How Do You Cook Your Turkey?

[docrowan]

Brined, injected, stuffed with carrots, celery, and onion, and roasted upside down.

Roasting upside down until the last 30 minutes insures the breast meat, which needs to be cooked to a lower temperature than the leg and thighs, stays very moist. Gravity takes care of the basting. Marks from the rack will plump right out during the 30 minutes of browning time. It's a booger to flip but man it's worth it.

[jziegler]

Roasted in the oven with a bottle of white wine, onion, herbs, garlic, and sometimes an apple. The wine adds extra moisture, flavor, and makes great gravy.

I tried brining once, and didn't really think it was worth the extra work. No one eats the skin around here, so crispy isn't an issue.

Oh, and stuffing is no big deal for me. Now potato filling, that's important.

Jim

[LCHIEN]

I like them roasted the best.
Lots of "procedures" on the 'net if you look them up - important thing is to have a meat thermometer to check the internal temp of the bird according to the procedures.

If you buy a frozen turkey, make sure you start thawing it out Today (Monday) and in any case, a big bird will take many hours to cook... most places will give you an estimate of how many hours but in the end go by the internal temp.

AND, DON'T FORGET TO REMOVE ALL THE plastic BAGS of GIZZARDS and stuff they put in both the front and back cavities before you roast it! DAMHIKT!

[linear]

Oven roasted in a bag. It's pretty reliable.

This is one thing that I don't cook--I normally make all the food but I "outsource" the Thanksgiving meal to my wife. I help with sides as needed and keep her wine glass full...

[JR]

We are trying butterflied this year. In the oven, although there had been talk of grilling it.

JR

[mschrank]

Brined (sometimes) or injected (usually), herb rub, stuffed with oranges, cloves, garlic and sage, BBQ'd in a Weber kettle with briquettes and apple wood chips. A pan of water in the grill and basting keeps it moist.

I first tried BBQing about 7 years ago. So moist & tender and easy, that I've never tried another way.

The only downside is the lack of "roasting turkey" aroma in the house.

My MIL does the breast down thing, with the whole bird wrapped in foil. Keeps it fairly moist, but it doesn't look very good when it comes out. I might do one this way this year so we have some leftovers (there's never much left of the BBQ bird)

[Tom Slick]

I have also had it deep pitted which is outstanding.