Is it too early to talk turkeys?! Help.

By hellocupcake Nov 3, 2013

I get to host thanksgiving this year. Yay!
Now, I am most intimidated by the turkey.
The internet is full of ideas, recipes and the works but it's scary.
So, I'm coming to the hive asking for a favor ( a la Godfather).
Who knows an awesome recipe that they are willing to share?
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.

A tall order, I know. Help? (: Thank you.

Ps. Simple side dish recipes are also more than welcome.

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27 comments

lovehoneybee
GOLD / wonderful pea / 17697 posts

Nov 3, 2013

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):

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
JoJoGirl
cantaloupe / 6206 posts

Nov 3, 2013

Hehe we are ordering a pre-brined, pre-seasoned, ready-to-cook turkey from the grocery store. I am too scared
BoogieBea
pomegranate / 3503 posts

Nov 3, 2013

My sil usually makes the traditional turkey. They always brine it and it helps keep the bird juicy.
singingbee
pomelo / 5073 posts

Nov 3, 2013

I brine mine and then just cook it. It has turned out very yummy the past two years.
Pepper
pomelo / 5820 posts

Nov 3, 2013

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!

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

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!
hellocupcake
persimmon / 1171 posts

Nov 3, 2013

@lovehoneybee: I understood most of that! Yay. (: thank you for the recommendation (:

@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 (:

@BoogieBea: I maybe had to google brine, that can't be a food sign of my abilities (:
hellocupcake
persimmon / 1171 posts

Nov 3, 2013

@Jennimac: do you just use basic spices and water? Or a fancy concoction? (:

@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 (:
Mrs. Oatmeal
blogger / honeydew / 7081 posts

Nov 3, 2013

Alton Brown on the Food Network is ALWAYS my DH's go-to. His turkey is flipping incredible, always.
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.

Another surefire method? Deep-fry the sucker. Delicious.
Pepper
pomelo / 5820 posts

Nov 3, 2013

@hellocupcake: You got it!
Mrs.Someone
pomelo / 5228 posts

Nov 3, 2013

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
hellocupcake
persimmon / 1171 posts

Nov 3, 2013

@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. (:

@Pepper: yay. I think you guys are making me more confident about this. 3 weeks left to prepare! (:
singingbee
pomelo / 5073 posts

Nov 3, 2013

@hellocupcake: I rub it down with salt. That's what my mom has always done and it tastes delicious. Really juicy.
birdofafeather
pineapple / 12053 posts

Nov 3, 2013

Best turkey recipe ever. So good and easy!

http://touch.latimes.com/#section/-1/article/p2p-43176769/
Pepper
pomelo / 5820 posts

Nov 3, 2013

@Mrs.Someone: I did this by accident last year... best mistake ever! I think it was even juicier breast down.
Mrs. Lemon-Lime
wonderful pea / 17279 posts

Nov 3, 2013

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.
Mrs. Jacks
blogger / pineapple / 12381 posts

Nov 3, 2013

We brine. I can't remember the recipe we did but it had an apricot sausage stuffing.
babycanuck
pomegranate / 3105 posts

Nov 3, 2013

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.
lamariniere
pineapple / 12566 posts

Nov 3, 2013

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.

http://www.epicurious.com/recipes/food/views/Salted-Roast-Turkey-with-Herbs-and-Shallot-Dijon-Gravy-350432
chrispygal
persimmon / 1205 posts

Nov 3, 2013

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.

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.

My favorite part about Thanksgiving though? Sausage stuffing!!!! Can't wait!
Mrs. High Heels
blogger / eggplant / 11551 posts

Nov 3, 2013

@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!
blackbird
wonderful grape / 20453 posts

Nov 3, 2013

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.

I like brines heavy on salt, brown sugar, and lemon and orange slices.
BoogieBea
pomegranate / 3503 posts

Nov 3, 2013

@hellocupcake: brining seems intimidating initially but it's pretty simple step and makes a huge difference.
Cole
grapefruit / 4649 posts

Nov 3, 2013

I do a brine and it always turns out beautifully, I usually use the recipe on Pioneer Woman's site: http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/

I have cooked so many things from her and never once has one failed me!
PurplePeony
pomegranate / 3113 posts

Nov 3, 2013

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.
BSB
hostess / wonderful apple seed / 16729 posts

Nov 3, 2013

@lovehoneybee: @Pepper: yup, I brine my turkey using the same food network recipe. So juicy!

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!
looch
wonderful pear / 26210 posts

Nov 4, 2013

I don't brine, but I buy the smallest fresh (never frozen) turkey that will feed the group and I do not stuff it.

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.

http://www.foodandwine.com/articles/roasting-the-turkey
Adira
wonderful pomelo / 30692 posts

Nov 4, 2013

I followed this recipe - very easy to do, no brining necessary, and it was DELICIOUS and MOIST and absolutely AMAZING!

http://shewearsmanyhats.com/2011/11/mayonnaise-roasted-turkey/

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