By: jenn
Source: http://answers.yahoo.com/question/index?qid=20081120104027AAVdMpz
keyword: turkey recipes thanksgiving
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7 Comments
http://answers.yahoo.com/question/index;…
and then the whole country will be stampeeding to the stores for Black Friday
who just are not sure how to tell when poultry is thoroughly cooked, but
not dried out.
Give this a try.
8 – 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good..)
1 cup uncooked popcorn (ORVILLE REDENBACHER’S LOW FAT)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt,
and pepper.. Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey’s *** blows the oven door
open and the bird flies across the room, it’s done.
*lol – ok, so that’s obviously not for real but i just seen this as someone’s question about a thanksgiving recipe and everyone needs a good laugh… good luck with the turkey! i made one for the first time ever like maybe 5 years ago and it came out perfect. i now have to do it again this year and i don’t remember how to do it so i’m gonna star your question and come back to see the answers:)
Recipe courtesy Alton Brown
Show: Good EatsEpisode: Romancing the Bird (A Good Eats Thanksgiving)
Ingredients
• 1 (14 to 16 pound) frozen young turkey
For the brine:
• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berries
• 1/2 tablespoon candied ginger
• 1 gallon iced water
For the aromatics:
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage
• Canola oil
Directions
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
http://www.foodnetwork.com/recipes/alton…