cooking a turkey

[kitty50]

If ;you like crispy skin, cook your bird in a brown paper bag.

Grease the outside of the bag with oil or spray. Place bird inside. Put bag and bird on a rack. Pour in enough water to be up about 1" on the bird. The water will seep through the bag. Seal the bag by folding the end. Bird will be crispy anywhere the water isn't and the meat will be juicy.
No, the bag does not burn even if baked at 350-375F for 20 min. for unstuffed and 30 min. stuffed per pound

[BlueWillowPlate]

Yes, my sister in law has roasted a turkey this way.
There are also those bags you buy, but why bother when a paper bag works.
I think we are going to roast two turkeys this year, one for Thanksgiving dinner, and one for leftovers. I will be feeding somewhere between 12 and 14 people.

[Earniefan]

I always bake my turkey's breast side down, it stays juicier this way. Turn it over the last hour or so to brown the top. Also, read your husband the instructions on the bag the bird is wrapped in where it explains the different methods for thawing.

[I love the Bears]

I swear by the turkey plastic bags - I stuff my turkeys and the bags are great and they really cut down on the cooking time. I cut it open for a little while at the end to let the skin get crisp. the meat is so much juicer when I use the bag! The best part - NO BASTING!!

[judogl44]

Years ago a co-worker told me she rubs her turkey with mayo before roasting. Thought she was crazy.

Well, I tried it and have done it ever since. Mix tarragon, sage, salt, pepper into mayo and massage bird well. No need to baste - meat is juicy and skin is perfect. No mayo taste is left.

[MB2]

Originally Posted by surfingatwork

roughly how long would you cook an 18-20lb turkey (unstuffed). Oh and probably the most important question I took the turkey out of the freezer on saturday and I'm cooking it tomorrow (needed room in the freezer last saturday so the turkey had to come out), my dh is worried that the turkey is now bad because it's been in the refrigerator since saturday thawing. I say it's fine because it takes 4 days to completely thaw anyway. Who's right? He thinks I'm going to give him food poisoning.

No...you will NOt get food poisoning!
A bird this size requires several days to thaw in the refrigerator....at least 2 days.
To speed up the process you can give the bird "baths"...emerge it into COLD water, let sit....change water frequently. Sink, bathtub....the choice is yours (still in cry-o-vac!)
I am in the food business (meat cutter), and get those kind of questions ALL THE TIME around Thanksgiving and X-Mas....and anywhere in between.
You have nothing to worry about but one thing...make sure the turkey is ALL THE WAY cooked trough.
I tell all of my customers that cooking with a meat thermometer is the best way of cooking the perfect meat!
It surely takes the "guesswork" out!
Enjoy your turkey!