Hey guys I want to make a turkey this year but I dont know what kind of recipe to go with.. I'd love to hear all of your ideas... And I would love to know how to make a more moist turkey... I dont really like turkey b.c its soooo DRY..

Emland

Get those roasting bags from the grocery store. Make sure you get one big enough for your bird. Stick a couple of tart apples and a couple of pear (whole) into your bird, put the bird upside down in the bag in your roaster and cook the length of time recommended on the instructions. The apple and pear juices will soak into the breast along with the other juices.

It doesn't come out all golden and perfect, so it won't make a presentation type of dish, but if you are looking for tasty turkey. It's a sure bet. I let mine sit for half an hour before carving to prevent dryness as well.

bushg

Emalnd do you think that would be ok with just a turkey breast ? or have you tried it with a chicken?
Eljay my friends mom used to rub her turkeys down with mayo and bake them in a foil tent.
I will say that I think emlands would be better though.

shygrneyzs

You could also consider brining that turkey before putting it in the oven. My sister-in-law has done that and it produces a moist turkey. She has also done the deep fryer turkey and that was great too. I love going there for Thanksgiving! lol.

Some information on brining - http://www.oznet.k-state.edu/extrapi...s/november.pdf

Also Relish Magazine has a recipe for Herb Brined Turkey on their website - Relish Celebrating America's Love of Food - Recipes, Wine and More - Relish

I have also done as Em suggested with the oven bag and then in the last half hour to 45 min, opened the bag for the browning.

shygrneyzs

I dug this out of my mother-in-law's tip book -

Get some cotton cheesecloth. It's very important that the cheesecloth isn't made from a synthetic fiber. After seasoning and optionally stuffing the turkey, spread the cheesecloth 2 layers thick over the breast. Make up a basting solution from a melted stick of butter and some dry white wine. Drench the cheesecloth with the butter/wine mixture. Sear the turkey at 400° for the first half hour of cooking, then ramp the oven down to 350° for the remainder of the required cooking time. Redrench the cheesecloth with the wine/butter mixture every half hour. This will keep the temperature of the breast meat lower than the dark meat. This is the real secret of this method. The breast meat will be fully cooked when it reaches 140°. The dark meat requires 170°. If you run out of the butter/wine mixture, just switch to basting with turkey broth.

Once the thigh tests at 160°, remove the cheesecloth, and cook for 30 minutes more. Remove the turkey from the oven, cover with foil, and let the turkey rest for at least 30 minutes. If you slice the turkey fresh out of the oven, no amount of preparation will prevent the juice from running out.

biggsie

Smoked turkey For the juiciest, best tasting turkey ever.

Smoked turkey out of the oven or off of the grill


In a clean, plastic 5 gallon bucket Combine and mix:
1 cup of Tender Quick
1 cup of Table Salt
10 1/2 TBLS of liquid smoke
2 gallons of water

Submerge cleaned turkey in solution and cover bucket
for 24 hours. Remove turkey and pat dry. Place bird in
roasting pan in the oven at 350 degrees or put on a hot
grill that can be covered, I use a Weber, until bird is
done. (When a leg will almost pull off with little effort,
the bird is done). ENJOY!

Emland

I'm sure it would work with a chicken. Don't know about the breast only, but you could try it.

N0help4u

They have injections for chicken and turkey that make it tastier. You have to watch the ingredients though cause some are really salty with ingredients like anchovies. Also some contain msg. Msg mixed with the natural tryophans in turkey will make you REALLY tired.

I have found (from a few people) the best way to make a moist turkey is to bake it covered upside down until the last half hour and then turn it right side up and finish baking with no cover to get the skin crispy. I like seasoning the skin with cajun seasoning or season all.

I would also try all the things everybody else has said as well.

eljay1103

hey how about any good side dishes idea?? How to make the perfect mashed potatoes...

N0help4u

I like to do fattening here goes

Boil water with a little bit of salt (I use sea salt & don't need as much)
I think the salt while cooking makes them taste better than if you add it after.

Boil 10 to 12 potatoes
I like boiling my potatoes (red are best) with the skin on -They have a bit more flavor.

Warm a bit of milk (I like using half and half) with a stick of butter

drain potatoes (peel, you can leave some or all skin on)
mash adding the warmed milk and butter

add more of the milk til they are to the desired consistency

you can add sour cream, chives, garlic, etc.........