A mommy blog
Just bag the 'lil bugger. The bags help seal in moisture and tenderness. Be sure to baste the turkley every 1/2 hour or so. This helps keep it from drying out.Also, thawing completely before cooking helps too. Or, if you have a big enough roasting pan with a lid, make sure to use it!Good luck.
We used the bag last year as well an it turned out great. I hadnever made a turkey in my life before that and my mother in law was peering over my shoulder all day, so I was feeling the pressure, but I was really happy with the way it turned out.Some also suggest brining, but I've never done that before.
One year I was cooking dinner for my family and my boyfriends family. I was a wreck as it was the first time everyone had met and his MOM was coming. I put the turkey in the oven and 1/2 through I noticed I had put it in upside down. So I flipped it over. It turned out to be the best turkey, very moist. Years later I heard Martha Stewart say you should do that. It makes all the juices go into the breast which sometimes can seem to dry.Also, you can brine the turkey which makes it very moist. This is what we do now. It's pretty hard to flip the turkey 1/2 way through cooking.
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