YUM

It really looks great. Glad it was as tasty as it looks.

That is one luscious looking turkey, Lou.

You braggart! lol

That's just the way I like to do a turkey too Hawk!

Yours looks perfect.

SharonCb

What's wrong with it?

Well, let me tell you...

1. It's not in front of me.

2. I can't smell it.

3. I can't taste it.

4. I have to look at it.

5. I desire it.

6. I now have to go fight the black Friday crowds to find a small turkey so that I can roast one (Mom and I ate at a restaurant yesterday).

That's what's wrong with your turkey. :-)

Looks absolutely fantastic!

I guess all methods become valid when the result is excellent: I'd love to see a side-by-side turkey cookoff with same producer bird and 4 different methods of cooking.
First a visual judging, then a blind tasting. Just for fun.

Heck, I use a cookin bag and my turkeys are scrumptious.
I will try brining and high heat another time soon.

Hawk, that bird looks great !

Looks good to me! I have a small turkey ready to roast later today. Hope it turns out looking like Lou's!

Duane

Kframe19 hit the nail on the head.

Sometimes the "Old Fashuned" way is the best.

That doesn't mean the newer ways are not good.
At times one might like the changes.

But there is much to be said for the old fashioned and traditional.

Looks great, Lou, did you save me a drumstick?

Rusty

Michaeland Rusty said it all. Tried and true is always the best.

That turkey does look delicious. I'm all for whatever method works best for you. I don't see any of the methods mentioned as "new-fangled" except to the individual cook. Brining and salting are 100's of years old.

For us brining is the "tried and true" but I grew up with Lou's method, which is also fine.

Personally, if we're fortunate enough to have a solid roof over our heads and food on the table, that's all that matters.

Carol

Hi everyone : I'd like to oblige all of you.
Carol:
you are right, that's all that matters.
And of course friends and relatives to share the Food.
I just like to make waves sometimes.

Tried all the other ways but I'm back to Traditional .
Hope you all had a Happy Thanksgiving.
Lou

Lou,

Your recipe using vanilla ice cream to stuff the turkey didnÂt work very well for me.

dcarch :-)

LOL, dcarch.

I agree, whatever works best for you is the best way for you to do a turkey.

I don't like the commercially available birds as a general rule and I like the ones I get from the local Amish community. I like them brined, that's the best way for me, and I always use the Nesco roaster because I get a nice moist bird and I don't care at all about the brown skin because I peel it all off and feed it to the dogs.

Other people like other methods and that's fine too, but I don't insist that my way is the only way or the best way. Everyone does it the way that works best for them.

Annie

Lou: I salted and peppered and put it into the oven (I used a temp probe into the thigh to 170). Took it out and let it sit for 30 minutes and made the most delicious gravy! Probably not a secret, but new to me, a splash of balsamic vinegar just before serving. The best gravy yet. I don't think you can go wrong with the basics and a splash extra.
Annie1971

I used the basic recipe Lou used yesterday. Just oiled, salt and pepper and a shake or two of some other seasoning I had ....in the oven for 2.45 hours at 325 and it came out as moist as I have ever had. Much moister than my sister's bird that she brined. But to be fair, I don't know at what temp and for how long she cooked it. Sometimes a bit overcooked will make a huge difference in the final result.

Off to make myself a sandwich for lunch!

Duane

Also the type of turkey makes a big difference - say a heritage turkey like an Oregon Gray, Kentucky Red or Jersey Buff as opposed to the Broad-Breasted White that has cornered the market. The variety is as big a factor as the method.

Maybe we're talking apples and oranges. Here it's actually difficult to find a Broad-Breasted White that hasn't already been injected with a basting solution (think Butterball or those Norbest Tender-Timer turkeys). You have to really overcook that sort of turkey to get a dry one.

Carol

Carol:
You always talk sensible !!!
I guess it's good, because we get a wealth of Info !

BUT, I dare you to:
Tell me a Thanksgiving joke, LOL !!!

Happy Thanksgiving weekend.
Lou