Deep fried? Stuffed or not? With rosemary & thyme?
Any tips for the best tasting Thanksgiving turkey?
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In an Oven Bag—I won’t cook a Turkey any other way!!! It takes less time, comes out moist and juicy; and delicious! Try it, you won’t be disappointed!
Herb Roasted Holiday Turkey
1 Reynolds Oven Bag, Turkey Size
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
12 to 24 pound turkey, thawed
Vegetable oil
1 tablespoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon seasoned salt
PREHEAT oven to 350°F.
SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.
ADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly.
PLACE turkey in oven bag on top of vegetables.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.
BAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.
REYNOLDS KITCHENS TIPS:
- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.
- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.
- Estimate 1 pound per person for generous servings with leftovers.
Nutrition per 3 oz. serving of cooked turkey.
Number of Servings: 15-30
Nutrition Information:
(Per Serving) calories 138
grams fat 3
% calories from fat 21
milligrams cholesterol 83
milligrams sodium 76
grams carbohydrates 1
grams fiber 0
grams protein 25
http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
Dutch oven.
Fried, my family started this 2 years ago because its SO much better then baked, it may be bad for you but we only have it once a year!
in the oven!! and covered in gravy! yummy!!!
Bake in a roasting pan with salt, pepper, and butter. Baste freguently. YUMMY!
This year I will not be cooking any turkey’s, I get the honor of being the guest, so all I have to make is a kick butt peanut butter pie. If I was to cook, we would stuff it to the max and place it in the oven till it was ready to fall off the bones.
I will do a Traditional Turkey (not stuffed) with Dressing and giblet gravy and different veggies. The dressing I use sage. Something I do every year now for a vegetable. Buy fresh Whole Green Beans not canned. Pinch off the ends and bundle about 5-6 together and wrap them with a thin Bacon Strip (1/2 strip will work to go further). Put them on a cookie sheet with sides at least 1/2 inch (It a regular type pan) this holds the grease from dripping and then bake in the oven. It not take long just brown the bacon slightly. I usually put them under the turkey about 5-10 minutes before everything ready. Just keep an eye on things until you get the feel of how this cook.
My brother always fries his Turkey so I get it both ways.
I will be cooking a turkey for the first time this Thanksgiving, and I will be making it the way it has been made in my family for years…baked in the oven, covered with sliced bacon, and stuffed with a meat stuffing!
Soak in brine for 8-12 hours. Dry off, rub down w/ butter and herbs de provence & kosher salt & FGBP (pepper)
Roast in oven, dressing in another dish. Inside the turkey I put onions, apples, lemons….
I use a meat thermometer so I don’t have to guess when it’s ready.
Let sit under foil for 20-30 min. before slicing.
I will be making my turkey the same way that my Mother always did. I will get regular stuffing that you just add butter to and then after stuffing the bird you melt one pound of butter and tear an old sheet. place the torn piece of sheet over the turkey and pour the butter over the sheet and turkey. About once an hour you baste the turkey and then when it is all done you remove the sheet and have a golden brown turkey!!