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Y'all help me!

I was at Walmart this week and there was a crowd of people at a freezer case. This was the Lawrenceburg Walmart, and even some Amish people were in on the scrum. I had to go see what was such a great deal. Turns out they had frozen turkeys for forty cents a pound. LIMIT TWO. Well, between the crowd of people scuffling to get to these turkeys, and Walmart telling me I could only have two, I was drawn in. Next thing I knew, I was at my house with a 12 lb turkey. (Paid less than $5 for it!)

Here's the deal. I have never in my life cooked a turkey. Mother and Mother in Law always do it.

How do I do it so that it is not rubbery? How long will it take to thaw in the fridge?

If I can make it palatable, it will be worth the money..it will have cost less than a pound of deli turkey. If I mess it up, it will be expensive dog and cat food!

Tell me how y'all do it. Brine? Right side up or upside down? Do you use a rack??

HELP!

I am hoping this turns out as well as my last impulse buy when I was at Kroger and they had a 25lb bag of self rising flour marked down to $3. People said I'd never use it, but I'm down to one cannister of it.
Several of the guys on the forum would smoke it or fry it. I wish I could eat some! Now, if you just want a lot of good juicy meat at a fantastic price cook it in a Brown 'n Bag from Reynolds. You will not be sorry. Remember, folks, this is her first time! be gentle with your outdoor suggestions! Acutally, multiply the cost of three cans of pet food, it would not be expensive dog or cat food! Internet is full of leftover turkey recipes! EM suggestion: if you have room in the freezer, do not cook one now. Let the "experts" take care of the holidays. You can play with your bargain when you will have less stress! Turkey tastes good in April!
quote:
Originally posted by earthmomma:
Several of the guys on the forum would smoke it or fry it. I wish I could eat some! Now, if you just want a lot of good juicy meat at a fantastic price cook it in a Brown 'n Bag from Reynolds. You will not be sorry. Remember, folks, this is her first time! be gentle with your outdoor suggestions! Acutally, multiply the cost of three cans of pet food, it would not be expensive dog or cat food! Internet is full of leftover turkey recipes! EM suggestion: if you have room in the freezer, do not cook one now. Let the "experts" take care of the holidays. You can play with your bargain when you will have less stress! Turkey tastes good in April!


I would like to save it for a while, but I have a 16lb bag of ice in there, plus this turkey plus all the usual stuff. (This is the freezer compartment of my fridge!). My husband was telling my Mother yesterday that our freezer is full. He doesn't like ice in his drinks and always thinks the big bag of ice is taking up too much space.

But, that's one for the marital advice forum!

I am thinking of attempting to brine it. I guess I ought to put some thought into thawing it. It'll take a day or two, right?
Dern... I bought two turkeys at the Florence Walmart at 40 cents a pound. I will probably be buying 2-4 more before the big turkey eating day. I like to deep fry them and as expensive as the oil is I like to use it up.
Yes, just as semiannualhick mentioned you need to thaw it in the refrigerator(not at room temp, not in cold water) be sure to give it plenty of time. There is directions with it on how to thaw.
Follow Earthmommas recommendation with the Renolds bag. My mother used to cook them in a paper sack with same results. I suggest you cook it at a low temp 220-250 for about twelve hours(according to size). Let it set for at least 30 minutes before carving.

All you have to worry about now is all the fixings your going to have with it. I like Pecan pie!
quote:
Originally posted by ka-0-hub:
What brand turkey?
Is it just turkey ,or is it injected prebasted with broth ,butter ect...




OK..First thing buy you an instant read meat thermometer....Let him thaw about a week,5 days at least .....DO NOT REPEAT DO NOT stuff him.....The day you are going to cook him take him out of the fridge undress him clear all the ice out of him and let him rest for 2hrs...Don't forget the giblets they are hidden in his crop.... That 's right under where his neck was..lift up that flap of skin and take them out.... Preheat the oven to 400F...Wash him inside and out with tap water...Dry him ...Put him on a broiler wrack, that thing that comes with your stove...SAlt and pepper the bad boy... When the oven preheats Throw his ass in there...Check him in 2hrs .... See if the little thing has popped out of his chest...Take your new meat thermometer and plunge it into the thigh not touching the bone if done it will read 180 degrees if not cook for another 20Min...and so on ...and so on..HAPPY TURKEY DAY...Well not so much for the turkey.
quote:
Originally posted by unclegus:
Dern... I bought two turkeys at the Florence Walmart at 40 cents a pound. I will probably be buying 2-4 more before the big turkey eating day. I like to deep fry them and as expensive as the oil is I like to use it up.
Yes, just as semiannualhick mentioned you need to thaw it in the refrigerator(not at room temp, not in cold water) be sure to give it plenty of time. There is directions with it on how to thaw.
Follow Earthmommas recommendation with the Renolds bag. My mother used to cook them in a paper sack with same results. I suggest you cook it at a low temp 220-250 for about twelve hours(according to size). Let it set for at least 30 minutes before carving.

All you have to worry about now is all the fixings your going to have with it. I like Pecan pie!




If you want a dry tasteless really unhappy bird and a lot of lying guest( how was the turkey ...OH! It was uuuuuh wonderful?)cook him like this!!!!!!
I am thinking of attempting to brine it



Your turkey is full of flavoring already ,if you brine it ,which works really well with plain chicken or uninjected turkey,you will dilute the flavorings that are already in place....I brine pork loin with ,salt ,brown sugar,apple juice,onion, garlic ect...Whoa! I think I gained a pound just writing about it.
Basting and pouring things on a roasting turkey or any other meat is a waste of time and good beer ,in your case.Opening the oven door lengthens the cooking time,lowers the oven temp making the element come on and may burn the bottom of your bird...You will never get anything into the bird that's not in there when it goes into the oven!! That doesn't even take into account lowering the temp of the bird by pouring a cold liquid over it ...Think about it.

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