Mama Geek Posted November 21, 2015 Share Posted November 21, 2015 Looking for new turkey recipes. I will probably end up cooking 2 turkeys this year and am looking for some great recipes. I am not going to put a bread stuffing in them and need them to be gluten free. Do you have any great recipes that you really love? Quote Link to comment Share on other sites More sharing options...
Lawana Posted November 21, 2015 Share Posted November 21, 2015 Have you tried brining? Makes a deliciously moist bird. Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted November 21, 2015 Author Share Posted November 21, 2015 Have you tried brining? Makes a deliciously moist bird. I don't think that I have done that in the past. Quote Link to comment Share on other sites More sharing options...
*lifeoftheparty* Posted November 21, 2015 Share Posted November 21, 2015 I brine mine, always, and the Apple and Spices brine from WIlliams Sonoma is the best one I have tried.... I brine in a 5 gallon bucket for about 30 hours. I stuff an apple, onion, and fresh sage in the cavity for aromatics. Roast breast side down- when the turkey is done cooking, let it rest for about 45 minutes, covered in foil, to let the juices settle- and they will settle in the breast area, because the bird is upside down. Best. Turkey. Ever. Even the leftovers are moist and delicious when reheated :) Also makes the best gravy.... No one can touch me in the turkey department, I am Turkey Queen, hear me roar.... 4 Quote Link to comment Share on other sites More sharing options...
Mama Geek Posted November 21, 2015 Author Share Posted November 21, 2015 Do you chop the apple and onion or just stuff them in whole? Quote Link to comment Share on other sites More sharing options...
*lifeoftheparty* Posted November 21, 2015 Share Posted November 21, 2015 Do you chop the apple and onion or just stuff them in whole? I quarter them, usually.... some people even cook theirs in a little water first, to "release the aromas" or something- I just stuff them in there :) Quote Link to comment Share on other sites More sharing options...
KatieJ Posted November 21, 2015 Share Posted November 21, 2015 (edited) We put oranges, lemons, onions and celery in the cavity. Yummy Edited November 21, 2015 by KatieinMich Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 21, 2015 Share Posted November 21, 2015 (edited) I would spatchcock them. It's faster, so no need to brine since it won't dry out. Seriously, it's two hours from sticking it in the oven until carving. This includes a 20 minute rest time. You pretty much cut out the backbone and flatten the bird like this: http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked-slideshow.html I'd probably cook them one at a time and only reheat the first one if it looks like the second one is going to be all eaten. If you know both will be eaten, just warm the first bird while the second rests. OR do your research and find a time/temp that works for two birds at once. They would certainly fit this way. Edited November 21, 2015 by KungFuPanda Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted November 21, 2015 Share Posted November 21, 2015 I always go simple. I mix a stick of butter with sage, garlic, sea salt and rosemary. I then stuff that mixture UNDER the skin, and then rub the outside with whatever small amount is leftover. I don't stuff it. I roast it tightly covered with foil until almost done...only taking it off at the end long enough to brown the skin. Only cook it until it just reaches the safety temperature, then take it out and let it sit with foil over the top. My turkey always comes out tender and juicy when I cook it this way, and gets completely devoured. Quote Link to comment Share on other sites More sharing options...
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