Reviewed: Nov. 27, 2008

Just a quick and easy tip, bake the turkey upside down. I've done this for years and its hard to not have a moist turkey when its baked upside down, plus I only have to bast a couple times.

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sherrypie

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Reviewed: Nov. 26, 2008

I do my turkey very simular to this, but to save myself a lot of basting I mix some unmelted butter with some salt and pepper and lift the turkey skin by slipping my hands underneath and over the breast and pack the butter mix in underneath the skin so that it cooks into the turkey instead of running off. I then just secure the skin back down over the turkey with a couple of toothpicks. It still gives that crisp, golden brown coloring.

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diamar

Cooking Level: Expert

Living In: Hot Springs, Arkansas, USA

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Reviewed: Jun. 12, 2008

I used this recipe and my entire family loved it. I am now asked to bring the turkey at Thanksgiving!

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CHELLE

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Richardson, Texas, USA

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Reviewed: Dec. 22, 2007

Just so that everyone is aware...You CAN slow cook a turkey at 240 degrees without any problems. I cook at a resturant and we use an altosham cook and hold oven. I agree that opening the oven first doesn't give a consistant temperature, second wastes energy to reheat the oven, but if the bird reaches 175 to 180 degrees internal temp it doesn't matter how the bird is cooked. Cook and hold ovens that resturants use to cook turkey, prime rib stuff like that cook for longer periods of time at much lower temps. Most cook and hold ovens only go to 250. As an example it will take me 10 hours of cooking at 240 for a 25lb turkey. The oven then goes into a hold cycle of 160 degrees. The minimum hold time is 3 hours with a max hold time of 10 hours. So it could take 12-14 hours to fully cook a 25lb turkey. This is the way resturants are able to make turkey juicy. Lower temps/longer cooking = juicy! This can be done in a conventional oven as well.

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Scot

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Reviewed: Sep. 16, 2007

If you want a beautiful brown turkey, simply set your oven to 500 deg F and leave the turkey in for approximately 30 minutes. This will vary depending on size of turkey and your oven, so check at 20 minutes; if not browned enough check again in 30 minutes; if not browned enough, check in 40. Once the skin has reached the desired color, lower oven to 300, add chicken broth to the pan (careful, it will sizzle and spatter), cover tightly and finish cooking based on the bird's weight. This helps seal in the juices and keeps the meat moist. If you want crisp skin (it will soften due to the covering), just pull off the cover the last 15 minutes of roasting time.

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SDK999

Cooking Level: Intermediate

Living In: Midland, Pennsylvania, USA

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Reviewed: Dec. 31, 2006

I agree with AIMEEMC. This is a dangerous way to cook turkey and fyi, basting does not add to the moistness of the turkey. Copied from Hormel.com: Basting a turkey provides a crispy, golden skin, but it does not add moisture or flavor to the interior of the turkey. Basting should be kept to a minimum so that the oven door is not opened too often. The more times the oven door is opened, the longer the cooking time will be due to loss of heat.

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babs_bunny

Living In: Lakewood, Colorado, USA

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Reviewed: Nov. 23, 2006

There is nothing wrong with opening the oven to baste as often as you like. As long as it cooks to the correct temp and long enough it is fine. great recipe!

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italia

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Reviewed: Nov. 20, 2006

Please do not make turkey this way! Constantly opening your oven with result in the oven temp not staying at 325. The USDA says that its not safe to cook a turkey at temps below 325 because it could allow food-borne bacteria to grow! I have already posted this once and it was removed! Please DO NOT make your turkey this way! Please do not remove my post again, this is dangerous!!!

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AIMEEMC

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Reviewed: Oct. 12, 2006

Coming from a family (not of cooks)it's amazing I even know what a measuring cup is. So you can imagine my familys delite when I used this recipe and they could actually chew and swallow their food. Thanks Much, mojo

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