I'm using an oven bag. Sorry @missusbee! I'm scared to death of ruining T-day turkey. I'm going to rub some herb butter under the skin and stuff it with onions, celery and whatever else I find.
I think I'm doing the oven bag, too. I've never tried it- I think it's the ONE thing I haven't tried yet, lol. I've also done the herb butter in the past and have liked it so will do it again this year.
Post by mrsukyankee on Nov 24, 2014 4:08:22 GMT -5
Rub butter under the skin and over the skin, lay strips of smoked bacon over the entire thing. Onion in cavity. Stock on bottom of pan (becomes an amazing gravy & steams the turkey for a while).
Rub butter under the skin and over the skin, lay strips of smoked bacon over the entire thing. Onion in cavity. Stock on bottom of pan (becomes an amazing gravy & steams the turkey for a while).
A friend of mine told me about the bacon over the entire thing. I'm intrigued.
I'm using an oven bag. Sorry @missusbee! I'm scared to death of ruining T-day turkey. I'm going to rub some herb butter under the skin and stuff it with onions, celery and whatever else I find.
I think I'm doing the oven bag, too. I've never tried it- I think it's the ONE thing I haven't tried yet, lol. I've also done the herb butter in the past and have liked it so will do it again this year.
We use our weber grill to do our turkeys, and tuck applewood chips in the charcoal for some flavor. But I'm not sure if that yields something different than a smoker would. But I've never thought ours is overwhelmingly smoky, just a little. Like how bacon is a little smoky. Everyone we've had over loves it! I'm surprised that people don't like it.
I also really love having the oven space for other things, too.
Rub butter under the skin and over the skin, lay strips of smoked bacon over the entire thing. Onion in cavity. Stock on bottom of pan (becomes an amazing gravy & steams the turkey for a while).
A friend of mine told me about the bacon over the entire thing. I'm intrigued.
Gives it a lovely flavour plus you get bacon. What's not to love?
I have brined and it was fine but not amazing and my gravy was terrible that year. I use two sticks of butter (I know I am a fatty) which I put in the food processor with sage and thyme to make a whipped herb butter. I then rub it under the skin and in the cavity of the bird (which I wash well first). Then I put as much pepperidge farm stuffing as I can fit in the cavity. I put it in a really hot oven (425 I think but I need to find my notes) for 20 minutes then turn it down (315 I think) until it is done. Also, I let it cook for an hour and then baste well every half hour.
Also, ditto His; let the turkey rest after it comes out of the oven!
Also save the giblets; cover with water and simmer for an hour or so. Chop up the liver to add to gravy. And mix the water with flour to thicken the gravy.
Copying this so I can remember to steal this idea later!
Oh! And one of the things I think is most detrimental to turkeys is putting the stuffing inside. Don't do that! Its bread, it acts like little sponges to absorb all moisture from a turkey. Bake your stuffing in a covered casserole dish and put aromatics in the bird, and apples or onions that will impart moisture.
Also, ditto His; let the turkey rest after it comes out of the oven!
Also save the giblets; cover with water and simmer for an hour or so. Chop up the liver to add to gravy. And mix the water with flour to thicken the gravy.
Copying this so I can remember to steal this idea later!
Yes, this is so good. This year I made the gravy ahead of time this way, so I wasn't standing at the stove stirring gravy while everyone eyed the bird ready to eat. I stirred in a little bit of the drippings right before serving and it was great.
Oh! And one of the things I think is most detrimental to turkeys is putting the stuffing inside. Don't do that! Its bread, it acts like little sponges to absorb all moisture from a turkey. Bake your stuffing in a covered casserole dish and put aromatics in the bird, and apples or onions that will impart moisture.
Huh. This never occurred to me, but makes total sense. No stuffing inside the turkey. Thank you.
Oh! And one of the things I think is most detrimental to turkeys is putting the stuffing inside. Don't do that! Its bread, it acts like little sponges to absorb all moisture from a turkey. Bake your stuffing in a covered casserole dish and put aromatics in the bird, and apples or onions that will impart moisture.
Incorrect. How will my stuffing taste like turkey fat and awesomeness if I bake it in some sad casserole dish?
Oh! And one of the things I think is most detrimental to turkeys is putting the stuffing inside. Don't do that! Its bread, it acts like little sponges to absorb all moisture from a turkey. Bake your stuffing in a covered casserole dish and put aromatics in the bird, and apples or onions that will impart moisture.
Incorrect. How will my stuffing taste like turkey fat and awesomeness if I bake it in some sad casserole dish?
Oh! And one of the things I think is most detrimental to turkeys is putting the stuffing inside. Don't do that! Its bread, it acts like little sponges to absorb all moisture from a turkey. Bake your stuffing in a covered casserole dish and put aromatics in the bird, and apples or onions that will impart moisture.
Incorrect. How will my stuffing taste like turkey fat and awesomeness if I bake it in some sad casserole dish?
Just baste more :-)
I use the drippings from the turkey directly in the dressing (stuffing, whatever). Then I cook the dressing while the turkey rests. Walla!
I use the drippings from the turkey directly in the dressing (stuffing, whatever). Then I cook the dressing while the turkey rests. Walla!
I really need to take turkey cooking lessons from you.
lol, but I'm the one that started the thread because my turkeys are just okay. Now, I do love my stuffing! It's my favorite part of Thanksgiving and yes, adding the drippings from the turkey is key.
The best turkey I ever made... I rubbed that bird with several sticks of butter, both under the skin and on top. Added a little salt and pepper, put it in a bag, and let the magic happen.
It was so moist. When I untied the string, it literally fell apart, it was so, so good.
lol, but I'm the one that started the thread because my turkeys are just okay. Now, I do love my stuffing! It's my favorite part of Thanksgiving and yes, adding the drippings from the turkey is key.
I am making your stuffing because its so simple and looks delicious.
You will LOVE It! And yes, it's very simple and super easy. I started making it when I barely knew how to cook and it still turned out perfect.