Christmas Joy
Christmas JoyWhat is the best seasoning to use for a Christmas turkey?
Author: mike | Filed under: Cooking & Recipes
Andie O asked:
This is my first year to cook the turkey for our Christmas dinner. I want it to taste great, but have no idea what seasoning is best for turkey?
Pretty_Sweet4u
October 25th, 2008 at 9:16 am
dont ask never ate it before
Nita C
October 25th, 2008 at 3:08 pm
My favorite way to roast a turkey is the French roast method. Wash and dry the turkey and place in the roasting pan.
Cover with softened butter then sprinkle with salt and pepper to taste.
Roast as usual.
The skin will be crisp and the meat moist and flavorful
Common_Sense2
October 26th, 2008 at 1:55 am
Lawry’s Seasoned salt, black pepper, poultry seasoning, and garlic powder is what I use on mine.
peaches
October 28th, 2008 at 4:31 pm
If you are not going to “stuff” the bird, dry it off,rub it with cooking oil, salt and pepper the outside, and sides and back, and inside, and also inside, “poultry seasoning”, sprinkle that in. You can stuff the inside with carrots, onions, sweet potato and tie the legs together to keep them inside. Fold the wings back, and make a “sling” out of string, so when the turkey is cooked, you can lift it out easier. Set your oven at 350 degrees, and preheat, put a layer of sliced onion on the bottom of the roasting pan, and that will add to your drippings for gravy, and it will keep the turkey from sticking. Cover with tin foil, and cook 30-min. for every pound. so if its 10 lbs, 5-hours in the oven. You can check it by sticking a fork, in between the leg and the breast, if the juice runs clear, it is cooked. Good Luck, and happy eating.
The_Catcher_UK
October 31st, 2008 at 11:50 pm
Stuff with truffle butter & season with black cracked pepper !
Winter
November 2nd, 2008 at 7:04 pm
I really like Herbs de Provance and I rarely have leftovers:
Herbs de Provance
3 tablespoons oregano leaves
3 tablespoons thyme leaves
1 teaspoon basil leaves
1 teaspoon sage leaves
3 tablespoons savory
2 tablespoons lavender flowers (you can use rose/chamomile or omit)
1 teaspoon rosemary
Combine and mix well. Just dry rub over entire bird; inside as well as out- place turkey ****** side down on roasting rack cook at 425 for 20 minutes reduce heat to 325 and cook covered for the recommended time below:
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
During the last 1/2 hour of cooking drain liquid and flip bird onto it back to crisp the skin as well as give it that classic Rockwell finish. Use drippings to make Mashed Potatoes, stove top stuffing,vegetables, as well as gravy (there will be about 5 cups more or less so it will flavor alot). Allow turkey to rest 15-20minutes prior to carving. Enjoy!
jhat
November 5th, 2008 at 1:45 pm
prepare the bird for the oven and take a sharp knife and make several ….5 or 6…small cross cuts in the skin and poke a clove into the center of the cross cut. also to bring out the great flavor of the meat add about 6 slices of canned pineapple in the cooking pan so the slices will be in the birds juices as it cooks, this will also bring out the flavor of the stuffing that you chose,,,,you will have alot of good remarks at the table !!!