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Let's talk Turkey!; How do you prepare yours?
Topic Started: Nov 22 2010, 04:27 AM (453 Views)
Sannois
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I am cooking, for 2. yup you got it. 2. I have gotten a ten pound butterball. I have cooked this size before and they are a nice bird. What I am wondering is how everyone does theirs.
Do you cover or uncover? Do you have any little secrets?
I know there are good cooks on here, so I thought maybe I could learn a few tips.
:innocent:
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DairyQueen2049
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DRAGON BREATH. DRAGGIN' BUTT
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NO STUFFING.

Use real butter.

Take out the giblets and junk. Salt the cavity.

Melt butter and pour over top.

Seal in one of those plastic type baggies.

Cook per Betty Crocker book: x lbs = x minutes @ x degrees



My mom uses a brown paper bag - but mine is always juicier. And she uses fake butter. (BLECK!)
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MyGiantPony
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I brine my turkey.

I do stuff my turkey...I also eat raw cookie dough, so I guess live dangerously. :teehee:

Cover with tin foil and take off, oh, 45 minutes to an hour before it's done cooking.

Don't forget to take the stuff out of the cavity AND neck area.

And make it do a little dance before you stuff it. :teehee:

Oh, man, my mouth is watering and it's only Monday...
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Black Tack
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LOL Ya I live dangerousy too MGP! I love the stuffing in the bird. And with a Butterball I wouldn't add more butter....you can baste it periodically. I make a little tent of tin foil and like MGP and take it off an hour before it's done.


Mmmmm I'm getting hunry and we already had our Thanksgiving :o sniff I have to wait until Christmas now..... :lonely:
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Indy
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My mom always slices up a bunch of garlic and shoves it under the skin with pats of butter. It's so delicious that way, but only if you like garlic
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stephjm
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I am going to keep this thread after everyone has weighed in. I don't normally have to make the turkey for Thanksgiving, but since they were such good prices this weekend, I bought a small one to save for another time when I have extra mouths to feed! I need to know how to roast it later. :) But even if it's only for a few people... leftover turkey is great! :)
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headlesshorseman
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Herb butter UNDER the skin.....stuff the empty cavity with onions and garlic...you can just cut the bulb in 2...salt and pepper.....then slather butter on the skin add salt and pepper if YOU plan on EATING the SKIN ;)

I cover it for an hour or so...then the last 30ish minutes take it off...My mom used to use cheese cloth and baste .....if you baste the bird...great....if not it is OK TOO...I just do it when I think about it...

I place it in a roaster so no rack....I have seen placing the guts under the rack and add a little water and roast along with the turkey and then make your gravy from that flavored broth...that might be an option....but I don't have a roasting rack...

Stuffing on the outside of the bird....first time to try it.....kinda skert....but I can do it....I HOPE!!

HH :)
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Buryinghill1
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I'm working Thursday night. Save me some leftovers. I love cranberries <;) :toomucheggnog: and eggnog
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buryinghill2
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It'll be an adventure! We're going on an adventure!
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Buryinghill1akaSanta1
Nov 22 2010, 11:43 AM
I'm working Thursday night. Save me some leftovers. I love cranberries <;) :toomucheggnog: and eggnog
I am off on Thankgiving. :clap:

The bad news, I am on 12 hour shifts Christmas eve and Christmas day..... :no:
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ImJumpin
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Shunnnnn the unbeliever. Shunnnnnnnnnnnnnnnn.
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Black Tack
Nov 22 2010, 10:02 AM
LOL Ya I live dangerousy too MGP! I love the stuffing in the bird. And with a Butterball I wouldn't add more butter....you can baste it periodically. I make a little tent of tin foil and like MGP and take it off an hour before it's done.


Mmmmm I'm getting hunry and we already had our Thanksgiving :o sniff I have to wait until Christmas now..... :lonely:
Why no butter on a Butterball? They don't have butter on them to begin with-- is there something I am missing?
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Black Tack
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I was under the impression that Butterball turkeys had butter injected under the skin. Maybe I'm wrong?? I've never added butter to them when i used to get them, just basted periodically if and when I remembered.

Just checked and it says they aren't injected with butter, guess you do learn something every day ;)
Edited by Black Tack, Nov 22 2010, 05:25 PM.
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Sannois
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Ohhh Yuuuumy! All sounds so delish!
I like the butter idea, with garlic, but hubby HATEs garlic! How can one hate garlic?
I do stuff, I use the very old fashioned plain bread stuffing with onions and celery and seasoning. Memories of childhood!
I have always wanted to do the tented thing, CAuse to be the butterballs are so juicy they seem to splatter as they cook in the oven, I have a roaster with a lid, would that be better? or should I just to the foil?
:)
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DairyQueen2049
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DRAGON BREATH. DRAGGIN' BUTT
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I forgot - WASH OFF THE TURKEY inside and out after you get the giblets out of it!!
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FrenchFryTheEqHorse
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I spent my lunch hour making a brine and some herb butter. My brine contains garlic, white wine, bay leaves, salt, fresh parsley, fresh sage, fresh rosemary, fresh thyme, whole peppercorns, and the zest/juice of several lemons. Turkey goes in for 24 hours or so starting tomorrow morning. The herb butter contains fresh parsley/sage/rosemary/thyme, chopped shallots, and white wine. When the turkey comes out of the brine, I rub the butter under the skin, then roast. Pretty standard roasting methods.

Needless to say, I absolutely cannot wait. I am dreaming of Turkey already.
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Black Tack
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WOW Fry, the brine sounds amazing! All those fres herbs. Yum.

The only thing I wonder about with the brines is adding more salt. Often there is so much salt added already to turkeys, particularly if they have been frozen they are super high in sodium.

Sanny I have a lid but I rarely use it, like tenting the tin foil instead. And I also love the stuffing in the bird. I am not a huge fan of garlic either. Often I find it doesn't sit well with me if I have had a glass or two of wine. I'd rather have the wine ;)
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