What are new exciting things that i can use?
If you cook it up side down, the juices will keep the breast moist, but it won't get brownedYou can also cook it in a Reynolds baking bag to have a moist and browned turkey.
Bake it in a cooking bag by ReynoldsEvery Turkey I have cooked in the bag has been moistThe bag also takes all the spices you add and allows them to drip on the turkey for the whole cooking timeButterball has a hot line you can call for tips on spicesGood Luck! PS make sure you cut a couple of small slits in the bag to let excess air out, see instructions on the Reynolds box
We love fried turkeyIt doesn't take near as long to cook and it is a lot juicer and flavorful If you want to do a traditional baking method, I would advice lots, and lots of the injection stuffAlso you can put mayo on the outside of poultry and it will prevent it from drying out.
The most important thing is to buy a high quality turkeyThe ones that say they are basted are injected with broth and meat tenderizerI have had success using two different methodsMy mom's method is to season the turkey and put it in a roasting pan, covering completely and tightly with aluminum foilShe would put it in a hot oven 400F and cook it for three hours (for a16 pounder, say)At that heat you have browning occurring even under the foilAnd you have pan juices for making gravyBut I like cooking it at about 350F in an open roasting panSome turkeys have little pop up thermometers in their breastsIf you cook it until the thing pops up it should be nice and juicy BUT you won't have pan juices because they mostly evaporateIf you don't have a pop thingy in your turkey, then cook it until the thigh meat reads 180FGood luck! I am thinking about pumpkin pie now .
