I'm making my first turkey....help.....
The ClubHouse: Archive: I'm making my first turkey....help.....
Braveheart61901 | Monday, December 24, 2001 - 08:59 pm   Okay, I've never had to make turkey before. I'm so worried that I'll screw it up that I can't sleep. Here are my questions and any help you can give me will be very much appreciated: 1) It's a Butterball Fresh Young Turkey that weighs 8.5 lbs. My best friend laughed when she heard how much it weighed....she called it a big chicken. Anyhow, the directions say to bake it on 325 for 2 1/2 to 3 3/4 hours....or until it reaches 190 degrees. Fine, got it. But, do I turn it on it's back or do I turn it on it's belly? 2) Do I put it on the rack that comes with the roasting pan or just stick it in the pan? Thanks for your help!!!! |
Juju2bigdog | Monday, December 24, 2001 - 09:28 pm   I am not a cook, Braveheart, but I can give you this tip. Find the opening to get inside the turkey. Put your hand in there and find a bag of stuff. Pull it out.
Position turkey breast side up, sort of how it naturally sits. Okay, I better not go too much farther than this, not being a cook and all. Unless nobody else posts, and then I would venture to say you can either use the rack or not, and it probably will not make a lot of difference. Bon apetit. |
Phrf | Monday, December 24, 2001 - 09:47 pm   Braveheart- My hubby is a great cook. Here is what he does. Empty the insides. You can use that to make giblet gravy if you want. Wash the turkey under cool water and pat it dry. Salt and pepper inside and out. In your roasting pan put about 2 cups water and use the rack. Chip puts 2 sticks butter in our turkey. Inside the turkey itself that is. But you would prob use less for your size. Roast for the time your recipe calls for but watch it so it doesn't over-brown. Slap some foil on top if it is browing to much. Merry Christmas |
Phrf | Monday, December 24, 2001 - 09:48 pm   Also be sure to check and baste the bird while its cooking |
Weinermr | Monday, December 24, 2001 - 09:51 pm   Braveheart - 1) Conventional roasting technique is to roast the turkey with breast side up, but there are those who recommend cooking breast side down so it will stay moister. With a turkey of only 8.5 lbs, the relatively short roasting time should ensure that the breast does not dry out, so I recommend you go with the breast up. Roast it 15 to 20 minutes per lb if it's fully defrosted. I think 190 degrees is too high and you WILL end up with a dryed up turkey that way. Roast it until the legs wiggle easily and the juices run clear if you poke a fork into the meatiest part of the thigh. 2) If you put it on the rack, the air will circulate on all sides, and the skin will get browner on the back side. If you roast it in the pan, the breast side will brown, but the skin contacting the pan will be soggy and not crisp. It's a matter of personal choice how you do it. Good luck, and let us know! |
Weinermr | Monday, December 24, 2001 - 10:30 pm   Braveheart - Although I'm contradicting Phrf, I would say you don't need to baste your turkey. Particularly with a Butterball turkey which has fluid added to it to ensure that it is moist, you will only lower the oven temperature every time you open it to baste. It will take longer to cook, and THAT will make the turkey much drier than not basting. |
Phrf | Monday, December 24, 2001 - 10:39 pm   OK guys We missed that. Chip says if its a butterball.........throw that sucker in and follow directions. Merry Christmas!!! |
Juju2bigdog | Monday, December 24, 2001 - 10:49 pm   Yay, Butterball! |
Sage | Tuesday, December 25, 2001 - 01:16 am   Good luck on your turkey, Braveheart. I cannot give you any tips on how to cook it, as I have never cooked one myself. I really cannot stand the taste of turkey, so I never bothered learning how. Chicken breast is far better than a gobbler anyway, in my book. Have a Merry christmas! |
Braveheart61901 | Tuesday, December 25, 2001 - 04:10 am   Thank you all! After I posted I took a Xanax (I'm not as bad as Nicole, LOL!) and was able to sleep. I've got the little sucker out, took out the bags and something that looked phallic-like (I assume it was the neck) and I've cleaned it (the turkey, not the neck!) Decided to check to see if anyone responded to my post and was very pleasantly surprised! I'll let you all know how it turns out....Merry Christmas. |
Juju2bigdog | Tuesday, December 25, 2001 - 08:59 am   Uh oh, Braveheart. I was just regaling Bigdog with tales of ME giving cooking advice and that I told you to look inside for the little bag. NOW he says you should have checked the OTHER hole because they sometimes hide things in there too. Uh oh. Happy turkey munching.
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Grooch | Tuesday, December 25, 2001 - 02:23 pm   I know I'm to late, but the one time I did cook a turkey, I bought one of those Reynolds roasting plastic bags. You throw the turkey in there, close it, and then cook it for the time it tells you. You have to do nothing else (Other than taking the insides out of it, first and stuffing it.) It came out perfect. |
Tess | Tuesday, December 25, 2001 - 08:11 pm   Braveheart, I'm dying to know. How was the turkey? |
Braveheart61901 | Tuesday, December 25, 2001 - 09:36 pm   Hi everyone and thanks again for all the good advice! (JuJu....that 2nd bag WAS a surprise but luckily I found it before cooking!) The turkey came out fine! It was sort of pathetic looking when it was done and I forgot to mention that I had to transport it up to my sister's house an hour away. As soon as I arrived, I started carving it up so no one would see how little it was! We also had a large honey-baked ham but my little turkey was so good that it was completely gone and more than half the ham was left. It came out very moist and tasty and the stuffing was delicious if I do say so myself! (I have made stuffing before....just never the turkey.) So....thank you all again for your help! Can't wait till next Thanksgiving....maybe I'll venture into the double-digit poundage!!!!! |
Juju2bigdog | Tuesday, December 25, 2001 - 09:49 pm   Yippeee! I'm SO glad you found the second bag.
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