lmao, some of you will recognize this pist as a renewal of one form last
week

I have the turkey thawed, and preparing the stuffing for it now. Only
question is whatt emp do I put it on? I know it is fifteen minutes per
pouind, but I do not know the temp, lol.

I am the worse person to help you there Dniel. I cook EVERYTHING at
450

LMAO ... wait til nascar see's this .... lmao ....

Hey man ,.. good weekend ?... 375 for how long ??.... no idea .. aweek
maybe ??... lmao

Danny, it is 350 degrees...and keep an eye on it...

I believe it to be 350...too hot may dry the meat, if I am not mistaken.

Well then in that case DON'T let me HOLD ITY ... I will over cook it in
a heart beat .... lmao ... NOT .. lol ..

I'd hate to eat at some of you all's house's


yo danny boy....shenadra's right...cover it with foil set oven to
350...bake for the alloted time ...1/2 hour before pulling it out of the
oven, take the foil off so you can brown the outside of it.

thank you she and lady, you rescued my bird!!!!
lol... At least I am not as bad as whipser though iw as
thinking 375


and if interested Lady, all you have to do to keep the turkey fro
mdrying out is cover it up, either with a roaster lid if using a
traditional roaster, or if using an aluminum throwaway roaster, use
aluminum foil. do not add water to it in the beginning. As the water
evaporates fro the body of th, e turkey, it will hit the lid and
condensation begins, thus causing it to self baste. You might want to
maually baste with itsw own juices abot halfway to three quarters of the
way through.
And for a crispier skin, remove the lid for the last half hour.

Aw come on Newguy. I could serve you some charcoal

lol, thanks jack
the only thing I wasnt sure on though was the time (as you can see form
my other posts, lol)

I baste with butter, garlic, and some parsley along with the turkey
drippings! Mmmmmm!

your just too good to me whisp.

Well if IT IS overcooked let me and my buddies play hockey with it ...
could always use another puck or two ... LMAO ....

15 minutes per pound dude....also depends on the oven your useing.

Well New Guy you know I need to take care of my friends

newguy where were you yesterday when I was trying to cook my
turkey?

Just build a huge fire and throw the bird on it. Should be done in
minutes

hey lady? I use thyme, oregano and sage on the turkey itself, along
with its own juices.

for the stuffing I usefinely chopped parts (kidney, kneck, heart and
liver) along with the broth rom boiling the parts with white bread, sage
and thyme.

OK since I just cooked one yesterday I'll give you a few nints about
what not to do.
First, don't make little slices in the skin and pour barbecue sauce in.
I think the slices make it dry out too much. My last turkey was not so
dry.
Next, if you're covering it with barbecue sauce, baste it pretty often
to keep fresh sauce all over it, maybe every half hour or so after the
first hour.
Temp should be about 325 to 350.
Don't cook it too long, that dries it out too. If you have one of those
little temp sensor things keep an eye on it when you baste.

350