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-   -   Turkey talk, advice please (http://www.discusscooking.com/forums/f15/turkey-talk-advice-please-94297.html)

lyndalou 11-15-2015 02:48 PM

Turkey talk, advice please
 
I am going to purchase an 18 lb. turkey for Thanksgiving. How long will it take to thaw,and how long will it take to roast?Also, I want to make my sides a day ahead and refrigerate them so I will just have to reheat them while the turkey rests.We are having turkey and gravy, dressing, green bean casserole, corn pudding and mashed potatoes. I'll bake a mince pie, an apple pie, and a pumpkin pie 2 days before the holiday.

Dawgluver 11-15-2015 03:26 PM

Turkey talk, advice please
 
My last turkey, around 18 pounds, took at least five days to thaw. There was still some icyness in the cavities. Make sure you put it on a tray while defrosting. Use a meat thermometer for roasting while following the general guidelines on the package.

I've always made my dressing and other sides in advance. You can make a "starter" gravy in advance, then add the drippings and fond from the turkey later, after roasting it.

puffin3 11-15-2015 04:11 PM

Get a really big cooler. Make a classic turkey brine. Put frozen turkey into the brine.
Depending on the room temp the cooler is in the turkey should be thawed and brined in a couple of days.
Rinse thawed turkey with cold water very well. Pat as dry as you can. Leave thawed turkey uncovered in the fridge overnight to dry out the skin.
Preheat oven to NO MORE than 210F. That's right 210F.
Rub some Kosher salt and fresh ground pepper all over the bird. NO OLIVE OIL/BUTTER!!!!!!!!!! on/under the skin. NO stuffing. Leave the legs untied. This will allow for the heat to cook the bird better from the inside. In goes the turkey.
Obviously you NEVER cover the turkey while roasting with anything or you will totally ruin the bird.
Check the deep internal temp. until the temp. reaches 155 degrees.
Now crank up the heat to screaming hot like broiling settling.
Turn on the oven light and watch as the skin goes from horrible looking to a golden brown.
Then remove the turkey and let it rest for at least an hour very lightly covered.
Then you can go ahead and carve the best roast turkey you have ever had.
I gave these precise instructions to a couple of newlyweds neither of which had ever cooked a turkey before. There's was a 25 pounder!
The next week they came to me and said "we followed your instructions to the letter and the turkey turned out to be the best any of our family and friends had ever had.
The key is to follow the instructions to the letter.
Here's an example of how not following these simple instructions spells failure:
"I did what you said except I didn't have any Kosher salt so I just rubbed regular table salt all over the turkey and it was a bit too salty".
Or: Part way through roasting I got worried the turkey wouldn't be done in time so I turned up the oven to 450F. The turkey turned out dry. Especially the breast meat".
Get the picture?

Sir_Loin_of_Beef 11-15-2015 06:17 PM

Rely on the Butterball experts for all your questions regarding turkey preparation.

Addie 11-15-2015 07:37 PM

When all else fails, you can go this route.

Bacon-wrapped turkey: The ultimate Thanksgiving bird - TODAY.com

Happy Eating! :angel:

Andy M. 11-15-2015 09:04 PM

If one thing is clear after 12 Thanksgivings on this site, it is that there is more than one way to cook a great Thanksgiving turkey.

I've been using Alton Brown's Good Eats turkey recipe with great success.

GotGarlic 11-15-2015 10:31 PM

Quote:

Originally Posted by Andy M. (Post 1443922)
If one thing is clear after 12 Thanksgivings on this site, it is that there is more than one way to cook a great Thanksgiving turkey.

Agreed. The key is to use a meat thermometer and be a bit flexible about dinnertime :smile:

Andy M. 11-15-2015 10:35 PM

Turkey talk, advice please
 
Quote:

Originally Posted by GotGarlic (Post 1443934)
Agreed. The key is to use a meat thermometer and be a bit flexible about dinnertime :smile:


My family all make bets on how close my estimate of dinner time will be to the time we actually eat.

medtran49 11-16-2015 06:30 AM

If we're just doing plain roasted turkey, we always get a Butterball and I follow their directions as far as cooking times/temps, though I do start the turkey breast side down for about half the cooking time. Caveat though, we don't get any bigger than a 12-13 pound turkey, nor do we stuff it at first so it's not hard to flip even when hot. Once I flip it, I'll sometimes put in enough stuffing for about 2 servings using a piping bag with a big hole cut or just a plastic bag with a big hole cut off a corner. DH likes to have a bit of stuffing, as well as dressing. And the stuffing I use for him doesn't have anything in it that needs to cook as all the aromatics in it have already been cooked. It basically just soaks up the juices in the cavity.

If you're worried about having enough fridge room to thaw a turkey that big, consider getting 2 smaller ones. They'll be easier to handle and you'll cut down on your oven time that way too.

We have brined a turkey before as Puffin suggested and they do come out really good. Never used his method of cooking though, just the usual time/temps for turkey. Another reason for no stuffing though is that it will get too salty from the juices. You also can't use the juices for gravy as it will be too salty, at least with the recipe for brine that we have used.

And we're also flexible about dinnertime. We usually come out pretty close to time but nearly always later rather than earlier.

CharlieD 11-16-2015 07:57 AM

As far as sides go, what sides are you asking about? Stuffing is definitely not a problem to prepare ahead but if you are making green beans, I would not recommend precooking them.


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