Recipes

[alliswell]

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@Toppers3 wrote:

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@Mindy D wrote:

What brand and type of turkey do you use for consistently great results?

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Hi @Mindy D,

For me personally, I don't even know if the brand makes a difference so much, as maybe the cooking method does.

I prefer the turkey when I slow roast it in the oven, so that the skin turns out golden brown, but the inside meat is moist, tender, and juicy.

I have mainly purchased and made Butterball turkeys or turkey breasts, but this year I made a Honeysuckle White turkey breast, and it was just as delicious.

With the Butterballs, I have roasted whole young turkeys that were about 15 pounds, and have made the small, boneless turkey breasts, and have also made the bone-in turkey breasts. I have oven roasted them, and also cooked them in my slow cookers.

With this last one that I bought-the Honeysuckle White-I slow roasted it in my table top oven after lightly coating it with some veggie oil and lightly seasoning it all over with salt and pepper. 

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Regardless of the brand, IMO, "Brining" the turkey for 24-hours in advance of roasting it, equals juicy, moist & delicious.  

[Toppers3]

---

@alliswell wrote:

---

@Toppers3 wrote:

---

@Mindy D wrote:

What brand and type of turkey do you use for consistently great results?

---

Hi @Mindy D,

For me personally, I don't even know if the brand makes a difference so much, as maybe the cooking method does.

I prefer the turkey when I slow roast it in the oven, so that the skin turns out golden brown, but the inside meat is moist, tender, and juicy.

I have mainly purchased and made Butterball turkeys or turkey breasts, but this year I made a Honeysuckle White turkey breast, and it was just as delicious.

With the Butterballs, I have roasted whole young turkeys that were about 15 pounds, and have made the small, boneless turkey breasts, and have also made the bone-in turkey breasts. I have oven roasted them, and also cooked them in my slow cookers.

With this last one that I bought-the Honeysuckle White-I slow roasted it in my table top oven after lightly coating it with some veggie oil and lightly seasoning it all over with salt and pepper. 

---

Regardless of the brand, IMO, "Brining" the turkey for 24-hours in advance of roasting it, equals juicy, moist & delicious.  

---

---

@alliswell wrote:

---

@Toppers3 wrote:

---

@Mindy D wrote:

What brand and type of turkey do you use for consistently great results?

---

Hi @Mindy D,

For me personally, I don't even know if the brand makes a difference so much, as maybe the cooking method does.

I prefer the turkey when I slow roast it in the oven, so that the skin turns out golden brown, but the inside meat is moist, tender, and juicy.

I have mainly purchased and made Butterball turkeys or turkey breasts, but this year I made a Honeysuckle White turkey breast, and it was just as delicious.

With the Butterballs, I have roasted whole young turkeys that were about 15 pounds, and have made the small, boneless turkey breasts, and have also made the bone-in turkey breasts. I have oven roasted them, and also cooked them in my slow cookers.

With this last one that I bought-the Honeysuckle White-I slow roasted it in my table top oven after lightly coating it with some veggie oil and lightly seasoning it all over with salt and pepper. 

---

Regardless of the brand, IMO, "Brining" the turkey for 24-hours in advance of roasting it, equals juicy, moist & delicious.  

---

Hi @alliswell,

Yes, that's true. 

The nice feature about the pre-injected frozen turkeys is that you don't have to worry about brining them, since they're already injected with a sodium solution.

You can just get them ready to roast, and then you're ready to go. 

Once mine is roasting, I just check it for browning and doneness along the way.