Turkey Seasonings
- Thread starter Roxy
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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.
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.
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.
QSis
Washing Up
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.
Lee
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.
Lee
Constance
Master Chef
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.
I don't bother to brine the bird unless we're cooking it on the grill, as they already have water added.
jkath
Hospitality Queen
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.
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.
GotGarlic
Chef Extraordinaire
Like Katie, the only seasoning I use comes from the stuffing. I baste with butter and pan drippings.
YT2095
Executive Chef
plain old Smokey bacon here.
I don`t add any herbs/spices or anything beyond that to a roast turkey.
I don`t add any herbs/spices or anything beyond that to a roast turkey.
jennyema
Chef Extraordinaire
I brine mine using water, salt, sugar, soy sauce, apple juice, garlic bay leaves, black pepper.
I stuff the cavity with chopped onion, garlic, apples, lemon, parsley, sage, thyme, bay leaves and old bread that has been soaked in white wine.
I stuff the cavity with chopped onion, garlic, apples, lemon, parsley, sage, thyme, bay leaves and old bread that has been soaked in white wine.
jkath
Hospitality Queen
Jenny, that sounds incredibly delicious.
VeraBlue
Executive Chef
Sage and thyme, shoved under the skin with a bit of butter....and thats in addition to brining it in apple cider and kosher salt.
looks like any of the above is great advice!
carolelaine
Senior Cook
I brine mine in water, salt, sage, and thyme. Then I stuff it with onion, apple, celery, carrotts. I make a rub with salt, pepper,thyme, sage, parsley, sometimes a little rosemary, and butter and rub it under the skin. I do my dressing outside of the bird in a casserole dish using the turkey broth that comes off the bird.
Nurse Erin
Assistant Cook
I always put 2 celery stalks, 2-3 cloves of garlic and 1 small to medium yellow onion. I baste it with a mixture of real butter, sage, salt and pepper about every 10-15 minutes. It takes time, but it is well worth it. It is beyond juicy.
As an added bonus, it ends up looking like one the adds for a turkey because it turns such a pretty golden brown.
As an added bonus, it ends up looking like one the adds for a turkey because it turns such a pretty golden brown.
jennyema
Chef Extraordinaire
I always put 2 celery stalks, 2-3 cloves of garlic and 1 small to medium yellow onion. I baste it with a mixture of real butter, sage, salt and pepper about every 10-15 minutes. It takes time, but it is well worth it. It is beyond juicy.
As an added bonus, it ends up looking like one the adds for a turkey because it turns such a pretty golden brown.
Basting a turkey doesn't make the meat any moister. Skin is a very effective moisture barrier. Virtually none of the butter penetrates the skin. You'll need to put the butter under the skin to have any effect, moisture-wise.
Plus opening the oven that often during cooking is really not a very good thing.
Basting does make for a lovely deep brown color though. You can get that through basting only a few times during cooking.
