I don't celebrate Thanksgiving (Poor you! D: )
any1 tried a turkeykeykey? like a turkey ina turkey (good luck finding a oven
I marinade the Turkey 24hours prior to cooking, in a combination of Beer, brown Sugar, Garlic and other Herbs and Seasons, I use a oven bag for 4-5 hours, ending the cooking by removing the bag and setting my oven to the broil setting while keeping it at the same temperature.
Wow, OP, that sounds like you had an awesome turkey.
I was not in charge of cooking the turkey this year, sadly. Although I did hickory smoke a turkey on the grill a few years ago, and that was pure concentrated amazing.
Like everything else in terms of cooking, if something is always dry/tasteless/etc. then you need to find new cooks because they're terrible. Plus you probably need to brush your teeth/tongue because the residue of previous drinks (especially coffee and tea) dramatically mask/alter the flavor of foods.
If you have a typical convention oven (i.e. air isn't circulated inside) then put the bird on the lowest rack. The coil on the bottom will help to bring up the temperature of the legs/thighs so that both sides of the bird cook evenly.
I hate it when people read to let a bird (chicken or turkey) to cook to 165F before pulling it out: you may as well prepare to eat jerky then because that temperature's going to rise another 10-15 degrees because of the size. Poke the thigh with a thermometer and if it comes out around 155~ with clear juice get it out of the damned oven. Let a bird rest for half of the cooking time: if you need to cook a large one for 6 hours, then let it rest (covered either with foil or a roasting rack lid) for 3. Shocking I know, but you'd be surprised to learn (or find out yourself) that the pan will still be hot to handle and the bird will still be steaming when sliced, not to mention that the muscle tissue will have a chance to re-absorb the water released during cooking.
Plus, if you actually let it rest properly (half an hour is not resting for a turkey: that's getting sidetracked peeling potatoes and forgetting about it) you can drain the juices out of the pan ahead of time, place them in a container and put them in the freezer for 45-60 minutes, scrap away the solid fat on the top, and be left with a really "clean" base for a gravy.
And I stand by my now year old post above. Keeps the turkey out of the kitchen so it saves you lots of oven space, and keeps the kitchen from being 105F all damn day. Cramped space for cooking + overheated kitchen + family pressure = grumpy cook. Be a man and cook your turkey in the dirt!
OT: I kept it simple this year. Make an herb butter spread that I rubbed in between the skin and the meat. I stuffed the turkey with a mix of fresh poultry herbs, onions, celery, and garlic. Baked in a convection oven with the mandatory basting.
In my opinion, its all about the gravy. The turkey is just the vehicle that brings the gravy into your mouth.
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Don't eat turkey. Tastes horrible
I will be grilling my salmon though. Mmmm.
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