How do you prep your turkey?

[lifesaver]

Also, how do you cook it? Slow and low, marinated, basting???

Just wondering. I'm cooking my first turkey breast tomorrow. I've got a recipie, but just wondering what special tricks or tips anyone uses. The breast is 3.75 lbs

[kddani]

I did a turkey breast a couple weeks ago, and it took a LOT longer than the times that I read it should take (something like 20 minutes per pound?). It was a 2.4 pound half turkey breast and it took like an hour an a half to fully cook.

Most important rule of thumb seems to be: allow WAY MORE than enough time to cook

[KillarneyRose]

I marinate it overnight in a cold water/kosher salt/thyme solution. It takes out the "gamey" taste and makes it really moist

[Peaches-n-Cream]

Rinse the bird inside and out with cold water for a few minutes.
Remove gizzards. I don't think that you have that with a breast.
Cover the breast of the bird in butter (or oil) and sprinkle some salt and pepper.
I put bay leaves under the skin of the breast. (Optional)
Insert a meat thermometer. It should not touch a bone.
Place it in a shallow pan, cover in foil, and put it in an oven preheated to 325 degrees.
After it roasts for an hour, remove the foil and baste the bird with it's juices every half hour. If the skin is getting too done/crunchy/brown, cover in foil again.
Once the thermometer reads 180 degrees it's ready.
Cut it and make sure there is no red or pink juices.
I think that it will take at least two hours, maybe two and a half or more.
If you stuff the bird, it will take longer to cook.

If you have problems, call the Butterball people. No joke they can help. Or go to their website: www.butterball.com

Good luck!

[winnieb]

I remove the crap in the cavity (yuck!!!!)
Run lots of cold water thru the empty bird
Pat dry with tea towel (lint free kind)
Rub the cavity with salt
Inserts pats of butter under the skin
Stuff the cavity with about 50-60 cloves of garlic
Place in a bag, follow the instruction in the bag box.

This year I am going to bake upside down for the first half of the baking time to get the moisture into the breast.

[AGDee]

I am doing it very differently than I ever did before...

I stopped at the Deli counter at Kroger to inquire about their dinners. I ordered a rotisserie turkey breast with rolls, dressing, and a pumpkin pie. I picked it up yesterday and put it in the fridge. I will warm it up today.

This is great!

Dee

[PhiPsiRuss]

My way is the best.

I show up at my mom's home at 5:00 and the turkey is ready. Its like magic.

[AGDee]

I used to love that method myself!

[Tom Earp]

Russ and Dee, only way to fly!

Going to Best Friends after I shut the store down today.

Debbie is a cooking fool, plenty of Left overs for a care package to take home!

Lifesaver, make damn sure you cook long enough!!!!!

Did a turkey one time looked great until I bit into it, right into the trash!

Try lemon and pepper butter as a baste.

Good luck Bro!

[Nikki_DZ]

Originally posted by AGDee
I am doing it very differently than I ever did before...

I stopped at the Deli counter at Kroger to inquire about their dinners. I ordered a rotisserie turkey breast with rolls, dressing, and a pumpkin pie. I picked it up yesterday and put it in the fridge. I will warm it up today.

This is great!

Dee

Wow, Dee-you and my mom went to the same cooking school! (We're having the Prime Rib dinner with rolls, green beans, and roasted potatoes).

[Tippiechick]

Coat turkey in a salt/butter/olive oil and put in a turkey fryer. (BUTTER - NOT MARGARINE) Excellent! And, it falls apart in your mouth.

This year, though, we are baking it. Same as above, except, I will sprinkle a bit of rosemary onto the turkey before baking.

[James]

Think of the dinner scene in Scary Movie 2.

Originally posted by Tippiechick
Coat turkey in a salt/butter/olive oil and put in a turkey fryer. (BUTTER - NOT MARGARINE) Excellent! And, it falls apart in your mouth.

This year, though, we are baking it. Same as above, except, I will sprinkle a bit of rosemary onto the turkey before baking.

I have been cooking for the past few days, This year however, we did the deep fry turkey way and it turned out great with less the time.

I am finally sitting down with a glass of wine in front of me relaxing.

Years past however.... prep the bird the night before and thaw it out. coat it with buttter and spices and cook it for a long time with stuffing in it....i learned to simplfy it this yr in certain short cuts even though i been cooking for a few days

[lifesaver]

Thanks for everyones suggestions.

It took longer to cook than I thought. About 2 hours for a 3.75 lb turkey. I guess my oven is a little slow. Everything came out great tho. Now, as long as I cooked it long enough and didnt end up giving myself food poisining, I'll consider it all a success.

I did forget the cranberry jelly. Didnt even get it ready. Its ok. It'll save for leftovers tomorrow.

[Tom Earp]

Your Late Turkey Day Bird from Me to you!


Hope you ate till you puked like I did!

Still full,

Heard @ 2 hours per pound! Taters and Gravy? Stuffing and Gravy?

Why in the hell does everyone make mounds of Mashed Taters or Stuffing and Never enough damn Gravy??????

Love Bro A A!

Want to do a friggen road trip? Da, come North!