I know Thanksgiving is a little far off but I am at a loss when it comes to making turkey. I clean it and baste it constantly and even poke small holes in it for broth. It still comes out dry. And I also have problems making gravy it never turns out quite right. Everything else works though. Please help, I am having a friend over for thanksgiving this year and would like to make it extra special.

-- mindy (speciallady@countrylife.net), October 17, 2001

Answers

Try greasing your roaster and put the turkey in breast side down! Also sear the skin to hold in the moisture by cooking it at 450 for 15 minutes and then turn down (check cookbooks--I would but don't have time).

Gravy: Shake the cornstarch and warm water in a jar until no lumps and add to the gravy, then thicken. No lumps

-- Ann Markson (tngreenacres@hotmail.com), October 17, 2001.

I always cook my turkey upside down. It is a little work (usually a two person job depending how big the bird is) to get it turned over to brown the last few minutes...but always have an extra juicy tender breast.

-- Lacey (cddllt@webtv.net), October 17, 2001.

I always put my turkeys(or anything else) on a rack in my roaster. Then I put 1-2 inches of water in the bottom. I season as I would and put the lid on .I cook it usually 50 degrees lower than what it says.You have to cook it an hour or so longer. 45-1hour before it's done, I'll take the lid off and brown. Juicy every time.

-- Micheale from SE Kansas (mbfrye@totelcsi.net), October 17, 2001.

I have told many friends to cook a turkey this way and many think it is the best they have ever had!

Place the turkey in a large roaster. Fill about 3 inches with water. I then coat mine with spices: like garlic, pepper, oregano, a little seasoned salt, or our favorite CAJUN spices. Do not poke the turkey! You will be letting the juices out instead of in.

Now cover the roaster with the lid, if it will fit. But mine doesn't, so I use foil and make a tent that is as tight and well sealed as you can make it. Put in the oven about 11:00pm, yes the night before!! Cook all night on about 200 degrees. By morning it will be falling off the bone, and you will wake to your stomach growling! I then cut all the large nice pieces off the bone, place in a serving dish and pour a bunch of broth over it. Recover with foil.

Now you can use the broth that is left for noodles, dressing, and gravy. Save the bones, odds and ends of meat, and remaining broth. When you get a chance bring all of this to a vigorous boil for a while. Strain and put in jars or containers for future use. Freeze or can.

I promise if you make it this way you will never do it any other way again!!!

-- Melissa (me@home.net), October 17, 2001.

My grandmother's way of making gravy was to drain all the liquid out of the roasting pan (do not scrape the pan) and separate the fat from the broth, saving both in separate containers. She put the roasting pan on the stove top on two burners, front and back; turning only the front burner on to low. She scraped the stuff that was sticking to the pan to the back. She poured a little of the fat onto the front part and got it hot. Then mixed in about the same amount of white flour, stirring it smooth. When it bubbled up, she SLOWLY poured in the broth, always stirring to keep the flour from lumping. Then she stirred all those crispy bits into it and let it bubble till it was thick enough. I would suggest that you practice making gravy with chicken broth between now and Thanksgiving. Then you will look like an old pro when your friend comes!

-- Cathy N. (keeper8@attcanada.ca), October 17, 2001.

Hi Mindy! I do not know if you have thought of using those turkey bags? I use them all the time. Oven bags or poultry bags..come in different sizes. They come in a little box of two or three and are in the isle at the store that usually has plastic wrap, baggies, etc. You put the turkey in the bag with a spoon of flour to absorb stuff and cut a few holes in the top to release steam. (I put Lowrey's seasoning on mine too) Cuts the cooking time and keeps the moisture in the bird. Even when overcooked and falling off the bone..it is still juicy. My kids love the meat cooked this way. We eat a turkey at least every two weeks. :-)

-- notnow (notnow05@yahoo.com), October 17, 2001.

You might try doing it like your mom told you to.:~}

-- Cindy (S.E.IN) (atilrthehony@countrylife.net), October 18, 2001.

Are you related Cindy and Mindy???!

-- Melissa (me@home.net), October 18, 2001.

Cindy is my mom. I tried it her way but I just don't have the right touch.

-- mindy (speciallady@countrylife.net), October 18, 2001.

Melinda's a good kids, she just hasn't learned "the touch" yet. She's new to homesteading ways, still to influenced by the city8-] But I'm glad to see her here. Did you know you can cook a turkey in a paper sack?

-- Cindy (S.E.IN) (atilrthehony@countrylife.net), October 18, 2001.

I only buy turkeys that fit in my roaster w/lid. It's lg. and called self basting (old). They turn out perfect. My sister uses the bags (not my style) and adds one can of 7-UP. She thinks they're great!

-- DW (djwallace@ctos.com), October 21, 2001.

We purchase a blue enamel roasting pan with lid. Best investment we ever made. You have to cook on a low heat or it cooks to fast. We thought foil was a quick way to go. This is even faster. Really keeps the juice in. Good for turkeys or roasts. Think of all the money saved not buying foil or foil pans. I got the one that holds a 22 lb bird.

-- Jo (farmerjo@kvalley.com), October 23, 2001.