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What is the best way to cook a turkey?

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asked Nov 25, 2015 in Food and Drink by Morgan
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2 Answers

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If you want a moist, juicy turkey, the best way to cook it may be in a pillowcase!


After preparing your turkey, take a pillowcase and cut it into the shape of a large square [1]. It needs to be big enough so that you can wrap up your entire bird. You will also need a "V" shaped rack and a roasted pan; put the pillowcase over the rack and place four pieces of bacon on top. Put the turkey on top, with the breast-side touching the bacon, and then add four more pieces of bacon to the exposed surface of the turkey. Wrap it all up in the pillowcase. Cover the entire turkey with red wine and chicken broth. You are now ready to cook!


Find all the preparation instructions here: http://www.today.com/food/best-way-cook-juicy-turkey-pillowcase-t57506


There are a few other tricks to keep in mind. Brining your turkey overnight will help it stay flavorful [2]. Also, begin basting it after it has been cooking for about 90 minutes. Finally, make sure you tie up your bird so that it cooks properly.




[1] http://www.today.com/food/best-way-cook-juicy-turkey-pillowcase-t57506


[2] http://www.huffingtonpost.com/entry/turkey-cooking-mistakes_564c9bc5e4b06037734bda05

answered Nov 25, 2015 by Unckelli (50,310 points)
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A great method to prepare your turkey is to deep fry it. While this may sound like a daunting task, it's actually pretty easy. Here are the instructions:


A small to medium sized turkey: Something less than 18 pounds works best, because if you use anything larger you’ll probably burn the skin before you cook the bird (and perfectly fried turkey skin is the best part).


A very large stockpot: You’ll need a pot big enough to completely submerge the turkey, generally something with a capacity of 40 to 50 quarts.


A fry basket or  a brace: The brace should be big enough to hold the bird, but small enough to fit inside the pot. The brace also needs a handle so you can lift the turkey out of the pot.


An outdoor burner: Don’t even think about doing this indoors.


Thermometers: It’s good to have an oil thermometer and a meat thermometer. Extra points if it’s infrared.







answered Nov 25, 2015 by Countrymom (8,550 points)

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