Roasting a turkey?

So since it's turkey season and all and they're cheap we're going to have a family dinner.. And I have to cook because my husband says my mom's cooking is smurfe. Sooo how do you, like you personally, do your turkeys?

Quoting I'm His Amy He's My Rory:" So since it's turkey season and all and they're cheap we're going to have a family dinner.. And I have ... [snip!] ... And I have to cook because my husband says my mom's cooking is smurfe. Sooo how do you, like you personally, do your turkeys?"

i, personally, invited my mom to dinner. because i do not know how to do the turkey.

We inject different flavors of our choice into the turkey.. and we baste it every hour or two.
We leave it covered until about the last hour, so the outside can turn a nice color and texture.

Quoting MommaNoodle:" i, personally, invited my mom to dinner. because i do not know how to do the turkey."

My husband won't eat her cooking. Her idea of gourmet when I was growing up was tuna helper with chicken, before chicken helper lol. Now her idea of gourmet is tuna helper with fake crab meat...

Deep fried ... mmmmm  

i take sage, rosemary, salt & pepper. mix them all together. put butter on my hands, then the spice mix. rub it under the skin really well and again on top of the skin. put a piece of cheesecloth over top, pour melted butter over the cheesecloth so its pretty much wet.

roast 425 for 30 minutes, then reduce to 325 for the remaining time.

its amazing

Quoting Amy {OneGirl, TwoBoys}:" i take sage, rosemary, salt & pepper. mix them all together. put butter on my hands, then the spice ... [snip!] ... the cheesecloth so its pretty much wet. roast 425 for 30 minutes, then reduce to 325 for the remaining time. its amazing"

Sounds delish!!  

Quoting I'm His Amy He's My Rory:" My husband won't eat her cooking. Her idea of gourmet when I was growing up was tuna helper with chicken, before chicken helper lol. Now her idea of gourmet is tuna helper with fake crab meat..."

then i will send mine over. lol. i know she knows how to do it! but she will have to make mine first.... i know one of her tricks was to put bacon on top because it self-bastes that way.... idk. i tried one year and couldn't get past the thawing process. i am useless.

I toss my turkey in a roastingbag after I rub it in some butter. comes out juicy and delish! not one single complaint.
I miss my moms cooking.

Quoting Amy {OneGirl, TwoBoys}:" i take sage, rosemary, salt & pepper. mix them all together. put butter on my hands, then the spice ... [snip!] ... the cheesecloth so its pretty much wet. roast 425 for 30 minutes, then reduce to 325 for the remaining time. its amazing"

I may try the rub but with salt, pepper, onion and garlic. Do you think that'd be good? My mom's allergic to pretty much any herb.

Quoting furrbabiesmommy:" I toss my turkey in a roastingbag after I rub it in some butter. comes out juicy and delish! not one single complaint. I miss my moms cooking."

That sounds nice and easy lol

First, I let the turkey sit in a salt brine for at least 8 hours. If you don't want to do that, just rinse it of in cold water before cooking.
I separate the skin from the breast with my hand (it feels gross, but it works. Just slide hand under the skin under it separates.)
I slather a coat of minced garlic and butter under the skin, on top of the breast. I guess it's around 5 tablespoons butter and 1 tablespoon minced garlic.

I coat the outside of the turkey lightly with butter. Then I sprinkle a light coating of salt and pepper on the outside. Can be good with a tiny bit of dried rosemary sprinkled on there, as well. Stick a couple of halved oranges or lemons in it's butt.

Roast it at 325F for as long as needed. Covered for the first hour with either a roasting pan lid of aluminum foil.
The time is determined by multiplying the weight in pounds by 15.
20lbx 15= 300 cooking minutes.

The fattest part of the turkey should be at 180F, and the leg should pull away easily.

Quoting I'm His Amy He's My Rory:" I may try the rub but with salt, pepper, onion and garlic. Do you think that'd be good? My mom's allergic to pretty much any herb."

i've never tried onion and garlic, should be fine though!

I have only cooked on once. I brined it overnight with water and salt. The next day dry it really really well and take a stick of softened butter and get to rubbing. Massage the hell out of it with the butter. As someone else mentioned make sure to put butter UNDER the skin too. It crisps it up nicely. You add a sprig of rosemary in the cavity and some garlic cloves and maybe even on the skin when applying the butter. No need for salt because of the brine.
This is pretty much the recipe I used, but I didn't add any herbs because I am not a fan of flavored meat.
http://allrecipes.com/recipe/turkey-brine/detail.aspx?event8=1&prop24=SR_Title&e11=brined%20turkey&e8=Quick%20Search&event10=1&e7=Home%20Page

Okay now do you guys have a good stuffing recipe that doesn't have rosemery, sage, or thyme? Probably no sausage either.