I'm cooking My first turkey...ANY TIPS? - GoFuckYourself.com

StudioCash Luke · 11-23-2005, 10:52 AM

I'm cooking My first turkey tomorrow...ANY TIPS?

And how long are you supposed to cook a turkey for exactly? Any first time mistakes I should watch out for?

thewebgarage · 11-23-2005, 10:54 AM

get a turkey bag. little flour and some citrus. stuffing it is sure fire way to enjoy the meal. Get a meat temp gauge to be sure its cooked enough.

but I dont think you can mess it up if you use a turkey bag

brand0n · 11-23-2005, 10:57 AM

deep fry it.

MickeyG · 11-23-2005, 10:58 AM

I agree deep fry it, otherwise turn on foodtv im sure they have lots of hints today.

Marcus Aurelius · 11-23-2005, 11:00 AM

If you cook it in the oven be sure and baste it often with its own juices so the meat doesnt get dryed out.

StudioCash Luke · 11-23-2005, 11:07 AM

Any good tutorials on how to cook a turkey good?

TurboAngel · 11-23-2005, 11:10 AM

Here ya go. I can tell you to rub butter all over it and a little garlic powder.

Babagirls · 11-23-2005, 11:13 AM

i agree with the others: DEEP FRY THAT FUCKER!

Jer · 11-23-2005, 11:13 AM

http://allrecipes.com/advice/coll/th...cles/238P1.asp

EroticySteve · 11-23-2005, 11:14 AM

Deep frying is really the only way to go. IMHO.

SongRider · 11-23-2005, 11:15 AM

Make DAMN sure its cooked completely.... hate to see you poision up the entire family....

Baste it ALOT.... dont want no dry meat....

And remove ALL the meat from the bone before storing... will last alot longer..

Raven · 11-23-2005, 11:22 AM

Roast it for approximately 20-25 minutes per pound in a 325 - 350 degree oven. Slather it with olive oil or butter to keep the juices inside.

Get a paper bag and make a tent, so it heats evenly. It won't burn. Baste every 20 minutes until it's cooked.

If you don't care about presentation, roast it breast side down, which will guarantee moistness.You can always turn it breast side up to brown the skin.

If you use paprika as part of your seasonings, the skin gets nice and brown.

Have fun.

Oh. Stuffing also keeps a turkey moist.

MacDaddyPlaya · 11-23-2005, 11:23 AM

Quote:

Originally Posted by StudioCash Luke

Any good tutorials on how to cook a turkey good?

DEEP FRY IT!

Cyndalie · 11-23-2005, 11:23 AM

Throw some apples in it or chopp it and mix int he stuffing for some great flavor!

DutchTeenCash · 11-23-2005, 11:25 AM

get one already done

WebairGerard · 11-23-2005, 11:25 AM

Uggh I hate deep fried turkey. that is nasty. Good old slow oven cooked is the ticket, basting a lot.

Just let cool before carving and I suggest you get carving tips online somewhere makes a big difference if you don't know what to do. Enjoy!

Dalai lama · 11-23-2005, 11:26 AM

Quote:

Originally Posted by TurboAngel

Here ya go. I can tell you to rub butter all over it and a little garlic powder.

My cooking angel

mikesouth · 11-23-2005, 12:21 PM

From www.mikesouth.com

First is a Turkey your family won't forget, just be warned if you use this you will be cooking the turkey for the rest of whatever:

First rub the bird (skin on) with the juice of one whole lemon (let the juice stay in the pan)

now pour 6 oz of ginger ale over the bird, let that stay in the pan too of course

salt, pepper, garlic and butter (real not margarine) to taste

now rub the bird with real honey

cook according to the directions on the bird, basting every 30 mins or so with the drippings, dont overcook it.

VIOLA!

StephanieTD · 11-23-2005, 12:25 PM

www.foodtv.com... that's all you need

netgirl · 11-23-2005, 12:25 PM

haha adult wm ;)

NickPapageorgio · 11-23-2005, 12:43 PM

Here's one you may not have ever heard. Infact, I don't think I've ever seen it anywhere other than my family but it's how we've cooked the bird for generations.

Take your turkey out of the bag, clean it up, cut off any huge amounts of excess skin (around the neck, ass, etc) and get it in your pan.

Stuff it with your usual stuffing.

Take a pound of Sage Sausage, and flatten it all over the top of the turkey so that it covers all the exposed areas of the bird, forming a "seal" over the top of the turkey. Use the sausage liberally and I suggest using Jimmy Dean brand as it has the best sage flavor.

Cover the entire package with aluminum foil and place into your 325 degree preheated oven. Cook it according to the weight as usual. I think it's like 15 minutes per pound usually. Start basting after about 2 hours and baste religiously about every 30 minutes.

About 1 hour before the bird is set to be done, take it out and remove both the foil and the sausage. Set the sausage aside and either eat it up on rolls, or you can cut it up in your gravy to complete the theme.

Let the turkey cook uncovered for the remaining hour, then about 5 minutes before you're going to take it out, cover the top in butter and put it back in under a broiler for the last 5 minutes, watching it closely so it doesn't over brown.

Take out and let it cool about an hour before carving.

Bon Apetit.

Maxy · 11-23-2005, 12:45 PM

Quote:

Originally Posted by mikesouth

From www.mikesouth.com

First is a Turkey your family won't forget, just be warned if you use this you will be cooking the turkey for the rest of whatever:

First rub the bird (skin on) with the juice of one whole lemon (let the juice stay in the pan)

now pour 6 oz of ginger ale over the bird, let that stay in the pan too of course

salt, pepper, garlic and butter (real not margarine) to taste

now rub the bird with real honey

cook according to the directions on the bird, basting every 30 mins or so with the drippings, dont overcook it.

VIOLA!

MMMMMMMMMMMMMmmmmmmm

Blazing · 11-23-2005, 12:47 PM

Rotisserie is the way to go!!

been doing it the last 2 years and the bird comes out awesome!!!

webair · 11-23-2005, 12:47 PM

baste baste baste

PurrrsianPussyKat · 11-23-2005, 12:56 PM

Go with the baking bags.. they help the turkey cook faster and it's tastier.

Throw some celery, carrots and onion in the bottom with a little flour.
Pull the shit out of the turkey cavity and neck flap.
Rinse the inside out good.
Stick it in the bag. (stuff if you want to)
sprinkle rosemary, sage and thyme on top.
put some water in the bottom of the bag.
tie the bag closed with the little bag tie that's included in the pkg.
cut some holes in the top of the bag for venting.
then cook it for about 3 hours depending on size.
buy a meat thermometer to be sure it's done.
stick it in the thigh area.. if you stuffed it, also stick it in the stuffing to make sure the center is hot enough. the needle should go all the way to poultry. better to overcook it a little then under.
Enjoy.

After Shock Media · 11-23-2005, 12:57 PM

1. Purchase and defrost the turkey all the way. If in a defrost rush cold running water in the bathtub over the plastic is the way to go.
2. Have a real meat thermometer, do not rely on the little white and red one that comes impaled in the bird.
3. Unwrap defrosted turkey, reach inside cavity and remove the paper or plastic bag full of innards and the neck. (discard or cook separately).
4. Wash the turkey inside and out with cold water. Pat dry with towels.
5. Preheat oven to 350.00 make sure rack is near bottom.
6. Insert meat thermometer into breast, do not hit bone. Also leave the pop up one in place cause removing it will just make the turkey dry.
7. Cut up a lemon or two, a head of garlic in half and same with an onion (may quarter onion) (paper still on), and grab some fresh rosemary, and some whole sage leaves and set aside.
8. Salt and pepper the inside of the bird.
9. Take the wings and fold them under the back of the bird, fairly easy to do.
10. Rub butter all over the outside of the bird.
11. Salt and pepper the outside.
12. Wrap the drum stick portions about half way toward end with foil or they will burn or get real dark.
13. Place turkey wing side down (they are under the back now) on a wire rack, and then place wire rack inside of a large oven proof roasting pan.
14. Put in oven and baste it every 30 minutes. It should take about 20 minutes per pound to cook but do not rely on the time method at all. You will be using your meat thermometer. Baste fast though cause the more the oven is open the longer it takes to cook.
15. The turkey is fully cooked when it reaches 165 to 170 degrees, but you shall take it from the oven and cover it loosely with foil when it reaches 135 to 145 degrees. Let it rest outside of the oven covered in the foil for an hour or so. Plenty of time to make other things and turn the drippings into gravy. The bird will easily raise 30 more degrees while resting. Obviously if you do not want to wait an hour let it get a little close to 150 then let it rest 30 min.

Common warnings -
Do not forget to let it rest.
Always remove the damn bag of innards.
Stuffing inside of birds is dangerous.
Use a real digital thermometer or one you can leave in the oven that gives an accurate read out of temp.

em_sc · 11-23-2005, 12:59 PM

bump...bump

Tom_PM · 11-23-2005, 01:13 PM

If you soak it in a salty brine for several hours before baking, you should not need to baste. I'm going for that way this year.. Also gonna start it at 500 degrees for a half hour to brown it, then foil the breast and finish at 350 or so.
Wish me luck! lol

camouflaged123 · 11-23-2005, 01:14 PM

Did you try that Ronco Rotisserie what u see on tv?

After Shock Media · 11-23-2005, 01:28 PM

Quote:

Originally Posted by PR_Tom

If you soak it in a salty brine for several hours before baking, you should not need to baste. I'm going for that way this year.. Also gonna start it at 500 degrees for a half hour to brown it, then foil the breast and finish at 350 or so.
Wish me luck! lol

Brines do kick ass and thats what I also do. I just did not want to complicate my tips above.

Brujah · 11-23-2005, 01:29 PM

Quote:

Originally Posted by PR_Tom

If you soak it in a salty brine for several hours before baking, you should not need to baste. I'm going for that way this year.. Also gonna start it at 500 degrees for a half hour to brown it, then foil the breast and finish at 350 or so.
Wish me luck! lol

Way to do it!

tristan_D · 11-24-2005, 02:11 AM

I grew up with my mom cooking turkey every year for thanksgiving but I never really paid attention. I don't like to cook

AsianDivaGirlsWebDude · 11-24-2005, 02:14 AM

ADG Webmaster

11-23-2005, 10:52 AM	#1
StudioCash Luke Confirmed User Join Date: Jun 2004 Location: United States www.StudioCash.com www.StudioCash.com www.StudioCash.com www.StudioCash.com www.StudioCash.com www.StudioCash.com Posts: 446	I'm cooking My first turkey...ANY TIPS? I'm cooking My first turkey tomorrow...ANY TIPS? And how long are you supposed to cook a turkey for exactly? Any first time mistakes I should watch out for? __________________ > STUDIOCASH IS HERE < VIEW EACH STUDIOCASH SITE:XGAPE XCRIB XLEZ Luke Rasmusen - StudioCash Affiliate Manager - support[at]studiocash.com

11-23-2005, 10:54 AM	#2
thewebgarage Confirmed User Join Date: Sep 2002 Location: cali Posts: 1,002	get a turkey bag. little flour and some citrus. stuffing it is sure fire way to enjoy the meal. Get a meat temp gauge to be sure its cooked enough. but I dont think you can mess it up if you use a turkey bag __________________ Big Boob trades icq 265907826

11-23-2005, 10:57 AM	#3
brand0n been very busy Join Date: Nov 2002 Location: the queen city Posts: 26,983	deep fry it. __________________ want to buy this spot for cheap? it is of course for sale. long term deals are always the best bet. brand0n/ at/ a o l dot commies.

11-23-2005, 11:07 AM	#6
StudioCash Luke Confirmed User Join Date: Jun 2004 Location: United States www.StudioCash.com www.StudioCash.com www.StudioCash.com www.StudioCash.com www.StudioCash.com www.StudioCash.com Posts: 446	Any good tutorials on how to cook a turkey good? __________________ > STUDIOCASH IS HERE < VIEW EACH STUDIOCASH SITE:XGAPE XCRIB XLEZ Luke Rasmusen - StudioCash Affiliate Manager - support[at]studiocash.com

11-23-2005, 11:13 AM	#8
Babagirls Text Writer Join Date: Feb 2001 Location: Wisconsin Posts: 18,812	i agree with the others: DEEP FRY THAT FUCKER! __________________ Need a Text Writer? Blogs\|Reviews\|Descriptions\|Paysites\|TGP's\|Stories ICQ: 397892500

11-23-2005, 10:58 AM	#4
MickeyG Confirmed User Join Date: May 2004 Location: South Florida Posts: 4,134	I agree deep fry it, otherwise turn on foodtv im sure they have lots of hints today.

11-23-2005, 11:00 AM	#5
Marcus Aurelius No Refunds Issued. Industry Role: Join Date: Apr 2003 Posts: 14,809	If you cook it in the oven be sure and baste it often with its own juices so the meat doesnt get dryed out.

11-23-2005, 11:10 AM	#7
TurboAngel H.B.I.C. Industry Role: Join Date: Jun 2003 Location: NC Posts: 30,122	Here ya go. I can tell you to rub butter all over it and a little garlic powder.

11-23-2005, 11:13 AM	#9
Jer God is Brazilian Join Date: Feb 2001 Location: Brazil Posts: 10,601	http://allrecipes.com/advice/coll/th...cles/238P1.asp

11-23-2005, 11:14 AM	#10
EroticySteve Confirmed User Join Date: Mar 2005 Location: The Sunshine State Posts: 4,365	Deep frying is really the only way to go. IMHO. __________________ You deserve to make more money. I'll help you do that. Our affiliates earn up to $3/email or $107/sale email steve <at> eroticy.com - icq 290153464

11-23-2005, 11:15 AM	#11
SongRider Confirmed User Industry Role: Join Date: Feb 2001 Location: KY- The state not the jelly Posts: 648	Make DAMN sure its cooked completely.... hate to see you poision up the entire family.... Baste it ALOT.... dont want no dry meat.... And remove ALL the meat from the bone before storing... will last alot longer..

11-23-2005, 11:22 AM	#12
Raven Confirmed User Industry Role: Join Date: Jul 2001 Posts: 6,874	Roast it for approximately 20-25 minutes per pound in a 325 - 350 degree oven. Slather it with olive oil or butter to keep the juices inside. Get a paper bag and make a tent, so it heats evenly. It won't burn. Baste every 20 minutes until it's cooked. If you don't care about presentation, roast it breast side down, which will guarantee moistness.You can always turn it breast side up to brown the skin. If you use paprika as part of your seasonings, the skin gets nice and brown. Have fun. Oh. Stuffing also keeps a turkey moist. __________________ Raven ~RETIRED~

11-23-2005, 11:23 AM	#14
Cyndalie Confirmed User Industry Role: Join Date: Jan 2002 Location: Cherry Hill, NJ Posts: 3,615	Throw some apples in it or chopp it and mix int he stuffing for some great flavor! __________________ Cyndalie Marketing Director StoriesTraffic.com

11-23-2005, 11:25 AM	#15
DutchTeenCash I like Dutch Girls Join Date: Feb 2003 Location: dutchteencash.com Posts: 21,684	get one already done __________________ ICQ 16 91 547 - SKYPE dutchteencash bob AT dutchteencash DOT com ... did you see our newest Sweet Natural Girl Priscilla (18)?

11-23-2005, 11:25 AM	#16
WebairGerard Confirmed User Industry Role: Join Date: Sep 2005 Posts: 8,113	Uggh I hate deep fried turkey. that is nasty. Good old slow oven cooked is the ticket, basting a lot. Just let cool before carving and I suggest you get carving tips online somewhere makes a big difference if you don't know what to do. Enjoy! __________________

11-23-2005, 12:21 PM	#18
mikesouth Confirmed User Industry Role: Join Date: Jun 2003 Location: My High Horse Posts: 6,334	From www.mikesouth.com First is a Turkey your family won't forget, just be warned if you use this you will be cooking the turkey for the rest of whatever: First rub the bird (skin on) with the juice of one whole lemon (let the juice stay in the pan) now pour 6 oz of ginger ale over the bird, let that stay in the pan too of course salt, pepper, garlic and butter (real not margarine) to taste now rub the bird with real honey cook according to the directions on the bird, basting every 30 mins or so with the drippings, dont overcook it. VIOLA! __________________ Mike South It's No wonder I took up drugs and alcohol, it's the only way I could dumb myself down enough to cope with the morons in this biz.

11-23-2005, 12:25 PM	#19
StephanieTD Confirmed User Join Date: Aug 2005 Location: Toronto Posts: 276	www.foodtv.com... that's all you need __________________ BEDFELLOW CASH - Converting your gay traffic for over 10 years! GUERILLA TRAFFIC - Over 100 hardcore niche sites, guaranteed to make you money ICQ: 190160838

11-23-2005, 12:25 PM	#20
netgirl Confirmed User Join Date: Oct 2005 Posts: 117	haha adult wm ;) __________________

11-23-2005, 12:43 PM	#21
NickPapageorgio Confirmed User Join Date: Apr 2004 Location: NC Posts: 8,323	Here's one you may not have ever heard. Infact, I don't think I've ever seen it anywhere other than my family but it's how we've cooked the bird for generations. Take your turkey out of the bag, clean it up, cut off any huge amounts of excess skin (around the neck, ass, etc) and get it in your pan. Stuff it with your usual stuffing. Take a pound of Sage Sausage, and flatten it all over the top of the turkey so that it covers all the exposed areas of the bird, forming a "seal" over the top of the turkey. Use the sausage liberally and I suggest using Jimmy Dean brand as it has the best sage flavor. Cover the entire package with aluminum foil and place into your 325 degree preheated oven. Cook it according to the weight as usual. I think it's like 15 minutes per pound usually. Start basting after about 2 hours and baste religiously about every 30 minutes. About 1 hour before the bird is set to be done, take it out and remove both the foil and the sausage. Set the sausage aside and either eat it up on rolls, or you can cut it up in your gravy to complete the theme. Let the turkey cook uncovered for the remaining hour, then about 5 minutes before you're going to take it out, cover the top in butter and put it back in under a broiler for the last 5 minutes, watching it closely so it doesn't over brown. Take out and let it cool about an hour before carving. Bon Apetit. __________________

11-23-2005, 12:47 PM	#23
Blazing Confirmed User Join Date: Nov 2001 Location: Irvine, CA, USA Posts: 1,665	Rotisserie is the way to go!! been doing it the last 2 years and the bird comes out awesome!!! __________________ [email protected] ICQ 7703879

11-23-2005, 12:47 PM	#24
webair Confirmed User Industry Role: Join Date: Feb 2002 Location: NYC, NY Posts: 8,531	baste baste baste __________________ ~ Webair Dedicated Cloud Servers™ ~ WEBAIR VSYS™ Virtual Hosting Platform ~ Superior CDN Network ~ ~ Managed Dedicated hosting Specialists ~ DISCOUNT DOMAIN NAMES! ~ WEBAIR FUSION IO MANAGED CLOUD SERVERS! ~ *ICQ:* 243116321 - *TWITTER* - @WEBAIRINC - E-Mail: [email protected]

11-23-2005, 12:56 PM	#25
PurrrsianPussyKat Confirmed User Join Date: Jan 2004 Location: Lost in the mountains Posts: 2,088	Go with the baking bags.. they help the turkey cook faster and it's tastier. Throw some celery, carrots and onion in the bottom with a little flour. Pull the shit out of the turkey cavity and neck flap. Rinse the inside out good. Stick it in the bag. (stuff if you want to) sprinkle rosemary, sage and thyme on top. put some water in the bottom of the bag. tie the bag closed with the little bag tie that's included in the pkg. cut some holes in the top of the bag for venting. then cook it for about 3 hours depending on size. buy a meat thermometer to be sure it's done. stick it in the thigh area.. if you stuffed it, also stick it in the stuffing to make sure the center is hot enough. the needle should go all the way to poultry. better to overcook it a little then under. Enjoy. __________________ Need a reliable, reasonably priced php programmer? Hit me up! 2934409

11-23-2005, 12:57 PM	#26
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	1. Purchase and defrost the turkey all the way. If in a defrost rush cold running water in the bathtub over the plastic is the way to go. 2. Have a real meat thermometer, do not rely on the little white and red one that comes impaled in the bird. 3. Unwrap defrosted turkey, reach inside cavity and remove the paper or plastic bag full of innards and the neck. (discard or cook separately). 4. Wash the turkey inside and out with cold water. Pat dry with towels. 5. Preheat oven to 350.00 make sure rack is near bottom. 6. Insert meat thermometer into breast, do not hit bone. Also leave the pop up one in place cause removing it will just make the turkey dry. 7. Cut up a lemon or two, a head of garlic in half and same with an onion (may quarter onion) (paper still on), and grab some fresh rosemary, and some whole sage leaves and set aside. 8. Salt and pepper the inside of the bird. 9. Take the wings and fold them under the back of the bird, fairly easy to do. 10. Rub butter all over the outside of the bird. 11. Salt and pepper the outside. 12. Wrap the drum stick portions about half way toward end with foil or they will burn or get real dark. 13. Place turkey wing side down (they are under the back now) on a wire rack, and then place wire rack inside of a large oven proof roasting pan. 14. Put in oven and baste it every 30 minutes. It should take about 20 minutes per pound to cook but do not rely on the time method at all. You will be using your meat thermometer. Baste fast though cause the more the oven is open the longer it takes to cook. 15. The turkey is fully cooked when it reaches 165 to 170 degrees, but you shall take it from the oven and cover it loosely with foil when it reaches 135 to 145 degrees. Let it rest outside of the oven covered in the foil for an hour or so. Plenty of time to make other things and turn the drippings into gravy. The bird will easily raise 30 more degrees while resting. Obviously if you do not want to wait an hour let it get a little close to 150 then let it rest 30 min. Common warnings - Do not forget to let it rest. Always remove the damn bag of innards. Stuffing inside of birds is dangerous. Use a real digital thermometer or one you can leave in the oven that gives an accurate read out of temp. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

11-23-2005, 12:59 PM	#27
em_sc Registered User Join Date: Apr 2005 Location: T-DOT Posts: 64	bump...bump __________________ SIG TOO BIG! Maximum 120x60 button and no more than 3 text lines of DEFAULT SIZE and COLOR. Unless your sig is for a GFY top banner sponsor, you may use a 624x80 instead of a 120x60. Let me repeat... A 120 x 60 button and no more that 3 lines of DEFAULT SIZE AND COLOR text. Last edited by em_sc; 11-23-2005 at 01:00 PM..

11-23-2005, 01:13 PM	#28
Tom_PM Porn Meister Industry Role: Join Date: Feb 2005 Posts: 16,443	If you soak it in a salty brine for several hours before baking, you should not need to baste. I'm going for that way this year.. Also gonna start it at 500 degrees for a half hour to brown it, then foil the breast and finish at 350 or so. Wish me luck! lol __________________ 43-922-863 Shut up and play your guitar.

11-23-2005, 01:14 PM	#29
camouflaged123 Confirmed User Join Date: Feb 2005 Posts: 1,590	Did you try that Ronco Rotisserie what u see on tv? __________________ HIGHEST PAYING PHARMACY AFFILIATE PROGRAM IS HERE! 1 order a day=$1710/month

11-24-2005, 02:11 AM	#32
tristan_D Confirmed User Join Date: Jul 2005 Posts: 7,865	I grew up with my mom cooking turkey every year for thanksgiving but I never really paid attention. I don't like to cook __________________ Increase your sales. Up to $4 per click.

11-24-2005, 02:14 AM	#33
AsianDivaGirlsWebDude Purveyor, Fine Asian Porn Industry Role: Join Date: Jul 2004 Location: San Francisco Bay Area Posts: 38,323	ADG Webmaster __________________ Asian Diva Girls - Exclusive Photos and Videos Asian Diva Girls Affiliate Program (50% ccBill Revshare)