Thanksgiving Sayings - Thanksgiving Turkey?

Thanksgiving Turkey?

Hello everyone! What is the best way to cook trkey for thanksgiving-in turkey bag or in racked roast pan? I want brown, crispy and juicy turkey, so whats the best way of cooking?

Public Comments

well you could do both in a matter of speaking... cook in the bag to keep it moist and then about 20 min before it's done cut back the back to crisp up the skin
one or the other of course
I agree with Zeechou, that is your best option. You won't get crispy by cooking in the bag so remove it about 20 minutes before.
If you want it crispy, do NOT use a bag. A bag will seal in mosture, adn keep the skin soggy. Now, you could roast the turkey in teh bag, then remove it 3/4 of the way thru, and keep roasting w/o a bag to let the skin dry out. For juicy, use a brine solution prior to baking. You would do this Wed. evening. It is marvelous, adn worth the trouble, I promise! I like this recipe: ROASTED BRINED TURKEY 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger 1 gallon iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving. --Alton Brown, Food Network
Why don't you deep fry it? The outside gets nice and crispy, and the inside is sooo juicy and delicious. There are healthier cooking oils out there you can use to do it with.
Melt some butter, mix in some honey and garlic powder... brush all over your turkey and inside of it too! Put in a bag breast down and cook it according to the directions on the turkey!!! When theres about 30 minutes left, turn bird over breast side up.. that will brown and crisp the top!!
No bag for a crispy turkey --- open pan on a rack is best. If you want it to be crispy and juicy, cover it for the first couple of hours - either foil or a cover if your pan has one, and then remove the cover for the last hour. To seal in the juices, start the turkey at about 425 degrees for the first 20 minutes or so and then turn the oven down to about 325 degrees. Enjoy!
Don't know if you will read this far down but, if you take your turkey and place the breast on a bed of ice (cover ice with plastic so it wont stick to turkey) leave it there long enough for the ice to do it's job on the breast, then pat with butter and poultry seasoning. The ice on the breast will slow down the cooking process to that part of the bird which usually cooks first and let's the dark meat which usually takes longer to cook begin cooking first and when it is done it is done all at once. Use a roaster.
If all else fails, try calling the Butterball Turkey Talk-Line.1-800-288-8372 or go to www.butterball.com Even if you didn't purchase a Butterball for Thanksgiving, the operators can help you with your questions. Happy Thanksgiving!
You will find some excellent roasting tips here: http://www.gourmet-food-revolution.com/how-to-roast-a-turkey.html Happy Holidays!
Roaster Pan: Crispy & Dried Out Oven Bag: Moist & Juicy
I actually found this recipe the year my delay timer on my oven didn't work. Take 2 large pieces of heavy duty aluminum foil and form a cross. grease up the foil...I use a combination of butter and Crisco. Place turkey in the middle oil and season it I use herb flavored butter rub. Bring the sides of the foil up and then the sides to seal in the bird. Cook in a hot oven 450 degrees. a 20lb stuffed bird takes about 3 1/4 hrs to 3 1/2hrs. you open the foil and brown the bird for the last 30 min. comes out moist every time. Good luck
deep fry for sure,, they are super crispy and juicy on the inside they are sooo great!!! YUM YUM