fool proof turkey recipe?

[LiveCoug]

I've never cooked a turkey before but I want to give it a whirl. Just a small turkey (8-12 lbs). Any fool proof recipes out there? I don't want to mess it up. I love fresh herbs so I want to incorporate that......

[falafel]

Turkeys are incredibly easy to cook. There are plenty of easy recipes on the internet (sorry, I don't have one to share). As for seasoning or something, well, I don't have anything to share regarding that either.

[Drunk Tank]

This is the recipe I will be following.

http://www.nakedwhiz.com/madmaxturkey.htm

I have heard many great reviews on the different BBQ forums I visit. You can use this in the oven or in a smoker. I will be smoking mine.

[FN Phat]

This is the recipe I will be following.

http://www.nakedwhiz.com/madmaxturkey.htm

I have heard many great reviews on the different BBQ forums I visit. You can use this in the oven or in a smoker. I will be smoking mine.

What about in a trash can? That is how I will be cooking mine. I might use this recipe as well. Although my mom is set on brinning the turkey, even though they are coming to eat at our house

Thanks for the recipe

[Drunk Tank]

I have heard of people cooking them in a trashcan. I am not a fan, only because if you get a galvanized trashcan too hot, it can give off fumes than are really not good for you and probabbly not the food either.

My Mom is making a turkey also, just because they just bought a new house and wants to use her new oven. My turkey will be far superior

[FN Phat]

The first thing I did with the trash can is start a fire in it to burn it all off. I have made a few and it is good. I am not partial to it, but it is always neat to see your guest's reaction to it. I want to smoke one. I have never done that...how difficult is it? What are the keys to success?

[LiveCoug]

oooh.. thanks DT.. that looks great.

[statman]

I have heard of people cooking them in a trashcan. I am not a fan, only because if you get a galvanized trashcan too hot, it can give off fumes than are really not good for you and probabbly not the food either.

My Mom is making a turkey also, just because they just bought a new house and wants to use her new oven. My turkey will be far superior

A little zinc oxide never hurt anyone! Probably better to not breathe the fumes in though...

[statman]

I always like the deep fried in peanut oil. But that's not particularly easy, and can be a huge fire hazard if you don't have the right location to do it...

[Drunk Tank]

The first thing I did with the trash can is start a fire in it to burn it all off. I have made a few and it is good. I am not partial to it, but it is always neat to see your guest's reaction to it. I want to smoke one. I have never done that...how difficult is it? What are the keys to success?

Wood: Use apple or cherry if you want a light smoke flavor, use hickory if you want a strong smoke flavor.

Temp: Smoke the turkey at 325-350. Normally you would smoke at 225, but for poultry, especially a turkey, it would keep the birds internal temp in the danger zone too long while cooking and bacteria could form.

Bag of ice trick: 20 minutes before you put the bird on, take the bird out of the fridge and place in roasting rack at room temp. Place a bag of ice (10 lb. bag works, or a couple gallon sized zip locks filled up) directly on top of the breast. Leave like this for 20 min. The breast will cool, and the dark meat will start to come up in temp. This allows the turkey to cook evenly. You want the breast temp to be 160 and the thigh meat to be 180. The ice allows them both to be done at the same time. Some who smoke turkeys remove the dark meat and smoke them seperatly because of the temp difference. Using the bag of ice eliminates this.

Time: Figure about 20min per pound at 325. This is just an estimate. Use a good digital thermometer to check the temp.

Also, make sure the Turkey is completly thawed or your cook time will increase dramatically, and dont forget to baste with pan drippings every 20 min or so after the first hour.

[FN Phat]

Wood: Use apple or cherry if you want a light smoke flavor, use hickory if you want a strong smoke flavor.

Temp: Smoke the turkey at 325-350. Normally you would smoke at 225, but for poultry, especially a turkey, it would keep the birds internal temp in the danger zone too long while cooking and bacteria could form.

Bag of ice trick: 20 minutes before you put the bird on, take the bird out of the fridge and place in roasting rack at room temp. Place a bag of ice (10 lb. bag works, or a couple gallon sized zip locks filled up) directly on top of the breast. Leave like this for 20 min. The breast will cool, and the dark meat will start to come up in temp. This allows the turkey to cook evenly. You want the breast temp to be 160 and the thigh meat to be 180. The ice allows them both to be done at the same time. Some who smoke turkeys remove the dark meat and smoke them seperatly because of the temp difference. Using the bag of ice eliminates this.

Time: Figure about 20min per pound at 325. This is just an estimate. Use a good digital thermometer to check the temp.

Also, make sure the Turkey is completly thawed or your cook time will increase dramatically, and dont forget to baste with pan drippings every 20 min or so after the first hour.

Thank you, DT. I am going to try to convince my wife to let me smoke the turkey. If not for Turkey Day, maybe X-Mas

[Pheidippides]

I am going to make two turkeys this thanksgiving. One will be cooked traditionally. One will be smoked. I may see if I can get my neighbor to fry one for me as well.

[Clark Addison]

I smoked one last year and it was great. The only issue is you don't your standard gravy, which, at our house, is very important. So I also roasted one in the oven.

[OhioBlue]

for roasted turkey, I have lately been doing some variation of the following:
--brine the whole thing for a while, throw in some spices, maybe chicken broth, but really the liquid+salt is what's important
--aromatics in the cavity, use anything....sprigs of thyme, rosemary, apples, onions, leeks, shallots, whatever
--compound butter (again, whatever herbs you want--rosemary, thyme work great) rubbed cold underneat the breast skin, Really get it in there into all the nooks and crannies.
--Start it hot, then lower heat some and cook to temp (using thermometer, not pop-up). I stick the thermometer into the deepest part of the thigh, which is often last to cook. Since dark meat takes longer than white meat, I use the foil thingy on the breast meat (saw it on Good Eats) for the last little while of cooking.

Between the brining and the herb butter under the skin, the white meat stays juicy and delicious and the dark meat, well it's dark meat so it doesn't need any help. It's already plenty tasty.

[jay santos]

for roasted turkey, I have lately been doing some variation of the following:
--brine the whole thing for a while, throw in some spices, maybe chicken broth, but really the liquid+salt is what's important
--aromatics in the cavity, use anything....sprigs of thyme, rosemary, apples, onions, leeks, shallots, whatever
--compound butter (again, whatever herbs you want--rosemary, thyme work great) rubbed cold underneat the breast skin, Really get it in there into all the nooks and crannies.
--Start it hot, then lower heat some and cook to temp (using thermometer, not pop-up). I stick the thermometer into the deepest part of the thigh, which is often last to cook. Since dark meat takes longer than white meat, I use the foil thingy on the breast meat (saw it on Good Eats) for the last little while of cooking.

Between the brining and the herb butter under the skin, the white meat stays juicy and delicious and the dark meat, well it's dark meat so it doesn't need any help. It's already plenty tasty.

The biggest challenge I have with turkey is getting the skin. The skin's always a favorite at our house, but I've been sacrificing it to get the best combination of dark meat and breast, which I think is done with low and slow upside down.