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Started By
Message
First time cooking a Turkey for TG...
Posted on 11/12/18 at 10:16 am
Posted on 11/12/18 at 10:16 am
I am not frying it.
I do have a pretty nice oven with convection.
Turkey seems like one of the hardest things to get right. Advice? Recipe?
I do have a pretty nice oven with convection.
Turkey seems like one of the hardest things to get right. Advice? Recipe?
15
Posted on 11/12/18 at 10:28 am to Fun Bunch
I'm going to try roasting a turkey for the first time as well. I'll try Gordon Ramsay's recipe here tomorrow or Wednesday as a test run using a convection oven, so I'll report back to let you know how it goes.
Also, here's a video of the recipe.
Also, here's a video of the recipe.
Posted on 11/12/18 at 10:29 am to Fun Bunch
I use a turkey bag and haven't screwed it up yet. I'm sure there are better ways of doing it, but its incredibly easy. Defrost (takes longer than youd expect). Remove neck/gizzards. Lather up the entire turkey with a stick of butter. Don't cake it, but make sure it gets everywhere. Season however you'd like (went extremely boring with the first one, salt, pepper, slap ya momma and it turned out fine. I've gotten more creative since.) Put a little flour in the bag and shake it around to help it not stick. Put turkey in bag, close bag, and cook following the instructions on the bag box. You can get them at most grocery stores. Watch a youtube video if you're still nervous. It really is that easy.
1. DO NOT BROIL. Told my buddy how easy it was to get pictures of a melted bag/ruined turkey
2. Make sure you have enough room for the bag to expand a little and not touch the top of the oven. Made the second one at my friends place and didn't realize until the last second that they had drunkenly jammed the oven rack in backwards and it was stuck one level too high.
1. DO NOT BROIL. Told my buddy how easy it was to get pictures of a melted bag/ruined turkey
2. Make sure you have enough room for the bag to expand a little and not touch the top of the oven. Made the second one at my friends place and didn't realize until the last second that they had drunkenly jammed the oven rack in backwards and it was stuck one level too high.
Posted on 11/12/18 at 10:38 am to Fun Bunch
Brine. Brine. Brine.
I can't stress that enough.
I can't stress that enough.
Posted on 11/12/18 at 10:40 am to Fun Bunch
1. Dry brine
2. Use a reliable probe thermometer
3. Spatchcock
2. Use a reliable probe thermometer
3. Spatchcock
Posted on 11/12/18 at 10:49 am to KosmoCramer
^^ I agree with all of this.
Dry brine rather than wet (google it)
Cut out the backbone and spatchcock it for more even cooking.
The old turkey bag is a fine method, too.
Best one I ever had was not the prettiest, but juciest/best tasting. My kid nephew was in a HS home ec class, and he made a huge turkey in an old school Nesco electric roaster. Put nothing more than S/P/Tony's and a whole lot of butter on it. The wet-cooking of the Nesco roaster made for a super juicy bird. It wasn't all golden brown and photo-worthy, but it was delicious.
Dry brine rather than wet (google it)
Cut out the backbone and spatchcock it for more even cooking.
The old turkey bag is a fine method, too.
Best one I ever had was not the prettiest, but juciest/best tasting. My kid nephew was in a HS home ec class, and he made a huge turkey in an old school Nesco electric roaster. Put nothing more than S/P/Tony's and a whole lot of butter on it. The wet-cooking of the Nesco roaster made for a super juicy bird. It wasn't all golden brown and photo-worthy, but it was delicious.
Posted on 11/12/18 at 10:51 am to hungryone
So Trader Joe's has already brined turkeys. What are thoughts on using one of those so I can skip the brining step?
Posted on 11/12/18 at 10:52 am to Fun Bunch
Turkey is almost too easy to cook.
20lb turkey unstuffed on kamado, indirect heat, 300, 3 hours, IT 168 .. perfect every time
20lb turkey unstuffed on kamado, indirect heat, 300, 3 hours, IT 168 .. perfect every time
Posted on 11/12/18 at 10:53 am to Fun Bunch
quote:
So Trader Joe's has already brined turkeys.
This is what I get now. $1.99 a pound
Posted on 11/12/18 at 11:02 am to Fun Bunch
quote:
Turkey seems like one of the hardest things to get right. Advice? Recipe?
This link has everything you need.
Read it all, then you can come back and adapt any of these recipes to your preferred cooking method.
Posted on 11/12/18 at 11:11 am to Fun Bunch
quote:
So Trader Joe's has already brined turkeys. What are thoughts on using one of those so I can skip the brining step?
I've had one before. It turned out pretty good, and definitely better than what you get at your average grocery store. I'd still recommend brining it yourself though.
Posted on 11/12/18 at 11:40 am to Fun Bunch
Brine it!
Posted on 11/12/18 at 12:08 pm to Fun Bunch
Posted on 11/12/18 at 1:05 pm to Fun Bunch
Ive always smoked my turkey, but the wife wanted roasted last time i cooked. Was easy and came out great. Dont stress, itll be fine.
Im roasting again this year and forgot what i did last time, lol.
Im roasting again this year and forgot what i did last time, lol.
Posted on 11/12/18 at 1:50 pm to Fun Bunch
Posted on 11/12/18 at 1:55 pm to Fun Bunch
quote:
TG
Let's keep the thanks in Thanksgiving. What are you a commy?
This post was edited on 11/12/18 at 1:56 pm
Posted on 11/12/18 at 1:58 pm to Fun Bunch
Like everyone else has said, brine it (although some turkeys are sold pre-brined, check the packaging).
Posted on 11/12/18 at 2:09 pm to cable
I'm buying a pre-brined one.
Any advice after that step is appreciated.
Any advice after that step is appreciated.
Posted on 11/12/18 at 2:16 pm to Fun Bunch
Cut the backbone out, aka spatchcock it.
If you want crispy skin, let it air dry at least 24 hours uncovered in the fridge.
Use a good probe thermometer.
You can cook at a pretty high temperature, 450ish is fine as long as you use a thermometer.
Cook until 150 in the breast, and 165 in the dark meat. It should roughly cook to those temps at the same time due to the spatchcock.
If you do those things, it's very difficult to mess it up.
Follow this recipe. It's tried and true by many of us on here.
It was already posted above
If you want crispy skin, let it air dry at least 24 hours uncovered in the fridge.
Use a good probe thermometer.
You can cook at a pretty high temperature, 450ish is fine as long as you use a thermometer.
Cook until 150 in the breast, and 165 in the dark meat. It should roughly cook to those temps at the same time due to the spatchcock.
If you do those things, it's very difficult to mess it up.
Follow this recipe. It's tried and true by many of us on here.
It was already posted above
This post was edited on 11/12/18 at 2:25 pm
Posted on 11/12/18 at 3:00 pm to Fun Bunch
quote:
Any advice after that step is appreciated.
Use a temperature probe. Far too many cook by time and not temp. Place probe in the thickest part of the thigh and cook until 160 degrees. The most important tip I can give.
Some other tips:
Make sure bird is completely dry before going into oven. Leave it uncovered in the frig the night before. The morning of, let it sit on the counter for a couple of hours to come up to room temp. No, this will not kill you.
Melt a half stick of butter and brush on right before putting in oven. Helps with the browning.
I've seen and tried various oven temps over the years. No right answer probably, but I've settled on 450 degrees for 45 minutes then down to 350 degrees until temp probe reaches 160 degrees. No opening oven, no basting, no nothing. Just let it be.
Let it rest at least 30 minutes. Loosely place a sheet of foil over bird until ready to carve. Will stay warm up to an hour. This gives enough time to use the oven to cook/warm other dishes.
This post was edited on 11/12/18 at 3:02 pm
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