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Classic Roast Turkey

by Michael Chu
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The term "classic" is often associated to a minimally seasoned roast turkey. Many people have developed roast turkey recipes that involve cajun spices, honey glazing, lemon infusions, and other techniques that produces a turkey that sets them apart from the classic roast. Since this is our first Thanksgiving together, I thought I would start with the basics and reveal how I roast a turkey.

This recipe is for a 10 to 14 pound turkey. I will update for larger turkeys later. (I rushed this recipe out after roasting a turkey in the wee hours of the morning, so everyone could get a head start on planning for their turkey dinner. I'll correct any mistakes I may have made after the weekend.)

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Before you even think about roasting the turkey, you'll need to budget enough time to thaw, brine, and dry the turkey. If you're purchasing a frozen turkey, allow at least 5 hours per pound of thawing time in the refrigerator. After the turkey has thawed, treat it as if it were fresh (for the purposes of this recipe). Remove the giblets and the neck (found inside the chest cavity). Prepare a brining solution of 1 cup table salt to 1 gallon water in a nonreactive container and soak the turkey in the solution in the refrigerator for four hours. (If your turkey has been infused with a solution, then reduce the salt content in your brine or soak it in a container filled with water.) Pour out the brining solution and rinse the turkey. One convenient way to do this is to position a rack in the sink and place the turkey on the rack to rinse. After the turkey has been rinsed, let it dry by placing it on a rack on a sheet pan in the refrigerator overnight (or for eight hours). Alternatively, use a blow drier on cool setting (no heat) to blow over the skin of the turkey until dry.

Now that the turkey is ready to go, preheat your oven to 400°F. Chop up two medium onions, five carrots, and two celery ribs. Also melt 3 tablespoons butter and set aside 2 tablespoons dried thyme (or two sprigs of fresh thyme). Quantity and even chopping is not that important for this recipe, so feel free to prepare these steps quickly to save time.


From the chopped vegetables, take about half an onion, a carrot, and a half celery rib and combine them with about 1 tsp. thyme and a tablespoon of melted butter. Mix them until evenly distributed.


Throw the prepared vegetables (from the previous step) inside the turkey. Now, tie up the turkey's wings and legs so they will cook evenly. Take a 5 foot (1.5 m) long piece of kitchen twine and tie the drumsticks together as shown.


Loop the twine around the turkey and over the wings.


At the head of the turkey, tie a knot over the flap of skin to hold everything in place.


Place the rest of vegetables and thyme in a roasting pan. If you don't have a roasting pan, you can use a disposable aluminum foil roasting pan from the supermarket. Pour one cup water into the pan and place a V Rack into the pan. Brush breast side of the turkey with butter. Place the turkey on the V rack with the breast side facing down. Brush the back with butter. Place in a 400°F oven.


We're roasting this turkey upside down (usually turkeys are roasted breast up) to cook the breasts at a slower rate. Starting breast side down, gives the legs a head start on cooking. This is desirable because drumsticks and thighs need to be cooked to a higher temperature (about 170°F) in order to remove any trace of pink flesh. The breasts would become very dry and unpalatable if cooked to temperatures as high as the legs.

After 45 minutes, remove the turkey from the oven and baste it with the juices from the roasting pan. I've tried to come up with an easy way to do this without a turkey baster, but I was unable to. Use a turkey baster to reach in between the rungs of the rack and suck up some juices and squirt it over the turkey. Then rotate the turkey onto its side (with a leg sticking up) and brush some more butter on. Return to oven for fifteen more minutes, then baste again and rotate onto other side. Roast for fifteen minutes. Roasting the turkey on its sides lets the sides brown (for better presentation). If you don't care about even browning, you can skip these two rotations and just prolong the breast down roasting by thirty minutes. (You may want to baste once after the 45 minute mark, though.)


Now, rotate the turkey so it is breast side up. Baste again and brush on the remaining butter. Roast for thirty more minutes and then start to check the temperature every ten minutes. The turkey is done when an instant read thermometer thrust into the breast reads 165°F.


The deepest part of the thigh should read between 170°F to 175°F.


Remove the turkey and allow it to rest for twenty or thirty minutes.


Carving (a quick synopsis)

Place the turkey breast side up on a carving board.

Cut the skin between the thigh and the body of the turkey. Cut in while using a fork to peel the leg away from the body.


Cut through the joint to remove the thigh and drumstick. Place the leg flat on a cutting board. Separate the thigh from the drumstick by cutting through the joint. Cut the meat off the sides of the thigh bone. Cut the meat off the drumstick. Repeat for the other leg.


Remove the wings by pulling them away from the body and thrusting a knife through the joint to sever. Once all the limbs have been removed, cut through the skin along the keel bone.


Angle the blade out a little and cut down along the bone to remove the breast. Do the same to the other side.


Cut the breast meat against the grain into thin slices.


Arrange however you like and serve with those accompaniments that are traditional to your family. (For a nice gravy that goes with this turkey, see Test Recipes: Giblet Pan Gravy.)

Classic Roast Turkey (serves 14)
Prepared Turkey
Preheat oven to 400°F (205°C)
12 lb. turkey, thawed or freshbrinestuffbrush on both sidesplace on V-rack in panroast until breast 165°F (74°C), thigh 170°F (77°C)
1/2 onion, choppedmix
1 carrot, chopped
1/2 celery rib, chopped
1 tsp. dried thyme
1 Tbs. butter, melted
1 Tbs. butter, melted
1-1/2 onion, choppedplace in roasting pan
4 carrots, chopped
1-1/2 celery rib, chopped
5 tsp. dried thyme
1 cup water

Roasting table
Time0:150:300:451:001:151:301:45
Positionbreast downleg upother leg upbreast up
Actionbaste,
rotate,
butter		baste,
rotate,
butter		baste,
rotate,
butter
Copyright Michael Chu 2004
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Written by Michael Chu
Published on November 12, 2004 at 06:15 PM
120 comments on Classic Roast Turkey:(Post a comment)
On October 19, 2005 at 06:23 PM, Paul (guest) said...
First, basting will just lengthen the cooking time and doesn't really do anything for moistness of the meat. Brining the turkey, like AB does, is a much better way of getting the bird nice and juicy. Also, I'd suggest covering the breast meat with aluminum foil to keep it from cooking too quickly and drying out. Finally, I'd suggest getting an unglazed quarry tile or three to put in the oven if you insist on basting it. They'll help keep it at temperature. Oh, and get a remote probe thermometer with an alarm, so you can check the temp without wasting thermal energy.
On October 19, 2005 at 06:33 PM, Michael Chu said...
Yes, brining is a step that cannot be skipped. I noticed that in my rush on Friday, I did not include brining in the recipe summary. (Another reason to read the full article!)

I baste not for juiciness (that's guaranteed by the brining and rotations), but for flavor. Without basting, the skin and thin layer of surface meat is not flavorful enough for me. I found that not using the turkey drippings and just using butter creates too much butter flavor (although the skin becomes a wonderful color and and smells great). Using both butter and turkey drippings makes the outer layer of the turkey have excellent flavoring and color.

I should also emphasize that you should take the turkey out of the oven before basting it. No matter how fast you are at basting and rotating, it's much better to have the turkey out of the oven (and the oven door closed, of course) while doing this operation.
On October 19, 2005 at 06:34 PM, an anonymous reader said...
I've found starting the turkey at 500 for 20 minutes and then dialing down to 375 gives a crispy skin without a leg vs. breast doneness problem.

If you really want to baste, try cutting a slit through the skin lengthwise along the top of the breast, it gives the basting juices somewere to go.
On October 19, 2005 at 06:34 PM, Tito (guest) said...
Ah yes, the annual turkey war.

I notice you have a bread baking stone in the bottom of the oven, and this will go a long way to maintaining thermal energy - as was suggested above via the method of unglazed tiles.

The basting question os a tough one. I made three turkeys last year by the Alton Brown method and the meat was as good as I have ever tasted. I agree the skin (particularly the area under the foil breastplate) did leave a little to be desired. It never got to that "crackling good" stage. The breast plate method does save you from having to do turkey calisthenics (the flip-flop).

If you do not have a V rack you can use a tin foil rope - as outlined by AB.

Stuffing the turkey is, of course, verboten.
On October 19, 2005 at 06:35 PM, an anonymous reader said...
"Prepare a brining solution of 1 cup table salt to 1 gallon water in a nonreactive container "

Just a question on brining. Do I just put salt and water and that's it? Do I need to bring it to a boil first and then cool it?

Also, is alumnium a "nonreactive" container? Or would I need to buy a huge plastic container?
On October 19, 2005 at 06:38 PM, an anonymous reader said...
brining --> http://www.cookingforengineers.com/article.php?id=70

Also, Aluminium is reactive, plastic is probably best, however there are alternatives, but for some reason I'm drawing a blank as to what would fit a giant turkey..
On October 19, 2005 at 06:39 PM, an anonymous reader said...
I was told by a chef at a cooking school that "non-reactive" means glass. I imagine ceramic would also be non-reactive. Now, where to find a non-reactive container large enough to soak an 18 lb. turkey?

Stuffing the bird is verboten? Why?
On October 19, 2005 at 06:40 PM, fencepost (guest) said...
Stuffing the turkey before roasting it is bad because it makes it take longer to cook fully. If the body cavity is filled with stuffing you end up with either a fully-cooked turkey with an overcooked breast or you end up with the interior and stuffing undercooked and soaked with possibly undercooked turkey juices.

Cook the stuffing separately; if it needs to be in the turkey at the table then stuff it in while you're in the kitchen.
On October 19, 2005 at 06:40 PM, Michael Chu said...
re: Nonreactive containers

I use stainless steel or plastic for brining turkeys. A large plastic tupperware bin placed in the refrigerator with brining solution for a couple hours before brining the turkey. Or, you can use a portable ice chest filled with brining solution and packets of frozen ice in bags if your containers don't fit in your fridge.

Glass is also nonreactive, but I don't know if anyone makes a glass container large enough for a decent sized turkey. It'll be really heavy too.
On October 19, 2005 at 06:40 PM, an anonymous reader said...
Stuffing is verboten because Salmonella is not your friend.
On October 19, 2005 at 06:40 PM, Michael Chu said...
re: typo

Thanks for pointing out the typo (quarts vs. gallons). I fixed it.
On October 19, 2005 at 06:41 PM, an anonymous reader said...
Just wanted to post saying that I tried your receipe and it was a success. A perfect turkey! My friends really enjoyed it.

Thank you.
On October 19, 2005 at 06:42 PM, MJB (guest) said...
Has anyone ever used a roaster, such as the GE 18 quart roaster oven?

Any suggestions specific to this appliance would be appreciated?
On October 19, 2005 at 06:43 PM, an anonymous reader said...
I use these direction but on a Webber grill, turning the turkey as suggested, fantasticl
On October 19, 2005 at 06:44 PM, BlueMike (guest) said...
As for the non-reactive container they are referring to, it generally means no aluminum or copper. Stainless steel and plastic work very well.

I generally prepare a turkey or turkey breasts every couple of months or so and have found that a 5-gallon paint-bucket works wonderfully. They can be found in almost any hardware or home-improvement store for under $10. And they come with tight-fitting lids which work very well when transporting the brined bird. These will handle a 10-18 lb bird with plenty of room for the necessary ice (since this will not fit into most people's refrigerator).

Happy Thanksgiving everyone!
On October 19, 2005 at 06:44 PM, an anonymous reader said...
re: non reactive containers.

I am on my 2nd brined and grilled bird. A paint bucket from the hardware store does an excellent job. A different color than the buckets used for sample collection so you don't get them mixed up.

Ice bags are a no-no. Have you read what they contain? I know dilution is solution but I really don't want to take chances on poisonng my bird.
One last word on food safety, The basic mantra of the food scientist, Life ( campy, salmonella, etc. ) begins at 40 F and ends at 16O F. Ice and a lid will maintain this overnite. Remember to allow for the extra volume when preparing brine.
On October 19, 2005 at 06:46 PM, an anonymous reader said...
Posting to say I pretty much went by this exact recipe. It was great! Too bad turkey has no taste but that's another matter.
On October 19, 2005 at 06:47 PM, Paul (guest) said...
I don't make the turkey for Thanksgiving, but I do make it for Xmas, and here's how I brine it:

Starting with a frozen bird (the kind you get for free from the supermarket around Thanksgiving), make the brine and pour it into your bucket. Remove the turkey from the bag and submerge it in the brine. Then add ice and your lid.

Put this somewhere like a garage (cool, but not cold) 48 hours before you want to cook the bird. Halfway through the brining, flip the bird.

You should have a gently thawed bird that's chock full of briney goodness.
On October 19, 2005 at 06:48 PM, Karen (guest) said...
Michael, I found 400 degrees to be way too hot. The turkey turned out fine, but there were no juices. The vegetables charred. We had nothing to make gravy with.

Did I misread something?
On October 19, 2005 at 06:48 PM, Michael Chu said...
re: juices

It's good that the turkey turned out fine... now to salvage the juices. If you have a large pan (one big enough for a 25 pound or larger turkey) then you'll probably need more than 1 cup of water to start in the pan. (The larger pan allows the water to spread out thinly and it will evaporate faster.) The exact quantity of water is not that important, just don't pour in a gallon or something. While checking on the turkey, if the water seems to be almost evaporated, add another cup (or more if you have a larger pan), to keep the drippings from burning. Don't worry too much about the liquid quantity even if almost all the water has evaporated, you'll be deglazing the pan for the gravy later. Just don't let it burn.
On October 19, 2005 at 06:49 PM, an anonymous reader said...
in the fresh vs frozen debate, one website discusses how fresh birds are aged to promote tenderness while frozen birds are not.

http://www.samcooks.com/flavor/turkey%20talk.htm

can anyone confirm this? I prepared a fresh turkey a few months ago (not brined), and it was fabulous! A couple of days ago i brined a utility grade turkey and it was dry and tough ( i also think i didnt defrost it long enough).

before i spend money on a frozen bird again, i will look for a fresh one.
On October 19, 2005 at 06:49 PM, an anonymous reader said...
To get the thigh and the leg to cook evenly and not dry out the breast meat I would suggest that you don't truss the bird. Stuffing the turkey is ok as long as the stuffing and the bird are either cold or at room temperature and stuff the turkey just before it is placed in the oven. NEVER put warm stuffing in a cold bird or stuff it the night before. Lastly remove the stuffing when the bird is done. It is true that stuffing will increase the cooking time. The bird must rest for about 30 minutes when it is removed from the oven so that the juices can be redistributed throughout the meat. Just flip it over on the breast during the resting period and the white meat will be moist.
On October 19, 2005 at 06:50 PM, Lori (guest) said...
I know people don't usually think about turkey this time of the year (August), but since I love to eat turkey anytime, I thought I would post a few things I've found helpful.

I brine the turkey in a canner. (In case you aren't familiar with canning, a canner is a big metal pot, about 15" high and 18" in diameter--I'm estimating--used to sterilize and vacuum pack jars. It's made of enamel coated steel.) It does not fit in the refrigerator, so in the winter, I leave the canner outdoors out of the sun with the lid taped on.

During warmer months, I buy just a turkey breast and brine it in a big
stainless steel pot that does fit in the refrigerator.

I roast the turkey in a Reynolds oven bag. It keeps the bird moist and seems to reduce cooking time.

One way to give a bird a tan is to baste it with balsamic vinegar 15 minutes before it's done. It does not affect the flavor.

Or I just roast a duck. (This is what I serve for Thanksgiving when it's held at my house.) It's more expensive, but it's so moist and tasty that it needs no special treatment except for the balsamic vinegar.
On October 19, 2005 at 06:50 PM, an anonymous reader said...
MJB: I use that type of roaster oven every year. Follow the directions in the little book -- because the oven is smaller and tigher your turkey will not brown, but it will be amazingly moist, and falling off the bone tender. Plan to cut it up in the kitchen and serve with juice on a big platter.
On October 19, 2005 at 06:50 PM, Joshua (guest) said...
I brine my turkey and then before sending it into the oven, I use a disposable needle and syringe to inject stock and melted butter inot the turkey's breast and thighs. You might want to cover the end of the wings and legs with aluminium foil so that they do not charr. Covering with an aluminium tent in the frist 45 minutes helps.
On November 04, 2005 at 02:09 AM, eltonyo said...
i agree with most of the tricks mentioned in this thread, especially with a flipped turkey (in a V-rack) for the first part of cooking.... but in order to get a really nice crisp crust, i find that separating the skin from the turkey (carefully), and rubbing some herbed butter into the meat (under the skin), not only helps flavor the meat, but because the skin is pulled up from the bird, it will crisp up much better by rendering some of the fat.

i do the same with a roasted chicken, of course.

btw... i'm a newbie... nice ya got here! :)
On November 12, 2005 at 05:15 PM, an anonymous reader said...
I have read all of the posts on roasting a turkey. I have been roasting them for 32 years. My mother-inlaw was a Penn. Dutch cook. She taught me to wash the thawed bird inside and out, pat dry and then rub butter inside and out, salt with coarse Kosher salt inside and out. At this point she always stuffed with her special holdiay stuffing, then she tied the legs back togetherr. Placing it then in a foil lined roaster she layed it in back side down. She then covered the breast and legs with good bacon and a heavy layer of foil. She roasted it on low heat about 300 thru the night before Thanksgiving or Christmas, putting it on about 10pm. She would get up and baste a few times with its own juices that leaked out in the roaster and close it back up with the foil everytime. The smell will have all those in the house floating thru the air like Wimpy on the old Popeye cartoons... At around 6 or 7 it is usually quite done (she checked by the looseness of the legs) she again kept it covered with the foil and the roaster lid. It would rest on the stove while the rest of the cooking got underway. By about noon she would warm it again in the oven and soon Thanksgiving was on the table in all of its glory. I don't remember one bad turkey or a dry turkey. It was always perfect. She always bought a Butterball. I have always cooked mine the same way and I have never had a problem. I have never eaten a brined turkey but I want to try it with a breast. I saw Emeril brine one and he had spices in his brine as well as Kosher salt. Happy Thanksgiving everyone! (Gwen in Indiana)
On November 15, 2005 at 06:34 PM, artwoman1 (guest) said...
Subject: larger birds
I am having 16 big eaters for TG. I have ordered a Kosher bird. It's already brined. How would you alter the cooking times for a 20 lb. bird? Do I figure by percentages? A 20 lb bird is roughly 40% larger than a 14 lb bird so is the time 40% longer? What do you recommend?

Also I loosen the skin over the breast and insert some the fat from around the cavity between the skin and the breast meat and it helps keep the breast moist. You can also insert herbed butter or herb the chunks of turkey fat.

I have used the rotation method before on a slightly smaller bird and found it very awkward to turn. Any tips?

I am going to make the turkey unstuffed this year and will remove the boniest part of the wing to place on top of my stuffing for a more in-the-bird taste. I'll let you know how that works.
On November 17, 2005 at 01:50 AM, rymetime (guest) said...
Subject: Any Truth to This?
I have heard it said that there is something in turkeys that contributes to drowsiness after eating. Does anyone know if that is fact, and if so, what is the name of the substance?
On November 17, 2005 at 05:24 PM, artwoman1 (guest) said...
Subject: drowsiness after eating turkey
The substance is tryptothan. I'm not sure this spelling is correct.

This is the substance that allows the family to do world-class beached whale imitations.

Some how those charged with the clean-up seem to be immune to its effects.
On November 18, 2005 at 02:14 AM, an anonymous reader said...
i read these posts with a smile...what a bunch of geeks. cooking a turkey is simple, nothing to it...but brining it is clearly required for juciness. by the way, im was trained at the CIA :lol:
On November 19, 2005 at 08:49 PM, futureboy (guest) said...
Subject: Sleepy turkey myth
About the substance in turkey that supposedly makes you sleepy, it's called L-Tryptophan, but it's present in a lot of things. There's more of it in chicken than turkey, and doctors consider the sleepiness due to L-Tryptophan to be a myth. See here:

http://www.psychologytoday.com/articles/pto-20031006-000001.html
On November 21, 2005 at 05:52 AM, an anonymous reader said...
Subject: bacon bacon bacon!
i read a lot of tips that suggest placing thick bacon strips on the turkey's breast to add to the moisture and flavor. The strips are removed well before the turkey is done. Anyone tried this?

Take a look at:
http://www.globalgourmet.com/food/kgk/2000/1100/kgk111800.html
On November 22, 2005 at 08:30 PM, guest (guest) said...
Subject: to brine or not
I have never had a brined turkey. I planning to slow roast in a roaster oven. What exactly is the advantage of brining?

Sandra in Nevada
On November 22, 2005 at 10:25 PM, Michael Chu said...
Subject: Re: to brine or not
guest wrote:
I have never had a brined turkey. I planning to slow roast in a roaster oven. What exactly is the advantage of brining?

Brining not only adds flavor to the turkey meat, but it "loosens up" the protein so it can hold more water during the cooking process. The end result is that you have a juicier roast.

For more information, see Kitchen Notes: Brining
On November 24, 2005 at 04:16 AM, an anonymous reader said...
Subject: roasting vs brining
I never brine my turkey as my family and friends HATE the taste. I always roast in a roaster oven with about the same method you use. I find roasting seals in more flavor than brining could ever add! Thanks for letting me vent! lol
On November 24, 2005 at 04:37 AM, Gio (guest) said...
Subject: Roast Turkey
Please, what is the correct term: Roast Turkey or Roasted Turkey?

thanks
On November 24, 2005 at 05:54 AM, dingerlily (guest) said...
Subject: brining made easy
Hello,I have brined a couple of turkeys!! They were delicious.I found that putting a garbage bag in an ice cooler is an easy way to brine!!
marty in Nevada
On November 24, 2005 at 07:58 AM, Nancy_8805 (guest) said...
Subject: Really big Turkey
This year we managed to get a 40lb turkey. Talk about huge! We arent sure how to cook it. I was looking for reccomendations on cooking turkey and i cant find any guides that go over 25lbs :)

Nancy From Arizona
On November 24, 2005 at 06:56 PM, haute_sauce (guest) said...
Subject: brining the bird
While I might be true that I am an engineer, and a trained chef (CCA), I am also a big fan of pre-brined kosher birds (Empire is my weapon of choice). And in a review of roasting chickens (ok, different bird), it came out on top in 'Cooks Illustrated' testing (i think that was the mag), above free range, organic, etc. Call me lazy !
On November 24, 2005 at 07:49 PM, guest (guest) said...
Subject: brining container
I've used Alton Brown's method for the past several years now and it always works beautifully. As to the container - a giant, non-reactive container that I've found works well - no matter how large the bird - is a good quality garbage bag. It's clean and all the air can be pressed out so that the bird doesn't have to be flipped. Rather than try to refrigerate it, I put the bag in a cooler with plenty of ice and keep it in the garage or back porch. :)
On December 14, 2005 at 11:13 PM, Jen (guest) said...
Subject: Thanks
Wow, who knew there could be so much to do. I have never brined, split the skin or anything beyond cleaning, coating with butter and seasonings, thrown in a roasting pan and covered with foil completley for basting and always has turned out great. Will have to try some of these suggestions! My step mother tried the slow cook foil bag last year and that was great two, she did that up side down.
On March 03, 2006 at 12:53 AM, Liz in LA (guest) said...
Subject: Brining a Turkey
When you're ready to brine your turkey, put a couple of those really big trash bags into a styrofoam cooler that you know is big enough to hold the turkey. Put the turkey in the bag(s), pour the brine solution over the turkey, close the bags up, place ice on top and put the cooler lid on. The whole kaboodle can brine away in the garage or on the back porch. And no messy cleanup!
On March 17, 2006 at 04:11 PM, ellenskitchen.com (guest) said...
Subject: No plastic garbage bags for brining or food storage
Food-safe plastics are those which do not leach into the food. All the colored garbage bags are not food-safe, and the only white ones the manufacturers have described as food safe (and this was some years back) were the smallest white Glad brand trash bags (just a few quarts). Ziplock is making very large clear storage bags now- please don't use regular trash bags for brining or other food storage uses.
On March 22, 2006 at 11:00 PM, Jay Harbath (guest) said...
Subject: Roast Turkey
When I roast a turkey in the oven, I always use one of those clear plastic, disposable cooking bags. I stuff the turkey and set it on top of a bed of carrots, sweet potatoes, baby redskin potatoes, onions and mushrooms. Basically, it becomes a meal in a bag. I add about a half inch of water to the bottom of the bag and the juice becomes a great soup base. You will never have a dry turkey that way, it is steamed as it cooks.

I also admit that I haven't cooked a turkey like that in a while since I started using Mr. Ronco's Showtime™ Professional Rotisserie. Shake some cajun seasoning on the skin and you will have a fabulous bird. It is on a par with deep frying in peanut oil, without the mess involved with that process. Mr. Ronco also does a fabulous job with those big 8-10 pound chickens, and you get more wings and legs for the hungry troops than a single 14 pound turkey.
On October 24, 2006 at 08:30 AM, Laily (guest) (guest) said...
Subject: Bags large enough to brine
I just saw that the Williams-Sonoma website is selling plastic bags made specifically for brining turkeys up to 23 lbs (If I remember it right). The bag is food-safe and resembles a huge ziploc bag, also has a special shape in the bottom so the bag can stand upright in your fridge. Sounds like a pretty good idea, except it's not exactly cheap. The bags cost $15USD for a pair.

(Am not a spokesperspon for WS, but I simply thought you might want to see it, after reading that you've been using all kinds of things to contain turkeys in brine).

If someone uses one, please post your experience!! (I'd love to give it a try, except I live in Mexico and WS doesn't deliver here...).

Here is the link for the Brining Bags http://www.williams-sonoma.com/products/cw248/index.cfm?&bnrid=3101528&am...=on

Huge CFE fan in Mexico
On November 01, 2006 at 05:31 PM, val (guest) said...
Subject: Food Safe Plastic
I cringe whenever I hear someone brining a turkey in a garbage bag, new wastebasket, or paint bucket. In the past I have done them in a crock, my canner, or an ice chest.

Now you can find turkey brining bags in stores. Williams-Sonoma sells two large zip lock brining bags for $10. Otherwise I would suggest lining the container with a food safe plastic bag. I am all for minimizing consumption of leached chemicals.
On November 08, 2006 at 05:47 PM, Moey (guest) said...
Subject: Re: Roasting Turkeys
I was interested in reading the comments on this forum. I have been roasting turkeys for 50+ years and I have stuffed almost every one of them. I am careful in preparation of the stuffing, make sure it is room temperature when I stuff and cook to temperature. I have never had a sick person yet and the turkey is very flavorful.

Just my opinion, but I do not like brined turkeys at all. We tried it two years ago and said we would never do it again. I really do not like undone appearing turkey that is very moist, it always tastes raw to me. But that is just my personal preference. GOod helps here for roasting. Thanks. Moey
On November 10, 2006 at 12:59 AM, Gus Smith (guest) said...
Subject: roasting a REALLY big bird
Although I've been roasting turkeys successfully for years I wondered what you all thought about REALLY big birds. I mean 45 # big. We grow our own and though I've handed them off to friends, I've never done one of the big toms myself. Any thoughts? Obviously flipping becomes a problem but that is my prefered method and I'll have some beefy family members help with welder's gloves or something.

Any thoughts on time? Oh, and yes, I did measure the oven, this time~ been there, done that one.

Any help would be greatly appreciated.
On November 10, 2006 at 02:29 AM, needybrain (guest) said...
Subject: What type of turkey is best?
What type of turkey is best to buy? Hoka? All natural? Fresh? Frozen? Do they all benefit from brining?
On November 10, 2006 at 11:14 AM, an anonymous reader said...
Subject: roasting turkey
When I roast my turkey breast down, the v-shape rack makes my turkey looks funny when I turn it over. Any suggestions?
On November 16, 2006 at 06:47 PM, Bryce from PA (guest) said...
Subject: Cooking one today
Looks like this thread picks back up in November (I wonder why)...

Anyways, thanks for all the Grassroots tips on the roasting of Turkeys. I am having a few friends over tonight for some turkey, and needed some ideas. After reading this thread, it made me realize something...

I forgot the aluminum foil...

Thanks for the ideas.
On November 16, 2006 at 08:19 PM, confused (guest) said...
i am so stinking confused. 8| this will be my first turkey, for the whole family - 20 of us - and i'd really like to NOT screw it up. baste, don't baste, breast up, breast down, cover, don't cover. AHHH! maybe i'll just grill turkey burgers. All kidding aside, while i am not an engineer, i do tend to think like one and this site has been the MOST helpful so far! Do any of you poultry experts out there have that "set it and forget it" mentality that i keep running across??? Will it work or will the sucker dry up and evaporate leaving a small pile of bones?
On November 17, 2006 at 06:02 AM, an anonymous reader said...
Subject: re: food-safe plastic
:shock: Nooo.. don't use plain old garbage bags to brine the turkey!

Last year, I put a big roasting bag in my sink, and loaded the bird into it. Once it was settled, I poured in the brine, squeezed all the air bubbles out, and sealed the bag. I packed ice around the whole thing and let it sit the whole morning, then roasted it like usual, and it came out great. Good luck with all your turkeys! -K3
On November 17, 2006 at 07:06 AM, Tracy (guest) said...
Subject: Bird for friends
Wow!! This site make me rethink how I have cooked turkeys the past few years... I have always used the foil method and put butter and a few seasoning under the skins method.. I also like to put good smelling things in and around the turke.. What can I say... the smell is what gets me!!!!! I love the look when company walks in and starts drooling!! This year I have noticed the v shaped rack.... Dont know if I will try it or not?
I hope every one has a great Turkey Feast!!
On November 19, 2006 at 10:31 PM, Guest (guest) said...
Subject: Stuffing
Here is a different way to incorporate stuffing and reduce the likelihood of drying out the breast. If you separate the skin underneath the breast with your fingers or a long spoon and then put some of the stuffing underneath the breast will cook slower and also not dry out. The bird looks a little funny (like it's on steroids) but this has worked very well for me the last 10 years. I've also noticed that everyone wants the stuffing underneath the skin than the stuffing cooked separately. It's more moist and tasty. I still brine the turkey though.

I've also tried cooking upside down and turning after about 45 minutes but you'll end up with a very funny bumpy looking turkey as the stuffing compressing under the v grate bars. But if you don't care about looks this is also possibility.
On November 20, 2006 at 03:54 AM, an anonymous reader said...
Subject: organic, flash-frozen bird--do I need to brine?
I have a 15 lb. organic turkey that was flash-frozen. I'm told that flash-frozen birds should taste like a fresh bird, and I understand that an organic bird should have a different flavor than a non-organic bird. I want this turkey to be very special, and I'm afraid that brining may be too much flavor (or too much moisture). What are your thoughts?
On November 20, 2006 at 05:04 AM, an anonymous reader said...
Subject: brined fresh turkey
The fresh birds (flash frozen for shipping) are the best. I agree with previous posters that all birds can benefit from brine. The bird can defrost during the overnight brining time.

I use one of those turkey roasting bags, place the turkey in, pour in the cold brine with some ice cubes and twist it closed. Then I place it in its roasting pan in the fridge.

This year I am making my turkey at my grandparents, 7 hours away. I'm going to try to drive and brine. I think an ice chest filled with ice and the turkey bag snug in the middle will work great.

Great in the brine: fresh rosemary sprigs, sliced oranges and peppercorns.

For my first turkey I made herbed olive oil with fresh herbs and orange zest and juice and rubbed it between the skin and meat. I think that made a big difference in the flavor.

Good luck with your special turkey!
On November 20, 2006 at 06:51 AM, sw (guest) said...
Subject: roaster ovens
I have not seen anything about using a roaster oven for TG turkeys on this site. Is it a taboo to use one? I just purchased one for a steal and was excited to have my oven for other foods. But now I am apprehensive. What do you think? Also, I am under the impression that the bird wil be more moist but less brown. I sure like a crispy skin. Do you think removing the juices the last 1/2 hour and turning up the temp wil accomplish this?
On November 20, 2006 at 04:17 PM, doron (guest) said...
Subject: old timey reciepe
Whatever happened to the old timey way of cooking the bird slowly and for a long time? I know it is not recomended but the turkey I am going to have at Thanksgiving will normally be cooked for around 12 -15 hrs at 200 - 225 and will not only have an internal temp of at least 185 but will also be the moistest one you have ever eaten. Typically it goes in at around 9 in the evening and comes out at noon next day. No one has ever gotten sick. Plus as an engineer I appreciate the ease of preparation - put it in the oven and dont mess with it.
On November 20, 2006 at 10:07 PM, shannon (guest) said...
Subject: oven bags.......good or bad idea?????
Hey everybody! Awesome tips here! I'd love to hear some thoughts on this strategy.......I've been having some health problems, so I'm trying to make Thanksgiving as easy as possible on myself this year. I'm thinking of trying a Reynolds oven bag. I'm thinking it will make cleanup much easier. And maybe I won't even need to brine. But, man, I'd hate to screw up the main meal of the year, just because of a chronic pain issue!!! I've heard that if you cut open the bag in the last half hour or so of cooking, the skin will crisp. Anybody have any thoughts or advice for me?

Thanks, and I hope you all have a great day!
On November 21, 2006 at 02:28 AM, bellaluna (guest) said...
Subject: Is a fresh turkey really fresh?
Ok, although I usually order a free range turkey at Whole Foods, I went to the evil empire of Costco today and bought a turkey at the last minute because the sign said they were fresh Foster Farms turkeys and had no additives or preservatives. However, over half the turkeys in the case felt hard and frozen (those near the bottom rungs of the open case cooler). Is this really fresh or is it frozen? Hard seems frozen to me....

Confused in California
On November 21, 2006 at 02:52 AM, shannon (guest) said...
Bellaluna, it sounds to me like it's either frozen or "flash-frozen", which is what they usually do to "fresh" turkeys. Either way, store it in your refrigerator. Unless it's really huge, it should thaw out by Thursday!

And hey, don't knock Costco on their meat department. I live in Virginia. I don't think there's a decent butcher shop in the entire state that doesn't cost a fortune. The meat at the Costco here is better than in the grocery stores.

In one of her last books, Julia Child herself gave a shout out to Costco meat! I'm thrilled there's one minutes away from my home.

Good luck with that bird!
On November 21, 2006 at 03:21 AM, Michael Chu said...
Subject: Re: Is a fresh turkey really fresh?
bellaluna wrote:
However, over half the turkeys in the case felt hard and frozen (those near the bottom rungs of the open case cooler). Is this really fresh or is it frozen? Hard seems frozen to me....

As long as the turkey is stored at temperatures greater than 26°F (-3°C), it can be labeled fresh. For more info on buying turkeys, see Kitchen Notes: Buying Whole Turkeys
On November 21, 2006 at 07:19 AM, an anonymous reader said...
Subject: Avoiding the bumpy look when using the flipping method
Both this year and last I used Cook's Illustrated's suggestion for avoiding the bumpy look that can apparently result from starting the bird breast side down on a V-rack. Before you put the bird on the V-rack, line it with heavy duty foil and poke 20-30 holes in it with a skewer or paring knife. It seems to work well for me, although I haven't been using birds that are more than 15 lbs.
On November 21, 2006 at 10:33 AM, sansmouton said...
Subject: brining a "pre-basted" turkey
hey michael,

love the site.

i was planning to follow a variation of your recipe, and noticed a special caveat you had about brining with special "pre-treated" birds. i looked, and it turns out i bought a 20lb norbest turkey that had been pre-basted with turkey broth or something along those lines. i think this includes sodium.

can i still brine the bird? you wrote to decrease the level of salt in the brine solution but how much is too much?

i'm afraid of making an overly salty bird. would it just be safer to skip brining in this case? or can one "brine" with just aromatics and peppercorns and star anise and such with no salt? seems to defeat the purpose.
On November 21, 2006 at 04:28 PM, Craig Fry said...
Quote:
On Nov 20, 2006 at 11:17 AM, doron (guest) said...
Subject: old timey reciepe
Whatever happened to the old timey way of cooking the bird slowly and for a long time? I know it is not recomended but the turkey I am going to have at Thanksgiving will normally be cooked for around 12 -15 hrs at 200 - 225 and will not only have an internal temp of at least 185 but will also be the moistest one you have ever eaten. Typically it goes in at around 9 in the evening and comes out at noon next day. No one has ever gotten sick. Plus as an engineer I appreciate the ease of preparation - put it in the oven and dont mess with it.


Then you've been damn lucky. I'll take the health of my family over ease of preparation anyday.
On November 21, 2006 at 07:04 PM, Michael Chu said...
Subject: Re: brining a "pre-basted" turkey
sansmouton wrote:
i looked, and it turns out i bought a 20lb norbest turkey that had been pre-basted with turkey broth or something along those lines. i think this includes sodium.

can i still brine the bird? you wrote to decrease the level of salt in the brine solution but how much is too much?

This is a bit tricky since without previous experience with that brand of turkey, it's really difficult to determine just how salty the bird already is. However, generally, even birds that have already been injected with salt water/broth solution can benefit from a brining. To be safe, use half the salt to water (1/2 cup to 1 gallon ratio). This will reduce the salt and the rate at which the brine affects the turkey, but will still make a difference.
On November 23, 2006 at 12:51 AM, sha said...
Hello Michael,
I just realised I bought a "butterball" turkey that is infused with 7% solution. Have you use this brand before and can I also use the above salt to water ratio too? And is it advisable to use a turkey oven bag? Thanks.