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Cooking & Baking

Thor_MN

(11,843 posts)

29. I use stuffing under the skin to insulate and slow down the breast

Reply to NRaleighLiberal (Original post)

Tue Nov 27, 2012, 10:24 PM

Nov 2012

I use the apple maple butter recipe from allrecipes.com, but I substitute in some cranberry juice for some of the apple cider. My challenge is in getting a done bird to my sister's house 40 minutes away. Roasting pan cover goes on as soon as I pull the turkey from the oven, into a waiting nest of blankets in the trunk of the car and off I go. Turkey is well rested by the time I get there.

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30 replies

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Highlight:

Looking for your proven success with roast turkey secrets! [View all] NRaleighLiberal Nov 2012 OP

since you refuse to brine Viva_La_Revolution Nov 2012 #1

An unbrined bird is like an unexamined life you Philistine OffWithTheirHeads Nov 2012 #2

Lynn Roseti-Casper on Splendid Table suggested the breast side down first, then turn up to finish northoftheborder Nov 2012 #27

Martha Stewart recommends cheesecloth and lots of butter grasswire Nov 2012 #3

oh, and it's true about resting time grasswire Nov 2012 #4

I use an oven bag. Rhiannon12866 Nov 2012 #5

This is what my mom does Lex Nov 2012 #18

Exactly! Rhiannon12866 Nov 2012 #22

oven bags mercuryblues Nov 2012 #30

I cook mine in the beer can tradition The empressof all Nov 2012 #6

This message was self-deleted by its author Tesha Nov 2012 #7

Seconded! noamnety Nov 2012 #8

You want to break the keel--use a meat tenderizer, or your elbow. nt msanthrope Nov 2012 #10

Hmmm, I think I need sleep. noamnety Nov 2012 #11

That's pretty damn funny! nt msanthrope Nov 2012 #21

I've done the spatchcock method...it works. I lay the turkey on onion and lemon slices, msanthrope Nov 2012 #9

Late to this. I'm brining a breast-only as we speak... Robb Nov 2012 #17

I'm with you Fortinbras Armstrong Nov 2012 #19

Yes--you just want to get it as flat as possible. I find I don't really use foil with this method msanthrope Nov 2012 #20

Just wanted to say thanks! Robb Nov 2012 #26

Awesome!!!! I had a great Thanksgiving, too!! My brother deep fried the turkey, msanthrope Nov 2012 #28

Its the initial flattening Aerows Nov 2012 #25

Make certain it's thawed and then cook it! greatauntoftriplets Nov 2012 #12

Brining *is* my secret. nt LaydeeBug Nov 2012 #13

Mine is in the brine right now Major Nikon Nov 2012 #15

Soaking of any type Aerows Nov 2012 #24

We do breast up w/ celery, apple, onions and herbs stuffed in the cavity. woodsprite Nov 2012 #14

if you don't need a show piece for the table and don't care about crispy skin Kali Nov 2012 #16

I'm cooking Cornish hens tomorrow Aerows Nov 2012 #23

I use stuffing under the skin to insulate and slow down the breast Thor_MN Nov 2012 #29