jcookc6

I have had 3 sons playing High School Football games on Thanksgiving morning for the last 10 year. I have used this recipe that I got from Listening to Dave Maynard on WBZ radio. It is as follows:
Using your hands, slather bird heavily with vegetable oil in foil-lined roasting pan.(Keep soapy dish handy to rinse hands). Place bird...breast down...on 4-6 slices of dry toast arranged in square under the brest. Roast in the lower part of the over at 400F, for about 45 minutes. Remove and cool.
If bird is to be stuffed, stuff it now, adding the pieces of toast from the breast(cut them up) for added flavor. Remove pan foil and clean pan. Rewrap bird with foil(breast side up) tightly in 2 sheets of heavy foil, north to sosuth and east to west. Return to 350F oven to finish baking at 18-20 minutes per pound(including the 400F baking time).
20-30 minutes before done, cut foil lenghtwise down breast to brownbreast. Pour off juices and return to oven to continue browning breast. Make gravy whil breast finished browning.

edmos1

hmmm interesting, I had not thought of the bread idea, I use a different method, but the start is the same.

Take a fully thawed turkey, coat with Olive oil, or butter and bake in oven for 1 hour at 350. I beleive the idea of this is to sear the skin.
Then I stuff, put foil over the ends of the drum sticks, and place breast side up on a roasting rack in the over set at 170 for the next 8 hours or so. since it is slow cooking the turkey (or chicken for most of the year) remains very moist. I am intrigued by the adding the bread from the initial bake to the stuffing, could make it more flavorful.
I have also deep fried a couple of times, perhaps I will use the injector next time also.

Any other ways to cook a Fowl?

lordjeebus

I used the Alton Brown "Good Eats" method this year with excellent results.

I brined the turkey in salt water with brown sugar, vegetable stock, ginger, peppercorns, allspice and cloves for about 8 hours.

After rinsing and drying the bird, I coated it with neutral oil, put some apple, onion, rosemary, and sage in the cavity, and baked it for 30 min. at 500 F. After that, I put a triangle of foil over the breast and continued baking at 350 until the interior reached 161 F.

It was very moist and yummy. I'm not sure how much is due to the brining and how much has to do with not letting the interior of the bird reach 180 F (which is when those pop-out thermometers go off).

thingstodo

One thing I've found works great is to lay a sheet of cheese cloth over the bird until the last hour or so. It keeps the basting juices on the bird. The last hour take the lid off the roasting pan and brown the skin at a higher temp. And always chop up onions, carrots and celery and place under the turkey from the beginning.

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mtsgsd

One warning about brining: This applies to fresh birds only.

If the package says that the turkey has been injected with a solution, it's already brined and you'll only waste your time at best, or screw it up by trying to brine it again.

Smoky

If you've never deep fried a turkey, now's the time to try.

Just check Google, there are a million recipes available.

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It's a long way up when you're six feet under.

cheezhead

I'm getting ready to cook my first deep fried turkey tomr. After i get it all together and reading the instructions, i find out this one does not have a injector with it. Do i need one? Where can i buy one at this time of day? Any other tips? Thank you.

Average-Joe

You only need one if your going to inject something into it, marinade, flavor, etc.

Just bring your oil up to temp, drop that bad boy in an stand back. That’s the essence of deep-frying……..don’t stick your fingers in the oil…..I know you want too…..

mtsgsd

Remember that this can be a really dangerous way to cook a turkey too! Be sure to determine how much oil you need by filling the pot completely with water, then dunk the bird in all the way and remove it. This shows how much oil you need to have the pot filled to the brim with the turkey inside! Then remove enough to make sure you are safely below the rim of the pot, and measure whats left.

I've seen some spectacular fires on TV cooking shows from hot oil spilling over into the flame. OTH, I've had oil overflow in spite of my best efforts on two out of three cooks and never had a flame. You can bet we ran for the hills each time though.