No-nonsense turkey!!!

[thatGirl]

I lied, the recipe I'm about to give you requires plenty of nonsense, but it's relatively quick and easy, and releases you from the slavery of basting.  The turkey ends up crispy on the outside and moist in the middle with minimal effort on the cook's part.  I did not think to take pictures last time I cooked a turkey, so bare with me and I will put some pictures up eventually.

Note:  We have never tried this cooking approach with a stuffed turkey, but I don't see why it wouldn't work.  Just increase the cook time to eliminate the gift that keeps on giving, holiday Salmonilla!
 
Step 1:  Thaw turkey

Step 2:  Preheat oven to 325 degrees

Step 3:  Cut 2 to 3 double-thick strips (fold the cheesecloth to double up, number of strips varies with width of turkey),
             cut long enough to cover the length of the turkey and touch the bottom of the pan

Step 4:  Pull out goody bag from turkey (gizzard and neck), it's up to you what you do with it

Step 5:  Rinse turkey, inside and out

Step 6:  Rub Crisco on outside of turkey

Step 7:  Tuck wings under turkey, pin neck and ass closed with toothpicks

Step 8:  Saturate cheesecloth strips with melted, salted-butter (approximately one stick per turkey) and drape side by
             side over turkey, leaving no exposed meat and making sure that cheesecloth is touching the bottom-inside of
             the pan around the turkey

Note:  The job of the cheesecloth is to wick up moisture onto the turkey, self-basting

Step 9:  Cook turkey for appropriate amount of time according to turkey obesity index:
              Weight (pounds)          Roasting time (hours)   
                   8-12                                       2.75-3
                  12-14                                      3-3.75
                  14-18                                      3.75-4.25
                  18-20                                      4.25-4.5
                  20-24                                      4.5-5

Note:  Stuffed turkeys require 15-45 minutes longer cook time than unstuffed

Warning:  Although it's dipped in butter, you probably want to remove the cheesecloth before carving the turkey, and  unless you despise your family and wish them painful mouth splinters, remember to remove the toothpicks too!!!

Happy Thanksgiving folks!!!

[thatGuy]

We just did two turkeys this way for our Halloween party and it is by far the best method I've ever used. Way better than paper bags or oven bags.

You wouldn't think the skin would end up golden brown and crispy but it does!

[JohnyMac]

Great recipe TGrl I will have to give it a try- Maybe this Sunday.

I always start the turkey a day before by brining it. I have tried many brining solution and have settled on this one.

Dissolve into about 2 gallons or so of simmering water the following:
3 C Kosher salt
2 C Lt. Brown Sugar
3 Tbls Tarragon
3 Tbls Blk Pepper
3 Tbls Parsley
3 Tbls Sage
6 Bay leafs
3 Tbls Rosemary
1 longitudinal cut orange (I always half squeeze the oranges into the h20)

Simmer till sugar and salt is dissolved. Remove to cool down. I usually put outside for an hour or so.

Salt & pepper turkey and put into small ice cooler. Pour your brine solution over turkey and add more water if your solution isn't enough. Let brine for 12-24 hours. Depending on the temp outside, add ice cubes to keep brine solution below 45 degrees. My wife would say 42 degrees but what she doesn't know won't hurt her 

When ready to cook da' bird; pull, drain and pat dry. The  do what ever you are going to do. I like your recipe T-Grl and will ive it a try.

Happy Thanksgiving.