I get that shine and the juiciest turkey you'll ever have by covering the whole outside of the turkey in mayo.I've found it easier to use my hands rather than a brush and even though it's a bit messy you'll never roast a turkey or chicken with-out it againPefect turkey recipe?
well here is my moms recipe add beer/wine to keep it moist and wont dry off. it also gives a good taste to the turkey and the alcohol burns off so don't worry about feeding children
This is the way I do mine every year and it works great - use turkey size Reynolds Oven Bags...it works!
Pull the timer out of the bird and use the guide on the bag, but don鈥檛 overcook! Follow instructions on the oven bag box! You can't go wrong but 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 鈥?20 mins 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.
Remove the bones before serving.
Rub the turkey in butter and olive oil, cover while cooking, and baste when done.
Well the way i cook a turkey i started doing it 6 years ago and its the only ways i will do it.Take a Brown paper sack from the store and cover the entire outside with oil,do not leave any part uncoated then remove all the stuff from the turkey but and butter the entire outside,i also stick some butter in the butt too.Then stick the turkey in the bag and fold the ends of the bag and staple it completly shut,make sure you get it good and tight.Put it on a cookie sheet.Then cook the turkey according to the package depending how big it is .When it gets to the last 30 mins of cookign time cut a slit in the top of the bag and let it brown the last half hour.It is so moist you dont hardly have to carve it will fall off the bone with the smallest touch.
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