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Apr 26, 2005 11:04 AM

best turkey baking instructions

  • t

I'm going to make a turkey (about 12 lbs.) in the oven later this week. There are about 200 recipes in the archives. Can anyone suggest their favorite?

Here is the catch. Other than onions, garlic, and black pepper, I cannot use any other spices. I do however have time to cook it on low. Also, I'm using a kosher (presalted/brined) turkey.

Thanks in advance.

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  1. Here is a link to "turkey help" by Cook's Illustrated.


    3 Replies
    1. re: cf

      I strongly recommend the High Roast Turkey method outline in the above posters Cook's Illustrated link.

      I've done this brined/butterflied turkey several times always with rave reviews.

      One problem you may have is that it seems that you already have the turkey and it most likely is not butterflied. (after the first try with my husband whacking the thing with a cast iron skillet while the dogs ran for cover - we decided to let the butcher do the butterflying)

      1. re: AimeeP

        I don't see the actual directions on what temperature and time to roast that bad boy. Did I miss it?

        1. re: texasmensch

          Must have - there are several links so I just cut and pasted it here:

          7. TO ROAST TURKEY WITH DRESSING: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Remove broiler pan top with turkey and foil cover over roasting pan; replace broiler pan top with turkey. Brush turkey with melted butter. Place entire assembly with turkey in oven and roast until turkey skin is crisp and deep brown and instant-read thermometer reads 165 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 100 minutes, rotating pan from front to back after 40 minutes.

          8. Transfer broiler pan top with turkey to cutting board, tent loosely with foil, and let rest 20 minutes. Meanwhile, adjust oven rack to upper-middle position, place roasting pan with dressing back in oven, and bake until golden brown, about 10 minutes. Cool dressing 5 minutes, then spoon into bowl or onto turkey serving platter. Carve turkey and serve.

    2. I just made a kosher turkey for Passover. I've used the Cook's Illustrated high temperature method in the past. It was good but I thought I'd try a more traditional long-cooking method b/c I didn't want to mess w/ turning the turkey etc. in the time leading up to company arriving. Anyway, I had an 11 lb. turkey which I roasted at 350 degrees for about 3 hours. It was over 170 degrees when we took it out so I think it needed less time than that. I just put olive oil, salt and pepper on the entire bird. I put a halved onion, some garlic cloves, and some fresh thyme in the cavity. I put the bird breast side down on a v-rack in a roasting pan and scattered chopped carrots, onion, and celery in the pan. I poured a cup of chicken stock in the pan and cooked the bird for an hour before flipping it. Then another hour. I basted occasionally and needed to add some stock. The last hour I tented the bird w/ foil as it was getting pretty brown. It came out tender. One method I haven't tried yet but that my grandma swears by is cooking it in one of those oven bags. Maybe someone will post such a recipe here. Good luck!

      1. I was going to recommend Delia's recipe for turkey, but she uses lots of bacon. It comes out very juicy but certianly isn't kosher!

        I'll post the links anyway for others:

        Traditional Roast Turkey with Pork, Sage and Onion Stuffing

        Roast Turkey with American Apricot Stuffing and Apricot Madeira Sauce

        1. I noticed my local meat market had some small heritage turkeys (apparently too small to sell at Thanksgiving). I was wondering if there were any special recommendations for preparing a heritage turkey, especially a small one.