Help! Turkey!

[S-S]

I bought a few turkeys on sale at Dillon's and would like to cook one - most likely tomorrow.

It has been in my sink covered with cold water since noon yesterday. It's a 15 pound one.

Has it been thawing long enough? If so, now what? I know I've got to take the "junk" out of the inside. This is our first turkey that we've made ourselves, so we're clueless. Any help or tips would be greatly appreciated! I plan to just cook it in the oven. Thought about putting it in the fryer, but peanut oil for it is so dang expensive.

[sixdogsmom]

I am going to tell you a secret that will mean you have the white meat moist and juicy. Do not place in the pan like the pretty pictures you see, but place it breast side down. That way all the juices flow through the white meat and it doesn't get dry. I always wash and 'pick' the turkey getting out all the pin feathers, clean the cavity well, be certain you get clear up into the neck portion as sometimes they stick extras in there. Save all the innards and the neck for giblet gravy. I always rub the inside of the turkey with some salt in my hand, and then rub the outside. You can tell if it is thawed by the ease of movement of the legs and wings. I also like to wrap the wings and legs with foil to help them from drying out. I cook about 350-375 degrees untill tender; the legs move easily, the wings move easily, and the breast is fork tender with no juices flowing out when pierced with a fork. At the start of cooking, I put just a little water in the bottom of the roaster. You will have plenty of juices later, but it helps to keep it from sticking. Hope this helps; I am no expert but this is how I have always done it with advice from expert cooks. Good luck!

[frawin]

If it is not a Butterball, I slit tiny places in the breast skin and put slices of margarine in them.  I also rub a lot of margarine inside and all over the outside as well.  I salt it inside and out - just don't overdo on the salt.  I prefer an oven bag as it keeps the juices inside and the turkey is very tender when it comes out.  My daughter cooked her first one this way for Thanksgiving and it was great.  Be sure to take the neck, and giblets out as Six Dogs said.  Boil them and then chop them up and take the meat from the neck and use some of the juice from the turkey to make your gravy.

Myrna

[greatguns]

Oven bag is the only way to go.  Saves time and mess.

[S-S]

Thanks forum friends!!!! I knew I'd get the help I needed!!!