I have hosted Thanksgiving for many years. I have always made the turkey like my mom did. Basically, I rinse out the turkey, salt and butter inside and out, stuff it, cover completely with foil and roast it in a 350 degree oven.

 

I have been thinking about doing something different this year. I read about brining and the use of aromatics instead of stuffing. Also, most recipes call for not covering the bird, or only partially covering the bird. I always thought not covering it would make it dry.

 

Has anyone done any of this? Any suggestions? I am feeding 24 people and am a little afraid of trying something new and messing up.

I wish I could tell you something. Mr. lawildcat usually deep fries our turkey. :hungry:

I've cooked mine in a bag for the last several years. Too easy to switch. Juicy, no babysitting it, just easy.

A group of us deep fry turkeys Thursday morning for friends and family. Last year we did 49 of them! A wonderful time with good friends and a great way to get the party started a little early!

Too risky for Thanksgiving….try it on the family first !

A group of us deep fry turkeys Thursday morning for friends and family. Last year we did 49 of them! A wonderful time with good friends and a great way to get the party started a little early!

 

 

We used to go to a Thanksgiving fry party. I never fried one, though I know they are delicious. A big part of Thanksgiving to me is the smell of a turkey roasting in an oven.

We used to go to a Thanksgiving fry party. I never fried one, though I know they are delicious. A big part of Thanksgiving to me is the smell of a turkey roasting in an oven.

 

We do the oven bird as well. Do the fried one for sandwiches and soup! We jack them up with spices if you so desire so it gives it a little different flavor.

I love oven roasted turkey. Prepare overnight. sage, thyme, white wine mixture soaked cheesecloth inside and out. In morning , remove cheesecloth, add salt, butter more thyme, sage. Slow roast about 300 . Giblets and neck simmered the night before with same spices, carrots, onion, celery, and wine for stock to be used for dressing and added to pan drippings for gravy. Dinner is easy. Just don't over cook the turkey. As it cooks if getting to brown, cover if not , just baste with pan drippings.

Mrs. S uses a turkey roaster that's been in her family for 3 generations. She also roasts the bird breast down, too. All of the fat is in the dark meat, so it drains down through the white meat when cooked upside down like that. We've never come close to having dry white meat.

 

This year she's not stuffing it and doing dressing balls, instead.

 

We're having 24 people as well.

I've cooked mine in a bag for the last several years. Too easy to switch. Juicy, no babysitting it, just easy.

 

Did my first one ever last night and did this. Went pretty smoothly.

Mrs. S uses a turkey roaster that's been in her family for 3 generations. She also roasts the bird breast down, too. All of the fat is in the dark meat, so it drains down through the white meat when cooked upside down like that. We've never come close to having dry white meat.

 

This year she's not stuffing it and doing dressing balls, instead.

 

We're having 24 people as well.

 

Never have roasted a turkey breast side down, but a lot of the websites I have been to say to do that. I think I might try it.

We brine, rub herbs and butter on and under the skin, then use Alton Browns method of 30 minutes at 500, then down to 350 until cooked. Roasts beautifully and meat is moist and tender.

Mrs. S uses a turkey roaster that's been in her family for 3 generations. She also roasts the bird breast down, too. All of the fat is in the dark meat, so it drains down through the white meat when cooked upside down like that. We've never come close to having dry white meat.

 

This year she's not stuffing it and doing dressing balls, instead.

 

We're having 24 people as well.

 

Is the bird ever turned up to brown the breast side?

We brine, rub herbs and butter on and under the skin, then use Alton Browns method of 30 minutes at 500, then down to 350 until cooked. Roasts beautifully and meat is moist and tender.

 

Alton Brown is the best. King of TV cooks as far as I'm concerned.

Alton Brown is the best. King of TV cooks as far as I'm concerned.

 

His is the recipe that I am thinking of using. The thing I worry about is that he only covers it with a turkey triangle of foil. Doesn't it get dry?