• V. Michel Buck

Foolproof Easy Moist Turkey Recipe

Updated: Nov 8

I love making Turkey and it's so easy and foolproof, I kid you not. Since I've been doing it this way, I've NEVER had a bad turkey. Here is how I prep and cook my Moist, Succulent and many other adjectives, Turkey!

Ingredients:


1. 1-2 Bags or Cylinders of Salt, Large (do not use ice cream, rock or Kosher Salt, regular works fine)

2. Turkey Bag

3. Turkey

4. Disposable Pan for Convenience


Prepping:


Of course make sure you let the turkey thaw long enough that the outside of the turkey is not frozen.


Take the Turkey out of the bag and set aside the neck bone, I don't use the bag of gizzards or anything else, so I would love your suggestions on what you do with them.


Pour and rub enough salt on the turkey skin, inside the cavity and as much underneath the skin as possible.  Let sit 15-20 minutes. Rinse completely.  Repeat process 2 more times.


Place the turkey in a turkey bag along with the neck bone.  You may season the turkey with any seasonings you like. I noticed that rubbing the turkey with an onion or other oil and vinegar based salad dressing makes the skin taste better, but honestly as many time as I've done this, seasoning the turkey doesn't


matter much.


Baking:


Close bag and place turkey in the oven at 250 degrees for 12-24 hours.  I usually do this overnight and wake up to an amazing turkey. The longer you cook the turkey, the less it with be whole, ie it will fall apart in the bag.


The turkey basically falls apart and you'll have to dig out the bones, I find it is much easier to transport the turkey if it's pre-cut.  I strain the remaining meat and bones and save the turkey drippings for gravy (add flour till thickened in a sauce pan and it makes the most amazing gravy).


I will post some great recipes for what to make with the leftover turkey!


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