now that Thanksgiving is behind us: what is your favourite turkey recipe?

[space-time]

I am far from being an expert when it comes to roasting turkeys, but someone taught me to put (PORK) bacon on the turkey so that it keeps the turkey moist. of course I eat turkey AND bacon, and I kind of like it when I find bits of bacon after eating so much turkey. I haven't seen this recipe anywhere else, I wonder if anyone else heard about it (before reading this post)

of course, if you have a turkey cooking tip, please share

[cbelt3]

Well, this year's turkey went well. wash off, pat dry. Douse with olive oil. Salt, pepper, some italian spices. 1 can chicken broth. Cover with foil 'tent'. Bake at 350 for 5 hours, basting every couple of hours. When timer 'pops out', uncover aluminum foil, continue baking for 2 hours, basting every 15 minutes or so.

[rgG]

I like a brined turkey. Now, I don't actually cook the turkey, but the ones I like the best are either brined or deep fried by someone who knows what they are doing.

[Filliam H. Muffman]

Don't rely on the pop out timers. I have never seen one work properly and America's Test Kitchen recommends against them. Use a digital instant read thermometer, $10 to $15.
$14 Maverick http://www.amazon.com/Maverick-MVK-DT-01...ref=sr_1_1
$13 Taylor http://www.target.com/Taylor-TruTemp-Ins...ref=sr_1_5

There is a higher rated one that reads faster and has a slimmer probe but it is 6 times more expensive.
http://www.amazon.com/Thermapen-Instant-...ref=sr_1_3

[sekker]

Did our first brine bird using a recipe fromGood Eats

That was really good.

[Mac1337]

I don't want to see, hear or smell turkey.

[kap]

Dakota wrote:
I don't want to see, hear or smell turkey.

Not around here less you're in the supermarket.

[OWC Jamie]

Brine all the way, and yes, digital thermometer is a must. 20# bird took only 3-1/2 hours using Alton Brown's absolutely fantastic recipe here;

http://www.foodnetwork.com/recipes/alton...index.html

Most definitely will be doing it this way again, and again, and again...... I can't wait to try it on chickens too, that's gotta be good eats

[davester]

I'm now completely converted to brined turkey. I use the method figured out in the Cooks Illustrated New Best Recipe cookbook, which involves starting the turkey on its back at 400, dialing it down to 250 for a couple of hours and then flipping it breast up at 400 for about the last hour or so. Every other method seems to totally overcook the breast. Ditto on the instant read thermometer. There is no other way.

[freeradical]

Well for leftovers, nothing beats this: