Thanksgiving Turkey

I figured that since many of us will be hitting the stores today or tomorrow, I would share my turkey recipe with you today, instead of waiting until tomorrow. The above photo was taken just after the turkey came out of the oven. You can see, that I like to cook it inside a bag. I find that this really helps keep-in the moisture.

I have been making our turkey using this recipe for the past several years. It comes out very moist and the flavoring from the oranges, various herbs, and the onions really boost the flavor. A few years ago, I was lazy and decided not to go to the extra trouble and do all of this. Well, right off the bat, everyone noticed the difference. So, I make it a point to go the extra mile. Oh, and on a positive note, in the many years I have made this, I have never had to drive someone to the ER :)




What you will need...

• Turkey...any size, we usually get between 20-25 lbs.
• Turkey bag...used in the baking process
• Turkey Pan
• Broiler Pan
• Meat Thermometer (Example of the kind I use, is at bottom of page)
• Flour...1 Tbsp
• Compound Butter...Click here for recipe
• Oranges...2-3
• Onions...any leftover from other recipes
• Celery...any leftover from other recipes
• Herbs...any leftover from other recipes

My Thanksgiving Turkey

This is how I've been preparing our turkey for the past several years. It comes out very moist (thanks to the turkey bag) and the aromatics really give the turkey an added boost.

As an aside, even though it has never happened, I always have the fear that our turkey will turn out like the one an Christmas Vacation. Anyone else have this fear?




What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Broiler Pan
Meat Thermometer (Example of the kind I use, is at bottom of page).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

• First remove the surprise packages in the neck and the body cavity
• Rinse the bird inside and out
• Remove the pop-up thermometer
• These things are set to pop at 185⁰. Your bird will continue to cook while resting and the final internal temperature will be around 195⁰ or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 160⁰ to 170⁰, which will give you a nice, moist turkey that is also well-cooked (final temperature around 170⁰ to 180⁰).
• Take the Turkey bag and put the flour inside it, then shake to coat the bag
• Work your fingers between the skin and the breast on both sides...making a cavity
• Take the compound butter, slice it, and insert in the cavities you created
• Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
• Place used oranges inside the body cavity
• Place a few slices of your compound butter inside
• Place any extra herbs, onions, celery, etc, inside the body cavity
• These are used ONLY as aromatics and are NOT to be eaten
• These additions will help flavor the turkey as it bakes
• Place turkey pan on broiler pan (I never trust those turkey pans to be able to hold the weight of a turkey)
• Place the bird in the turkey bag, use the supplied tie to close the bag
• Cut a few slits in the bag, and place on pan
• Insert thermometer, through the bag, into the thickest portion of the bird
• Place the turkey in the oven and cook according to the directions
• When the thermometer reaches 165⁰- 170⁰ remove the turkey and let rest at least 30 minutes
• Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
• Remove the aromatics and discard
• It will looked burned where the compound butter was placed, but believe me, it isn't
• Cover with foil and let rest for 30 minutes (I'm sure you will be able to find something to do while the turkey rests)
• You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...





Originally published as...How to Cook Your Thanksgiving Turkey

How to Cook Your Thanksgiving Turkey

This post will show you how I prepare the guest of honor...





What you will need

Turkey...any size, we usually get between 20-25 lbs.
Turkey bag...used in the baking process
Turkey Pan
Meat Thermometer (the kind that can be read from outside the oven. Has a probe and then a cable that leads to the thermometer).
Flour...1 Tbsp
Compound Butter...Click here for recipe
Oranges...2-3
Onions...any leftover from other recipes
Celery...any leftover from other recipes
Herbs...any leftover from other recipes



Cooking the Bird

• First remove the surprise packages in the neck and the body cavity
• Wash the bird inside and out
• Remove the pop-up thermometer
• These things are set to pop at 185°. Your bird will continue to cook while resting and the final internal temperature will be around 195° or more. This will give you a turkey that is less moist than I prefer. I use my own thermometer and remove the turkey at about 165° to 170°, which will give you a nice, moist turkey that is also well-cooked (final temperature around 175° to 180°).
• Take the Turkey bag and put the flour inside it, then shake to coat the bag
• Work your fingers between the skin and the breast on both sides...making a cavity
• Take the compound butter, slice it, and insert in the cavities you created
• Once the cavities are filled, cut the oranges in half and squeeze juice over the turkey
• Place used oranges inside the body cavity
• Place a few slices of your compound butter inside
• Place any extra herbs, onions, celery, etc, inside the body cavity
• These are used ONLY as aromatics and are NOT to be eaten
• These additions will help flavor the turkey as it bakes
• Place the bird in the turkey bag, cut of few slits in the bag, and place on pan
• Insert thermometer, through the bag, into the thickest portion of the bird
• Place the turkey in the oven and cook according to the directions
• When the thermometer reaches 165°- 170° remove the turkey and let rest at least 30 minutes
• Your turkey will continue to cook and carry-over will continue to raise the temperature an additional 10 degrees
• Remove aromatics and discard
• It will looked burned where the compound butter was placed, but believe me, it isn't
• You should end up with a nice, moist turkey with a great flavor

Here is a thermometer like the one I use. Very good and versatile...




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