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Thanksgiving Turkey?

Hello everyone!
What is the best way to cook Trkey To give thanks in Turkey bag or prey to roast in the pan?
I want Brown, crisp and juicy turkey, so whats the best way to cook?

Melt butter, mix with honey and garlic powder ... Brush the entire turkey and inside of it too! Put in a bag down the breast and cook as directed on the turkey! When theres about 30 minutes from the end, turn bird breast side over the top .. to be brown and crispy on top!

How do you brine a turkey for thanksgiving?

hello, i am making my first thanksgiving turkey and i heard brining is what u must do 2 flavor the turkey. so how do i do this?

I just brined a large chicken (8 pounds) last week, as sort of a test for thanksgiving. I had never brined anything before, and wanted to try it out beforehand to see how I liked it.

As a general rule you want 1 c. of salt (or 1.5 c if Kosher), per gallon of water. You can match that with equal parts sugar if you want, but it's not necessary. You can also toss in a few herbs if you want, but again, it's not really necessary as brining is not about flavoring the bird, it's about loading it with as much liquid as possible.

Remember HS biology? Osmosis and Diffusion? The idea is liquids are always going to try to be equal both inside and out of a cell, so if you throw your turkey in a big pot of salt water, the liquid will diffuse (via osmosis) into the cells, which are less water-filled, and swell them up. Flip that over to cooking, and you can roast that bird all you want, but it's going to take a BIG mistake to overdry it.

ANYWAY, here's what you do: Rinse your bird inside and out, and then add it to a very large pot. You want the turkey to fit in, so it can be completely covered with water, but of course you also want the pot to fit in your fridge. In a seperate container, mix the (cold!) water with the salt (and sugar if desired), to the proportions I mentioned above. Pour over the turkey, and continue in this way until the bird is completely covered.

Put it in the fridge and leave it alone for 24 hours.

If crispy skin is important to you, remove your bird from it's bath about 12 hours before roasting, and let it sit uncovered in the fridge, elevated on something like a roasting pan, so airflow can circulate all around it. If crispy skin is not important, you can toss it in the oven whenever you're ready.

IMPORTANT: Two things I discovered with my "test"chicken. Brined birds cook much faster than non-brined birds, so keep a close eye on your temp. Also, my pop-up timer no longer worked after soaking in the brine with my bird. Don't remove the timer prior to roasting, or brining, for this reason, or you will leave a very large, gaping whole for juices to escape while roasting (your bird will dry out). Just leave the timer in place until the bird is cooked, but don't rely on it for temp.

One last note. Don't brine if you don't like ham. A brined bird has a texture very similar to that of ham. It is much firmer than non-brined birds. For this reason, my thanksgiving turkey will not be brined this year.

Good luck, and I hope that helped!

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