https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Thu, 23 Apr 2026 19:55:05 +0000 https://boards.hellobee.com/topic/turkey-roasting-tips#post-1896931 Fri, 10 Oct 2014 14:12:24 +0000 Ms.SK 1896931@https://boards.hellobee.com/ <p>I always brine a fresh (not frozen) bird overnight. Low and slow. I like to preheat the oven to 425, put the bird in and drop the temperature way down, to about 275/300. I don't baste just let it cook. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1896883 Fri, 10 Oct 2014 13:48:10 +0000 MrsYellowJacket 1896883@https://boards.hellobee.com/ <p>@Espion: overnight brine is certainly my favorite... sooo moist...! </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1896218 Fri, 10 Oct 2014 06:01:51 +0000 lamariniere 1896218@https://boards.hellobee.com/ <p>I think I got to this post too late, but I used this dry salt brine recipe two thanksgivings in a row, and it is amazing and very very easy!</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/turkey-roasting-tips#post-1896209 Fri, 10 Oct 2014 05:37:24 +0000 blackbird 1896209@https://boards.hellobee.com/ <p>You can't go wrong with lots of butter :) </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1896196 Fri, 10 Oct 2014 04:13:48 +0000 Mrs.Panda 1896196@https://boards.hellobee.com/ <p>I have separated the skin from the meat and LOADED it with seasoned butter and pinned it back in place. So delicious. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1896155 Thu, 09 Oct 2014 23:06:14 +0000 tysonja 1896155@https://boards.hellobee.com/ <p>thank you thank you for all your suggestions! </p> <p>I'm gonna do a simple brine and lots and lots of BUTTER. </p> <p>:D </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895856 Thu, 09 Oct 2014 18:56:08 +0000 Tanjowen 1895856@https://boards.hellobee.com/ <p>We brine our turkey overnight for at least 12+ hours (1 cup of salt per 1 gallon of water) and it comes out amazing and so moist! </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895852 Thu, 09 Oct 2014 18:54:55 +0000 Espion 1895852@https://boards.hellobee.com/ <p>@getjazzy: Maybe it's because I'm 6 months pregnant, but champagne sounds soooooo good! lol! </p> <p>We just use butter. Massive amounts of butter. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895849 Thu, 09 Oct 2014 18:53:25 +0000 Mrs. High Heels 1895849@https://boards.hellobee.com/ <p>Definitely brine it!! My favorite recipe is also from Alton Brown. Mmmm.</p> <p>Other tips (by Alton):</p> <p>- For crisper skin, pat the skin of the turkey as dry as possible. Ideally, you’d want to dry it out for at least an hour in the fridge once you take it out of the brine and pat it dry.</p> <p>- Once you put the turkey in the oven, resist the urge to open that door and check on the turkey, it will dry it out.</p> <p>- Let the turkey have enough rest time once its done, so you don’t lose all the juices by carving it too soon. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895782 Thu, 09 Oct 2014 17:19:12 +0000 Anagram 1895782@https://boards.hellobee.com/ <p>@tysonja: I agree with the Alton brown recipe. It makes a really good, basic turkey. I think the brine and the meat thermometer are the most important because people tend to over cook turkeys because they can't tell when it's done. Meat thermometer for the win---spring for the kind that is oven safe, so you just insert it and leave it in while cooking. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895761 Thu, 09 Oct 2014 17:08:12 +0000 Freckles 1895761@https://boards.hellobee.com/ <p>@blackbird: ditto!! i followed alton brown's recipe (never do but this time i did) and it was amazing. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895758 Thu, 09 Oct 2014 17:07:20 +0000 hilary 1895758@https://boards.hellobee.com/ <p>My mom has always used those turkey bags. Not fussy and has never been dry. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895742 Thu, 09 Oct 2014 16:55:09 +0000 HabesBabe 1895742@https://boards.hellobee.com/ <p>Brine it, for sure! And flip it halfway through cooking... start breast up, then flip it breast down so the thighs cook (they take longer) and the breast doesn't dry out. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895734 Thu, 09 Oct 2014 16:45:24 +0000 getjazzy 1895734@https://boards.hellobee.com/ <p>I baste mine in champagne.. sooooo moist and delicious plus I get the left overs from the bottle haha. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895725 Thu, 09 Oct 2014 16:37:25 +0000 looch 1895725@https://boards.hellobee.com/ <p>I wrap my bird in a cheesecloth sweater and I baste it with a mixture of wine, melted butter and herbs. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895722 Thu, 09 Oct 2014 16:35:58 +0000 plantains 1895722@https://boards.hellobee.com/ <p>@blackbird: ditto on the brine, game changer. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895716 Thu, 09 Oct 2014 16:30:34 +0000 blackbird 1895716@https://boards.hellobee.com/ <p>OMG brine it overnight!!!! Brining turkey is the secret to moist and delicious turkey </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895709 Thu, 09 Oct 2014 16:24:32 +0000 tysonja 1895709@https://boards.hellobee.com/ <p>@BakerBee: ack! oh dear hehe :) </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895703 Thu, 09 Oct 2014 16:18:48 +0000 LBee 1895703@https://boards.hellobee.com/ <p>My husband always cooks the turkey, but my "pro tip" is to not leave it on the counter to cool if your golden retriever is in the vicinity. </p> <p>2 years in a row. I kid you not. </p> https://boards.hellobee.com/topic/turkey-roasting-tips#post-1895693 Thu, 09 Oct 2014 16:09:52 +0000 tysonja 1895693@https://boards.hellobee.com/ <p>I'm getting ready to cook my first 8kg turkey tomorrow (for thanksgiving dinner #1) afternoon, and I have no idea where to begin! I'm off to search the internet, but if you guys have any pro tips, I'm all ears! (it just finished defrosting this morning)</p> <p>(p.s. it must seem so strange to you guys in the states that us Canadians are in thanksgiving high gear this weekend!! I personally can't fathom having thanksgiving so close to Christmas, but it's fun to hear all your guys' stories when it comes round!) </p>