How to cook a full turkey from scatch?

Question

How to cook a full turkey from scatch?

Answer 1

Very easy to do.  See link below.  I cook my stuffing on the side rather than stuffing the turkey.  It makes it a little easier.

Answer 2

After you've cleaned it, butter and and season it and stuff it with your favorite dressing (or not) and then slip it in a large turkey cooking bag.  They are so great and minimize clean-up.  Other directions are on the bag.  I think you lay onions or celery and some flour on the bottom of the bag before you slide the turkey in to prevent sticking.  You can even stick a thermometer in the turkey after it is in the bag.  And by the way...the cooking time is significantly decreased when you cook a turkey in the bag.

Answer 3

Most of the turkeys I have used from the stores have instructions & a little pop-up timer that pops up when the bird is done cooking.  As for seasoning & such.  

Thaw the bird if frozen (follow thawing instructions on packaging)

rinse inside & out with cold water.

pat dry with papertowels

salt & pepper inside & out  (other spices maybe used depending on what you like)

I like to rub butter all over the outside of the bird & then place some in the cavity.  Some people brush the outside with oil

If you stuff the bird, pack the stuffing lightly, it will expand as it cooks.  Be sure to follow the instructions for cooking a turkey that is stuffed.  It takes it longer & the stuffing MUST BO COOKED ALL THE WAY THROUGH!!!!!  to prevent salmonella!!!!

Cover the bird with foil & cook according to package directions.

This may sound a bit weird, but when you cook a bird breast up all of the juices run "DOWN" into the pan, I started turning the birds breast side down.  That way the juices run into the breast meat instead of breast side up where the juices run down "from" the breast.  It seems to work for me.  I cook my birds in a V-Rack so it can be easily flipped over for browning, which I usually do MAYBE a half hour before I figure it will be done.  After removing it from the oven, let it rest before carving.  This will tighten the meat tissue & help seal in the juices.

Good Luck!!  The important thing to remember is that it be cooked thoroughly to kill any bacteria & prevent salmonella..

Answer 4

In the South - we do fried turkey.

As a Northerner I use to say "WHAT???"

But it's great. Get a big pot that you can fill with Peanut oil. Take your turkey and rub it in flour. Stick it in the hot peanut oil till it's done... Can't beat it.

Answer 5

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SUPERBOOKS ANSWERS:

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  1.   Go to a turkey farm and take a look at those beautiful birds.

  

   Stay there for a while and watch how the birds live, eat and walk around.

  2.   Go online and use a search engine and find the website called  PETA  or "People for the Ethical Treatment of Animals "

(I'm not affiliated with PETA, but I've seen some of their films).

   Watch the turkey films and the chicken films.   Turn away if you can't watch them. Then try and see some of the films that PETA made about the fur/meat, leather  products of countries like CHina, AUstralia and Canada and other overseas countries that have no animal protection laws.

3.  If, after doing all that and seeing all that , you prefer to find out how to cook a full turkey from scratch, then do a search online of the cooking sites.

4.  If after all that you prefer not to have turkey for any dinner, then try some other dishes that you might find on the vegitarian sites or nutrition sites.

oh yes, then research bird flu..and find out more about that .

  Please don't cook a turkey..there are so many more wonderful dishes you can have that do not contain birds.

Birds are beautiful , even those ugly turkey birds..have their own beauty .  We just need to look and need to realize that turkeys  do have feelings too.

      oops...how to cook a turkey from scratch?

   You can't cook one from scratch, you have to start with a turkey .

      The worst time to buy or cook a turkey is during the Thanksgiving holidays.  

  well, it's worst for the turkeys anyways.

They are crowded , even more crowded in at the slaughterhouse (which is already overcrowded normally)  during the pre-THanksgiving and Thanksgiving day holiday and during the Christmas Holidays.

   so if you must have turkey, could you consider having it during some other time of year rather than during this holiday season?

These are just suggestions.

Just ideas.. that's all .

Everyone who wants to have a turkey will have a turkey no matter what...but I figure it never hurts to give an opinion. .

So there you go , that's my opinion  on turkeys.

Answer 6

COOK IT WHILE IN A BROWN PAPER BAG

Answer 7

do it in the oven, stuffed, at 250 for about 8 hours...keep covered with a tent of foil until the last 2 hours....stays moist, and fills the house with that wonderful aroma.............yummy!!!!

Answer 8

1.  Kill the turkey

2.  pluck the feathers from the turkey, remove head, feet and any parts not needed.

3.  Clean the turkey and remove the insides

4.  Place turkey in a roasting pan

5.  Roast the turkey in oven set at 325 degrees, roasting for 20 minutes for each pound the turkey weighs.

Answer 9

1) First and foremost, defrost according to instructions (in the fridge) - so must check how long for the weight the day you buy - it might take 3 days.

2) Once defrosted (day before you cook) and before thoroughly washing under cool water, make sure sink and everywhere the turkey will touch is clean, free of chemical cleaning ingredients.

3) Put the turkey in a brine.  If you don't have the recipe, let us know. The brine is the trick for the best turkey - trust me on this one.

4) Day of dinner, cook in a disposable roasting pan (ones for turkey and make sure it is bigger than your turkey) I say disposable because (a) they are inexpensive; (b) why cook it in something that will need washing!  save some time to eat more turkey.  Make sure oven preheated.  If using a baking bag (good way to cook turkey because you don't have to check or baste it at all--=but it takes less time to cook so watch the time) put the turkey in the bag -- if instructions are not avail for using the bag it is very simple: add flour to the bag and shake.  A few stalks of celery, onion cut in half in the bottom of bag; put basted with lots of butter (not diet stuff -but the real stuff) the turkey in the bag on the veggies. Close the bag per instructions. Make the 4 holes to let steam out of back and pop in the oven (remember to do all these steps with the bag in the baking pan - easier).  Into the oven and on to your next dishes.

5) Plan for turkey to be ready at least 1 hr before you want to eat. To keep warm (I saw this on TV once and it WORKS), remove turkey from bag and put on the cutting board you will be using. Cover with EXTRA WIDE AND THICK foil several times, then with lots of newspapers on top of the foil and lastly (and don't laugh) with THICK towel or blanket. This will keep it hot and warm until you are ready to show it off and slice.  SLICIING: make sure to use either electric or a serrated long knife. Slice as thinly as you can - tastes better that way.  

6) GRAVY and STUFFING;

a) I do not recommend stuffing your turkey -- except to clean it with a lemon, season with butter, salt, pepper, sage and add a few veggies you like to give it some flavor.  Make your stuffing day before and put into serving dish. While your turkey is cooking or after it is done, warm up in oven or microwave (covered so it won't dry).  Stuffed turkey is a pain and also can lead to food poisoning. AND the more you can do the night before the better.

b) GRAVY;  before putting the turkey in the brine, clean out the turkey of the bag of goodies (most times in the neck), extra fat etc.  What I do, is to cook up all those 'innards' the night before with some veggies/canned stock or bouillon cubes for several hours on low.  I go ahead and thicken it like if I was to serve the night before.  The gravy is almost done - in fact it is done. However, what I do once the turkey is done is to add the drippings to this gravy and mix and reheat/cook - if it needs thickning, I use the flour that is for gravies (to avoid lumps) but not too much- you want to taste the gravy not the flour. BY THEWAY if you get lumps, not to worry: put it thru a seive and warm up again.  The gravy I make the night before I leave in the pan and that goes right on the stove.

7) SIDE DISHES: our family likes mashed potatoes (you can get the ones pre-pared (remember, Thanksgiving is a time of family not to tire yourself to death) in the containers in the fridge and to make it tastier I add, between the potatoes, some extra butter.  Or you can order from your favorite restaurant. OR you can make from scratch the night before and warm up in the oven after turkey is removed (that is why I like to take turkey out 1 hr before dinner)

We have ambrosia salads; waldorf salads (for this one I cut up the apples the night before and dip them in Pineapple Juice to keep them from getting brown; clean and dice the celery; and the day of party just put together with the nuts and add the mayo and it is done) All jelllo type salads (crandberry,etc) I do day before.

Apple; PUmpkin and Pecan pies are baked day before

Relish tray: all veggies cleaned and cut day before and put in separate baggies. Pickles in fridge ready to open.

Green bean casserole: prep day before

Homemade baked macaroni: day or two before

Sweet potatoe casserole: day before.

Table set 3 days before

House cleaned and set up for party 3 days before - as well as loading up CD's in player

Except for the food, the house is clean and ready 3 days before.  Hide things you don't have time to deal with.  

The most important thing about thanksgiving is that turkey and the football games :)

We also set up the drinks wherever the TV will be for the games.

Kids get bored with the games so we set up one bedroom (hide things in closets or under bed-don't stress) so they can play their games

4 days before I call and remind evrerybody the time we are eating and we eat at that time - even if not everybody there. ALSO, this has worked well, I ask them to bring some containers to take their leftovers home with them. AND if they have kids to pls have them bring their gameboys and whatever.

I double check on what drinks they like so we don't spend extra money guessing what everybody drinks.

I don't make many appetizers: just chips and dip from the store - I want them  HUNGRY for the enormous meal.

Everybody asks what they can bring.  If you don't tell them, they will bring something anyway and mess up your table....so think ahead.  Maybe you can ask them to bring the drinks (be specific, i..e could you bring the sprite for 10 people; ice for 15; plastic cups; ........... potatoe chips and a dip; you get my drift----these can all be a pain to buy and are not always that cheap when you think about it.  IF you are not good at desserts then by all means assign a dessert - again, be specific WHAT and for how many?  )

Hope this helps - enjoy------

Answer 10

5 to 8 gallons peanut oil

10 to 12 lb. turkey, thawed

Basic Dry Rub

1/3 cup salt

1/3 cup pepper

1/3 cup garlic powder

Butcher's twine or cotton string

1. Preheat the oil to 350°F.

2. Completely thaw the turkey. Remove giblets and neck, reserve for other uses. If present, remove and discard any plastic pieces such as leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey completely with paper towels. Generously rub the front and back of the outside of the turkey with the dry rub. Separate the skin covering the breast and insert dry rub under the skin. Pull the neck skin to the back and twist wing tips to the back, holding the skin in place. Tuck the legs under the band of skin or tie legs to tail with cotton string or butcher's twine.

3. Place the turkey breast side down on an upright stand designed for poultry frying. Wearing protective gloves or heavy oven mitts and using a hook or tong to hold the bird away from you, very slowly lower the turkey into hot oil. Be cautious of splattering oil. Maintain oil temperature at around 350°F. Fry turkey for 3 1/2 minutes per pound. Slowly lift from oil and place on a metal sheet pan or tray. Use caution, as hot oil will drain from the bird. Check for doneness. Insert an instant-read thermometer in the center of the breast; it is considered done when thermometer reads 170°F or above. Let rest for 15 minutes. Carefully carve with a sharp knife.

Additional tips from Epicurious:

• Do not inject your turkey with marinade, as it's apt to pool under the skin and can cause popping when lowered into the oil. Jive Turkey's Westbrooks only uses dry or wet rubs. Times-Picayune food columnist Marcelle Bienvenue sometimes makes slits in the breast and stuffs in pieces of bell pepper, onion, and garlic, then rubs the skin with cayenne.

• If you are frying your turkey in a basket, be sure to turn the turkey every ten minutes with a long-handled fork to prevent sticking.

• You can substitute any oil with a high smoke point for peanut oil, like safflower or canola oil. (Some South Louisianans even use lard!) However, peanut oil remains our top pick for the delicious flavor it imparts.

Makes 8 to 10 servings.