Cooking a Turkey

This time of year I go crazy trying to figure out the best way to cook a turkey. Today, our local news went to Gobblers, a restaurant that serves turkey, dressing, etc all year long, and the guy showed how he cooks his turkey. Here's his method.


Remove the Butterball from freezer.
Cut off the netting and wrapper.
Place bird in pan.
Cook on 325 for about 1.5 times the suggested time. (if the guide on the turkey suggests 5 hours, you'd be cooking for about 7.5 hours total). After 4 hours, cover with foil to prevent over-browning, and remove the foil for the last hour or so.

No thawing. No seasoning. No oil or butter. No water in the pan. Leave bag of giblets in place and cook it right along with the turkey.

I don't have to cook a turkey tomorrow, but I bought one. I'm going to try this in the next week or so.

That sounds easy, here is how I do mine, and will be doing it....since I already started the process.

1 Turkey( not butterball), thaw almost completely, soak overnight in Brine,and then inject with marinade.,Fry in cottonseed oil for allotted time.

We will be frying our turkey too. Not only does the whole family love it, it is really easy & fast. I don't even inject mine, I only add a little salt to it. Takes about 45 minutes & is a huge hit like a roasted turkey only wishes for!

I prefer a fresh turkey stuffed and roasted in the oven all day. I know a lot of people who wrap it in bacon. That's ok, but as far as I'm concerned it's just as good on it's own.

Kris cooks our turkey every year...I cook the rest of the meal. He usually rubs the turkey with olive oil and seasoning and places it on a bed of celery, apples, pear and who knows what else and roasts it in the oven for a long time at a low temp. Roasting it on the fruit/veg makes the turkey very juicy and tender..

Nothing quite like a fresh turkey! I generally do stove top stuffing mix as a side dish (green bean casserole). Before cooking the turkey, I sometimes place a combination of the following in the cavity - makes for a great gravy!
Apple, pear, orange, onion - in quarters - no need to peel. Sprinkle cavity first with sage, salt and pepper. Place breast upright for one hour then breast side down for another hour - continue to alternate the breast side up and down until cooking time is completed.

When the bird is done; remove ingredients from cavity. These can be used for a great flavor filled gravy.

Gobble, gobble!

Turning the turkey is a good hint, trax. That way, as the dark meat cooks, it drips down onto the breast meat instead of onto the bottom of the pan, so the breast doesn't get so dry.

Rebecca1340 wrote:I prefer a fresh turkey stuffed and roasted in the oven all day. I know a lot of people who wrap it in bacon. That's ok, but as far as I'm concerned it's just as good on it's own.

I totally agree Rebecca with your method... like the deep fried but would never do one ourselves. My mom taught me the old fashioned way, which is your way.

We either fry it or put it on the pit and smoke it. I sometimes will bake one- but I always inject it, we inject stuff all the time- sometimes I rub it with tony chanceries (sp), sometimes I dont. just depends. But I stock up on turkeys when they are on sale and we eat them through out the year.

But I REALLY like the idea of wrapping it in bacon... OMG- I LOVE bacon. honestly I cant think of anything I dont like Bacon on... I even like it with peanut butter..