I need cooking help

Philly6*6*09 · December 2009

Let me preface by saying that I do cook, and I cook often.

I have never in my life cooked a Turkey, and I don't know where to start.

I was at the grocery store last night, to see if they had fresh Turkeys, I didn't see any. If I were to purchase a fresh Turkey, I would wait till Tuesday, and keep in in the fridge till Thursday (I've heard it should be at close to room temp before cooking - is this true?) So, now I could keep searching for a fresh, or just purchase a frozen turkey.

So, If I'm going to purchase a frozen turkey - say about 8-12ish lbs, how long for it to defrost in my fridge? Am I right on the room temp thing?

I haven't googled yet, but any advice on brining a turkey? I've never cooked one before, I know nothing about this bird.

Help, please and thank you! Huh?

Leigha12 · December 2009

I don't know much either, but I will tell you what I know from how my mom does it. She buys a fresh turkey every year, usually 1-2 days before cooking. She doesn't take it out of the fridge until she's ready to get it going. She doesn't brine the turkey because she uses the bag method. It comes out great year after year.

Philly6*6*09 · December 2009

see...I didn't even know they existed. I think I'm in trouble... Indifferent

Leigha12 · December 2009

Nah, you'll be fine! But I highly recommend that method. Her turkey always comes out great, and she doesn't have to tend to it every half hour or so. It's juicy, perfect color, etc. Sometimes she does stuffing in there, too, sometimes she doesn't bother. It can work either way (but less cooking time sans stuffing). For your first attempt, it's probably a safe way to go. I *think* they sell them near the enormous throwaway pans usually. I could be wrong on the location though, and I guess other stores are different!

luckycooky · December 2009

If I remember right, we put ours in the fridge about 3 days before cooking and it was 12lbs., frozen. I don't think we've ever brought a turkey to room temp. before cooking it - in fact I think they recommend against it because it would be the perfect temp for bacteria to grow.

I've never used the bags but I've heard they work well. We rubbed it with butter so the skin would get crispy and golden, then seasoned it with salt, pepper, etc. and baked according to the directions on the package.

hawkilady · December 2009

First of all dont stress out... its not that hard.

I've only ever cooked a frozen turkey because fresh is just too much work to get one with the timing and such IMO. If you buy a frozen one, 8-12 pounds should be defrosted in 2 days at the most just sitting in the refrigerator.

I like to brine my turkeys, I think it adds to the moisture. I have it completely defrosted the day before I'm going to cook it. Make sure you take out the little bag of gizards/neck, etc inside. Then make your brine (make sure its cold again) and fully immerse (sp?) your turkey in it and refrigerate for approx. 12-16 hours. Don't go longer than 24 hours at the absolute most. My brine consists of apple cider, brown sugar, kosher salt, allspice, sage, rosemary, an onion and orange slices. (I cook the cider, sugar, and salt to dissolve them and then add to about a gallon of ice cold water and add the other ingredients)

After brining, I rinse my turkey and then get it in the roasting pan. By the time I truss it up so it cooks evenly (tie the legs together, tuck in the wings against the body), fill the cavity with aromatics (orange and lemon slices, onion, rosemary, and garlic cloves), and run the outside with an herb butter on top and under the skin, its generally been sitting out for about 20 minutes. At this point, I put it in the oven. I wouldnt let it actually come to room temperature, just take the chill off a bit.

hawkilady · December 2009

One more thing, when cooking, baste about every 30 minutes with pan juices, you may have to add some chicken stock initially to get the juices going so you have something baste with. Also white meat will be done before dark meat so cover the breast of the turkey loosely with foil to prevent it from overbrowning after about the first hour of cooking when it looks like a nice golden brown.

chrissyvcm · December 2009

I made my first turkey for Thanksgiving this year. I did a combo of Leigha's and Hawki's methods: I brined overnight using a pre-made brine spice from Williams Sonoma, then rinsed, buttered and seasoned, and filled the cavity with fresh herbs and orange slices, then I threw it in the roasting bag and plopped it in the oven according to the cooking chart on the roasting bags. I wanted to baste it and all of that, but honestly I was afraid of screwing it up. I opted to make it just a smidge easier on myself and go with the roasting bag. I figured it'd build a little turkey-confidence and I could step it up a notch next time. I have to say though, I got lots of "best turkey I've ever had" compliments!

If you want to use roasting bags and have never seen them before, look on the aluminum foil aisle of your grocery store. They're like $3, or something ridiculously cheap.

Philly6*6*09 · December 2009

Thanks girls!

Chrissy, before you posted, I'm thinking to myself - I wonder if I could combine the two ideas! Great to know!

chrissyvcm · December 2009

Haha, yep! Brining is much easier than it sounds. I used the pre-made brine from WS, but you can make your own too. The important part though is to read the directions ahead of time, make sure you have everything you need (I had to buy brining bags, but you can use other things too), and make sure you have enough time because the brine takes a bit of prep.

I need cooking help

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