https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Tue, 07 Apr 2026 10:33:52 +0000 https://boards.hellobee.com/topic/lets-talk-turkey#post-2903723 Tue, 26 Nov 2019 13:25:23 +0000 Mrs Lavender 2903723@https://boards.hellobee.com/ <p>I've been using Emeril Lagasse's brine and roasting recipe for a few years now. Turkey always turns out sooo moist and flavorful! </p> <p><a href="https://www.foodnetwork.com/recipes/brined-and-roasted-turkey-3646338" rel="nofollow">https://www.foodnetwork.com/recipes/brined-and-roasted-turkey-3646338</a> </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903682 Tue, 26 Nov 2019 08:08:11 +0000 Mama Bird 2903682@https://boards.hellobee.com/ <p>I've brined and dry rubbed, and both turned out ok. Not sure I'm up for brining anytime soon, though - I had a bit of a hard time finding a big enough pot, and kept slopping brine everywhere while getting the turkey in and out. </p> <p>The best turkey I made, though, is when I cooked half a bird, dry rubbed. It was done in about an hour, not dry, just right. I'd cook the turkey like that every year if I could (I didn't carve it like that myself, the half turkey was a gift). </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903662 Mon, 25 Nov 2019 22:23:21 +0000 newlypregnantlady 2903662@https://boards.hellobee.com/ <p>Spatchcocked with a dry brine and herb butter under the skin. Takes less than two hours to cook a huge turkey. I love it! </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903633 Mon, 25 Nov 2019 19:24:41 +0000 Jennibenni 2903633@https://boards.hellobee.com/ <p>If I do a whole turkey I have a salt egg that I preheat and put inside and it helps it cook evenly and also tastes really good! </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903630 Mon, 25 Nov 2019 18:42:33 +0000 Foodnerd81 2903630@https://boards.hellobee.com/ <p>DH does it all! I tried several times and barely managed to avoid undercooking it, much less perfecting it. Now he spatchcocks it and does what he wants to season it and he grills it. I do all the sides inside in the kitchen. It’s awesome. </p> <p>I also don’t even make good gravy. I buy it. I used to be a good cook but now I pick and choose what I care about. The other sides are home made! </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903584 Mon, 25 Nov 2019 14:43:10 +0000 Sams Mom 2903584@https://boards.hellobee.com/ <p>We season the crap out of a couple sticks of butter and slide the slices under the skin. Stuff it with just celery, carrots and onions; and then rub the outside down with olive oil. We roast it in an electric roaster so the oven is available. </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903570 Mon, 25 Nov 2019 13:21:16 +0000 JennyPenny 2903570@https://boards.hellobee.com/ <p>I do a wet brine when I host, but we're going to my brother's this year and he's going to smoke it. He did it last year and said it was fantastic so I'm excited to try it. </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903569 Mon, 25 Nov 2019 13:18:40 +0000 graceandjoy 2903569@https://boards.hellobee.com/ <p>I don't think DH stuffs it, he brines, and he rotisseries it :grin: Soo juicy! </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903568 Mon, 25 Nov 2019 13:18:33 +0000 Anagram 2903568@https://boards.hellobee.com/ <p>I've done the wet brine method for many years, just because it's so juicy. I was planning to do a dry brine this year, but I may not be making the turkey at all now! </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903565 Mon, 25 Nov 2019 13:03:40 +0000 mdf106 2903565@https://boards.hellobee.com/ <p>Stuffed with citrus. Makes a moist turkey with no basting required. </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903562 Mon, 25 Nov 2019 12:59:57 +0000 Mrs. Cereal 2903562@https://boards.hellobee.com/ <p>@kiddosc: I just saw the butter soaked cheesecloth on The Kitchen this weekend! I am so intrigued! </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903560 Mon, 25 Nov 2019 12:58:28 +0000 kiddosc 2903560@https://boards.hellobee.com/ <p>I slather it with butter and herbs under the skin and roast. I cooked one for a Friendsgiving this weekend and tried a new technique of laying a butter soaked cheesecloth over the top of it and that worked out really well for a moist bird with crisp skin and no basting required.</p> <p>I've tried the upside down method before too, but having to flip a giant hot bird at the end to crisp the breast is a terrible endeavor. </p> https://boards.hellobee.com/topic/lets-talk-turkey#post-2903558 Mon, 25 Nov 2019 12:53:34 +0000 Mrs. Cereal 2903558@https://boards.hellobee.com/ <p>How do you cook your bird? Are you a dry rub, no baste? A fryer? Or a traditional baste and lovingly pat with butter type?</p> <p>I'll start... I dry rub no baste. I like a super crispy skin and since I make a bomb gravy, I don't worry as much about the bird being dry. Especially because Turkey is hard to not make dry. </p>