I just foil it. No one eats the skin any more. Basting is the reason our parents took twice as long to cook a turkey. Every time they opened the oven to baste it they lost heat and the bird
had to cook longer.
well i haven't made a turkey since i don't eat meat/poultry/fish - but i think that if i did, then i would baste it. that's kind of how i grew up making it and it's always turned out well.
The skin IS delicious... I usually only eat turkey breast (since I'm not a fan of dark meat) and I will seriously stab someone with a fork if they deprive me of the skin with my turkey
breast!
We'll share the skin and you can have all the dark meat...
If anyone else wants to give up their turkey skin, please let Jude C and I know, post your home addresses, and if you could... have a couple pina coladas at the door waiting for us
lol. Mama always said to butter, and baste the turkey. halfway through the cooking we foil it and continue to baste. we have never had a problem with the lack of moistiness from out turkey.
now my tummy is rumbling in anticipation. . .
ilanac I don't eat turkey either, but I cook it every year for my family's Christmas Eve dinner and sometimes for Thanksgiving. My mom was going to buy a precooked turkey (like Honeybaked)
one year rather than cooking, and I thought everyone would be disappointed, so I offered to cook it (mom doesn't like dealing with the raw bird and waking up insanely early), and have been
doing it ever since.
I baste -- but not because it makes the turkey moister (turkeys, like us, do not absorb moisture through their skins). I baste so that the juices will give the skin a tasty and eye-appealing
glaze.
Only a fool (or someone who has been duped by a nutrition-nazi) would turn down a piece of that beautifully browned skin. Look, we're all going to die sometime, but dying after purposely
avoiding one of the reasons for living is just pitiful.
I brine and then put herbed butter under the skin. You seriously never need to open the oven unless you are checking the internal temp to see if it's done yet.
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Freya
American Retro
Laura Biagiotti
No, I just rub it all over with BUTTER before I put it in the oven, then loosley tent foil over it
1We use roating bags and forget about it!!! They always come out perfectly moist
2I meant roasting bags...
3I do the butter and foil thing too, lawchick! I also put some butter under the breast skin--keeps it so moist and juicy.
I do baste, though. I think mostly because I like messing with the turkey.
4I use the bag ... I know, I know; it's weird and space-age and probably puts chemicals in my food but it makes the turkey so MMM.
5I just foil it. No one eats the skin any more. Basting is the reason our parents took twice as long to cook a turkey. Every time they opened the oven to baste it they lost heat and the bird had to cook longer.
6Chiefdishwasher, can I have the skin you guys don't eat?
I love the skin!
7I brine my turkey, ala Good Eats. Turns out beautiful and delicious and moist every time!
8Damn Jude C - I was gonna call dibs on the skin!
9well i haven't made a turkey since i don't eat meat/poultry/fish - but i think that if i did, then i would baste it. that's kind of how i grew up making it and it's always turned out well.
10The skin's delicious!
11The skin IS delicious... I usually only eat turkey breast (since I'm not a fan of dark meat) and I will seriously stab someone with a fork if they deprive me of the skin with my turkey breast!
12We'd get along at Thanksgiving dinner (besides fighting over the skin)--I'm all about the dark meat.
Mmm. Turkey.
13I soak cheese cloth in a wine/butter/herb mixture and put that on the bird.
14We'll share the skin and you can have all the dark meat...
If anyone else wants to give up their turkey skin, please let Jude C and I know, post your home addresses, and if you could... have a couple pina coladas at the door waiting for us
Happy Thanksgiving everyone!
15I second everything TidalWave said!
16lol. Mama always said to butter, and baste the turkey. halfway through the cooking we foil it and continue to baste. we have never had a problem with the lack of moistiness from out turkey. now my tummy is rumbling in anticipation. . .
17ilanac I don't eat turkey either, but I cook it every year for my family's Christmas Eve dinner and sometimes for Thanksgiving. My mom was going to buy a precooked turkey (like Honeybaked) one year rather than cooking, and I thought everyone would be disappointed, so I offered to cook it (mom doesn't like dealing with the raw bird and waking up insanely early), and have been doing it ever since.
18My mom always cooks the turkey, and she bastes it. Yum...I'm ready for Thanksgiving!
19We inject & baste...mmmmmmmmmmmmmm...turkey...
20I brine my turkey as well and it does really comes out just perfect.
21I baste -- but not because it makes the turkey moister (turkeys, like us, do not absorb moisture through their skins). I baste so that the juices will give the skin a tasty and eye-appealing glaze.
Only a fool (or someone who has been duped by a nutrition-nazi) would turn down a piece of that beautifully browned skin. Look, we're all going to die sometime, but dying after purposely avoiding one of the reasons for living is just pitiful.
22My mom does the turkey!
23No No No, do not open the oven.
Besides, brining and cooking breast down is waaaay juicier.
24I brine and then put herbed butter under the skin. You seriously never need to open the oven unless you are checking the internal temp to see if it's done yet.
25I've never cooked a turkey before. But I think it's best to baste the turkey several times thru out the cooking process.
26Post New Comment
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