https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Mon, 20 Apr 2026 08:18:31 +0000 https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1194284 Mon, 04 Nov 2013 07:42:20 +0000 Adira 1194284@https://boards.hellobee.com/ <p>I followed this recipe - very easy to do, no brining necessary, and it was DELICIOUS and MOIST and absolutely AMAZING!</p> <p><a href="http://shewearsmanyhats.com/2011/11/mayonnaise-roasted-turkey/" rel="nofollow">http://shewearsmanyhats.com/2011/11/mayonnaise-roasted-turkey/</a> </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1194267 Mon, 04 Nov 2013 07:23:24 +0000 looch 1194267@https://boards.hellobee.com/ <p>I don't brine, but I buy the smallest fresh (never frozen) turkey that will feed the group and I do not stuff it.</p> <p>I also do a kind of unusual method, along these lines, but instead of just basting in butter, I do a stick of butter melted into a bottle of good drinking white wine (usually chard) and thyme. When you take off the cheesecloth, you have that picture perfect brown skin.</p> <p><a href="http://www.foodandwine.com/articles/roasting-the-turkey" rel="nofollow">http://www.foodandwine.com/articles/roasting-the-turkey</a> </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193627 Sun, 03 Nov 2013 14:46:13 +0000 BSB 1193627@https://boards.hellobee.com/ <p>@lovehoneybee: @Pepper: yup, I brine my turkey using the same food network recipe. So juicy!</p> <p>If you want to learn the science behind why the brine makes the Turkey so juicy, you should watch Alton Brown's Thanksgiving Good Eats Episode! </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193625 Sun, 03 Nov 2013 14:43:34 +0000 PurplePeony 1193625@https://boards.hellobee.com/ <p>You've gotten some good tips here, but I have always found that the key to yummy turkey is the bird itself. I can always tell the difference between a cheap bird and a better-quality one regardless of how it's been cooked. I love Thanksgiving so I don't mind splurging in a pricey pasture-raised bird, but they do tend to be budget-busters (though totally worth it, IMO). Even if you're not up for that, though, I highly recommend going with the best quality turkey you can afford, avoiding ones that have been pumped full of water and preservatives, and if at all possible reserving one that hasn't been previously frozen and picking it up just a day or two ahead of time so you can brine it. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193578 Sun, 03 Nov 2013 13:31:40 +0000 Cole 1193578@https://boards.hellobee.com/ <p>I do a brine and it always turns out beautifully, I usually use the recipe on Pioneer Woman's site: <a href="http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/" rel="nofollow">http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/</a></p> <p>I have cooked so many things from her and never once has one failed me! </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193572 Sun, 03 Nov 2013 13:18:58 +0000 BoogieBea 1193572@https://boards.hellobee.com/ <p>@hellocupcake: brining seems intimidating initially but it's pretty simple step and makes a huge difference. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193570 Sun, 03 Nov 2013 13:12:57 +0000 blackbird 1193570@https://boards.hellobee.com/ <p>I've done whole turkeys and they are such a pain. My favorite is to do turkey breasts, brine them, then bake them. They take less than an hour. Bobby Flay's Spanish turkey breast with sour orange sauce is great. </p> <p>I like brines heavy on salt, brown sugar, and lemon and orange slices. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193560 Sun, 03 Nov 2013 12:55:29 +0000 Mrs. High Heels 1193560@https://boards.hellobee.com/ <p>@hellocupcake: I love the brine from the pioneer woman, and the Michigander turkey recipe from allrecipes.com. It's always a hit and really moist! </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193550 Sun, 03 Nov 2013 12:45:35 +0000 chrispygal 1193550@https://boards.hellobee.com/ <p>Regardless of what recipe you use, PLEASE do yourself a favor and get a really good meat thermometer. We have a digital that stays in the bird (or roast) while we cook and it works great. Since your bird will rest you want to take it out probably 10 degrees less than it should be as it will continue to cook while it rests. This will make the biggest difference if you ask me.</p> <p>That being said, I think Alton Brown is always a great bet. His recipes are always good. For my turkey I lift the skin and put a layer of butter under the skin. Yeah, not healthy, but SO yummy. We then coat the skin with a mix of salt and pepper. In the cavity we stuff with celery, onion, and herbs. It's a solid turkey. I make a mean gravy from scratch too. Just saying. ;)</p> <p>My favorite part about Thanksgiving though? Sausage stuffing!!!! Can't wait! </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193546 Sun, 03 Nov 2013 12:38:47 +0000 lamariniere 1193546@https://boards.hellobee.com/ <p>I was in charge if the Thanksgiving turkey two years in a row and used this recipe both times. It was easy and worked perfectly and the turkey was not dry at all! My brother is something of a foodie and said it was the best Thanskgiving turkey he has ever had. </p> <p><a href="http://www.epicurious.com/recipes/food/views/Salted-Roast-Turkey-with-Herbs-and-Shallot-Dijon-Gravy-350432" rel="nofollow">http://www.epicurious.com/recipes/food/views/Salted-Roast-Turkey-with-Herbs-and-Shallot-Dijon-Gravy-350432</a> </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193523 Sun, 03 Nov 2013 12:06:23 +0000 babycanuck 1193523@https://boards.hellobee.com/ <p>I buy a turkey from the grocery store, sage, poultry seasoning, butter between the skin and the meat, root veg, half a bottle of white wine and any kind of broth. I also buy the stuffing frozen and bake it separately because I don't know how to do it on my own. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193522 Sun, 03 Nov 2013 12:03:45 +0000 Mrs. Jacks 1193522@https://boards.hellobee.com/ <p>We brine. I can't remember the recipe we did but it had an apricot sausage stuffing. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193521 Sun, 03 Nov 2013 12:01:02 +0000 Mrs. Lemon-Lime 1193521@https://boards.hellobee.com/ <p>Super simple....turkey in a bag and the spice injection kits. Both can be found at your local grocer's. Jist follow the instructions onthe packaging. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193513 Sun, 03 Nov 2013 11:56:52 +0000 Pepper 1193513@https://boards.hellobee.com/ <p>@Mrs.Someone: I did this by accident last year... best mistake ever! I think it was even juicier breast down. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193510 Sun, 03 Nov 2013 11:55:17 +0000 birdofafeather 1193510@https://boards.hellobee.com/ <p>Best turkey recipe ever. So good and easy!</p> <p><a href="http://touch.latimes.com/#section/-1/article/p2p-43176769/" rel="nofollow">http://touch.latimes.com/#section/-1/article/p2p-43176769/</a> </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193497 Sun, 03 Nov 2013 11:45:59 +0000 singingbee 1193497@https://boards.hellobee.com/ <p>@hellocupcake: I rub it down with salt. That's what my mom has always done and it tastes delicious. Really juicy. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193492 Sun, 03 Nov 2013 11:43:46 +0000 hellocupcake 1193492@https://boards.hellobee.com/ <p>@redsmarties: if I wasn't intimidated by a deep fryer I would totally do that . (: This makes two votes for Alton, I think I'm going to commit by this week and start collecting spices. I only have salt and pepper in my cupboard. Uhoh. (: </p> <p>@Pepper: yay. I think you guys are making me more confident about this. 3 weeks left to prepare! (: </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193491 Sun, 03 Nov 2013 11:42:27 +0000 Mrs.Someone 1193491@https://boards.hellobee.com/ <p>The best turkey I've ever had was brined for a day in citrus and salt water. I don't have the recipe unfortunately. Also, I've learned to put it in the oven breast DOWN so the dark meat juices keep the breast nice and juicy. Yum :) </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193487 Sun, 03 Nov 2013 11:37:04 +0000 Pepper 1193487@https://boards.hellobee.com/ <p>@hellocupcake: You got it! </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193477 Sun, 03 Nov 2013 11:25:27 +0000 Mrs. Oatmeal 1193477@https://boards.hellobee.com/ <p>Alton Brown on the Food Network is ALWAYS my DH's go-to. His turkey is flipping incredible, always.<br /> Basically, you brine it (in a mix of sugar, salt, a ton of water, and some spices) for a day or two, then you cook it for about 1/2 hour at 500 degrees to brown the skin, then turn it down and cook it according to his directions. Our 18lb turkey took about 2.5 hours this year, and it was delicious. </p> <p>Another surefire method? Deep-fry the sucker. Delicious. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193476 Sun, 03 Nov 2013 11:23:19 +0000 hellocupcake 1193476@https://boards.hellobee.com/ <p>@Jennimac: do you just use basic spices and water? Or a fancy concoction? (:</p> <p>@Pepper: okay, don't laugh, but the brine is the juice it will marinade in and the aromatic is the stuff I put in after the bird had been rinsed off and is about to be cooked? Right? (: I googled it but I just want to make sure (: </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193473 Sun, 03 Nov 2013 11:19:23 +0000 hellocupcake 1193473@https://boards.hellobee.com/ <p>@lovehoneybee: I understood most of that! Yay. (: thank you for the recommendation (: </p> <p>@JoJoGirl: I'm seriously considering the same thing. Especially since my husband works at a grocery store and can just pick up the order when he's off (: No fuss (: </p> <p>@BoogieBea: I maybe had to google brine, that can't be a food sign of my abilities (: </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193469 Sun, 03 Nov 2013 11:16:07 +0000 Pepper 1193469@https://boards.hellobee.com/ <p>I cook Thanksgiving dinner for my family every year (although this year we are going out to eat for a change of pace). I've followed Alton Brown's method every year... it's the absolute best!</p> <p><a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html" rel="nofollow">http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html</a></p> <p>The secret is the brine and the high initial roast temperature. Make sure you thoroughly wash the bird off after you brine it, and cover the wing tips with foil during the initial 500 degree roast so they don't burn. Makes a very tender and flavorful bird! </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193468 Sun, 03 Nov 2013 11:15:11 +0000 singingbee 1193468@https://boards.hellobee.com/ <p>I brine mine and then just cook it. It has turned out very yummy the past two years. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193464 Sun, 03 Nov 2013 11:13:48 +0000 BoogieBea 1193464@https://boards.hellobee.com/ <p>My sil usually makes the traditional turkey. They always brine it and it helps keep the bird juicy. </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193462 Sun, 03 Nov 2013 11:11:56 +0000 JoJoGirl 1193462@https://boards.hellobee.com/ <p>Hehe we are ordering a pre-brined, pre-seasoned, ready-to-cook turkey from the grocery store. I am too scared :) </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193460 Sun, 03 Nov 2013 11:10:57 +0000 lovehoneybee 1193460@https://boards.hellobee.com/ <p>I've actually never made this myself but my DH's aunt uses this recipe (ETA: and it's divine), as does my SIL, and the internet loves it (hence the 5 star rating with over 4k reviews): </p> <p><a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html" rel="nofollow">http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html</a> </p> https://boards.hellobee.com/topic/is-it-too-early-to-talk-turkeys-help#post-1193457 Sun, 03 Nov 2013 11:08:45 +0000 hellocupcake 1193457@https://boards.hellobee.com/ <p>I get to host thanksgiving this year. Yay!<br /> Now, I am most intimidated by the turkey.<br /> The internet is full of ideas, recipes and the works but it's scary.<br /> So, I'm coming to the hive asking for a favor ( a la Godfather).<br /> Who knows an awesome recipe that they are willing to share?<br /> I am leaning more towards a turkey I can marinade? Maybe make a broth for it to sit in for a day? I want the bird to be nice and juicy. Anything that will make me look like Paula Dean/Martha Stewart, without actually having their skill set. </p> <p>A tall order, I know. Help? (: Thank you. </p> <p>Ps. Simple side dish recipes are also more than welcome. </p>