Recipes

[cmoose]

I would say I am a pretty good cook. One thing I am never 100% happy with is how my turkey turns out. It seems the breast meat is never all that moist. I have tried a number of different methods but none of them are a home run.

Any tips or tricks on how you make a moist turkey???

[HandJive]

Turkey bag!

[chickenbutt]

I would say brining, and basting during roasting.

I make a brine on the stove, let it cool completely, then it goes in the brining bag on top of the turkey and stays there overnight.

I also make a dry rub that goes all over the turkey before he goes into the oven. It's never come out dry - and even when I first started roasting turkeys. It could be that it has been in the oven too long, also, if it comes out dry. I'd be careful with that.

[SeattleShopper1]

Cook the turkey breast-side DOWN. Putting the thermometer(s) in is awkward, but necessary. Use a roasting rack so the bird is Not touching the bottom of the pan. Put about 1/2 inch - one inch of water in the pan. Cover the pan. Cook according to temperature and time recommendations (and the thermometers show correct temperature). Getting the heavy, but fully cooked bird out of the pan and ready for carving is a challenge and usually requires several people and teamwork. (think bonding!) Carve the turkey and enjoy the dinner.

[BornToShop]

Hands down, brining the turkey & then air drying in my frig for 24 hrs cannot be beat for a juicy turkey. It's work but a labor of love that is a tradition at my house.

[Zhills]

One year after I baked my turkey, I discovered that I did not have a platter large enough for it to be on so I took my largest pan and put my turkey breast side down. Best mistake I ever made! So moist and delicious.

[colliegirls]

Reynolds Turkey bags and I put a tablespoon of butter under the skin over each breast and the thighs. It is always moist!!

[depglass]

You might sacrifice a clean pair of cotton gardening gloves (wash in machine first if you are squeamish about this) to pick up that turkey if you have to do it alone. Medical gloves won't give you any insulation from the heat.

[Coquille]

Tyler Florence was on The Chew this week and he made a turkey with the spine cut off. The turkey was lying flat. It cut the cooking time in half. From what I remember, he put the stuffing under the skin, atop the breast. Try to find the video or look in his new cookbook. You can find the book and just look at the recipe. Hope this helps. Have a great Thanksgiving. Stay well.

[LTT1]

This is the ONLY thing I can cook and it comes out right! I use Helen Corbit's recipe -- first make a flour/butter paste and coat the turkey with it (after rubbing entire inside and out with salt). Roast for approx 15 min in a 450 over (this makes like a beautiful brown coating and seals in juices.) After browning, turn the oven way down to 300 and follow recommended roasting times for your bird.

Until the drippings in the pan are enough, use a mixture of 1/3 c butter melted in 1 c of water and baste every 15 minutes when first roasting. Your bird will be moist and savory!

PS I stuff ours with Pepperidge Farm stuffing mix (the one for pork chops). YUM