Turkey problems (house, live, eat)

[Summering]

That right Poconoproud..........If all else fails..........throw some beef on the grill

[CHS89]

[Have you used this method before? I haven't personally, but I know some who have. I'll be trying it for the first time this year and I have some questions that were not addressed in that chat. Maybe you know the answer to them? I can speculate with the best on the board.
1. For a 20lb turkey, how much should I increase the water/salt/sugar in the brine? The liquid should cover the bird. Probably the amount of water it'd take to cover the extra 4 lbs won't make much of a difference.

2. Any idea how much longer than 2 1/2 hours it would take to cook a 20lb bird? http://whatscookingamerica.net/Poultry/GuidelinesRoastingTurkey.htm

3. My 5 gallon bucket is not big enough to allow me to fit the bird in laying on the breast....I basically have to fit it in "standing up". Do you think this will be a problem? Nope.

4. I did not buy a "natural" turkey. I bought the 29 cents a lb. turkey that was on sale at Price Chopper..lol. It is a "basted" turkey, meaning it has some solution already injected into it. Should I cut down on the salt content of the brine due to this? I use less salt on principle anyway. One can always add salt at the table. Can never take any away.

[EnyaGirl]

Originally Posted by CHS89

[Have you used this method before? I haven't personally, but I know some who have. I'll be trying it for the first time this year and I have some questions that were not addressed in that chat. Maybe you know the answer to them? I can speculate with the best on the board.
1. For a 20lb turkey, how much should I increase the water/salt/sugar in the brine? The liquid should cover the bird. Probably the amount of water it'd take to cover the extra 4 lbs won't make much of a difference.

2. Any idea how much longer than 2 1/2 hours it would take to cook a 20lb bird? http://whatscookingamerica.net/Poultry/GuidelinesRoastingTurkey.htm

3. My 5 gallon bucket is not big enough to allow me to fit the bird in laying on the breast....I basically have to fit it in "standing up". Do you think this will be a problem? Nope.

4. I did not buy a "natural" turkey. I bought the 29 cents a lb. turkey that was on sale at Price Chopper..lol. It is a "basted" turkey, meaning it has some solution already injected into it. Should I cut down on the salt content of the brine due to this? I use less salt on principle anyway. One can always add salt at the table. Can never take any away.

Thank you

[greentown]

Here's some info I just saw in the Wayne Independent that I thought might come in handy. It's a list of grocery stores in the Wayne County area that are open on Thursday:

Dave’s Super Duper, Honesdale: 6:45 a.m.- 4 p.m.
Dutch’s Market, Greentown: 7 a.m. -2 p.m.
Hawley IGA: 7 a.m. - 1 p.m.
Lake Region IGA: 7 a.m. - 3 p.m.
McCaffrey’s Market, Honesdale: 8 a.m.- 2 p.m.
Mr. Z’s Food Mart, Hamlin: Closed
Peck’s Market, Callicoon: Closed
Peck’s Market, Narrowsburg: Closed
Preston Country Market: Closed
Ray’s Market, Waymart: Closed
Sunrise Market, Honesdale: 7 a.m. - 1 p.m.
Wal-Mart, Indian Orchard: Open 24 hours
Weis Market, Hamlin: 7 a.m. - 3 p.m.
Weis Market, Rt. 6 Plaza: 7 a.m.- 3 p.m.

Hope nobody has to use it!!

[Chefkey]

Originally Posted by Acevaz

This year I was volunteered to prepare the turkey. The last time I attempted to cook a turkey which was 4 yrs ago; the experience was well... A bad one.

I need help in marinating and cooking a Turkey (approx. 15 lbs). How do I prevent the bird from getting dry? Does anyone have any good recipes? If so, please share.

You may have seen my post in the other Turkey link but I will give a rundown here again for basic roasted Turkey.

Make sure the Bird is thawing now in the fridge if it is frozen. On the morning of Thanksgiving remove the plastic and search the cavities to find the neck and the organ meats. Pull these and reserve if you want them for gravy but I usually don't. Rinse the bird under cold water in an out and place it in the pan. I like to now spray the top of the Turkey with Canola Oil in the spray can and then lightly coat the top of the skin with salt, pepper, garlic and poultry seasoning. Cover the Turkey with foil wrapping as tight as you can around the top of the pan and put it in the oven at 350 for 1 hour. If you desire, you can put the stuffing in the cavity but I don't recommend it. I can't see the difference in flavor, you only fit a small amount, it is a pain and now you must make sure the stuffing is above 165 which takes longer and causes the flesh of the Turkey to overcook. I just don't bother and bake the stuffing on the side, it comes out still moist and great if you use enough chicken stock.

After the first hour is up, place a thermometer directly in the center of the breast and also check between the leg and the body. If the temp of these two areas is below 100, place the foil back on and go another half hour, if the temp is about 120 uncover. In either case, when you reach about 120 cook the bird uncovered for 1 hour and check the temp, you should be somewhere around 160. I would suggest, due to varying in ovens to check the temp during the uncovered time at 30 minutes to see what temp you have. You will likely be at about 140 which should mean another half hour if your oven is holding its temp well. At 155 to 160 pull the Turkey from the oven and let it "Rest" for 20 to 30 minutes to allow for "carryover cooking" to reach a safe temp of 165. If you are scared you can go until 165 to ensure that you are safe but the dry bird factor will rear its ugly head.

Good Luck and Happy Thanksgiving.

[I LOVE PA!]

Weis' add in the paper says the Hamlin store will be closed on Thanksgiving Day. Good for them!

[Chambrea]

I have always used the "bag". Also, try a 12 ounces of wine. Red, white anything. It infuses a great flavor that is very sutble. Yum! I can smell it cooking already. Happy Thanksgiving!

[KarenRice]

my friend does his turkey like this. It is delish.

I do my turkey on the rotisserie (my dad bought the Ronco Showtime Rotisserie off TV, and though I made fun of him for it, it is hands down the ONLY way I make poultry. It is the BEST turkey and chicken I have ever had.)

[Gerania]

I started baking mine breast side down. The first time that I did it I was impressed by the moist breast meat. Something like Step 3 on this page:

How to Roast a Turkey 8 Different Ways | eHow.com

When I turned it over I greased the top, breast. I think that I only had it up for about an hour.

[Acevaz]

Thank you all for the advice.

The turkey was given to me by a family member to cook and when I saw it , I scratched my head and said "I'm no miracle worker but I'll try". I got a 9lb turkey to feed 12 people. I'm not turkey expert but I'm thinking this bird won't be enough. Am I right?