Turkey Cooking Question

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Jul 23, 2008
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Ok I'm roasting a turkey and was wondering, do you cook it with a cover and without ?
 
Without- until is browns to your liking, (approximately 2/3 of the total), then cover it with a lid or with foil (if the lid doesn't fit or if you don't have one...)
 
depends

I cook with cover until the last 45 mins (retains moisture), then cover off to brown. Keeps the breasts moist (we all know how important that is...)
 
I always cook it covered except for the last 45 minutes. In my family we are skin eaters and seldom does a bird make it to the table with skin on. By browning the skin last makes it crispy.
 
Hmmmm, seems my method is in the minority... This is what is says on the Butterball website:

"When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking."

http://www.butterball.com/tips-how-tos/how-tos/roast#one

Been cooking my turkeys this way for +15 years...

Probably a case of 6 of one, 1/2 a dozen of another. :)
 
If you cook with the cover on, you are steaming the turkey. This will give you a moister turkey. If you want a dryer turkey, then tent it with foil and remove it the last 25% of cooking time to crisp up the skin.
 
Cover the Turkey with a foil, but to keep it moist and flavourful also add some chunks of Onion, Celery, Carrots, with One Cup of White Wine, & Clear Chicken Soup Liquid, & I usually flavour with Cajun Speices so the bland taste has good flavour. I remove the foil in the last 30-minutes and bast either with melted butter or our great Canadian Maple Syrup which gives the birdy a nice brown crispy colour and its taste good too Lol
Roast at 325~350F, & the best timing of rosating turkey is measured @ 30-minutes for 2Lbs average, & when the temperature reaches 185F your Turkey is Ready:)
I make my Canberry Sauce in Brandy & Orange Juice & a slight pinch of Nutmeg powder added to make it more flavourful.
Happy Thanks-Giving Greetings to all!
 
I too cover my turkey breast with foil for the first few hours of cooking. I mix apple cider into the dried bread and sausage stuffing for a little more moisture. Butter mixed with sage and garlic under the skin. As I don't like the drumsticks (please don't flame!), I'll be cooking them along with the neck to make a stock for the gravy, which I make with a little madeira.
 
cover it with tinfoil loosely
30 min per pound at 325
baste with stout beer every hour
take tinfoil off for last 30 min.
 
Cycleguy007 said:
Hmmmm, seems my method is in the minority... This is what is says on the Butterball website:

"When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking."

http://www.butterball.com/tips-how-tos/how-tos/roast#one

Been cooking my turkeys this way for +15 years...

Probably a case of 6 of one, 1/2 a dozen of another. :)
Click to expand...
I used this Butterball method last year. As soon as the breast side got that nice golden-brown colour, I covered it with foil and continued roasting until meat thermometer gave the right temp.

I also always brine my turkey (doing that today).
 
does anyone deep fry?

what is the difference in taste? I understand if fried it takes a little over an hour, do you sacrifice anything
 
Cycleguy007 said:
Hmmmm, seems my method is in the minority... This is what is says on the Butterball website:

"When the turkey is about 2/3 done, loosely cover the breast and top of drumsticks with a piece of lightweight foil to prevent overcooking."

http://www.butterball.com/tips-how-tos/how-tos/roast#one

Been cooking my turkeys this way for +15 years...

Probably a case of 6 of one, 1/2 a dozen of another. :)
Click to expand...

I have been cooking them for 40 years that way. No complaints that I know of
 
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