Preparing and cooking your first turkey?

[joyful]

I thought it would be fun to hear stories about fixing your first Thanksgiving turkey.

My parents were always a part of our holiday celebrations, so my mother always did the turkey and pies, I did the rest. Even when we moved an hour away she still did the turkey and brought it with her.

Well one year she got mad at me. I never would mistreat my mom, I respected her and honored her but she was very controlling and I finally had to say enough which she did not like so she refused to come to my home for Thanksgiving. Poor Dad had no choice, he had to stay with her.

It turned out to be a good thing. Hubby and I had to fix our first turkey. We knew what to do and that really helped but I never would have guessed we would have so much fun doing it. We talked to each other like Julia Child, laughed and really had a grand time.
The turkey was really good and in the end it was my mother who did not have a good Thanksgiving. So sad when people can't get past their "what about me" syndrome.

Well Mom came around before Christmas (I knew she would for she had to be with kids on Christmas) and they spent every Thanksgiving and Christmas with us until Mom passed away. And I will never forget that Thanksgiving for hubby and I really enjoyed our cooking experience. Since then I have learned it's much easier to cook just a turkey breast, forget about the whole turkey. And hubby loves my cooking (I think he's just use to it by now, LOL)

 

[Santa's Helper]

My first turkey turned out really good! My mom came down to help me and since then I make her do it every year! hee.hee. I don't like to clean it so I make her do that and the stuffing. I put it in the oven, covered it with aluminum foil and I basted it every 30 minutes. I was really dedicated! It was really moist and delicious. Everyone commented on how good it was and nobody died so that was a major plus! I also made a turkey breast that year as well. I had a rotisserie so I put the turkey breast in there and cooked it for 2 hours. I wanted to make sure there was plenty of white meat to go around and there was. It was a good Thanksgiving!

 

[Smiley21]

I am just thankful to the good Lord above I've never cooked a turkey! As much as I enjoy cooking & trying new thinks I don't think I can handle a TURKEY LOL! I'll need much help & advice from my mom LOL!

 

[made582]

The first turkey I cooked I deep fried. I had always wanted to try one so I bought the deep fryer and a 12 pound turkey. I injected it with a garlic butter marinade and coated the skin with salt and pepper. When I got done cooking it everyone told me it looked gross but when they tried it they all loved it.

 

[Little Elf]

Mine turned out pretty good and my gravy was awesome but I think it's because I always watched my mother as a kid and remembered how she did it.:treeguy:

 

[Holiday]

My 1st turkey was very tasty as well! My Dad ALWAYS makes the Thanksgiving turkey, but I wanted to try one since my hubby gets one from his employer every year. So I brought it to my parents house & they helped me prep it & told me to stuff it with onion & apples! So I brought it home & made it using a recipe from Allrcipes.com (Turkey the Michigander Way - or something like that) & it turned out great! I have made a few since then, but of course Dads is always better!!! :smile:

 

[bigbearfla58]

For Smiley 21 and to anyone who has never roasted a turkey here is what I call turkey 101 -- Happy Thanksgiving!

The rule of thumb for turkey is one pound per person. Choose a turkey fresh or frozen that will feed all of your guests and make a couple of turkey sandwiches the next day. The Butterball web site and I disagree on turkey thawing times. I thaw my bird in the refrigerator for two days. I also allow an extra hour of roasting time. This is raw poultry so don't let the temperature get above 40 degrees. Decide if you are going to cook the stuffing inside or out side the turkey. Log onto www.butterball.com for turkey roasting schedules. Turkey is done when it reaches and internal temperature of 165 degrees. Get yourself an instant read meat thermometer if you don't already have one. Turkey is done at 165 degrees or 180 degrees in the thickest part of the leg. (see butterball web site for details)

Take your turkey over to the sink and rinse it out thoroughly. Lightly salt and pepper the neck cavity and body cavity of the bird. Use less than 1/4 tsp of salt and pepper. When you're ready to roast that bird be sure to open the package and check the neck cavity and the breast cavity and take out the neck and the giblets. I've heard many a turkey roasting disaster story when someone forgot to check and roasting the giblets right along with the turkey. Rinse the neck and giblets and use them to make turkey stock. In a 4 quart stock pot add giblets, one quart cold water, 1 carrot, 1 celery stalk, 1 onion, quartered ( no need to peel) 1 tsp salt and 1 tsp pepper. Bring to boil and let simmer for 2 hours.. Take stock off stove and cool for 30 minutes. Set aside one cup of stock to mix with 4 tbs flour to thicken your gravy.

When your turkey is all roasted cover it with foil and let it rest for between 30 and 45 minutes. This allows the juices to settled into the meat and assures that you will have a super juicy turkey.

I make my stuffing the day before let it cool of completely. You never want to add hot stuffing into a cold turkey. That will just cause bacteria to grow and you want to avoid that. As long as you don't stuff your turkey until right before you're ready to roast it, you really don't have to worry. I always roast my turkey with a cornbread stuffing.

My secret to the perfect turkey is to add two cups of Kitchen Basic's vegetable cooking stock to the roasting pan. I use heavy duty aluminum foil and crinkle it around the edges of the roasting pan to trap the steam. Set your timer for 1/2 of the roasting time and allow the turkey to steam in the stock. For the second portion of the roasting remove the foil and reserve. Check the bird during the last hour of roasting to prevent to much darkening. Place the foil over the neck cavity or drumsticks if they are getting to dark. When the internal temperature of the turkey reaches 165, that is done turkey. Take the bird out of the oven, cover with foil, and allow it to rest for 30 minutes before carving. Giving it that 30 minute nap really insures that you will have a moist and juicy turkey! Good luck and Happy Thanksgiving!

Kitchen Basic's cooking stocks are on the soup isle of your local grocery store.

I also found great turkey tips on the honeysucklewhite web site and on the foodnetwork web site.

 

[joyful]

Thank you bigbearfla58. Your post is very helpful.

I do want to mention those wonderful cooking bags. I use them and find they keep the moisture in and making cooking the turkey a breeze. Basically put the turkey in the bag, stick in the oven after you've added your seasonings, set the timer and forget about it. Love those bags. (Be sure to clean the bird, run water through the turkey from the neck to get all the icky stuff out of it and be very through, it's so important.

Anyone getting hungry for a turkey dinner with all the trimmings? ummmm sounds good.

 

[bigbearfla58]

One more quick note to all of you first time turkey roasters. Keep it simple and stick to the basics. Don't try to re-create any Martha Stewart Thanksgiving dinner. This is your first time up to bat. Make a simple basic turkey, gravy and stuffing. Make sure you have what you need. Get those family recipes. Ask lots of questions. Get help from family members who have at least 10 years of turkey roasting experience under their belts. Offer to help make the Thanksgiving dinner this year. Find out what works and what doesn't. Find out what they like. Make a video. Start a Thanksgiving blog. Find out what your Thanksgiving traditions are and you can re-create them every Thanksgiving from now on. Good luck! Questions? Feel free to ask me!

 

[Smiley21]

Thanks, I might start practicing cooking turkeys until i get a family of my own one day & have to make dinner for them.

 

[Sunshine73]

I really don't remember cooking my first turkey. Growing up my mom wasn't always well so I've been cooking holiday dinners, including the turkey, since I was in my early teens.

I would like to second the recommendation of the roasting bags. Those things are amazing. I rub some butter between the skin and the flesh and then some butter over the skin, pop it in a roasting bag and let it go. The turkey looks like it was made for a Martha Stewart photo shoot and tastes even better than it looks!!

 

[Minta]

I think I was 16 or 17 when I cooked my first turkey. My parents had split up and it was just me and my dad. I didn't go all out on the side dished and dessert. Side were simple, instant and the desserts was from the store bakery.

I didn't do to bad for cooking it by myself and my dad and I had a nnice dinner together.

I have cooked dozens of turkeys since then!

 

[bigbearfla58]

You can also log onto foodnetwork.com they have tons of tips and videos on how roast turkey. One day when you're really feeling brave make home made turkey stock.

 

[jollyliz]

I've never had a problem with turkeys. Could be because I've been cooking turkeys forever. I wanted to suggest something though for the people cooking turkeys this year.

Google "make ahead turkey". If your family isn't into the whole carve the bird at the table thing this is great! It sounds odd to bake the turkey early and freeze it but it works. I cooked one a couple of years ago around the end of October and on Thanksgiving, after heating, it tasted like it had been cooked that day. Very juicy and tender!

 

[MelissaE]

My first turkey was actually a turkey breast. We were living across the country from our families and weren't flying home for the holiday. We had one friend join us so I didn't want to make a whole turkey for 3 people. I used an oven bag, rubbed some butter on the skin and it came out perfect. I have made whole turkeys since then and used the same method and they come out perfect every time.