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Help How do you get your turkey to brown?
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Results 1 to 11 of 11
  1. #1
    Join Date
    Nov 2002

    11 How do you get your turkey to brown?

    I've tried for years to get the turkey to look like the beautiful pics of others holiday dinner tables, to no avail.

    The only way I have found to get the browned look is to put the turkey under the broiler but it dries the turkey out so much that even I can't eat it.

    Any help from the pros here at TB on how to get the turkey all nice and brown while still being edible?

    I've tried roasting bags, aluminum foil tents, Maggi browning seasoning, putting the turkey in a separate roaster to cook, basting, not basting, brining, butter under the skin, oil on the outside etc.

    I just want a pretty turkey. I know it is irrelevant as long as the turkey us tasty but just once, I would like my turkey not to look half done sitting on the table

  2. #2
    Join Date
    Aug 2005
    In my own little corner, in my own little world
    I use the Martha Stewart cheesecloth soaked in butter and white wine method. Keeps the turkey moist and gives it a beautiful brown color.

  3. #3
    Join Date
    Sep 2005
    I just lay strips of bacon completely covering the turkey.

    This not only does a 'self baste' with an excellent taste to the meat but also the bacon shrinks up as it cooks and the turkey browns. V

  4. #4
    Join Date
    Mar 2009
    A Socialist State
    I deep fry it. Gets nice and brown and the meat is SO SUCCULENT even a week later.
    Don't just go to church. BE THE CHURCH!

  5. #5
    Generally, I rub it all over with butter mixed with a bit of poultry seasoning... it browns beautifully. There is a method of cooking almost all meats told to me by an old butcher many years ago... he said to rub all surfaces with olive oil, then put them in a HOT oven (450-500) for 10-20 minutes (shorter time for thinner cuts such as steaks or chops). Then lower the temp to 300-325 and cook until a meat thermometer says it's done (whatever is appropriate for that particular type of meat). It works incredibly well.

    Most turkeys do have issues with the legs drying out before the breasts cook completely through, especially if you stuff them (the stuffing takes the longest to cook to safe temperatures inside, especially if you overpack it, and tends to keep the inside of the bird cooler longer... which makes the thinner parts- legs and wings- overcook) You can "tent" aluminum foil over the thinner parts once they are sufficiently browned, and it helps keep them moist.


  6. #6
    Join Date
    Mar 2005
    Central Illinois
    I use browning bags. When I first started using them it was so clean up would be easier. No baked on mess. After the first time of using that bag I was sold. It was the most beautiful turkey I've ever roasted with no basting. Give it a try. You won't be sorry. I promise you.
    I survived Cap's coffee!

    Old folks might not like change, but younguns are seldom satisfied!

  7. #7
    Join Date
    Nov 2002
    Thank you for the tips everyone. I will try some out tomorrow

  8. #8

  9. #9
    Join Date
    Jun 2001
    Over there
    Worse thing you can do with a turkey is put it in an oven bag or wrap in tin foil because it's actually steaming the bird instead of roasting it. I bake the bird at 325 degrees @ 20 minutes per lb. Do not cover the bird. Take a cube of soft butter and butter the bird all over before putting it into the oven. Your bird will be nice and brown - just like the pictures you see on the Thanksgiving table.

    Also, do not keep opening up the oven door to baste the bird. Every time you open the oven door, you lose heat. This is not good to do and will take longer for the bird to cook.

  10. #10
    Join Date
    Sep 2005
    I cover my roasting pan with foil, rub the Turkey with butter, take the foil off ( or open
    the foil for the last 30 to 45 mins, basting helps also,

    Take me as I am or don't take me at all

  11. #11
    Join Date
    May 2004
    Sandhills North Carolina
    What bardou said

    No lids
    No tents
    No covers

    Wash the bird
    put in pan no lid
    cover bird with olive oil and Kosher large salt kernels
    Baste occasionally with the birds dripping juices
    ( I leave the gizzards and livers in the bottom of pan to add flavors to the juice )

    And nothing makes a better bird than using the dark blue porcelain roaster that sells for about $10

    The texture and flavor of porcelain cooked foods is Much better than steel glass or teflon roasted pans


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