Turkey Brand

[ssadams]

Hi All
I would like to know what brand, frozen or fresh, basted or not you are going to use and how it turned out. Also any cooking methods would be great. I would like to compile the results into a tcm recipie file for upload.

Im using a LillyDale Unbasted turkey unstuffed and cooking at 225F for about 8 hours or untill it reads 170 then 400 F to brown and crisp

[BillD]

Lilydale, here also, stuffed with sausage stuffing, cooked at 325 for 20 minutes per pound. I think a temp of 170 is over cooked. Our turkey will be nice and brown, as well as juicy moist in about 4 1/2 hours. Regular basting results in a nice brown bird, and there will be lots of juice for gravy.

[reiver]

Using a frozen Schneiders Turkey (I'm not sure if I've ever seen them outside K-W)

Here's the recipe I use, comes out perfect every time. ;)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24740,00.html

1 (8 to 10 pound) turkey, neck and gizzards removed
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted

Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve.

[Taz]

Ummm no Turkey having Ham, slow roasted in a mustard dressing

[dbusguy]

Butter ball, boneless, frozen, stuffed, turkey breast
Comes in a box
4 1/2 hours @ 325
Will be perfectly juicy and not carving around bones

Also a ham

[dbusguy]

Mmmmmm

that was goooooood
very juicy
leftovers tomorrow

[Lesley]

I usually get a grain fed fresh turkey. This year however I cooked stuffed pork tenderloin and it was yummy

[Ken_ver_1_5]

I just get any cheap bird.
I make my own stuffing. I start at 500f for the first 15 mins then
down to 300 or lil less till the bird is done. always turns out great.
I do covered method.

[Bluvertigo]

Using a frozen Schneiders Turkey (I'm not sure if I've ever seen them outside K-W)

Here's the recipe I use, comes out perfect every time. ;)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24740,00.html

1 (8 to 10 pound) turkey, neck and gizzards removed
Kosher salt and freshly ground black pepper
1 medium onion, quartered
1 head garlic, halved
Several sprigs fresh herbs, such as, thyme, parsley, rosemary, or sage
2 bay leaves
8 tablespoons unsalted butter (1 stick), melted

Adjust a rack to lowest position and remove other racks. Preheat oven to 325 degrees F. Dry bird well with paper towels, inside and out. Salt and pepper inside the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack in a roasting pan; breast side up and brush generously with 1/2 the butter and season again with salt and pepper. Tent the bird with foil.

Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter and some of the pan drippings. Increase oven temperature to 425 degrees F and continue to roast until an instant read thermometer registers 165 in the thigh of the bird, about 45 minutes more. Remove turkey form the oven and set aside to rest for 15 minutes before carving. Carve and serve.


Thanks Reiver, for the recipe link. I tried it out and the turkey came out great.

[Lesley]

If you want to be adventurous try cooking the turkey breast side down. Not quite as pretty to cut at the table but the breast meat will be really juicy because the extra moisture from the dark meat runs through it, sort of like a self basting turkey without the added butter. For a smaller bird you can also use a Look cooking bag.

[reiver]

Thanks Reiver, for the recipe link. I tried it out and the turkey came out great.

Glad it worked out out. :)