Recipes

[qualityshopper]

Thanks everyone for all the great suggestions and advice. Decided to wait until another time to experiment with the mayo. When I do, think I'll use regular mayo rather than Miracle Whip. For now, just going to roast our turkey breast as usual--butter smeared on it and put in a bag. Again, thanks to all of you, and have a Happy Thanksgiving!

[Tigriss]

I did this a few years ago since work gave us a turkey for Thanksgiving.  I made up the mayo with just mayo and a rosemary/garlic herb blend from Sam's and let it sit overnight to infuse better into the mayo.  Then I separated the skin from the bird and put the mayo between the skin and the bird, then rubbed the skin down with it, and the cavity.  I stuffed the cavity with the neck and gibletts, carrots, celery, bell pepper, and onion (all cut up) and roasted according to basic directions.  It was delicious and moist.  The only other one I recommend is smoking your turkey.  It is really, really good smoked.  My grandmother usually does the turkey, but cooks it in her Nesco roaster to death and back, so I suggested she smoke it since she got herself an electric smoker.  It was great!  She couldn't over cook it even if she tried.  We had another smoked turkey for Christmas.

[Tigriss]

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@Mothertrucker wrote:

@novamc1, thanks, I was considering doing the "flipper" this year, no I won't...seems like a lot of work, not to mention potential for disaster, for nothing!

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I saw a Martha Stewart video on how to do it.  She used a large loaf of bread cut in half to rest the breast on so the skin wouldn't be messed up during the roasting as it would if you rested it on the rack.  The juiced dripped down into the breast before exiting.  IT looked really moist.  The bread would probably be good to eat as well, but she tossed it.  She did flip it to color the breast and give it that crispy skin, but she trussed the bird so the wings and legs weren't flopping about and cooked more evenly.

[Zhills]

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@Mothertrucker wrote:

Yes it works well, as a soft butter sub...that's why it makes sense on a turkey..

Miracle Whip, on the other hand, is really a Salad Dressing, stabilized with flour and sugar, and doesn't have the same oil content, which is why I doubt it would work on the outside of a turkey..I have seen it used as "glue" when getting pinko, or other crumbs to adhere...

I have begun salting (dry brining) instead of traditional brining..takes up way less space, is simpler and, in my opinion, comes out better...

Who  starts roasting their turkeys upside down and then turns them breast side up after 1/2 an hour or so?

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I discovered this method quite by accident.  When I did my turkey one year, I did not have a platter large enough to hold it, so I put it into a large roaster, breast down.   Best turkey I ever have eaten! 

[silkyk]

Never used it on turkey but I have used it for fish. Works great! Learned it in Alaska. Especially good with Salmon.

Ingredients

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1 Tbsp. chopped fresh parsley leaves
• 1 lb. cod, cut into 4 pieces
• 4 tsp. Italian seasoned dry bread crumbs

Directions

1. Preheat oven to 425°.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise with parsley in small bowl. Arrange cod on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 15 minutes or until cod flakes with a fork. Garnish, if desired, with lemon slices and additional chopped parsley.

TIP: Substitute another white fish for the cod, such as flounder, halibut, haddock or sole.