This is my mom's recipe from when I was a kid. Best turkey I have ever eaten!
Heat oven to 325 degrees F. Rinse bird in cold water. Drain and pat dry. Fold wings, bringing wing tips to the back of the bird. Fill neck cavity with stuffing, if desired. Stuff body cavity as well, but do not pack stuffing as it will expand as it cooks. If you do not wish to stuff the bird, rub the inside of the bird with salt. Push drum sticks under a band of skin at the tail.
Place turkey, breast side down and allow to bake at least 1/2 of the time. Then, turn the turkey over carefully. Baste with butter. The browning of the bird will take place now so continue to baste with the juices from the roasting pan every 30 minutes. If you use a meat thermometer, make sure it does not touch the bone.
Covering with aluminum foil will prevent excessive browning. Allow the turkey to stand 20-30 minutes to set before carving.
Mom would always set the oven temp low and usually got up around 2AM and put the turkey in. She let it bake on about 250-300 degrees F, depending on the size, until dinner time the next day. She started all the basting, etc. after she got up for the day, around 6AM. The slower the turkey cooks, the more tender it will be and believe me, if you do it like this, it will literally fall apart. Yum!
By Robin from Washington, IA
This page contains the following solutions.
I am simply a person who adores dark poultry meat instead of white so why cook an entire turkey? Preheat oven to 325 degrees F. Pour the 15 ounce can of chicken broth into the bottom of a roasting pan.
I still like to put my stuffing directly into the turkey cavity. My mother did it for years and so have I and it's perfectly safe. No one has ever gotten ill from this. However, scooping the stuffing out can be quite messy.
I always dreaded the clean up after roasting a turkey for Thanksgiving. The whole idea of thawing for three days, cleaning etc. wasn't something I looked forward to doing with a 40 hour work week, and 3 kids; and husband that never helped in the kitchen.
If you have time, try seasoning your turkey and then returning it to the fridge for 2 or 3 hours before beginning to roast it...
Cover a turkey with cheesecloth soaked in melted butter or olive oil, and it will baste itself! Remove it during the last 30 minutes of baking to let the skin get brown. By Robin
Rub the turkey inside and out with kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Place a whole onion (skin and all) along with few large pieces of celery inside the cavity of your turkey before baking for a very moist and flavorful bird. I also baste the turkey with apple juice instead of butter or fat ...
Roasting the Turkey in a clean big paper bag for the moistest turkey ever. Clean and dress turkey as usual. Take the paper bag, use a coating of oil inside the bag enough to place the turkey onto then place the turkey inside and close the bag up.
Recipe for Roasted Turkey. Place 7 layers of aluminum foil on a large surface. Spread out 1 lb. bacon on foil. Place turkey on top. Sprinkle with seasoning salt. Drape the other 1 lb. of bacon over turkey. Fill turkey cavity with ice cubes.
Fancy Turkey Recipe with Wild Mushroom Gravy
To get under the skin of turkey when you want a spice rub under the skin, use the handle of a wooden spoon. This works well with chicken too and is easier than trying to use your fingers.
Heat oven to 325 degrees. Rinse bird in cold water. Drain and pat dry.
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How long should we cook a turkey in our George Foreman Jr rotisserie?
By TKise
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It was with some trepidation that I approached the topic of roasting a turkey.I wondered if our readers needed yet another recipe for turkey in November.
