OK SO IM ROASTING A TURKEY FOR THE FIRST TIME I HAVE NO IDEA WHAT IM DOING DO YOU HAVE ANY RECIPES OR TIPS, SUGGESTIONS
Well, my mom takes a frozen bird and sticks it in the oven at 200 to 250 for eight to twelve hours. Low and slow in a domed roasting pan. Always comes out nice and juicy, never underdone.
knight1192a | Nov 19, 2009
Check out these websites for Turkey recipes.. May be it will be helpful for you.
Infocelebs | Nov 19, 2009
I always make sure it is not frozen before I put it in. I also suggest tenting it with tin foil while cooking so the outside does not burn and then take the tin foil off for the last hour so it browns nicely. Make sure the tinfoil is not touching the bird, just around it. Also make sure you have a meat thermometer. Take alook on the internet for cooking time per pound.
supergirl | Nov 19, 2009
I use a recipe from Real Simple Magazine. It is very basic and works great. A 12 pound turkey (fresh or completely defrosted) takes about 4 hours total, including prep.
First, make sure you have the Butterball turkey website and hotline available. EVERYTHING is on there! http://www.butterball.com/
You can call them on the Turkey Talk Line at 1-800-288-8372
They can answer ANYTHING!
Here’s my recipe. I modified it a little, but it’s mostly from Real Simple Magazine. Make sure someone else is there to help you move the bird. It can be very heavy and hard to manage by yourself!! Also, it’s easier if you don’t stuff it. Prepare the dressing/stuffing separately so the bird cooks evenly.
Classic Roast Turkey
(Real Simple Magazine)
One 12 lb turkey, giblets removed
? bunch flat leaf parsley
Kitchen twine
? cup fresh sage, finely chopped
4 small carrots, cut into quarters lengthwise
2 stalks celery, cut into 3 inch long strips
2 medium yellow onions, cut into wedges
6 TB olive oil
Kosher salt & pepper
1 cup low sodium chicken broth
One orange
Heat oven to 425 degrees. Pat the turkey dry with paper towels. Salt & pepper bird inside and out. Place wings underneath body. Place parsley & sage inside cavity (plus carrots, onions, celery). Tie drumsticks together with twine. Place carrots, onions, celery in metal roasting pan. Transfer turkey to wire rack and place it on top of vegetables. Combine olive oil, juice from the orange, and zest in a small bowl. Carefully slide fingers under skin of turkey and put chunks of butter and chopped parsley & sage under skin. Spread oil & OJ mixture over skin of bird. Season with salt & pepper. Roast breast side down for one hour. Reduce heat to 375 degrees and flip breast side up. Add more oil or butter to skin if needed to brown. Roast until thermometer inserted in thigh registers 160 or 165 degrees (about 2 hours). Let turkey rest at least 30 minutes before carving. Reserve pan drippings and veggies for gravy.
If you don’t want to make gravy, by the jars of Heinz turkey gravy, pour them in a microwaveable dish to warm up, and HIDE THE EVIDENCE 
Have a Happy Thanksgiving!
Michele | Nov 19, 2009
Yes, Turkeys are not that difficult to cook, but if they are cooked improperly they can be dry and unflavorful.
First off, thaw it properly. It should go in the fridge several days before Thanksgiving. Don’t leave it on the counter or stick it under warm water the day you cook it unless you like food poisoning.
Brine your bird. A brine is a soaking liquid (water, broth, etc.) with seasonings, salt and sugar. This will make your bird perfectly seasoned and juicy. There is no other way to really get a bird juicy– basting doesn’t work. You can’t get juice in a turkey by brushing it on the skin:
See Alton Brown from the food network on brining:
http://www.youtube.com/watch?v=uiSfKDiUa vo
So, use Brown’s, or look up a brine recipe (I like turkey stock, 2 tbsps "poultry seasoning," 1/2 cup honey, 1 1/2 cups salt & a handful of black pepper corns).
Alton Brown really has the best method: http://www.youtube.com/watch?v=NR5EK9UQG d4&feature=channel
Soak that baby in the brine for 8 hours
Rinse it & pat it dry & put it on a rack. Put some onions, garlic & herbs in the cavity. No stuffing.
Preheat oven to 500 degrees. This will help crisp that fat layer under the skin and seal it in. A lot of people will tell you to put it on low heat– which is rubbish, because it just makes that fat layer melt and drip off, taking all that lusciousness with it.
Put a probe thermometer in the breast.
Brush it with a light coating of vegetable oil. Put it in the oven at 500 for 1/2 hour.
Slap foil on the breast, lower the heat to 350 and cook it until the probe reads 161.
Let it rest for 30 minutes before carving.
MSB | Nov 19, 2009
dressing
awommack | Nov 19, 2009
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