Need a good thanksgiving turkey recipe

[texan4ut]

My Mom always buys a Butterball Turkey and baked it in the oven per package directions. Put in a aluminum turkey pan. Tent with foil when it begins to brown on top so it doesn't burn. Use a turkey baster and baste it every hour or so with the juices in the pan. Comes out perfect every time.

[Slew]

Do a rib roast. Everyone will like you better.

LWD

This would be my suggestion if frying is out!! I didn't know there was any other way to eat a turkey!!

[VinnysquidTX]

I bought an oil-less fryer last year after a few threads here. Inject with creole butter, rub down with olive oil and chupacabra. Awesome. Be careful though. If it turns out great it will be your job every year.

[neskora]

Watch these videos and give it a try. You don't have to use the exact recipes, but you can take something from each one.

1. I'd use the brine method and the salt, pepper, garlic rub from the How To BBQ Right video.

2. I'd use the spatchcock method on a sheet pan from the All Things BBQ video. I like that method because you can really put a lot of seasoning directly on the meat.

3. I personally like injections, but they aren't as necessary of you watch your temps and don't overcook your bird. That is the most important thing.

Hope this helps.

https://youtu.be/WRugPlATCN0

https://youtu.be/iIp2TE0gs3U

Sent from my SAMSUNG-SGH-I337 using Tapatalk

I agree with the spatchcock method. I've never done it on turkey but have routinely on chickens. Just a superior way to cook poultry in the oven imo

[Jerry Worley]

Short and sweet.

We put ours in a brown paper bag. Rub butter on the inside of the paper bag. Wife puts some salt, very little, and pepper and a little dash of garlic powder. Cook according to poundage and time off the label of the bird.

Been doing this for 25 years. Bird is moist every single time.

[ladybluearm]

Don't know anything about frying or grilling a turkey. I guess I am old school on this. My mom taught me to bake them. I use an oven brown n bake bag. Season turkey inside and out. I don't buy anything but a butterball. That was my dads rule. If you have a 20lb turkey it won't take any longer than 3hrs to bake in a oven bag. Very moist. Once it's done let it set for about 45 min then slice.

[hot_rod_eddie]

Easier recipe.
Rub down with butter, put on some Tony Chachere's. Put in aluminum foil pan, put strips of bacon on top with tooth picks. Make aluminum foil tent. Bake in oven depends on size of the bird. With about 1 hour left, take off tent and bacon so the skin can brown. Been doing this for years. Simple and delicious.

[Big Red 82]

Gaurenteed smiles,
Buy a quality bird,thaw it out, buy Brown n bags,after thawed evening before the meal cut 1.5" slits in the skin only 3 in each breast 1 under each wing 2 at each legs 4 places in back,get land o lakes unsalted butter and cut squares about 1" thick and stuff into slits, rub bird with season salt and black pepper put 1 full stick of butter in cavity of bird place in brown n bag and place that bag o bird in a large deep roasting pan the cheap foil ones work great, fill with water about half way up in roaster pan, close bag tight and cut several holes in top of bag to vent, place in oven at 200 degrees for 10 to 12 hrs, and enjoy. It will make some amazing Broth for dressing and such, ive been doing this for my family for 20 years, no complaints yet, good luck,

[Goldeneagle]

Don't know anything about frying or grilling a turkey. I guess I am old school on this. My mom taught me to bake them. I use an oven brown n bake bag. Season turkey inside and out. I don't buy anything but a butterball. That was my dads rule. If you have a 20lb turkey it won't take any longer than 3hrs to bake in a oven bag. Very moist. Once it's done let it set for about 45 min then slice.

This is how my mom did it and how I still do it. Simple and good.

[Brazman]

Last year I discovered a new way to brine. We did this for our Thanksgiving turkey (my mom trusted me enough to try it) and it was FANTASTIC. Dry-brining = awesome.

http://www.today.com/food/how-dry-brine-turkey-why-you-should-do-it-thanksgiving-t55251

[tejasdds]

Ask google....all kinds of recipes on the Internet

[Tmag]

I bought an oil-less fryer last year after a few threads here. Inject with creole butter, rub down with olive oil and chupacabra. Awesome. Be careful though. If it turns out great it will be your job every year.

I just bought an oil-less fryer and plan to use it this year. This recipe looks good but please tell me what chupacabra is!

[Rush2Judge]

Another vote for the Alton Brown recipe. Google it. I have done our family turkey this way for the last five years. It is fantastic!

[ladybluearm]

Yes. Golden eagle. I haven't had any complaints either. Always good!

[ren087]

This: http://www.foodnetwork.com/recipes/e...y-recipe.html#

Or This: Brining is the best!!! I am debating doing my first Spatchcocked Turkey this year.

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 gallon heavily iced water
2 quarts Apple Juice
2 quarts Orange Juice
10 Cloves
For the aromatics:
1 red apple, sliced
1/2 yellow onion, sliced
1 cup water
Bay leaves
Parsley
Bunch Thyme
4 sprigs rosemary
6 leaves sage
Canola oil
Combine the vegetable stock, salt, brown sugar, peppercorns, and juice in a large stockpot over medium-high heat and bring to a boil. Remove, cool & refrigerate.
Place the thawed turkey breast side down in brine, soak overnight but not more than 24 hours.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water & pat dry with paper towels.
Combine the apple, onion, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add aromatics to turkey along with the herbs. Measure foil tent for breast. Tuck the wings underneath the bird and coat with canola.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Cover breast with foil tent. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil for 15 minutes before carving.