How did your turkey come out?
How did you cook the bird (foil/no foil), what size for how long, did you use fresh or frozen and what brand? Did the family appreciate all of your work?
How did you cook the bird (foil/no foil), what size for how long, did you use fresh or frozen and what brand? Did the family appreciate all of your work?
chefgrille
Favorite Answer
Ours was a 13.28 pound Manor House turkey. I got it frozen a couple weeks ago and thawed it in the fridge for 6 days. I did use foil, but not tightly, just a sheet laying on top of the breast so it wouldn't brown too fast. It was studded with garlic cloves and covered in butter, olive oil, fresh sage, and Meyer lemon juice. Then the rinds of the lemons were stuffed inside the bird with fresh rosemary and celery. It took about 4 hours and turned out beautifully. And it was totally yummy!
Ashley Nicole.
I got a fifteen pound frozen turkey from Wal-Mart. I don't recall the brand. It was the cheapest per pound, so I went with it. That, and it said on the packaging that it had giblets. I've started noticing that unless it states it on the packaging, chances are, you're not getting your giblets. I like my giblets.
Anyway. I thawed it in the fridge for three days. Then I took it out, rinsed it off, and proceeded to start butchering. I cut both legs off the bird, then I cut off the back. I reserved the back and neck for stock, and cooked the heart and liver to eat. After that, I rubbed a garlic, thyme, lemon zest compound butter under and over the skin of the breast, thigh, and as much of the drumstick as I could. Placed them on the rack in my roasting pan, and put them in a 500º F oven for twenty minutes. Then I lowered the temperature to 400º F and roasted it for another hour. Every so often I'd pour some chicken broth into the bottom of my pan to prevent my drippings from burning. After it roasted, I removed it from the oven, placed some foil over it, and let it sit for about twenty or thirty minutes.
Yes, my family liked it. My mom was skeptical about it because she likes to cook her turkey in a bag ever since she discovered the Reynold's bags. Nobody even touched the dark meat because the breasts were so moist.
nicholeati
I had a local, organic bird that was never frozen. 13 lbs (the perfect size). I brined it and cooked it for 2.5 hours unstuffed.
It was heavenly!
tizmal
i had a 17 lb. frozen butterball. brushed it with a mix of dried sage, thyme, poultry seasoning, and butter, covered it with foil, and roasted for 5 1/2 hours (last 1/2 hour uncovered for browning).
it came out beautiful! and was greatly appreciated! lol
michael b
Good, just added a bit of stuffing and some beer pong into the mix and it was a good night