Thanksgiving Turkey

[ukbill]

Hi I have read about people trying to eat none "brined" thanksgiving Turkey and finding it far to dry to eat.

In the UK very few (thank goodness) turkeys or any other ready to cook meats are "brined" so we are used to cooking them "dry"

To prepare the bird for the oven I mix some herbs with softened butter (unsalted is best) and lemon Juice, salt and pepper.

Firstly I split the skin from the breast meat and thigh meat by sliding my fingers between the skin and flesh into this cavity I push the butter as far around the flesh of the breast meat as I can. Giving a good coating all around the meaty parts of the bird.

I then start cooking the Turkey upside-down with the breast meat on the bottom of the meat dish.

After about 1/2 the normal cooking time I take the bird out of the oven and turn the Turkey over. I then lay slices of either streaky bacon or smoked air dried ham over the breast meat and return the turkey to the oven till cooked.

It is important not to over cook the bird, the cooking times will be much more critical than with a brined Turkey so I suggest using a meat thermometer which will indicate when the meat in the deepest part of the turkey is cooked and safe to eat.


Enjoy

[colormist]

I think it's the upside-down part that works best. I made my first turkey upside down and it was the best turkey ever. My mom usually cooks hers right-side-up in a bag (which does nothing to help the dryness).

A meat thermometer or a popup timer work well for gauging when it's done.

[charlie]

The best Turkey I ever cooked was one I half cooked at home, shoved it in the back of the car(in the tin of course!), covered it in a blanket then drove 50 miles to my Grandad and popped it in his oven to finish off!!!!