My electroscope won't work?
Easiest way to make a delicate, tastey, juicey turkey (and quick by the way) is use a Reynolds Baking Bag, all you do is add a couple of tbsof flour to the bag, shake it all around- then put the turkey in (no prep needed, but you can salt it or season if you prefer) the bag, bake for 1/2 the time, and you will not beleive your taste buds! I swear by this!!
Make Stove Top stuffing, add chopped mushrooms, onions and celery, stuff the birdSpray the entire outside of the bird with cooking sprayPut in in the oven at 275 for the first half of cooking time, loosely covered with foilTurn it up to 400 for the last part and take off foil.
cover the turkey in crisco, wrap the legs and wings in foilBaste it with the juice after an hourAdd foil approx 45 minutes - 1 hour before complete so it does not burnIf you want to make a stuffing for the turkey - I suggest: 2-3 loafs of bread (enriched stuffing bread) Leave it out to get hard starting tonightThursday morning, soak the bread in water and ring it out as best you canBlend 2 eggs, 1/2 - 1 onion, 2-3 celery stalks, sage, salt pepper the liver of the turkey (from the bag inside) Pour this blended mixture over the pre-soaked/squeezed bread and mash together with your handsStuff the turkey and put remainder of stuffing in baking dish, cover in foil and baste with turkey juices so it doesn't dry out(cooks about 20 minutes - make it HOT HOT HOT.) Very old family recipe and YUM YUM YUM!
the easiest way is to deep fry it, but you would need to have one of those cajun deep fryer setups to do thatAll you do is clean, dry and fry3 minutes per pound + 5 minutesNo batter, no spices requiredYou could get a little fancy with this technique and use an injector to inject a marinade directly into the meatFor simple oven recipe: Thaw the turkey, if frozen in the fridge for a couple of daysBasically all you do is clean the bird out, be sure you get the giblets and neck out which are stuffed inside the bodyRinse it out well, dry it Pre-heat oven to 350Rub your bird with butterSprinkle with poultry seasoning if you wantSet the bird on a wire rack to elevate it so that heat can get to all sides equallyBake until the little red deal pops up Don't stuff the bird, cook your stuffing in a casserole dishIf you stuff the bird it takes to long for the inside to reach temperature and you end up drying out the meatLet the bird rest for 20-30 minutes after you take it out of the oven before you cut into itThis is key to moisture.
