Bruzilla
Well-Known Member
I've spent 30 years developing the best way to cook a turkey, and I put all my skills to the test yesterday when my brother-in-law brought his much bragged about fried turkey to the family dinner. We've been hearing for months how these are the moistest turkeys ever, but the one that I made blew his away. 
I know this is the day after Thanksgiving, but this will be usedful info for next year.
1. Completely thaw the turkey.
2. Preheat oven to 325 degrees.
3. Get an elevated roasting rack that keeps the turkey an inch or so off the bottom of the roasting pan.
4. Coat the top of the turkey with poultry seasoning, and then flip it over so the breast side is down and put it on the rack.
5. Coat the bottom of the turkey with seasoning and slide it in the oven.
6. Cook the bird for exactly three hours if it's under 18 pounds, or 3.5 hours if over 18 pounds.
7. Remove the turkey and let it "rest" for one hour on the counter. The hot liquids inside the meet will continue cooking the meat without being lost. DO NOT cut the meat until the hour is up so all that liquid cools and doesn't turn to steam as soon as you slice it.
The problem with turkey cooking is that most directions are based on cooking the bird until it is 100% cooked, which is requires lots of time due to the density of the leg and thigh meat, but all that time also dries out the breast meat, which is the majority of the bird. Cooking for three hours cooks all the breast meat, and most of the thigh and leg meat. There might be some meat the leg and thigh joint that isn't completely cooked, and if there is just set it aside and throw it in the soup pot if you make turkey noodle soup with the leftovers or finish cooking it when you reheat the leftovers.
I know this is the day after Thanksgiving, but this will be usedful info for next year.1. Completely thaw the turkey.
2. Preheat oven to 325 degrees.
3. Get an elevated roasting rack that keeps the turkey an inch or so off the bottom of the roasting pan.
4. Coat the top of the turkey with poultry seasoning, and then flip it over so the breast side is down and put it on the rack.
5. Coat the bottom of the turkey with seasoning and slide it in the oven.
6. Cook the bird for exactly three hours if it's under 18 pounds, or 3.5 hours if over 18 pounds.
7. Remove the turkey and let it "rest" for one hour on the counter. The hot liquids inside the meet will continue cooking the meat without being lost. DO NOT cut the meat until the hour is up so all that liquid cools and doesn't turn to steam as soon as you slice it.
The problem with turkey cooking is that most directions are based on cooking the bird until it is 100% cooked, which is requires lots of time due to the density of the leg and thigh meat, but all that time also dries out the breast meat, which is the majority of the bird. Cooking for three hours cooks all the breast meat, and most of the thigh and leg meat. There might be some meat the leg and thigh joint that isn't completely cooked, and if there is just set it aside and throw it in the soup pot if you make turkey noodle soup with the leftovers or finish cooking it when you reheat the leftovers.
for your interest 
