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Old 10-28-2007, 04:26 PM   #1
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Turkey Seasonings

What do you season your turkey with? We always buy a Butterball turkey and was just wondering- do you add more seasonings to it and if so...what seasonings?


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Old 10-28-2007, 04:43 PM   #2
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I typically brine my bird. Salt, peppercorns, apple juice, bruised sage, a little brown sugar and lemon zest, then fry it or cook breast side down in a v-rack.

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Old 10-28-2007, 05:00 PM   #3
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Gosh, I haven't bought a Butterball in over 25 years. I try to buy as fresh a no-name turkey as possible with no butter/oil added. The last several years I've been brining mine in a plain salt/water mixture.

When I cook it, stuffed, I just season it with some salt and pepper. The seasoning comes from the onions, celery, green pepper and sage that are in my stuffing. I baste my bird with some butter and white wine and drippings.
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Old 10-28-2007, 05:26 PM   #4
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I season the cavity with salt, pepper, and Bell's poultry seasoning Google Image Result for http://www.hometownfavorites.com/images/recipe/bells_seasonings.gif

If I have them, I put fresh sage leaves under the breast skin, then rub the skin with oil and sprinkle it with salt and pepper.

I do cook my bread stuffing inside the bird, and baste only with the pan drippings.

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Old 10-28-2007, 06:00 PM   #5
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I rub the bird with olive oil, then season it inside and out with S&P, thyme, and crushed sage.
I don't bother to brine the bird unless we're cooking it on the grill, as they already have water added.
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Old 10-28-2007, 07:13 PM   #6
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I make my turkeys in an 18 quart roaster. It makes the most incredibly moist bird! And, you can actually pull the bones right out of the bird.
Here's my recipe:

Inside the cavity of the bird, put 1-2 large navel oranges, each quartered. Leave the skins on, since that has the orange oil in it. Between the skin and the meat, add a mixture of 3 Tbsp.rubbed or dalmation sage, 1/2 tsp. pepper and 1/4 tsp. salt. Then, mix up in a separate bowl: juice of 1 orange & 2 c. hot water mixed with 2-3 chicken bouillion cubes. Pour a bit of the liquid into the roaster, set the turkey in and then pour the remaining liquid on top. Rub some butter on top of the turkey skin. Cook around 3-4 hours (depending on the size of the bird), and now and then ladle out some of the liquid and baste the bird with it.
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Old 10-29-2007, 09:00 AM   #7
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Like Katie, the only seasoning I use comes from the stuffing. I baste with butter and pan drippings.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 10-29-2007, 09:43 AM   #8
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I do this.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-29-2007, 10:03 AM   #9
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plain old Smokey bacon here.
I don`t add any herbs/spices or anything beyond that to a roast turkey.
So long and Thanks for all the Fish ;)

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Old 10-29-2007, 11:47 AM   #10
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Thyme, sage, marjoram, rosemary, black pepper, and nutmeg.

It's called McCormick's poultry seasoning and you can buy it in your regular grocery store.

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