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

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

deep fry it.

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

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

Any good tutorials on how to cook a turkey good?

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

i agree with the others: DEEP FRY THAT FUCKER!

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

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

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..

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.

DEEP FRY IT!

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

get one already done

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!

My cooking angel

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!

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

haha adult wm ;)

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.

MMMMMMMMMMMMMmmmmmmm

Rotisserie is the way to go!!

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

baste baste baste

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.

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.

bump...bump

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

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

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

Way to do it!

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

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