Turkey....stuffed, tied, smeared with butter and roasted at about any temperature over 300 until the temperature in the thigh measures 155....tented with foil and allowed to rest for 30 minutes and carved.
Linda C

Linda, that's mine too, closely followed by hot turkey sandwiches and turkey pot pie the next day!

Annie

My favourite is the same as Linda and Annie's. Just a traditional roast turkey, stuffed or unstuffed with a traditional Sage bread stuffing or maybe a cornbread stuffing. Followed by Hot Turkey Sandwiches the next day.

Occasionally I'll bone out a whole turkey, and stuff with the same dressing.

Ann

And don't forget cold sliced turkey sandwiches on white bread (home made please!) with a pile of lettuce, mayo and a sprinkle of Kosher salt on the turkey.

Please tell me what kind of turkey to buy? No free range available here. So called fresh , but when I went to pick it up last year, it was partly frozen. I'm tired of getting one that tastes like cardboard, and doesn't even give a good turkey smell when it's cooking.

Dry-brined.

Here is a link that might be useful: Dry Brined Turkey

I'm with Linda, Annie and Ann. That is our favorite way to cook the bird.

Linda no lettuce on my sandwich please but I do want some pepper added.:)

flowergirl - are you anywhere near a Trader Joe's? Their kosher turkeys are really good.

My absolute fav Turkey recipe is one I tried for the first time a couple of weeks ago. It's the brown sugar rub from the Southern Living Magazine:

Paprika-Brown Sugar Rub

Ingredients

* 1/2 cup firmly packed brown sugar
* 2 tablespoons kosher salt
* 2 tablespoons smoked paprika
* 2 teaspoons dried crushed red pepper
* 2 teaspoons onion powder
* 2 teaspoons dry mustard
* 1 teaspoon coarsely ground pepper

Preparation

Combine all ingredients. Store in an airtight container up to 4 weeks.

I make a half quantity for one 14-16 lb turkey. Do not leave out the red pepper - it adds the perfect zing! I get my smoked Paprika from the Spice House. Don't use sweet paprika.

I rub EVOO all over the Turkey then rub in the Paprika-Brown Sugar Rub

Also I high heat sear the turkey then continue roasting. I have the Miele ovens and that's how they do it on Auto-Roast. OMG!! Perfect.

Trudy:
" Traditional " is my favorite way also.

Thought everyone went to Salting , High Heat method.
Nice to see I'm not alone.

I usually make mine with Stuffing, sometimes with chopped up and simmered Sausage mixed in it.

Stuffing ( Double for Turkey )

1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 ½ min.)
Some Bell Pepper may also be added.

In a large Bowl mix:

1 cup of small bread cubes
2 cups of Italian Bread crumbs
1 tablesp. Parsley Flakes
2 tablesp. Of Locatelli Romano grated cheese
1 teasp. Of Onion Powder
1 teasp. Of Garlic Powder ( or more to taste )
1/2 teaspoon of Old Bay Seasoning
Salt to taste ( about ½ teaspoon )

Optional- 1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.

Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock , or Chicken Soup Base )
beat well and mix this into the other ingredients.
Add a little water, if the mixture is too dry.

Add more sausage or whatever you like.

Baking the Turkey:
I use a Waterless cooker and Bake until the inside stuffing temperature reaches 165 Degrees.
Take the lid off for the last 1/2 hour , to brown.

I just rub oil on the turkey and sprinkle with Onion and Garlic Powder.

Put 1/2 cup of water in the bottom and let her rip.

Always Good !!!
Here is mine , cooked Last Christmas.
HAPPY THANKSGIVING !!!
LOU

{{gwi:1479805}}

Flowergirl, if you buy a "name brand" like Honeysuckle white...I don't think you will be too disappointed.
Yeah it has "solution" but they are good birds good flavor and generally nice sized breast.
Last June I cooked something like 7 turkeys for church for sandwiches. Some were "no name" some where butter ball and some were honeysuckle white....the Honeysuckle were the best.
Now...without a doubt fresh, free range, organic turkey would be wonderful....but honeysuckle white works too....

No Trader Joes near here, I guess I'll take your advice and try a Honeysuckle white.

My all-time favortie was a recipe from the November 2000 Bon Apetit for a chile-glazed turkey with ancho gravy. DH is after me to make it again. It was a lot of work, though, and I would be just as happy with rubbing the bird with Bicentennial Blend, filling the cavity with onion, celery, carrots and apples, and slow roasting it.

No stuffing here. I much prefer dressing. The MIL talked me into stuffing the bird a couple years ago. Never again! I cannot abide that mushy bread texture.

Here is a link that might be useful: Bientennial Blend

I was not into making turkey's but last year I found the linked recipe and tried it. Wow, it was so good, so this year I will for sure make one too. I just subbed pears for apple :)

Here is a link that might be useful: Bacon-Wrapped Turkey

So, what is everyone doing temperature wise?
350? How many minutes per pound?
I usually do small turkeys -12 lbs or so but this time bought two 22 lb turkeys becuase they were .40 a pound. Jennie-O which Cooks Illustrated does recommend.
I'm still going to cook both, one the day before for gravy but may alter my cooking methods. They'll be unstuffed.

I want the turkey to come out of the oven at 12:30. Exactly! lol

I also have no "recipe" but just wash and dry the bird, stuff it, and schmear it with butter and roast it at 325 until it reaches temp. This year I am brining it, though, with a Williams Sonoma orange and spice turkey brine.

Beez.....a 20 pound turkey will take pretty much 12 minutes per pound at 375....so figure 4 hours.
Of course that all depends on how cold the bird is when you put it into the oven, how much the oven colls off when wrestling that beast into the oven and how much that trukeyw as running around before it met it's maker.
But figure 4 hours.
It would take less time at 500 degrees....but with a bird that size I would be afraid of over browning before the meat got cooked.
Linda C

BB, I always do my turkey at 350 in a Nesco Roaster. I agree with the timing, four hours if it's unstuffed.

Annie

We put a small turkey (10-12 lb.) on the rotisserie on the outside grill. It comes out golden brown and cooks off a lot of the fat, but still juicy and tender. We just lightly rub with olive oil and season with S&P inside and out.
Clare