Don't defrost the sucker. Get one of these and be sure to fire it up in your kitchen or garage. Works like a charm I hear
Save yourself the trouble and go to your local Golden Coral. And no dirty dishes afterwards.
LOL! Make sure that the bird is defrosted.
Rinse the turkey inside and out. Make sure to take the bag out of the cavity.
Heat the oven to 325.
Rub cooking oil on the outside of the bird. Then salt and pepper the inside and out of the turkey. (you could add other seasonings-- that's a personal thing. I use thyme, but you may not like that)
Place in a deep roasting pan.
If you have chicken broth handy, put some in the bottom of the pan so that the turkey will not dry out. If not, don't worry about it.
Cover the roast with foil.
Roast at 20 minutes per pound. In the last hour, take off the foil to brown the bird.
Make sure that you have roasted it long enough. You really do need a meat thermometer.
Once it's done, take it out of the oven and let it cool for at least 20 minutes before you carve it. 30 minutes is ideal.
Or else you can call the butterball hotline. :-)
Good luck!
Just ask him exactly where communism has seceded. He will be steamed in no time.
If it is not too late, buy one already cooked. No one will be able to tell the difference unless you tell them, whereupon, they will pretend they can tell the difference (yeah, right, after several drinks and dips) and will tell you so (to make you feel bad).
I'm not sure if you're just playing around. If you really need some instructions, try these below:
LAST MINUTE TURKEY TIPS
BY Chef Eric
Did you know that the Turkey was so revered by Benjamin Franklin that he made a strong case to place it as our national bird of the United States? Can you imagine if we all had turkeys on our dollar bills?
A 15 pound turkey feeds about 10 people with a bit leftover for sandwiches the next day; (try your sandwich with stuffing and cranberry mayo). A 15 pound turkey will hold about 7 cups of stuffing
Fresh all natural Turkey’s are best but if you have a frozen one Thaw your turkey in the fridge for about 5 hours per pound or in cold water for about 1 hour per pound (make sure to change your water a few times). If you do nothing else right, make sure you get the darn thing defrosted in time!! I'm speaking from experience.
To prepare your turkey, remove giblets and neck. Rinse turkey inside and out. Dry the skin and cavity well. Fill neck and body with stuffing and pin closed with a skewer (if you have one. I always liked the stuffing roasted in a pan instead of stuffed in the bird). Or you can make both.
If you're the stove top stuffing type, cut some onions and garlic in half, sprinkle with salt, pepper and thyme (or use fresh thyme sprigs) and stuff the turkey with that just to add a bit of flavor (and make yourself feel like you've actually put some effort into the bird).
Place on a rack in a roaster and rub with butter or extra virgin olive oil (1/4 to ½ cup). Sprinkle on poultry seasoning or thyme and salt and pepper. I like to put Carrots, Onion and celery in the bottom of my roasting pan because I use that to make my sauce or (Gravy for the home cook).Use a ratio of 50%onions, 25%celery and 25%carrot; that will give your Jus or cooking liquid a nice flavor.
Cover with roaster lid (if it’s big enough) or make a tinfoil lid. Roast in a preheated 325 degree F oven for about 4 hours. Baste every ½ hour or so if you're the basting type. If you have a bigger turkey (mature hen) larger than 15 #’s you can figure 1 hour cook time for every 4#’s over 15. The professional way to tell when your turkey is done is with a food thermometer. You want 180 degree reading in the thigh with out hitting any bones. You’re turkey will come out juicy and close to perfection…..
Remove the lid (foil) and roast for another hour or until it’s a nice color. Let it stand on a platter for about 15 minutes before you carve.
Enjoy a wonderful meal and remember who makes this all possible!!!!!!!!!
2 Corinthians 9:15 Thanks be to God for his indescribable gift!
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too late now to use this method, but this is a great way to cook a turkey...it's called a "garbage can turkey", but it tastes wonderful!!!
http://thanksgiving.allrecipes.com/az/72410.asp
You're too late.
First boil up some sticky rice.
Then mold tablespoon clumps of rice in to little lumps.
Place strips of raw turkey on them....enjoy with sake and wasabi.
What? You don't have wasabi???... D'oh!
Oh yeah..Try this link.. http://www.freerepublic.com/focus/f-news/1523903/posts
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Don't defrost the sucker. Get one of these and be sure to fire it up in your kitchen or garage. Works like a charm I hear
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Take one Howard Dean.......,
Pluck, and remove giblets......
My favorite way of cooking a turkey is the slow-roast method. Take a big turkey and stuff both the body cavity and underneath the skin as far around as you can go. Smear butter over the whole carcass and put it in a 450 degree oven for about 90 minutes. Then turn the heat down to 180 and cook it for about ten hours or so. The smell of roasting turkey will permeate the entire house, and when you go to carve it the meat will fall right off the bones.