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The absolute BEST turkey I've ever had, hands-down, no questions about it, was a free-range turkey purchased from a small privately-owned farm. You wouldn't think such a thing would make a difference in the flavor, but oh my goodness, it definitely did. That turkey was *so* flavorful and juicy, I'm droolin all over my keyboard here!! LOL Thanks for the tips! and all the hostess did was bake it, basically - no stuffing inside it, no heavy herbs, nothing fancy.

I don't really have any tips otherwise... I always just bake my turkeys, never stuffed, and they come out really good. I'm just excited for ya! I love Thanksgiving, but I like playing hostess even more! Oh gosh...me too!!

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Be sure to read the label on the Butterball...know it has milk as one of its ingredients. Even though its called "butterball" not sure it has butter - but does have soy.... THANKS!! I don't know what brand I will get yet....some years my Boss has given me a turkey but I'm not sure he will, so I will order fresh and then Mom can put the one from my boss if I get one, in her freezer. I just knew that they had a good website. But thanks for the warning!

My first Thanksgiving I hosted - everyone was scared to come. It turned out great! I suprised them all! I wanna do the same.... Shane is already hidding under the table in fear of my stress level... hehehe Good Luck! Thanks! Anne

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My mom taught me to stuff the cavity of the bird with stuffing, and then do something extra. We make a pocket between the skin and the meat of the bird. You don't want to remove the skin, just shove your hand way in and make a pocket as far back as you can. When you get it nice and roomy, fill it with stuffing. Do this all over, wherever you can get between the skin and the meat. Interesting.... I'll have to tall my Mom about that. We season all over the outside of the bird, put apples and veggies and stuff all around, pretty typical, See Mom has never done that....she stuffs the bird but that is all...and uses butter on the outside. and we put several strips of bacon (bad, i know) across the top of the bird, and hold them in place with toothpicks. My girlfriend does that... So yummy.
Hope this helps. It does...thanks! Enjoy.
Panda

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I agree casey. If you can get a fresh, free range one they are superior. Most places that carry them request you put your order in early though... Can I do this at like a Safeway or do I need to go to the HFS?

And I also agree...no stuffing IN the bird. For years it has been known that is dangerous, but not many people listen, especially if that's the way they've done it for years. Yes, that is the only way I've ever seen.... and besides getting it all out before carving is always such a pain in the butt!!

I like to throw an apple/onion/celery in the cavity of mine for baking. Question: Do you cut the apple & onion up like in half or just throw it in there whole?

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lets see.. depending on what else is being done to season the bird or go on it or with it- mom and I have used: onions, apples, lemons and oranges inside the bird, always cut in half.. actually withteh citrus we squeezed it first- gently, and put most of the liquid over the bird, with the fruit inside...

my all time favorite for any poultry: sage leaves under the skin, garlic and black pepper on the surface of the skin, and onion and lemon in it.. lemon juice over the top... YUM! simple, and tastes great with just about anything!

Oh, these all sound SO good.... I just got off the phone with Mom & Sister and they both said it was ok if I did not stuff the bird this year and do my own thing.... Sister was a little hesitant...but gave in!

this year Bill is smoking the bird- just hickory flavor..

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I've had excellent luck with baking my turkeys in Reynold's Oven Bags. It not only cuts the time in half, but it also keeps the moisture inside. They always come out very tender and very juicy.

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Also, don't get a huge bird -- it will take forever to cook. One pound per person is plenty, and you'll have leftovers.

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Skin and everything come out perfect. You can buy turkey size bags... they can hold up to a 24lb turkey! I actually just cooked a regular size chicken in one (smaller size bag of course) last week, and the meet was so tender it almost fell off the bone. It helps out with the flavor too, but to add a little more, just sprinkle some seasoning on the outside of the turkey. And if the skin isn't cripsy enough for you, just cut the bag open and stick it under the broiler for a couple of minutes.

I just looked up the cooking time for your size turkey... If you use one of the bags, your cooking time is 2-2 1/2 hours unstuffed and 2 1/2-3 hours stuffed, cooked at 350.

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Well, that would be faster! Hey, have you ever done the apple, onion, etc AND the bag??

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one last thing...don't forget to have a large pot to make the turkey soup! Keep some of the water from any fresh veggies you may cook - it will give the broth some good flavor. Anne

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I agree casey. If you can get a fresh, free range one they are superior. Most places that carry them request you put your order in early though... Can I do this at like a Safeway or do I need to go to the HFS?

Looks like you've got the fresh bird ordered and so we know it will taste good!!

And I also agree...no stuffing IN the bird. For years it has been known that is dangerous, but not many people listen, especially if that's the way they've done it for years. Yes, that is the only way I've ever seen.... and besides getting it all out before carving is always such a pain in the butt!! No kidding.

I like to throw an apple/onion/celery in the cavity of mine for baking. Question: Do you cut the apple & onion up like in half or just throw it in there whole? Cut up, like in fourths.

But the next turkey I do, I'm going to follow Alton Brown's "Good Eats" way of doing one, with the brine and all. Every meat recipe I've ever used of his has turned out incredible. See: web page

I think his turkey recipe is near the bottom of the list.

I too have a roaster but not a stone one. It's something like 50 years old and makes an extremely tender turkey, but I'd think the Reynolds bags would be a great alternative, and sure makes for easy clean up....Oh yeah Shell...how are you on making gravy? It's a must you know.

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I agree casey. If you can get a fresh, free range one they are superior. Most places that carry them request you put your order in early though... Can I do this at like a Safeway or do I need to go to the HFS?

Looks like you've got the fresh bird ordered and so we know it will taste good!!

And I also agree...no stuffing IN the bird. For years it has been known that is dangerous, but not many people listen, especially if that's the way they've done it for years. Yes, that is the only way I've ever seen.... and besides getting it all out before carving is always such a pain in the butt!! No kidding.

I like to throw an apple/onion/celery in the cavity of mine for baking. Question: Do you cut the apple & onion up like in half or just throw it in there whole? Cut up, like in fourths.

But the next turkey I do, I'm going to follow Alton Brown's "Good Eats" way of doing one, with the brine and all. Every meat recipe I've ever used of his has turned out incredible. See: web page Yes, I watched him do this last year. I just figured I don't have that kind of room in my fridge to bother with it..lol

I think his turkey recipe is near the bottom of the list.

I too have a roaster but not a stone one. It's something like 50 years old and makes an extremely tender turkey, but I'd think the Reynolds bags would be a great alternative, and sure makes for easy clean up....Oh yeah Shell...how are you on making gravy? It's a must you know.

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I agree casey. If you can get a fresh, free range one they are superior. Most places that carry them request you put your order in early though... Can I do this at like a Safeway or do I need to go to the HFS?

Looks like you've got the fresh bird ordered and so we know it will taste good!!

And I also agree...no stuffing IN the bird. For years it has been known that is dangerous, but not many people listen, especially if that's the way they've done it for years. Yes, that is the only way I've ever seen.... and besides getting it all out before carving is always such a pain in the butt!! No kidding.

I like to throw an apple/onion/celery in the cavity of mine for baking. Question: Do you cut the apple & onion up like in half or just throw it in there whole? Cut up, like in fourths.

But the next turkey I do, I'm going to follow Alton Brown's "Good Eats" way of doing one, with the brine and all. Every meat recipe I've ever used of his has turned out incredible. See: web page Yes, I watched him do this last year. I just figured I don't have that kind of room in my fridge to bother with it..lol Good point. I didn't think of that...I'd have to use an ice chest, which I've done in the past to thaw a frozen turkey in cold water. It works great. Figured I could do the same for the brine soaking.

I think his turkey recipe is near the bottom of the list.

I too have a roaster but not a stone one. It's something like 50 years old and makes an extremely tender turkey, but I'd think the Reynolds bags would be a great alternative, and sure makes for easy clean up....Oh yeah Shell...how are you on making gravy? It's a must you know.

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I agree casey. If you can get a fresh, free range one they are superior. Most places that carry them request you put your order in early though... Can I do this at like a Safeway or do I need to go to the HFS?

Looks like you've got the fresh bird ordered and so we know it will taste good!!

And I also agree...no stuffing IN the bird. For years it has been known that is dangerous, but not many people listen, especially if that's the way they've done it for years. Yes, that is the only way I've ever seen.... and besides getting it all out before carving is always such a pain in the butt!! No kidding.

I like to throw an apple/onion/celery in the cavity of mine for baking. Question: Do you cut the apple & onion up like in half or just throw it in there whole? Cut up, like in fourths.

But the next turkey I do, I'm going to follow Alton Brown's "Good Eats" way of doing one, with the brine and all. Every meat recipe I've ever used of his has turned out incredible. See: web page Yes, I watched him do this last year. I just figured I don't have that kind of room in my fridge to bother with it..lol Good point. I didn't think of that...I'd have to use an ice chest, which I've done in the past to thaw a frozen turkey in cold water. It works great. Figured I could do the same for the brine soaking.

I think his turkey recipe is near the bottom of the list.

I too have a roaster but not a stone one. It's something like 50 years old and makes an extremely tender turkey, but I'd think the Reynolds bags would be a great alternative, and sure makes for easy clean up....Oh yeah Shell...how are you on making gravy? It's a must you know.

I have two, I'm not sure which one I will make...YES, THEY ARE NO NO'S but like you said, they are a must! LOL

Turkey Gravy without Pan Drippings

Yield: 3 cups
Ingredients

6 tablespoons margarine or butter
6 tablespoons all-purpose flour
3 cups chicken broth

Directions:
In medium saucepan, melt margarine over medium heat, stir in flour. Heat and stir until light brown.
Remove from heat. Gradually blend in chicken broth until smooth.
Return saucepan to heat, increasing heat to medium high. Bring to a boil, stirring frequently, reduce heat and simmer 5 minutes or until thickened slightly. Season with salt and pepper, if desired

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Turkey Gravy with Pan Drippings

Yield: 16 servings
Ingredients

1/4 cup turkey pan drippings
3 3/4 cups chicken broth, or milk
1/2 cup all-purpose flour
Turkey giblets, optional

Directions:
In a medium saucepan, add pan drippings.
Blend 1/2 cup flour into pan drippings in pan. Graually blend in broth until smooth. Bring to a boil stir and simmer about 5 minutes. Add finely chopped cooked giblets, if desired.
Note: May substitute the flour with 1/4 cup cornstarch, if desired.

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An article from Cuisine magazine changed my turkey life a couple years ago. I was an experienced cook before but this recipe/info blew the former ways out of the water. I think this will be lenghty but trust me! First I have had success with regular store turkeys, make sure it is well-defrosted and washed out. Reserve giblets and salt and pepper the turkey and put the onions, garlic cloves and lemon in the cavity along with parsley, sage, rsoemary and thyme all fresh if at all possible. Put on rack in large pan and cook at 325. Do not baste- it does absolutely no good and only makes it take longer to cook. This magazine knows its stuff, trust me. A little soy sauce on the skin is okay though. I also put some broth on the bottom of the pan to keep from burning at the beginning. I use a probe thermometer but check with another and move and check it several times. I cover some of the turkey with foil if needed too. I take out the turkey when it reads 173-175 in the thigh and cover with foil and let sit 20 min. Warm the platter in the meantime.

Gravy: I am going to tell you how to make it fatty and good and skinny and pretty good too. This recipe is the best in the world no kidding. Saute some chopped veg, (carrots, onion, celery and garlic) with the turkey neck for 15 minutes. Deglaze pan with 1/2c apple juice. Add 8c. broth and herbs and peppercorns. Simmer while turkey cooks. Strain and set aside. You can make a lot less to by adding less stock. This is a huge recipe.
When turkey is done let the drippings sit for 5 minutes then pour carefully into a heavy duty pplastic bag or gravy separator. Deglaze the pan with 1c. white wine. Add the strained gravy base and stir then wait for the fat to rise to the top of the drippings and cut a corner off the bag and release the drippings into the pan- pull up before you get to the fat. It is not as hard as it sounds. Now heat it all up and this is where it can be fatty or not. For fatty earlier cook melted butter and/or the turkey fat from the plastic bag to equal 1/2c. whisk in 1/2-2/3c. flour and stir until it cooks some. Add this with whisk a little bit at a time to gravy to thicken. OR just mix some cold broth with a lot of cornstarch -like 1/2c and stir until thickened. YUM!
But the most important thing is carving the turkey. After it sits for 20 min and you made the gravy. Place the turkey on a cutting board that is big enough and open the legs. Get a very sharp carving knife and pull out the thigh and cut in there at the joint and remove the thigh and leg. Repeat on other side. Then carve off one whole breast as best you can and repeat on other side. Whack off the wings last. Then cut the thighs from the drumstick and slice some of the thigh meat and set in a row on center of warm platter. Put a leg on each end of the thigh meat. Then * slice the breast meat across the grain * that is the trick and place sliced breast on the sides of the platter. Throw the wings in somewhere and place herbs for garnish on the platter. It will be awesome! And still hot since the platter is hot! I promise. E-mail with questions- I don't mind. Good luck!

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