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Turkey recipes/hotline
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<blockquote data-quote="hearts and roses" data-source="post: 321609" data-attributes="member: 2211"><p><span style="font-size: 15px"><span style="color: purple">The evening before, I clean the bird, and rib the insides with a salt/pepper mixure - I use coarse salt for this - and wrap in plastic and refrigerate until the next morning. I also prepare as many items as I possibly can the evening before so all I have to do is cook /heat up the next day while the bird is cooking. You can premake your mashed potatoes and then heat them in a casserole dish. You can prepare your green bean casserole or other veggies the night before so they just need to be popped into the oven. You can make your butter/herb mixture and any other sides like chutney, etc., the day before. I make popover and those are really the only thing that I make last minute so they are hot for the table.</span></span></p><p> </p><p><span style="font-size: 15px"><span style="color: purple">The next morning, I do like GN and carefully separate the skin from the meat under the breast and rub my butter herb mixture in there, then press it back down. I then drape over the breast several bacon slices and then put a tent of tin foil over the entire roasting pan and bake it slowly (325F) for about 2/3 of the time needed. Then I remove the tin foil and baste every 15 minutes until done & crispy on top. Turkey is always plump and juicy and delish - every time. *However, I will add that I roast my turkey stuffed. I think roasting a stuffed helps a bit in keeping the bird from drying out, at least that's been my experience. Just remember, if you stuff the bird, you must until right before you are ready to roast it - never ever the night before!! </span></span></p><p> </p><p><span style="font-size: 15px"><span style="color: #800080">Best of luck - I'm sure everything will be great! And now you have a daughter in law to help! How exciting!</span></span></p></blockquote><p></p>
[QUOTE="hearts and roses, post: 321609, member: 2211"] [SIZE=4][COLOR=purple]The evening before, I clean the bird, and rib the insides with a salt/pepper mixure - I use coarse salt for this - and wrap in plastic and refrigerate until the next morning. I also prepare as many items as I possibly can the evening before so all I have to do is cook /heat up the next day while the bird is cooking. You can premake your mashed potatoes and then heat them in a casserole dish. You can prepare your green bean casserole or other veggies the night before so they just need to be popped into the oven. You can make your butter/herb mixture and any other sides like chutney, etc., the day before. I make popover and those are really the only thing that I make last minute so they are hot for the table.[/COLOR][/SIZE] [SIZE=4][COLOR=purple][/COLOR][/SIZE] [SIZE=4][COLOR=purple]The next morning, I do like GN and carefully separate the skin from the meat under the breast and rub my butter herb mixture in there, then press it back down. I then drape over the breast several bacon slices and then put a tent of tin foil over the entire roasting pan and bake it slowly (325F) for about 2/3 of the time needed. Then I remove the tin foil and baste every 15 minutes until done & crispy on top. Turkey is always plump and juicy and delish - every time. *However, I will add that I roast my turkey stuffed. I think roasting a stuffed helps a bit in keeping the bird from drying out, at least that's been my experience. Just remember, if you stuff the bird, you must until right before you are ready to roast it - never ever the night before!! [/COLOR][/SIZE] [SIZE=4][COLOR=#800080][/COLOR][/SIZE] [SIZE=4][COLOR=#800080]Best of luck - I'm sure everything will be great! And now you have a daughter in law to help! How exciting![/COLOR][/SIZE] [/QUOTE]
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