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How to Make a Turkey Juicy

A while back I was cooking a bird, and asked help on Facebook about how to make a juicy turkey. Got back some great replies, which I shall share with you right before your American holiday!

Here they are, in no particular order:

1. Put a series of bacon strips across the turkey when you put it in the oven. It moisturized constantly. This has been my family secret for years!

2. Shawn has always told me to cook the meat upside down to get the best juiciness out of it, and he's a certified chef so I listen, cuz I'm not. lol

3. We inject our bird with Zesty Italian Dressing.

4. I always use the Reynolds oven bags. My turkeys have always turned out great with those. Otherwise, just keep an eye on it and keep basting! :-) (I had a lot of comments about this. Seems people love baking bags!)

5. If you have a convection oven, that is the best way. Also baste it lots. That's my 2 cents.

6. Cook the bird upside down! Not as attractive looking but juicier!

7. Buy a fresh turkey, not frozen.

Now personally, I find #6 a challenge. In fact, I find figuring out rightside up enough of a challenge already. I'm just turkey-challenged. I stare at the bird, trying to figure out where the legs are coming from. And then I have to picture myself as a turkey. If I were a turkey, where would my legs be? And then if my legs are there, where is my breast? Only then can I figure out which way goes up. So I look pretty stupid clucking around the kitchen momentarily in order to correctly orient my bird.

So for all of you giving thanks this week, have a wonderful holiday! And may your bird be very, very juicy.

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At 2:43 PM , Blogger Amy said…

When I bake a chicken I usually bake it upside down. My turkey barely fits in the roasting pan that I have (it's really a 9x13 stoneware dish) but here in a while I'm going to turn it upside down. Might wind up turning it rightside up just before taking it out so that it gets nice and brown!


At 2:57 PM , Blogger Kimberly said…

I realize this is a day late, but ...

Leanne from Saving Dinner actually tells you NOT to baste.

She says when you baste, you lose heat by having the oven door open, which leads to longer cooking time, which dries out the bird, so forget the basting.

I haven't basted my turkey the last few times we've had one and they have turned out remarkably juicy. Thanks to Leanne!

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About Me

Name: Sheila

Home: Belleville, Ontario, Canada

About Me: I'm a Christian author of a bunch of books, and a frequent speaker to women's groups and marriage conferences. Best of all, I love homeschooling my daughters, Rebecca and Katie. And I love to knit. Preferably simultaneously.

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