Thawing and cooking a turkey

[Pookster]

For 12lb turkey, I would take it out of the freezer and put it into the fridge two days before. The night before you cook it, put it in sink full of water.

Rule of thumb for cooking is 20 minutes per pound (including additional weight from stuffing) at 325 degrees F. When it's cooked, pull it out of the oven and let it rest for 15 minutes before carving it.

[gentlearts]

Originally Posted by Hoosier

Okay, speaking of gravy. How can I make this? My wife and kids are allergic to MSG so we can't use the powdered mixes from the store...they all have MSG. Any ideas??

Oh my God, you can't use powdered mixes on Thanksgiving!! Or any other time.

You should have been simmering the giblets in water on the stove while the turkey is cooking. Remove from heat to cool slightly. Throw away the giblets or feed them to the cat. When the turkey is done, you remove it onto a platter and let it rest. You should have a bunch of yummy brown stuff and drippings in the pan. Place this on the stove and add about 1/3 cup flour. Stir in well, now add the cooled broth (about 3 cups or so) from the giblets and mix well with a wire whisk. Now turn on the heat and bring to a boil while stirring. If it gets too thick add more water or broth. Add salt and pepper and some poultry seasoning or sage.
The most important thing to remember is to mix in the flour thoroughly before you turn on the heat or you'll get lumps.

[eggalegga]

Buy it ready to cook. Turkey wrestling could be a new sport.

[Hoosier]

I can't remember where I heard this but there was a woman whose grandmother would cut the turkey in half before she cooked it.

[SouthernBelle3]

I too have a 13 pound turkey. I put it in the refrigerator Sunday evening. I cook it in a large roasting pan with chicken broth and sprigs of rosemary.

[TheDragonslayer]

Last year I brined a 25 pound turkey and it was the best turkey I have ever made and I have made a turkey every T day since 1979 and many more for Christmas. I bought a turkey on Sunday and defrosted it with the cold water sink method. I made a brine of Kosher salt and assorted herbs, spices and a bay leaf, I put it in an ice chest with the brine and cover the turkey in ice and kept adding ice for 36 hours, drained the chest and rinsed the turkey thoroughly.

Now the gravy, the way my mom made it and I make it is to use 1/4 cup butter, melt in cast iron pan on med/low heat, add 1/3 cup flour and use a whisk or slotted spoon to quickly combine the fat and the flour, slowly add 1/2 cup milk, half and half or cream then follow with the broth from cooking the giblets also slowly, bring the gravy to a light boil after each addition. When it is the right thickness, add seasonings or about a teaspoon of Kitchen Bouquet, it is a concentrated seasoning for gravies that comes in a 4 inch tall brown bottle. I can't believe it's not butter works well for those watching their trans fats, which is what margarine and shortening are. I also take the giblets and finely chop them and add them to the gravy.

[Hoosier]

Originally Posted by TheDragonslayer

Last year I brined a 25 pound turkey and it was the best turkey I have ever made and I have made a turkey every T day since 1979 and many more for Christmas. I bought a turkey on Sunday and defrosted it with the cold water sink method. I made a brine of Kosher salt and assorted herbs, spices and a bay leaf, I put it in an ice chest with the brine and cover the turkey in ice and kept adding ice for 36 hours, drained the chest and rinsed the turkey thoroughly.

Now the gravy, the way my mom made it and I make it is to use 1/4 cup butter, melt in cast iron pan on med/low heat, add 1/3 cup flour and use a whisk or slotted spoon to quickly combine the fat and the flour, slowly add 1/2 cup milk, half and half or cream then follow with the broth from cooking the giblets also slowly, bring the gravy to a light boil after each addition. When it is the right thickness, add seasonings or about a teaspoon of Kitchen Bouquet, it is a concentrated seasoning for gravies that comes in a 4 inch tall brown bottle. I can't believe it's not butter works well for those watching their trans fats, which is what margarine and shortening are. I also take the giblets and finely chop them and add them to the gravy.

My turkey is in the oven! I took someone's advice here and prepped the bird last night, and this a.m. went so much better! Thank you!! And I know it's completely thawed, so no microwave bird this year!

Still a little concerned about the gravy but I will try the methods put here and we'll see how it comes out. Fortunately we have a backup! My wife picked up gravy in a jar. Yeah, I know, it's not the greatest, but if I screw up making it, we'll at least still have some. And LOVE the brining idea. If we do turkey for Christmas I will definitely try that. It sounds wonderful.

Well back to my favorite part of the holiday....Macy's Day Parade! Hope your day is wonderful!! Happy Thanksgiving!