The perfect turkey tips:

  1. Okay, since we have a wonderful thread going about the stuffing debate, I'd like to start this one for you lovely people to share your tips:

    How do you achieve a mouth watering and beautiful bird? Tips on having a golden color? How do you make sure it stays moist? What do you season it with?

    The only tip I have is......I make incisions all over my bird and stuff them with spices and garlic. On the side I get a large salad bowl and throw seasoned salt, dried or fresh parsley, oregano, cilantro, few mint leaves, Rosemary, and cumin. I also add a bit of curry powder, pepper, and onion powder. I then add annato for color and a bit of extra virgin olive oil. In mix everything well and basically give my bird a bath (Making sure I coat him very well. :hatparty:

    The best is if you could season it the day before too. A few minutes before it's done I beat a few egg yolks and brush it on top for the glazed look

    I learned this from my aunt in Puerto Rico and loved the recipe.

    Come on my friends..............share your secrets/tips

    Link on what the heck annato is: http://www.theepicentre.com/Spices/annatto.html






    http://www.smileycentral.com/sig.jsp...p=ZCxdm579YYUS
    Last edit by Jessy_RN on Nov 15, '05
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  2. 17 Comments

  3. by   Jessy_RN
    Please do share





  4. by   Marie_LPN, RN
    Baste, baste, baste.

    I dump a can or a few (depends on the size, i use my judgment on that) of chicken broth in and baste with it. That's where i get the golden color from. Plus garlic and rosemary.
  5. by   Marie_LPN, RN
    Oh, yes, and use one of those baking bags.
  6. by   Jessy_RN
    Quote from Marie_LPN
    Baste, baste, baste.

    I dump a can or a few (depends on the size, i use my judgment on that) of chicken broth in and baste with it. That's where i get the golden color from. Plus garlic and rosemary.
    Never thought about that Marie. I should try this and then add the other seasonings?

    How long do I baste it for. It's a 21 lb bird?
  7. by   Marie_LPN, RN
    I usually baste so much, i forget how many times i have. I've really done that for any size.

    I'd use the same seasonings you're using and maybe add the broth, i wouldn't change anything.
  8. by   Jessy_RN
    Quote from Marie_LPN
    I usually baste so much, i forget how many times i have. I've really done that for any size.

    I'd use the same seasonings you're using and maybe add the broth, i wouldn't change anything.
    Awsome

    I am adding this to my list





  9. by   Fun2, RN, BSN
    Well, my hubby made an "accidental" discovery once. LOL


    He cooked the turkey up side down in a bag, and the turkey breasts were so juicy. (Usually, IMO, they are the driest part. blech!)

    Anyway, he cooked the turkey up side down. It seems to me you could possibly turn it right side up during the last 30 minutes - 1 hour to allow it to brown on the top.
  10. by   Marie_LPN, RN
    I completely forgot that i cook it upside down.
  11. by   Jessy_RN
    Quote from Fun2Care
    Well, my hubby made an "accidental" discovery once. LOL


    He cooked the turkey up side down in a bag, and the turkey breasts were so juicy. (Usually, IMO, they are the driest part. blech!)

    Anyway, he cooked the turkey up side down. It seems to me you could possibly turn it right side up during the last 30 minutes - 1 hour to allow it to brown on the top.
    Makes total sense. The breast is usually dry, another tip for my list. Thanks
  12. by   Fun2, RN, BSN
    Quote from Marie_LPN
    I completely forgot that i cook it upside down.



    Do you flip it and let it brown on top a little while? We usually don't, but that's just for our happy lil' home, not for Thanksgiving or Christmas dinner. (We usually supply the "Heavenly Ham")....makes my mouth water just thinking about it. lol





    LOL Jess...You are going to have yourself one fine bird for Thanksgiving. lol
  13. by   SmilingBluEyes
    www.butterball.com !!!!!!

    for Beginners, this is a GREAT resource. It really helped me out years ago when I did my first bird.
  14. by   SmilingBluEyes
    Oh and cook the bird BREAST SIDE DOWN.....

    you will have the JUICIEST turkey breast imaginable.......I did this by mistake the first time I roasted the bird...and it was sooo good.

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