Recipe: to a Moist Turkey!

Recipe: to a Moist Turkey

by: Deneale K Williams
*not previously published on Yahoo voices nor on Associated Content

After years of cooking, experimenting and learning, and dealing with Thanksgiving, and Turkey's I have managed to put a few tricks up my sleeve. And I decided to share them with you, right here today.

I am not one who likes dry turkey, as most of us agree, it is something no one likes. And I have a little secret that can help you to make certain you will never cook a dry Turkey again. 

What you will need:

• 18 quart Cooker
• Turkey
• Butter/Margarine
• Water

What you will need to do. The biggest secret is this. Are you ready? This is the biggest one of all, I'm totally serious, and my suggestion to you is this: if you don't want to share "my" little secret with your in~laws and and keep it your secret by all means: feel free. I completely understand.

 

But as I was saying, here is the big secret: firstly clean out the turkey as you always do, the giblets, heart, everything and remove the neck: personally, I remove the extra fat from around the "hole" where you stuff the turkey. I remove all this and put it in a pan and cook it for my cats and dogs and than chop it up, and feed it to them. 

Obviously, you're thinking like: okay, now what does that have to do with making a moist turkey? Easy, I'm telling you everything I do, so as to not make a mistake, and to show you how I use everything, and waste nothing. Seems simple enough, right?

Now allow me to proceed. So now, we put the Turkey into the pan. But not like you normally do. Stop. That's right, stop. Slow down, and put the turkey into the cooker upside down. Yes, upside down. This is the main reason your turkey will be moist. Think about it.

Ok, now as your turkey is sitting in the cooker, gently apply butter, or margarine to the top (which is technically the bottom, because it's upside down) of the bird, as well as inside of the bird. No, we are not stuffing it. (I will be providing you my secret to stuffing later too!) This too, will help with the moist, and buttery taste to your beautiful bird. Now, we pour in water, about one to two inches worth. Than we turn on the cooker to 400 degrees.

                        

The turkey will not take no more than three hours to cook; depending on the size of the turkey. Now, every so often reapply butter or margarine to the top, (again: remember it's technically the bottom) it will of course not stick, it will melt off accordingly. 

 

All of this will make you a moist, fall of the bone turkey. It will be something that everyone will be pleased to eat every Thanksgiving, and proud to ask for, and eat every year. And you will be proud to serve it every year too!