let’s talk turkey: how do you cook your bird?


I was reading the Good Food blog the other day, when I ran across this post about using a paper bag for roasting a holiday bird. Strange as it sounds, it reminds me of Thanksgivings gone by and my mom’s famously juicy turkey. Her method, which is similarly unorthodox, consisted of roasting the bird breast side down for the bulk of the time, draped in butter-soaked bed sheets (old ones, of course). The bird would be flipped breast up for the last part of the roasting time, to crisp up the skin. The breast meat was never dry. Not once. I’ve used her method before with great results, but we are much lazier over at our house. Here we just pop our home-brined bird (thanks Alton Brown) in our table top roaster, drape the breast with strips of bacon — that’s right, BACON — and let the heat do the rest. Now it’s your turn readers: how do you prepare your holiday turkey? Any seasoning secrets or tricks of the trade you’d care to share? –Megan B.

photo of smoked bbq turkey (drool) from BBQ Junkie

From our partners
Mike Johnson

I brine the bird, but give it 24 hours to dry out in the fridge. I put herb butter under the skin, let it come up just to room temperature, and cook it breast-side up in a roasting pan on the grill. The meat won’t dry out unless it’s overcooked.

mel G

on the rotisserie in the barbq. salt and pepper the cavity liberally. stuff the cavity with cut up pieces of apples, oranges, onions, celery, and carrot. add a handful of fresh thyme, sage and parsley. baste with a mixture of melted butter and apple cider concentrate. put a pan under it to catch the juices and to add to the gravy later. only takes about 2 to 2.5 hrs. let rest 30 minutes. problem with this is we can’t fit a bird over 14-16 lbs on the rotis. …and the smells don’t waft through the house quite like they do from the oven.