Official Turkey Cooking Helpful Hint Thread

[coachkiss]

I did my first turkey indoors this year. My dad doesn't like smoked meat too much, and I didn't have the time to be outside frying with all of the other stuff to do inside.

I bought a huge 22 lb. turkey. I defrosted in the sink and refrigerator. I didn't brine.

I injected with a creole butter marinade from Tony Chachere's. 3.5 hours roasted at 325 with no foil over top. 1.5 hours with foil, until it got to temperature. I constantly basted with the drippings.

Best turkey I have ever made. My family all bragged on it. No brine. No smoke smell for three days in my hair. No $30 spent on peanut oil. Easy.

 

[DRAG69]

The breast meat of a turkey cooked in a bag is extremely moist. No need to brine.

 

[brntorng]

True, but brining also improves flavor and makes the breast meat more tender.

 

[Sock Monkey]

Are you doing another turkey for Christmas? More advice. This is my full method for roasting a turkey in the oven:
Purchase pre-brined turkey from Central Market.
Turn oven to 500 Degrees.
Rinse turkey and pat dry with paper towels.
Pour two cups water into bottom of roasting pan. Stuff turkey with onions, celery, etc. Throw remainders in pan.
Microwave one stick butter.
Place turkey upside down in roasting pan and brush with half of butter.
Roast at 500 for 30 minutes.
Turn down oven to 350. Roast another 30 minutes.
Remove turkey from oven and flip it breast side up.
Put in oven-safe meat thermometer in thickest part of breast. Baste turkey with remaining butter.
Continue roasting turkey at 350 until meat thermometer reaches 165. It is now considered safe to remove the turkey at this temp. This is the lowest allowed temp though. Let turkey sit for 10-15 minutes before carving.

Totally fool-proof, will be super moist, and will be gorgeously browned on all sides.