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16 Comments Received

1. Megan
November 14th, 2008 @9:33 am  

What great tips. I think I will try the apple in the neck this year! What a great idea!

2. Bentoist
November 14th, 2008 @10:31 am  

I will be baking my own turkey, rather a turducken, for the first time in two weeks for a party. Those tips are valuable and I will certainly save this page as a favorite. Thanks!

3. dawn
November 14th, 2008 @10:48 am  

good tips! so many people poke the skin way too many times–not good. and sitting the bird in a bed of veggies, very smart!

4. Erin
November 14th, 2008 @11:12 am  

You know how I keep the Thanksgiving turkey juicy? By not letting my mother or grandmother anywhere near it. Those lovely ladies served me overcooked and dry meat for years. I didn’t realize that chicken could be tender, or that steak was amazing when cooked medium rare until I was 25. Well done is the name of their game…and I don’t play anymore ;)

5. Laurie
November 14th, 2008 @11:22 am  

Can’t wait for Thanksgiving!

I tried your whole wheat bread last night and it was very good, but I think you must have a larger loaf pan than I do. Or maybe I let it rise too long (one hour) because it rose right out of the pan and then dripped down the sides a bit.

But it sure was tasty - and the toast this morning is awesome!

6. Bob
November 14th, 2008 @1:20 pm  

My sister in law always brines her turkeys. They come out fantastic every year. Hm, maybe this year I won’t baste it, see if that helps.

7. Pumpkin
November 14th, 2008 @4:22 pm  

I brined our Christmas turkey last year in a brine flavored with brown sugar, nutmeg, bay, cinnamon and peppercorns. Before putting it in the oven, I stuffed it with lemon wedges, parsley, and garlic cloves. It turned out great- tender, juicy and flavorful!

8. Biz
November 14th, 2008 @5:16 pm  

I do the same thing - heating the bird at 450 for the first 15 minutes or so.

I’ve also brined my turkey and I think that’s how we plan to do it this year.

We deep fat fried it one year - took A LONG time and it was cold outside - you really can’t set it and forget it with that method!

Happy Friday!

9. rich
November 14th, 2008 @5:36 pm  

The best tip of them all is to buy the highest quality bird you can…and then don’t overcook it! A good, organic or free-range bird cooks surprisingly quickly.

I cook my turkey upside down for nearly all of the cooking time, turning it breast up for the last half hour or so, just to baste. Also, I remove the legs, bone them out and roll them up, trussing with string. Well, actually, I get the butcher to do that part. You get two joints of dark meat that are much easier to cook properly than legs attached to a breast that cooks in a totally different amount of time. You don’t lose the ‘wow’ factor on the table - the crown still looks magnificent.

20 mins resting isn’t really enough - a turkey will keep it’s heat for double that, easily - the longer the rest the better. I leave the turkey for at least half an hour before carving.

10. Erin
November 14th, 2008 @8:35 pm  

I’m definitely showing this to my hubcap!

11. giz
November 15th, 2008 @1:35 pm  

Great tips - thank you.

12. ValleyWriter
November 15th, 2008 @11:29 pm  

I’ve been hearing the tip about roasting the bird breast-side down a lot lately - but you’re idea of rotating it seems even better. That way it has a chance to get a little brown and beautiful first. Great tips - thanks!

13. Lindsay
November 16th, 2008 @8:43 am  

whenever i eventually get the guts to attempt cooking a turkey i will definitely use this helpful tips :)

14. B_Hlthy
November 17th, 2008 @11:02 pm  

NO NO NO Zesty— You Gotta FRY that bad boy (or 3 of them) to keep it juicy! silly silly
http://runlmo1.blogspot.com/2008/11/deep-fried.html

15. Culinary Cory
November 17th, 2008 @11:49 pm  

Resting is one of the most important parts of the cooking process. You need to give the bird time to absorb all those great juices.

16. Gabi
November 20th, 2008 @10:26 pm  

Zesty,

I am going to follow your instructions. The wel-being and peace of my extended family invited for Thanksgiving is in your hands.

What number to call if things don’t turn out as expected? ;-)

Thanks!
Gabi

Cheers,
Gabi @ Mamaliga.com

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