1. Posted by nutinbigd on Mon, Nov 06, 2006, 9:43 am PST

so are you telling me that I will have a turkey in the fridge for a total of 5 days and THEN I am going to bring it to room temp before cooking?

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2. Posted by Royda on Mon, Nov 06, 2006, 10:20 am PST

http://www.goveg.com/factoryFarming_turkeys.asp

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3. Posted by laradurben on Mon, Nov 06, 2006, 11:02 am PST

Good information -- however, I want to clarify one thing: turkeys in the U.S. (and chickens for that matter) are never fed hormones or steroids. This is a complete misconception that gets perpetuated year after year. Consumers can be assured that absolutely no hormones or steroids are fed to any turkeys in the U.S. -- there are no FDA-approved hormones or steroids for use in poultry.

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4. Posted by LadyFarmer on Mon, Nov 06, 2006, 11:38 am PST

The author should be aware that turkeys (like chickens) are omnivores and eat bugs, lizards, snails, eggs, and even smaller birds if they can find a hurt one. Animal proteins are not bad for them but I would be sure that their diet does not include animals they were not intended to eat like cow by-products.

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5. Posted by emkamp on Mon, Nov 06, 2006, 11:45 am PST

I am planning to 'dry brine' my turkey be rubbing kosher salt evenly under the skin, then wrapping and refrigerating for 24 - 48 hours. Fully rinse before preparing. The bird is practically guaranteed to retain more juice. Anyone else do this? I read about it in Cook's Illustrated - it's an alternate to brining in water.

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6. Posted by leroyandbill on Mon, Nov 06, 2006, 11:45 am PST

Forget all the above and buy a Jennie-0 Turkey. They come frozen in a cookin bag. Punch holes in bag, put in pan and bake. No thaw, no mess. PERFECT every time. Even has a pop up thermometer.

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7. Posted by rshapiro42 on Mon, Nov 06, 2006, 11:46 am PST

Turkeys are never fed hormones or steriods? Good, now I feel better about the brutal murder of these animals.

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8. Posted by on Mon, Nov 06, 2006, 11:53 am PST

Turkey is gobble gobble good.Roast it,toast it, invite your family & freinds. You need to marinade the turkey,that is key.

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9. Posted by Randy on Mon, Nov 06, 2006, 12:00 pm PST

"7. Posted by rshapiro42 on Mon, Nov 06, 2006, 11:46 am PST Turkeys are never fed hormones or steriods? Good, now I feel better about the brutal murder of these animals." Me too, and I can't wait to eat one of these tasty animals. Happy Thanskgiving Everyone!

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10. Posted by kimarnold74 on Mon, Nov 06, 2006, 12:03 pm PST

Tofu turkey is the way to go! Low in fat, calories and tasty!!!!

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11. Posted by Cygnus10 on Mon, Nov 06, 2006, 12:04 pm PST

I find by brining it overnight (no more that 12 hours) in water to cover the bird, Kosher salt, 2 bay leaves, some whole pepper corns and a little lemon zest is perfect. It moistens the meat just enough to avoid the drying effect from the oven. I actually prefer to BBQ the turkey on a gas grill over Mesquite wood chips. Get a great smoky flavor, stays moist and is cooked much faster. Take it out and rest covered for at least 20 minutes. Mmm good!

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12. Posted by lane4437 on Mon, Nov 06, 2006, 12:08 pm PST

You forgot to mention stuffing the bird and roasting it with the stuffing inside when you are getting it ready to put in the oven for roast. Not the night before. You can stuff the neck portion by cutting under the layer of skin where the breast begins. When you slice the breast some of the stuffing comes with it. Comes out great every time. I've been doing this for over 40 years and my mother before then. Do not stuff the bird the day before only when getting it ready to put in the oven.

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13. Posted by watkins77 on Mon, Nov 06, 2006, 12:14 pm PST

So I should not eat Turkey?????

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14. Posted by rdrlain on Mon, Nov 06, 2006, 12:16 pm PST

I beg to differ with those who say turkeys and poultry are not fed hormones or steroids. Unless things have changed a good deal since I was a young chicken farmer's offspring, there are plenty of growth enhancers in the feed. The cornish cross hens we raised grew fast and tender thanks to lots of steroids and hormones. Sorry to disillusion.

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15. Posted by jingos1 on Mon, Nov 06, 2006, 12:22 pm PST

I've cooked all different brands, frozen, fresh & the key thing is to brush butter on it 4-5 times while cooking. Outside is crispy & brown. The inside is tender & juicy. Perfect every time.

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16. Posted by on Mon, Nov 06, 2006, 12:24 pm PST

Doesn't anyone know about cooking the turkey breast side down? All the juices are forced to run into the breast. Then 3/4 way thru cooking turn right side up and brown the skin on the breasts. This method was taught to me when my husband was in the Marines - and the chief cook said that was the best way to insure a tender and juicy turkey.

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17. Posted by Ben D on Mon, Nov 06, 2006, 12:32 pm PST

This guy doesn't know what he is talking about. It wouldn't be Thanksgiving without a big, juicy Butterball on my family's table. As for defrosting and cooking..... ask your grandma...... not this snob.....

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18. Posted by juliec0211 on Mon, Nov 06, 2006, 12:36 pm PST

I bought one of those "free range" birds last year, from Central Market and I'll go back to my Butterball this year, thank you very much.

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19. Posted by Wheels on Mon, Nov 06, 2006, 12:36 pm PST

I do mine one the BBQ. It takes a third less time and drives all the neighbours mad with the smell that wafts through the neighbourhood. To help keep things moist I have a pan of water (and some herbs) underneath over the coals. The roasting pan just sits right on the grill and we close it up. Now my oven is free for the important things like buns and pies. Happy Thanksgiving.... as we have already had ours up North here.

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20. Posted by tx_mba2004 on Mon, Nov 06, 2006, 12:36 pm PST

Brining the turkey is the only way we make them anymore. We did purchase a Kosher turkey last year, but the best way is to do it yourself on a FRESH turkey. We use Alton Brown's recipe - it's great every time!

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21. Posted by jeep5575 on Mon, Nov 06, 2006, 12:39 pm PST

the steroid thing is all bull my family raises chickens, you gonna tell me that a baby chicken can go from a half a pound to 7 pounds in 6 weeks without steroids.

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22. Posted by brendenbrewer on Mon, Nov 06, 2006, 12:44 pm PST

You guys are crazy... DEEP FRY that sucker!

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23. Posted by Kate K on Mon, Nov 06, 2006, 12:44 pm PST

This year I will be buying a free range. My mother loved Butterball turkeys, however, given the recent PETA scandal about what employees to do the turkeys - I have decided to boycott them.

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24. Posted by reddmike2004 on Mon, Nov 06, 2006, 12:47 pm PST

Whats wrong with the old fashioned way of low temp. and slow roasting the bird for a longer period of time? My grandpa did it, my dad did it, and I've done it for over 30 years.Baste the bird and cook for about 10-12 hours.Juicy and delicious and the meat practicaly falls off the bone.(Oh yeah, people want it fast, thier loss)!!!

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25. Posted by Kate K on Mon, Nov 06, 2006, 12:49 pm PST

This year I will be buying a free range. My mother loved Butterball turkeys, however, given the recent PETA scandal about what employees do to the some of the turkeys - I have decided to boycott them.

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26. Posted by Karen C on Mon, Nov 06, 2006, 12:52 pm PST

I have had a turkey in the freezer since last thanksgiving..can I use it this year or should I trash it?

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27. Posted by cookworm on Mon, Nov 06, 2006, 12:56 pm PST

I like Alton Brown's recipe too! It was the first time I ever used a fresh turkey, and it came out very juicy! I don't like having to thaw a turkey out for days in my fridge, so the fresh turkey option works good for me, although they seem to be pricier than the frozen ones (I don't know why).

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28. Posted by onehonorableman1 on Mon, Nov 06, 2006, 12:56 pm PST

I used to work as a child at Ashley Farms and can attest to the high quality of their birds and facilities. Also, to seal in all of the moisture, baste your bird with grapefruit juice as the citric acid immediatley seals the skin and provides a super moist turkey.

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29. Posted by on Mon, Nov 06, 2006, 1:00 pm PST

Yes, I had the same question as below... Are we talking in the fridge?

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30. Posted by kristenelix on Mon, Nov 06, 2006, 1:04 pm PST

We cook our turkey in a roasting bag. Tender and crispy golden brown skin everytime.

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