Turkey Roasting

[Liketobake]

Please post your secrets to roasting the perfect turkey here.

(I have never roasted a turkey before I need to learn).

Thanks

:) :cool: ;)

[NOCHEF&JUSTLOVESFOOD.YUM]

There are many good recipes on the net. There are also fans of low and slow (250 degrees) and "regular" 350 degrees. Some like Turkey breast only, some whole turkeys. Pick a recipe and follow it to the letter. ( DO NOT USE POP UP TURKEYS) The next year you can start a family tradiiton by modifying it to make it "yours".

Above all, I LOVE brining. It makes the turkey moist and almost fool proof:

http://bbq.about.com/cs/turkey/a/aa110103a.htm

[momof2]

I spent some time trying to decide whether to roast a turkey this year. They are aways so fatty! My husband had an angioplasty earlier this year, so we have been very conscientiously trying to cut down on our fat consumption. In the end, I read on the internet that roasted turkey really isn't that high in fat, so I decided to make one. I cut off all the fat on the back, which was quite a lot. Then I basted it with olive oil. It turned out to be one of the best turkeys I have ever made!

[Semigourmet]

A little off subject but momof2 the breast is great for dinner after roasting the whole turkey, the thighs where the fat builds up is great for soups snd stews, as you can clean the fats off the top of the liquid before serving. That is how we keep the fats down.

As for Roasting a turkey keep a close eye on the temperature of the breast meat, it can dry out very quickly. I take mine out of the oven when it is at about 170 to 175 cover it with foil and let it rest. At this point it will continue to cook and bring the meat temp up another 5 degrees finishing the cooking without over drying.

[Semigourmet]

antoher tip to keep the breast meat moist just in case. put you fingers up between the skin and the meat on the breasts (while raw) and shove small bits of butter under the skin close to top and outsides. and the butter will melt and moisten the meat as it cooks.

[Adin]

lot to learn today and thanks to you guys for trading secrets and info on turkeys... definitely i would try some of the techniques coz it's just in time for the holidays...

[Taith]

My husband and I have been deep frying (yep) our turkeys for years with awesome results every single time!!!!
The turkey is completely submerged in 350-365 degree peanut oil and left in there for about 45 minutes (for a 12 pounder). The turkey comes out greaseless, with all of it's natural juices sealed inside and an all over uniform, crispy golden outside!!
If you're interested in this just google 'deep frying turkey'. There's a lot of info out there! Enjoy!