Does any one know how to make a good moist turkey ;need recipe?

I use to fuss over making the perfect turkey for years. The answer is simple. Reynolds turkey oven bags. These bags not only make your turkey dripping with juice but it cook the turkey in much less time. It is the best turkey invention ever. Makes life on Thanksgiving easy. You always know the turkey will turn out perfect. Stuffing turns out excelent as wellDoes any one know how to make a good moist turkey ;need recipe?
Turkey with Cranberries recipe


ingredients


680 g large turkey drumstick


1 tbls (15 g) 1/2 oz butter


15 g pack fresh coriander, finely chopped


1/2 lemon, zest and juice


305 g jar cranberry sauce











method


1. Preheat the oven to 180掳C (350掳F) Gas Mark 4..





2. Lay the turkey leg in foil, dot with butter and scatter over half the coriander.





3. Squeeze over the lemon juice and sprinkle over the zest.





4. Wrap up securely and bake in the oven for 1 hour 20 minutes.





5. Take the turkey leg from the oven, unwrap it and allow it to cool before removing the flesh from the bone and cutting it into cubes.





6. Mix the cranberry sauce with the cubes of turkey and serve on a bed of mixed lettuce leaves, sprinkled with the remaining coriander.Does any one know how to make a good moist turkey ;need recipe?
Usually have lots of fun with guests until late into the evening, so I put my turkey in the oven before we go to bed!





stuff it and add strips of bacon over the top. Then I cover it with foil and put in the oven at midnight at 275掳. It bastes itself and is ready to serve, moist and tender every time! I serve dinner the next day around 3, and I've never had anything but the best compliments. 35 years I've done it this way. You just add a little flour to the drippings and you have dynamite gravy too. The turkey is the most tender you'll ever have. Enjoy!
Check Martha Stewart. She has a good recipe.
Use the Turkey Size oven bags. Pull the timer out of the bird and use the guide on the bag. Don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong and it cooks more quickly than the traditional way.





Start with a thawed turkey. Remove the giblet bag from the cavity. Check both cavities! Rinse the bird inside and out. Check the big cavity to see if the kidneys are still in there and stuck near the backbone. Pull them out and discard. Pat the bird dry with paper towels. Slather the skin with butter.





Sprinkle the cavity very liberally with Poultry Seasoning, Ground Sage, Salt and Pepper and a little Old Bay Seasoning.





I make the stuffing/dressing separately - so


Put 2 carrots, 2 celery sticks with the green tops, a half apple and a half onion in the cavity. Add a handful of parsley. Add a pat of butter.





Pour a can of vegetable broth (or turkey broth or chicken broth) in the cavity and inside the bag (once the turkey is in the bag).





Add the neck from the giblet packet to the cooking bag and put a few more pieces of carrot, celery, onion and apple around inside the bag. Chop and fry the rest of the giblets and use them in your stuffing/dressing or feed them to the dog/cat.





Seal up the bag and cook according to the guide on the bag. Cut the bag open at the last 30-minutes and slather the bird with more butter and let the skin crisp up. Check for doneness with a regular kitchen thermometer.





Note: sometime the bird will give off a lot of juices, if so, just carefully open the bag and remove some of the juices. Save them for the step below. Reseal the bag and continue cooking.





When bird is done, remove it from the bag put it on your serving tray and let it sit for about 15 - 20 minutes covered with foil and a few clean dishtowels before carving. Remove and discard the vegetables in the cavity.





When you cut the bag open, put a couple of cans of vegetable broth (or turkey broth or chicken broth) on the stove and simmer. Add the juices from the bag. Discard the vegetables and the neck bone. Skim the fat, adjust seasoning with salt, pepper and poultry seasoning, bring to a boil, then thicken with cornstarch and you have the perfect gravy.





Save the carcass, any leftover meat, any leftover gravy and make soup the next day using this recipe:








Turkey Soup





2 quarts vegetable stock


1 turkey carcass


1 (10-ounce) box frozen mixed vegetables


1/2 cup rice


2 cups cooked turkey, cubed


1 teaspoon Old Bay seasoning


2 teaspoons dried thyme


Salt and pepper, to taste





Combine the vegetable stock and the turkey carcass in a large soup pot over low heat and bring to a simmer. Cover and simmer for 1 hour.





Add the remaining ingredients to the stock. Cover and simmer for an additional 20 minutes.
Simple, brine and roast. Brining the turkey in a solution of water to cover, cup+ of salt, 1/2 cup sugar for 2 hours , imparts flavor and moisture into the bird. Roast, using a high heat first then low heat method, first breast side down, then wing side up, other wing up, finally breast side up. About 45 min for the 1st 3 but that depends on the size of the bird. See the website listed below. Cook the dressing on the side, do not stuff the bird.
Yes, I do! In an Oven Bag.


I won't cook a Turkey any other way!!!


It takes less time, comes out moist and juicy; and delicious!





Herb Roasted Holiday Turkey


1 Reynolds Oven Bag, Turkey Size


1 tablespoon flour


2 stalks celery, sliced


1 medium onion, sliced


12 to 24 pound turkey, thawed


Vegetable oil


1 tablespoon dried sage


1 teaspoon dried thyme


1 teaspoon dried rosemary


1 teaspoon seasoned salt





PREHEAT oven to 350掳F.





SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.





ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.





PLACE turkey in oven bag on top of vegetables.





CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.





BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180掳F. For easy slicing, let stand in oven bag 15 minutes before opening.





REYNOLDS KITCHENS TIPS:





- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.


- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.


- Estimate 1 pound per person for generous servings with leftovers.


Nutrition per 3 oz. serving of cooked turkey.





Number of Servings: 15-30





Nutrition Information:


(Per Serving) calories 138


grams fat 3


% calories from fat 21


milligrams cholesterol 83


milligrams sodium 76


grams carbohydrates 1


grams fiber 0


grams protein 25


http://www.alcoa.com/reynoldskitchens/en鈥?/a>
i did this last yr and my turkey was very moist. I took an orange and poked holes in it with a knife, then microwaved it for a minute then stuffed it into the turkey, and cooked the turkey as usual. As the turkey cooks in the oven, the orange is moistening the inside meat of the turkey. I got that tip from ';the naked chef';. Just be careful taking the orange out of the microwave, its really hot! I dont know if you stuff your turkey, I didnt.
I've been making Thanksgiving turkeys with this recipe for years. Always turns out great. -----





10-12 pound whole turkey


1/2 cup butter, cubed


2 apples, cored and wedged


1 onion, wedged


1 TBS garlic powder


Salt and Pepper


2/3 of a bottle of champagne


1 oven bag large enough for turkey


1 roasting pan large enough for turkey


1 meat thermometer, optional





Preheat oven to 350. Move oven racks down far enough so turkey will fit inside the oven.





Rinse turkey, pat dry with paper towels. Be sure to remove the neck giblets. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. We shove them wherever we can fit them under the skin. Place apple and onion wedges inside the turkey's cavity. Sprinkle outside of turkey with garlic powder, salt and pepper. Place turkey breast side down in a roasting bag and put bag into your roasting pan. Pour champagne into the bag - make sure you hold opening up so it doesn't pour back out of the bag. Drink rest of champagne yourself, I always make mimosas with it. :) Close bag and tie with its twist tie.





Bake turkey 3 to 3 1/2 hours at 350. It's a good idea to have a meat thermometer and check periodically -- the turkey is done when thigh temp is 180 degrees. One year, using a different oven, the turkey was done in less than 3 hours.





About 1/2 hour before turkey is done, take turkey out of oven. Cut open the bag - be careful of the steam coming out - and tear open enough so that most of turkey is exposed. Return to oven to let the turkey brown and continue cooking 1/2 hour.





Remove turkey from oven. Remove from the oven bag and let stand for about 15 minutes before carving.
What I normally do is put butter under the skin of the breast put a little water in the bottom of the pan with some oil. I prefer to not cook the stuffing in the turkey, I feel that it draws to much moistness out of bird and makes the stuffing all soggy. Cook it covered for the first hours, depending on how big you bird is, leave in be for the first hour of cooking then every hour after baste, then take the cover off the last half hour to brown. what I use to make it brown is paprika
Turkey is easy. The main thing you do differently is to use a piece of cheesecloth to protect the breast from drying. Soak the cheesecloth in shortening or olive oil and cover the breast. Then be sure to baste every 30 minutes. Lift the cheesecloth while basting so it doesn't stick to the meat.





Other than that, cook at about 325 degrees and 14 miutes per pound for unstuffed, 22 minutes per pound stuffed. Remove the cheesecloth for the last 45 minutes so the breast can brown.
You might want to search the new Yahoo! Foods (http://food.yahoo.com). There are some very neat recipes in there, my favourite being Martha's.
I put the turkey in a roasting pan with a lid or make a lid with aluminum foil....





Clean your bird..throw away all parts inside..as those parts have growth hormones in them......stuff the turkey with onions and bell pepper, salt , pepper, and garlic (powder) and sage... then rub it down with olive oil and salt and pepper and use sage ....no prepared dressing (that's in another casserole dish).





I then pour 2 cans (1 quart )of chicken broth in the bottom of the pan..it's self basting....





I put the turkey on for 5 or 6 hours at 350* according to how big it is (24 pounds) and I work on the others dishes to accompany my bird...





I check on the liquid....and when its done..I take the top or lid off and let it brown for 20 minutes





My turkeys fall apart.....but so what...our family always cuts them up before they reach the table anyway. It's easier for everyone
Use the cooking bag and follow the directions on the box. I struggled for years to get a turkey ';just right'; - moist, but browned, basting with butter ---- ugh.


The bags are great. No muss, no fuss and a moist turkey with the skin being browned. I wouldn't put the dressing in the turkey though. Possible problems with samonella.


Have a great turkey day!!