Tips for Moist Turkey (87)

salanky: well i dont drink beer so that probably why i didnt like it but the thinking behind it is it moistens the meat while adding flavour(and alcohol)to it, your meant to use a cheap beer from what i gather

Jellybeen: Beer can chicken is amazing!
I do it on the bbq all the time.
As the beer gets hot, it bubbles in to the chicken and keeps it moist all the way through cooking.
I'll stick a pick of it up on my profile!

robpacciani: I had Thanksgiving dinner with an American bunch who im friends with recently..

Organic or free-range turkey is vital if you want it to be nice and moist..

Remove the neck, the giblets and you can use the giblets for making stock for the stuffing.

Preheat the oven @ 400 degrees.
Clean the turkey out and put the juice of a lemon inside, rub it all around. The rub salt all over the inside, i use sea salt myself.

The way they cooked the turkey, they made the stuffing seperately..
Put a half peeled and quartered onion or a full onion into the turkey, along with fresh bunch of parsley, couple of carrots, and some celery. Cap the cavity with tin foil so none of it falls out. Close it all up with string then. Tie the legs together.

Rub melted butter or olive oil all around the turkey and lots of salt and a bit of pepper.Put into a tray so that it will get all the lovely juices. Cook the turkey breast-side down and if you do this all the juices will drip down onto the breast when cooking which will keep it really moist and flavoursome. Add rosemary and thyme to the turkey..

Cook for 15 minutes for every pound.. 20 mins from the end to brown the breast turn the turkey over on the other side..

They got this recipe from the internet and im telling you its the nicest meal i ever had..

If ye want the gravy recipe and stuffing recipe just ask and ill send it on to ye..

skyblue43: Hiya Chef.

Is that the pic from the Jamie Oliver book?? That one looks obscene!