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How do you make a turkey? its my first thanksgiving dinner in my new home and i want 2 make one!?

I Just want a regular thanksgiving dinner, I dont want my turkey to have alot of stuff that doesnt need to be on it. Lol. I want a regular great tasting one! Can someone please give me some ideas?

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3 Responses to “How do you make a turkey? its my first thanksgiving dinner in my new home and i want 2 make one!?”

  1. Fred F said :

    My wife must have a Butter Ball turkey.

    Find out where they are on sale. We got our 23 pound turkey for $10.00 at Vons, with a minimum $25.00 purchase(with a Vons card).

  2. hummingbird_bmw_2002 said :

    The made-from-scratch white bread stuffing in this recipe is reminiscent of past generations.
    Slices of white bread are baked to create dried croutons. The croutons are then tossed with a savory mixture of onion, butter, seasoning salt, and broth.
    Resting a turkey for 15 minutes prior to carving allows the juices to settle and become redistributed throughout all areas of the turkey.

    1 1-pound loaf white bread, cut or broken into small pieces
    1 large white onion, finely chopped (1 cup)
    3/4 cup butter
    2 teaspoons poultry seasoning
    1/2 teaspoons salt
    1/2 to 3/4 cup chicken broth or water
    1 8- to 10-pound turkey
    Cooking oil

    Preheat oven to 300 degrees F. Spread bread pieces in a shallow baking pan. Bake in preheated oven for 10 to 15 minutes or until bread is dry, stirring twice; cool. Transfer to a large mixing bowl; set aside.
    In a medium saucepan, cook onion in butter until tender. Stir in poultry seasoning and salt. Add butter mixture to bread and toss to coat. Add enough broth or water to moisten. Remove giblets from neck and body cavities of turkey.
    Spoon some stuffing into body cavity of turkey. Spoon any remaining stuffing into a baking dish or casserole; cover and chill. Pull neck skin to back and fasten with a skewer. If a band of skin crosses tail, tuck drumsticks under band. If there is no band, tie drumsticks to tail. Twist wing tips under the back, if desired. Place bird, breast side up, on a rack in a shallow roasting pan; brush with cooking oil. Insert a meat thermometer into center of one of the inside thigh muscles. The thermometer should not touch the bone. Cover with foil, leaving air space between bird and foil. Lightly press the foil to the ends of drumsticks and neck to enclose bird. Roast in a 325 degrees F oven for 3-1/4 to 3-3/4 hours or until thermometer registers 180 degrees F (instant-read thermometer inserted into stuffing should register 165 degrees ). Uncover bird and cut band of skin or string between drumsticks after 2 hours. Uncover stuffing in casserole and add to oven the last 30 minutes of roasting. Remove bird from oven; cover. Let stand 15 minutes before carving. Transfer to a serving platter. . Makes 8 to 10 servings

  3. Raul said :

    ok try this. Defrost your turkey first or if its fresh even better. Quick and easy is the goal so get a baking pan that’ll fit your turkey, a disposable one is good for easy clean up. Next rinse off your turkey and pat dry with paper towels. Put your turkey in the pan. Brush your turkey with olive oil or butter or margarine etc. whatever you have. Season lightly with garlic powder, onion powder, salt and pepper, mrs. dash works well or any seasoning for chicken you may like, just depends on your taste, a couple of bay leaves in the cavity is an idea as well. When your done with that cover your turkey with foil and put it in a 350 degree pre heated oven. A 10 pound turkey takes about 2 to 2 and a half hours. During the last half hour take the foil off so the breast can brown a little. Thigh temperature should be at least 165 to 180 degrees when done. Take the turkey out and carve it up after it cools a bit. Hope this helps. Im sure many people have some great recipes but if you wanna keep it simple these are the basics.


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