Turkey in the oven!

[Bambito]

We are hosting Thanksgiving this year and I am just wondering how everyone does a turkey in the oven. I am planning on thawing it a couple days ahead of time and seasoning it the night before. What kind of seasoning does everyone use? I am gonna use an oven bag and throw it in the oven! Anyone do it any different and what kind of seasonings do u use? Thanks guys!

[Moose]

Here ya go best oven turkey you will ever eat.

http://www.simplebites.net/how-to-roast-a-turkey/

[pushbutton]

Butter/oil salt, pepper, onion and garlic powder. The Mrs likes to stuff fresh herbs like parsley, rosemary, and thyme under the skin....me not so much, but it is flavorful. Regardless, I always cook the bird upside down on a "rack" of large cut root vegetables like taters, carrots, parsnips, and onions at 325 till about 145/150. Then turn it over, crank the oven up to 475, cover the breast with thick strip bacon and cook till it is done, after which take off the bacon and brown the breast via the oven or top broiler, depending how close it is to reaching 165/170. Tinfoil the legs if need be. Discard the root vegetable rack and use whatever is left in the pan for gravy drippings....between the bacon and turkey fat and caramelized vegi crumbles.....the gravy is unbelievable! Also, by cooking it upside down and protecting the breast longer with the bacon, it cooks even, tender and moist all the way around.

[DonBo]

Here ya go best oven turkey you will ever eat.

http://www.simplebites.net/how-to-roast-a-turkey/

Best I've ever had. Won't do it any other way ever again.

[Dan L]

I am thinking of trying this recipe. I have to ask thou is it really safe to bring the turkey up to 70 degrees before cook it? I thought that was not recommended as far as food poisoning.

[hookjunior]

As long as you cook it to a safe temperature it is fine, just don't want to leave it at room temp for a few days.

[toughguy]

I'm going to go with the method listed on the link. I'm thinking of brining it as well. Or is that a bad idea? Gotta decide today.

[DonBo]

I'm going to go with the method listed on the link. I'm thinking of brining it as well. Or is that a bad idea? Gotta decide today.

Most of the turkeys you buy already are soaking in a "brine", unless they say "all natural".

[atvlaska]

if its your 1st time .....this guy will go easy on u ... http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html a 18lber will be spinning on my weber charcoal rotisserie....drool

[toughguy]

Most of the turkeys you buy already are soaking in a "brine", unless they say "all natural".

Ahhhhh good to know. thanks. going to stick with the recipe on the link.

[toughguy]

deleted

[Jim Almquist]

a 18lber will be spinning on my weber charcoal rotisserie....drool

I have a 22lber that will spinning. I made my own counter balance just for the big birds. Think I will try some Montreal Chicken seasoning for my brine. Toss in a couple of cups and boil and let it cool down.

[Tom7227]

You can soak it in whatever you want, pat it down with herbs from here to Tuscon, baste it with olive oil, canola oil, butter or Budweiser. It won't make any difference if you overcook it. The best thing you can do is get a decent quality meat thermometer, stick it where it belongs, and stop cooking the bird when it reaches the proper temp. For me that is around 165-170. Once you hit that temp pull it out, let it sit for 10 minutes or so and then carve it up.

[Walleyehooker]

I dont do much other than stuff the bird and a little seasoning. Then I crank the oven up to about 450 and put the bird in for about 30-40 min to brown the breast some. Then cut it back to 325-350.Then I baste with butter and cover the breast and legs with foil. I also put some broth in the pan and baste about every 45 min or so.

I also just bought a roasting pan at W for 10 bucks that has a rack in it so it is easy to lift the bird out when done and the bird isnt siting in the juices.

[eyeguy 54]

dele