How do you roast your turkey? The first year I roasted a turkey I dumped a bunch of water in the roaster oven and plopped the turkey in. It was...blah. LOL By the time the next Thanksgiving rolled around I had read a better way to roast turkey so that's what I did. :-) I patted butter on the turkey and then liberally rubbed it with turkey rub, from McCormick Spices. It was great! That's the way I've been doing my turkey ever since. Until now. Because I couldn't find turkey rub at the store. What? The gal stocking the spices said they must not be making it (or my guess is that the store isn't buying it to stock). So now what am I going to do??????
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6 comments:
I have heard that brining your turkey can give it a really good flavor.
http://mommylife.net/archives/2010/11/brining_your_th_2.html A good atricle on how to brine a turkey.
I just rub my bird down inside and out) with olive oil and salt! Always delicious!
I've also heard brine is the way to go. I won't be doing it this year, but next year I want to try it. thepioneerwoman.com has an interesting brining recipe.
This year I'm going to give it a rub with oil and salt, and stick in some rosemary, and just follow the instructions in my better homes and garden's cookbook.
We just rub the bird with butter and salt it liberally. Then we throw some carrots, onion, and celery inside for flavor, but we don't stuff it.
When we bake it, we turn the oven to 500 (no, that's not a typo) for 30 min. It crisps up the skin. Then you turn it down to 350 for the rest of the time. YUMMY!
Tammy ~ I don't have one set way of doing my turkey. Some years I brine it. Some years that just seems too messy and time consuming.
Whenever I cook poultry, I usually make my own seasoning mix which varies. It starts with salt and pepper, garlic powder and/or onion powder. From there I just add whatever I feel like: sage, thyme, marjoram, tarragon, rosemary, or celery salt. Smelling the spices/herbs as I mix helps me decide what I want to add and how much.
I always rub seasoning inside the body cavity as well as on top. This seems to flavor the meat better as seasoning never permeates through skin very well.
I also like to mix some seasoning with a stick of soft butter and carefully (not to tear skin) smoosh it between the skin and breast meat.
Since I never stuff our turkey, I usually fill the cavity with onion and lemon halves (and fresh herbs if I have them).
Then, I drizzle that whole baby with some olive oil and pop in the oven.
And Kristi is right ... just salt and olive oil (inside and out) will do a great job!
May you and your family have a very blessed Thanksgiving!
I rub it on the outside with oil and then salt it. On the inside, I put an onion and an apple, then I bake it in an oven roasting bag. They're made by Reynolds; you should be able to find them with the aluminum foil and plastic wrap.
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