Shellygloo
Assistant Cook
- Joined
- Sep 1, 2004
- Messages
- 35
Howdee,
It's been a couple of years since I've cooked a turkey. Usually I try and get a big one due to lots of guests...and I try to get a good deal...so I usually get a store brand or Riverside brand, around 27 lbs, frozen, real cheap. I never understood the complaints about "dry" turkey before. My method has always been stuffing the turkey and cooking at 325 degrees (the recommended time per pound), and basting. This year I cooked a turkey in the same way...but bought a 13 lb. Honeysuckle white Fresh turkey, since I was only cooking for 3. It was the worse turkey ever! Sort of tough and stringy. Not at all like the cheapie frozen turkey's I've bought in the past...any comments?
It's been a couple of years since I've cooked a turkey. Usually I try and get a big one due to lots of guests...and I try to get a good deal...so I usually get a store brand or Riverside brand, around 27 lbs, frozen, real cheap. I never understood the complaints about "dry" turkey before. My method has always been stuffing the turkey and cooking at 325 degrees (the recommended time per pound), and basting. This year I cooked a turkey in the same way...but bought a 13 lb. Honeysuckle white Fresh turkey, since I was only cooking for 3. It was the worse turkey ever! Sort of tough and stringy. Not at all like the cheapie frozen turkey's I've bought in the past...any comments?