Any good recipe how to prepare turkey?

How to bake it to make tender and juicy?


Somebody recomendet to use red wine to marinade it.Any good recipe how to prepare turkey?
Take the plastic gizzard bag out, shove it in the oven for 4 hrs, drink 2 bottles of good white vino and enjoy!!!Any good recipe how to prepare turkey?
Try the food network ...lots of shows and recipes...


http://www.foodnetwork.com/
Take room teperature butter and mix in some chopped sage and spread it between the skin and the breast.
buy a roasting bag and add a pack of seaoning and chicken broth and cook per pound.....good luck
http://everythingyouneedfortheholidays.b鈥?/a>
I use a reynolds turkey roasting bag


Shake the flour it in like it says


I don't slit the holes in it like the directions say


to because it makes it moister


The cook time will come with the bags
buy a huge turkey deep fryer
foodnetwork.com. and type in ';turkey recipes';. emeril and rachael ray have killer ones.
Roasted Tom Turkey





1 (24-pound) fresh tom turkey


3 tablespoons freshly chopped tarragon leaves


3 tablespoons freshly chopped thyme leaves


3 tablespoons freshly chopped parsley leaves


3 tablespoons freshly chopped sage leaves


1 cup (2 sticks or 1/2 pound) butter, softened


2 onions, peeled, roughly chopped


1 bunch celery, well scrubbed and roughly chopped


2 apples, skin-on, stems and seeds removed, roughly chopped


2 oranges, skin-on, but rinsed, roughly chopped


2 carrots, roughly chopped


Salt and freshly ground black pepper





Remove the giblets from the turkey, wash the turkey well, and pat dry with paper towels.





Use your fingertips to gently separate the turkey skin from the breast. Mix the chopped herbs with the softened butter and distribute evenly underneath the turkey skin. This will create a self basting turkey and keep it moist as it cooks slowly.





Preheat oven to 450 or 500 degrees F.





Place the chopped onion, celery, apples, oranges, and carrots inside the cavity of the turkey and then sprinkle the turkey all over with salt and pepper, to taste. Place the turkey on a rack (the reason we place the turkey onto a rack is so we don't get a mushy bottom on the turkey) in a roasting tray, cover with aluminum foil, and place in a preheated oven at 450 to 500 degrees F for the first 25 minutes then reduce the heat to 325 degrees F for a further 4 hours checking every 20 to 30 minutes throughout the day. About 1 hour from finishing remove the foil and allow to get golden brown.





You should roast the turkey until an instant-read thermometer registers 180 degrees F (this is the temperature for a whole turkey) and the juices no longer run pink when you cut into the center of the thigh (it should be clear). The drumstick should move easily from the socket when lifted or twisted. When the turkey has finished cooking remove from oven and let it rest for at least 30 minutes - longer is better. It will not go cold!!!





Note: I personally don't like to baste because every time you open the oven you lose at least 25 degrees F of heat, so this means that you keep the turkey in the oven longer therefore drying it out.
cook it on a barbeque grill, my mom does it every year and it is never dry always juicy.
Alton Brown makes awesome turkey, on Foodnetwork! He suggests brining the turkey, and not basting it, and has some good suggestions on the oven temp as well. I tried all of his suggestions last year and my turkey was better than it EVER was before!
I've watched my better half cook a Turkey a bunch of times, and she has always used a turkey bag when cooking... I guess it traps in the juices or helps to self-baste the turkey. Oh yeah... I suppose water/wine/marinade or whatever kind of juice you would like should be in the bag with the Turkey too. Also, she stuffs the ';bum'; with orange slices, lemon slices, onion wedges, fresh basil and fresh sage. It makes for a VERY tasty bird.





Have a happy Turkey Day!