Comments on: Juicy Roast Turkey

By: Andreas

Andreas — Wed, 01 Nov 2023 14:51:57 +0000

Hi,
here in Germany we prepare more often a goose instead of a turkey. But since this recipe sounds so interesting (as always :-)), I’m wondering whether I ca apply this, especially the dry brining, to a goose. Thanks

By: Sharon

Sharon — Tue, 31 Oct 2023 18:02:00 +0000

Hi
I’m going to use this method but will be cooking turkey in Green Egg bbq. The turkey will be roasting upright will this still work? Thanks

By: mrs.dowler

mrs.dowler — Wed, 05 Apr 2023 20:48:32 +0000

any help please? i have a HUGE turkey i bought on sale after christmas… it’s a beast (and i got it for 6 bucks!) ANYWAYS, my question is that it’s 21lbs, should i double all the seasonings and such? i already know i will need to alter the cook time, it’s the dry brine and cavity fillings im wondering about!

By: Laurel Gonzalez

Laurel Gonzalez — Sat, 01 Apr 2023 18:11:20 +0000

I use the Foil Wrapped Turkey recipe. I put my butter and seasonings under the skin and then lightly sprinkle salt and pepper all over the turkey. Wrap tightly (but not airtight) in foil and roast in preheated 450f oven 8-12lb turkey roast for 1 1/2 to 2 1/4 hours if stuffed add 30 minutes. Remove foil to brown after temperature reading is 180F my turkeys always come out moist and juicy. The foil wrap recipe is from Reynolds Wrap