Can anyone recommend any relatively simple ways to cook a turkey so it has more moisture? Last year, I tried a new technique which was cooking the turkey breast side down, because I heard the juices drip down to make the breast meat moister, but in fact, it turned out dry and kind of stringy:-(Does anyone have any fool-proof turkey cooking methods? Thanks!
I usually go by the 3-day rule for leftovers in the fridgeIf you froze it, it could last longer.
They say 5 daysJust reheat once.
Way,,,,Way,,, to long no you can freeze it if you have to much left over and also you can make soup or casseroles out it.
I wouldn't eat it after a couple of daysAfter that it probably won't taste the greatest.
I rub the turk with salt inside and out, also the rubbed sage along with the saltThen I wrap the turk in aluminum foil tightly so it is sealed in thereBake it at 250F for about 8 hoursIt will be nice and juicy and moistYES! I put him on his back!! I do not ever stuff him unless it is with peeled sliced citrus fruits and apples.
