Turkey Gurus, I need your help!

[bcterps]

Ok, this is my first Thanksgiving as a married man, and I have been put in charge of the turkey. Its going to be a small group, just 3 of us, but I love turkey so I bought a small 13 lb. turkey which should give us plenty of leftovers Now I have no idea how to cook a turkey, do I really need one of those roasting pans with the triangular rack? I went out and bought one of those big foil pans and one of those plastic poultry bags. Here's what I was planning on doing, rubbing down the turkey with butter in between the skin and the meat, season with some salt and pepper, and a liitle bit of butter on the outside so it browns nicely. I dont think I'm gonna go for the brine technique that some people recommend, its a bit too time consuming for me. I'll just do a slow roast at about 350 or so and baste the turkey occasionally, tenting it with foil if it is browning too fast.

Should I stuff the turkey as well? What are your secrets to cooking a great turkey?

--Ben

 

[Sluggo]

The authority.

Of course I am sure their website is getting slammed, so be patient.

 

[BreakApart]

Use that Stovetop stuffing mix.. DO NOT stuff the turkey if this will be a group affair.

So many things could go wrong.

When cooking it's ALWAYS better to not over-do the meal til your confident you can do it all.
Just cooking the turkey alone will be enough for you to worry about, don't add the stuffing into the list of worries.

 

[jjones]

sounds like you have the right plan. i would go for the stuffing though also; it's not that big a deal. not sure about the poultry bag as i've never used one. i just cover it in foil and the remove the foil the last 30 minutes to get it nicely browned. works great every time.

 

[Sluggo]

Most cooking experts really advise against putting stuffing in the turkey, there is just too many ways to screw it up and make everyone sick as crap.

 

[wildwildwes]

I normally don't like turkey, but the last couple thanksgivings, my grandmother has been cooking the turkey in some sort of cooking bag, and it has been super moist and delicious. I've never cooked a turkey myself, but I definately suggest giving the bag a try.

 

[amnesiac]

Brush the turkey with olive oil (butter doesn't work nearly as well), and some herbs if you like (rosemary works great.. or mary jane if you're inclined that way.. ). Wrap the turkey in foil, cook for most of the allotted time, and take the foil off for the last hour or so, and crank the heat up. That will make the skin really crispy and keep the meat tender. Mmmmm.

 

[sciencetoy]

Don't stuff the turkey. Even if it actually is okay to do, so many people hate the idea that you will waste a lot of time trying to explain. The current theory is that the stuffing MAY harbor salmonella because it sits inside the warm turkey for so long and then doesn't get hot enough to kill the little devils. In order for the stuffing to get seriously cooked (& kill the possible salmonella) the turkey would be WAY overcooked.

Stuffing is perfectly good cooked alongside the turkey for an hour or so.

If you are using a flimsy foil pan, watch out. A heavy hot cooked turkey with lots of hot juice will be difficult to handle, and you don't want turkey & juice all over the place. I use the foil thing for easy cleanup but I put it inside a big heavy pan to make sure I don't drop it. This is the voice of experience.

Rinse out the turkey before you cook it and reach inside and make sure that all the bits are out. Bag o'innards, etc. You can stick an onion or whatever inside the bird while it cooks, but I've never noticed any difference in taste. It does, however, impress people that you did it.

Don't baste with butter (low burning point). Use oil.

White meat cooks faster than dark. If the legs are done, the breast is more than done.

Good luck.