Guest guest Posted December 6, 2008 Report Share Posted December 6, 2008 Hi All, I'm a little embarrassed to admit this but I am making a turkey for the first time. Any suggestions on making an incredible juicy turkey? I am planning on picking one up at the warehouse. I am assuming they will have some???? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2008 Report Share Posted December 6, 2008 Sorry , no turkeys at the Warehouse, unless you count Mark and Will (lol). Anyway, we haven't had them and it's unlikely that we'll have them in the near future. Chickens from Harvest Haven and Larry Schultz, but no turkeys. Love and Gratitude, Barb ________________________________ To: trad-foods-MN Sent: Saturday, December 6, 2008 6:55:37 PM Subject: Turkey Hi All, I'm a little embarrassed to admit this but I am making a turkey for the first time. Any suggestions on making an incredible juicy turkey? I am planning on picking one up at the warehouse. I am assuming they will have some???? Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2008 Report Share Posted December 7, 2008 On Sunday 07 December 2008 08:53:20 pm trad-foods-MN wrote: > Hi All, I'm a little embarrassed to admit this but I am making a turkey > for the first time. Any suggestions on making an incredible juicy turkey? > I am planning on picking one up at the warehouse. I am assuming they will > have some???? > Thanks > , If you find a turkey, I would suggest you brine it. 3/4 cup of salt to 1 gallon of water. Brine it for 8 to 10 hours; you can do it for less time, but don't do more. Rinse it off, pat dry, rub with butter (or coconut oil), put it in a pan covered and bake at 325. That is what I did with our Thanksgiving day bird and it turned out wonderfully juicy and so tender I didn't have to puree any for my baby to be able to eat it. God bless, , the lady in purple, in Oster MN Isaiah 26:3 No God, no peace; Know God, know peace. Peace is such a precious jewel that I would give anything for it but truth. ( Henry) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2008 Report Share Posted December 8, 2008 I always stick two sticks of butter under the skin before I cook it. Results are very delicious, rich, juicy and the seasoned skin gets nice and crispy. Makes for a good snack for the carver! The turkey will be picked bald before it hits the plate! Don't forget to season the skin well! Mishaun > Hi All, I'm a little embarrassed to admit this but I am making a turkey > for the first time. Any suggestions on making an incredible juicy turkey? > I am planning on picking one up at the warehouse. I am assuming they will > have some???? > Thanks > , If you find a turkey, I would suggest you brine it. 3/4 cup of salt to 1 gallon of water. Brine it for 8 to 10 hours; you can do it for less time, but don't do more. Rinse it off, pat dry, rub with butter (or coconut oil), put it in a pan covered and bake at 325. That is what I did with our Thanksgiving day bird and it turned out wonderfully juicy and so tender I didn't have to puree any for my baby to be able to eat it. God bless, , the lady in purple, in Oster MN Isaiah 26:3 No God, no peace; Know God, know peace. Peace is such a precious jewel that I would give anything for it but truth. ( Henry) Quote Link to comment Share on other sites More sharing options...
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