and red apple chunks in the bottom of the pan. n/t


Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:28 PM

3. I let others prepare the Turkey...

that way, I dont ruin it. Looking forward to my "Honey Baked Ham" Turkey later on.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:28 PM

4. If I had my way, I'd coat it in corn flakes and deep fry it

Cooler heads prevail in my house

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:29 PM

5. I say....

"Turkey, buck up! You are about to be roasted and eaten."

They have always taken the news stoically and not said a word!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:30 PM

6. Blindfold.

Then I whisper "Don't worry, you won't feel a thing."

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:32 PM

7. NOT by frying in one of those fire hazard oil cookers..

 

traditional oven roasting works fine for moi...

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:38 PM

8. Well....

Stuffed with homemade cornbread stuffing
Coated with butter, salt, pepper, garlic powder, sage and marjoram
slow roasted covered, basted regularly and then uncovered the last hour for the brown
The juice is used to make a succulent giblet gravy

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:42 PM

9. A "La Venezolana"

Meaning : a mix that have cumin, pepper, adobo, a little bit of brown sugar, orange's juice, garlic, and some other stuff. And then ...to the oven

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:44 PM

10. I put a half of whole white onion in the cavity along with fresh rosmary from my garden just for

 

flavoring. This year I spread honey butter all over the turkey and put it in a roasting bag. It came out pretty good. Sometimes I put apple sauce all over it. I like a little sweet taste to it. We had a 17 pounder and we ate at 1:00 pm CST. My husband has to go in at work earlier then usual tonite. He'll be on a register. He went down for a nap and will wake him up at 4:00 so he can be there for work 2 hrs earlier. He wants to find a parking place. It will be crazy am sure. I never shop black Friday.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:45 PM

11. e.z.

cleaned ....... 2 bay leaves, and a clementine in the middle, a little salt and pepper on top,
baked @ 450 for 30 minutes, some broth over the top, aluminum foil top, reduce temp to
300 bake until 170 to 175 ..... foil off and baste then finish off last 20 to 30 minutes ....

joy of cooking pan gravy ....... heavy cream, turkey drippings, cooked liver (cut into
little pieces) flour, cracked pepper, and a little corn starch

whipped mashed potatoes too ..... with some lumps /butter/milk/pepper ...... served
hot

fresh bread too

my son (18 year old) is here he and the labrador are laying on the couch

(doggie daddy)


Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 03:56 PM

12. Usually do traditional oven roast w/cornbread stuffing. This year doing the 'beer brine' roasted

turkey. Mustard seeds, peppercorns, bay leaves, kosher salt, brown sugar, water and 6-pk Quiness stout to marinate for 24-hours. Pull turkey out and roast. Admit I took a sip from each bottle of stout. Yum.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:08 PM

13. Gather the Syrian opposition near the border.

.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to dipsydoodle (Reply #13)

Thu Nov 22, 2012, 08:18 PM

41. LOL!!!!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:10 PM

14. Well, first I..

say calm nurturing things to it. I tell it how wonderful it looks, and how it's sacrifice will feed many people. Then I cut it's head off and put it in the oven.

Happy Thanksgiving...



This was a joke btw.. I just buy one with the head already off

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:12 PM

15. Like you, oven roast. I don't know the exact details

I wasn't the one preparing it.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:14 PM

16. I Get Him In A Primary Race With Gingrich, Cain, Santorum, Bachmann, Etc...

Then make them have hundreds of debates, pump up the turkey with ego inflating primary wins, and "Can't Lose" polling numbers...

And then I lower the boom...




Reply to this post

Back to top Alert abuse Link here Permalink


Response to WillyT (Reply #16)

Thu Nov 22, 2012, 05:42 PM

37. LOL

 

Is that you Karl?

Reply to this post

Back to top Alert abuse Link here Permalink


Response to WillyT (Reply #16)

Fri Nov 23, 2012, 04:19 PM

59. DUZY! Bravo! - n/t

 

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:25 PM

17. deep-fried!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:32 PM

18. Roasted with a lattice-work of pepper-bacon on top

The bacon grease bastes the turkey and then the crumbled bacon is added to the mashed potatoes.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Maeve (Reply #18)

Fri Nov 23, 2012, 03:47 PM

55. Oh, no. Take that bacon off once it's cooked -- a couple of hours

and just eat it. The turkey bacon is the best thing ever!

And you're the only other person outside of my family I've run across who does the bacon thing. I got it from my mother who probably got it from her mother. I suspect the bacon thing got its start back when turkeys were much leaner than they are now, and the basting grease served a good purpose. While I do love the turkey bacon, it does leave me with a LOT of grease to remove from the drippings.

Oh, and because my husband did not grow up with that tradition, he has no interest in eating the bacon, and our two sons never really developped a taste for it either. Lucky me!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:38 PM

19. I tell it, "This is necessary"

like the Tool song says...

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:40 PM

20. slow roasting in oven, basted with white wine, butter and sage, butter and sage tucked under

skin, sausage and mushroom dressing. turkey roasted breast side down until last hour, then turned and uncovered to brown properly. also, bourbon sweet potatoes, and fresh cranberry/orange relish. pumpkin pie with brandied whipped cream for dessert.

flat colas are reserved for cooking ham.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to niyad (Reply #20)

Thu Nov 22, 2012, 04:45 PM

21. Yum yum.

 

Pass the pie, please!

Mom prepped her pumpkin pie and pecan pie. Since my wife has the flu, we're eating at home but we'll have a slightly delayed Thanskgiving/Sabbath tomorrow, instead.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Reply #21)

Thu Nov 22, 2012, 04:51 PM

27. here you go--enjoy

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:46 PM

22. how to cook a turkey



How to Cook a Turkey...


Thanksgiving Turkey



Step 1: Go buy a turkey

Turkey Dinner Step 2: Take a drink of whiskey, scotch, or JD

Step 3: Put turkey in the oven

Step 4: Take another 2 drinks of whiskey

Step 5: Set the degree at 375 ovens

Cup of Beer Step 6: Take 3 more whiskeys of drink

Step 7: Turn oven the on

Step 8: Take 4 whisks of drinky

Step 9: Turk the bastey

Alcoholic Beverage Step 10: Whiskey another bottle of get

Step 11: Stick a turkey in the thermometer

Step 12: Glass yourself a pour of whiskey

Step 13: Bake the whiskey for 4 hours

Bottle of Wine Step 14: Take the oven out of the turkey

Step 15: Take the oven out of the turkey

Step 16: Floor the turkey up off the pick

Step 17: Turk the carvey

Turkey Dinner Step 18: Get yourself another scottle of botch

Step 19: Tet the sable and pour yourself a glass of turkey

Step 20: Bless the saying, pass and eat out!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to niyad (Reply #22)

Thu Nov 22, 2012, 04:54 PM

29. Funnty

 

You and the post below have the same minds!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Reply #29)

Fri Nov 23, 2012, 11:16 AM

48. that was also me

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:49 PM

23. how to cook a turkey with wine

Reply to this post

Back to top Alert abuse Link here Permalink


Response to niyad (Reply #23)

Thu Nov 22, 2012, 04:52 PM

28. LOL

Reply to this post

Back to top Alert abuse Link here Permalink


Response to niyad (Reply #23)

Thu Nov 22, 2012, 05:05 PM

32. LOL !!! - Perfect !!!








Reply to this post

Back to top Alert abuse Link here Permalink


Response to niyad (Reply #23)

Thu Nov 22, 2012, 05:10 PM

33. Skipped the turkey -- went straight to the California Pinot Noir.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:49 PM

24. Tried a new recipe this year and I will never go back. Got it from Tricia Yearwood's

cooking show on Food Network. Roast turkey at 500F for an hour and do not open oven until oven is completely cool, about 6 hours. Perfect. Stuff the bird with a Vidalia onion, carrots & celery. Butter the bird and pour in 2 cups boiling water. I used stock for extra flavor. I was nervous but it turned out perfect. No messy brining and the white meat is actually edible without drowning in gravy. Tricia & Garth are good Democrats, too.

Happy Thanksgiving!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to catbyte (Reply #24)

Thu Nov 22, 2012, 08:27 PM

43. I am confused..

You stuff the bird with raw onion,carrots ( how many? peeled? chopped?) and celery ( same questions)
AFTER the bird has cooled?
Butter the bird on the outside? The cool bird?
Pour 2 cups boiling water INTO the bird?
or into the pan?
then what? Let it sit longer? or carve immediately?

Reply to this post

Back to top Alert abuse Link here Permalink


Response to dixiegrrrrl (Reply #43)

Fri Nov 23, 2012, 03:12 PM

50. Here's what I did. Use no larger than a 12 pound turkey.

I started it about 7am because I needed the oven for other stuff. I washed & dried turkey then stuffed the insides with the peeled Vidalia onion & about 2 carrots both veggies chopped roughly in quarters. I used about 3 stalks of celery chopped to about 3" long. I then smeared about a stick of softened butter all over the skin then I put about 4T butter under the breast skin. I seasoned heavily with salt & pepper-inside & out. I poured the stock in the bottom of the roasting pan. My roaster has a cover, but if you cover well with foil it should work too. The turkey was done about 3 hours before dinner so I set aside in a cool place & carved just before dinner. Didn't heat it because gravy was hot. Oh, I chopped up the onions & celery from the bird & put in the stuffing. Yum. Carrots in stuffing seemed weird so I sered on the side. Delish!

There's probably a better recipe on foodnetwork.com. Just look up No Baste No Bother turkey. I will never cook a turkey any other way. I even liked the white meat!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to catbyte (Reply #50)

Fri Nov 23, 2012, 04:11 PM

58. ahhhh.....that was very helpful.

So you found the bird cooked thru after the one hour at 500 degrees.
Mr. d. was a bit skeptical when I told him about this way of doing it.
Sure seems a lot simpler than the usual way.

I cooked a turkey breast for dinner...much like a very large roasting chicken. There are only 2 of us, a whole turkey would have been wasted, Dr. D does not like dark meat anyhow. It was pretty good.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to dixiegrrrrl (Reply #58)

Fri Nov 23, 2012, 05:01 PM

61. NO. You have to keep the turkey in the oven without opening until the oven cools

I think it takes the whole 5-6 hours to cook thru.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to catbyte (Reply #61)

Fri Nov 23, 2012, 05:03 PM

62. It cooks from the residual heat as the oven cools down

Is that clearer? Sorry for the confusion. Mr. D was right to be skeptical!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:50 PM

25. My wife is doing an Alton Brown thing......We'll see.

As long as the skin is crisp I'll be a happy camper. The skin is my favorite.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Bonhomme Richard (Reply #25)

Thu Nov 22, 2012, 08:10 PM

39. Don't worry, she'll probably come back to you before the weekend is out

Alton can attract them with that sexy food science stuff, but he can't hold them for long once the holiday is over. You'll see. Hang in there.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to pinboy3niner (Reply #39)

Thu Nov 22, 2012, 08:30 PM

44. That's funny. The bird was very good. n/t

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 04:51 PM

26. The turkey is happy

that the one in the oven is a duck.

Now seriously, I did a dry rub of salt, fresh cracked pepper, cinnamon, curry powder, onion, garlic and ginger.

I rubbed that on both the outside and in the cavity... and it is now roasting at 330...

Will do the sides in a few hours still,

Reply to this post

Back to top Alert abuse Link here Permalink


Response to nadinbrzezinski (Reply #26)

Thu Nov 22, 2012, 04:55 PM

30. I hope your conures are very patient!

 

Do they really eat duck?

Or are they just pining for the yams?

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Reply #30)

Thu Nov 22, 2012, 04:59 PM

31. They really eat duck

or whatever other meat is served that day.

And patient, in a manner of speaking, I gave them some corn chips to keep them somewhat happy already.

THanks for the reminder though, need to get that yam in the oven.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to nadinbrzezinski (Reply #26)

Thu Nov 22, 2012, 05:13 PM

34. Duck and goose are seriously under-appreciated. They are far better than turkey.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to FarCenter (Reply #34)

Thu Nov 22, 2012, 05:17 PM

35. We tried goose two years ago

and it was too greasy.

Also they take a while longer to cook... but duck, we love it.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 05:19 PM

36. American traditional. Butter, spices, salt & pepper, baste it every 30 - 40 minutes. n/t

 

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 06:44 PM

38. I tell him that everything is going to be OK

Right before chopping his head off.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 08:14 PM

40. This year, we brined it overnight, stuffed with a handful of aromatics and herbs,

rubbed it with oil, baked at 500 for 30 minutes, then covered the breast with foil and finished the bird at 350.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 08:25 PM

42. I tell him that there are some strange stories going around

but at our house today is all about vegetables, family, and football.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to milestogo (Reply #42)

Fri Nov 23, 2012, 03:38 PM

53. hahah gmta

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 08:32 PM

45. Roasted one, brined and smoked another.

They were both perfect.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 08:34 PM

46. In the oven, no brine.

Two days ago I made a compound butter and put it under the breast and leg skin. I did salt the outside then, too, so that acted as a dry brine, I suppose. The turkey was very moist, and cooked very quickly at 350 degrees. Just salt and pepper on the outside. No oil or other fat and no basting. Skin was very crisp and brown.

I've done Alton Brown's turkey, and that turned out very well, but let's face it... brining a whole turkey is a monumental pain in the ass. Plus, I have a septic tank and I'm not too keen on pouring all that salt into it.

I've butterflied a turkey, and WOW is that hard. You need bulging biceps and big tools.

I think I'm going to stick with the compound butter-under-the-skin thing for a while, at least.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Thu Nov 22, 2012, 08:42 PM

47. Marinade with beer and lime juice

Then smoked to perfection with sweet hickory

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 11:49 AM

49. Weber kettle grill

 

"Pandora's Turkey"

Put 7-8 lbs charcoal in grill. Light. When ready move half the pile to each side of grill.

Put turkey, in roasting pan, prepared however you like. Put in center of grill. Put on lid, all vents open.

Do not open grill! 3-3:30 hours - when the "bubbling sound" has slowed, it's ready. Perfect turkey

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 03:22 PM

51. Rub it down with butter, then salt and pepper

I put it on the grill for a while with some hickory chips and finished it in the oven. Cooked to a perfect 165 degrees. The skin was golden and crispy, the meat moist and juicy inside. I cooked it on a rack in the roasting pan and did not baste it. I did cover it with aluminum foil though.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 03:37 PM

52. I sit him down over a cup of tea and some bugs, tell him (again) the story of Thanksgiving, and

why most turkeys' lives aren't spared, and how it's
going to be hard to take, etc. He always pulls through ok,
as long as he's well prepared.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 03:43 PM

54. Spatchcock that bird.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 03:56 PM

56. I had a long talk with mine, and explained that

the sacrifice he was about to make was for the greater good taste of humanity. He seemed to understand.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 03:58 PM

57. I tell it "This won't hurt a bit." n/t

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Panasonic (Original post)

Fri Nov 23, 2012, 04:38 PM

60. Brined two birds. Roasted one and grilled the other. nt

Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread