# Ok... I am cooking a turkey **URL:** \ **Category:** Factual Questions\ **Created:** [November 24, 2004, 12:06am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386 "2004-11-24T00:06:50Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![FilmGeek](https://avatars.discourse-cdn.com/v4/letter/f/b19c9b/32.png) [@FilmGeek](https://boards.straightdope.com/u/FilmGeek)\ **Post date:** [November 24, 2004, 5:30am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/21 "2004-11-24T05:30:59Z")
> [@Washoe](#): > > All this talk has got me to thinking—what if I use the bag, but remove the bag for the last hour or so of cooking? You wouldn’t have to go through the hassle of taking the bird out of the bag; just slit the bag and fold it down under the rack and stick the bird back in. Would this yield both juicy turkey and a crispy skin? I’m gonna try this—I’ll report back after Thursday. This is what my mom does, and she bastes with the juices for the last part. Tasty tasty turkey. ---
**Author:** ![Elvez](https://avatars.discourse-cdn.com/v4/letter/e/8491ac/32.png) [@Elvez](https://boards.straightdope.com/u/Elvez)\ **Post date:** [November 24, 2004, 6:23am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/22 "2004-11-24T06:23:19Z")
Not to hyjack this thread, but does anyone have good suggestions for smoking a turkey? I’ve got a ~15# bird and an electric smoker. Can I still use a bag? I’ve been told to use hickory and alder chips, and fill the water pan with some water and maybe a little white wine. What suggestions or good/bad experiences can you offer? ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [November 24, 2004, 6:28am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/23 "2004-11-24T06:28:43Z")
> [@Washoe](#): > > Right—a foil tent will make for a good, crispy skin. But it will dry out the meat to some extent. It all depends on which you like better: crispy skin or super-moist meat. Use the tent if you want crispy, and the bag if you want it juicy. > > All this talk has got me to thinking—what if I use the bag, but remove the bag for the last hour or so of cooking? You wouldn’t have to go through the hassle of taking the bird out of the bag; just slit the bag and fold it down under the rack and stick the bird back in. Would this yield both juicy turkey and a crispy skin? I’m gonna try this—I’ll report back after Thursday. I tried that, but the turkey just got darker like ham. Perhaps I needed to apply more butter or oil to the skin. ---
**Author:** ![chefIL11](https://avatars.discourse-cdn.com/v4/letter/c/e36b37/32.png) [@chefIL11](https://boards.straightdope.com/u/chefIL11)\ **Post date:** [November 24, 2004, 6:44am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/24 "2004-11-24T06:44:44Z")
I have always found that the best stuffing is that with dried out bread and fixins. chop and sautee celery carrots and onions, then add to the chopped up break. add chopped apples and bake until you get a brownish color. An important key to the stuffing are the spices. I like to use Thyme and a dash of rosemary. Now, I can’t wait to eat turkey. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [November 24, 2004, 6:53am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/25 "2004-11-24T06:53:23Z")
> [@ouryL](#): > > … realize it’s gonna take longer to cook especially if it’s stuffed or **still partly frozen.**. > [@bouv](#): > > You stuffed your turkey!! Nooooo! Be prepared for a stomach of salmonilla or a dryer than the sahara turkey! Cooking a part-frozen turkey is the best route to food poisoning (stuffing isn’t a problem if cooked properly - but remember to add its weight to the cooking-time calculation!) ---
**Author:** ![widdleytinks](https://avatars.discourse-cdn.com/v4/letter/w/a4c791/32.png) [@widdleytinks](https://boards.straightdope.com/u/widdleytinks)\ **Post date:** [November 24, 2004, 6:54am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/26 "2004-11-24T06:54:52Z")
But they’re good! (1) Take approx. 1 yard of string and tie the ends together. Lay it crosswise in the roasting pan. Place the bird on top. The “loops” of the string will help you heave/lift out the bird when done. (2) Baste the turkey with mayonaise. (really) (3) Add a little instant coffee to your gravy. regards, widdley ---
**Author:** ![Kuizelemartz](https://avatars.discourse-cdn.com/v4/letter/k/e19b73/32.png) [@Kuizelemartz](https://boards.straightdope.com/u/Kuizelemartz)\ **Post date:** [November 24, 2004, 7:34am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/27 "2004-11-24T07:34:21Z")
Whew, glad I’m not the only person who bastes with mayo. A friend showed me that trick about 15 years ago. I would never eat mayo in any way, shape or form, but I do slather it on the turkey. But to just double check, which one do I buy? Miracle Whip has two types of things that look like mayo. One is mayo and the other says something else. It always confuses me because I only buy it once a year. ---
**Author:** ![The\_Chao\_Goes\_Mu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/the_chao_goes_mu/32/3191_2.png) [@The\_Chao\_Goes\_Mu](https://boards.straightdope.com/u/The_Chao_Goes_Mu)\ **Post date:** [November 24, 2004, 1:35pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/28 "2004-11-24T13:35:12Z")
> [@widdleytinks](#): > > But they’re good! > > (1) Take approx. 1 yard of string and tie the ends together. Lay it crosswise in the roasting pan. Place the bird on top. The “loops” of the string will help you heave/lift out the bird when done. > > (2) Baste the turkey with mayonaise. (really) > > (3) Add a little instant coffee to your gravy. > > regards, > widdley I’m always willing to try new methods. I am adding this idea to my recipe box. I do have a question, however, what does the mayo do? Does it hold in moisture? What’s with the instant coffee in the gravy? I have quite an ego about my amazing gravy so I want to know what effect the coffee will have on my masterpiece. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 24, 2004, 2:01pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/29 "2004-11-24T14:01:51Z")
> [@The Chao Goes Mu](#): > > I’m always willing to try new methods. I am adding this idea to my recipe box. > I do have a question, however, what does the mayo do? Does it hold in moisture? What’s with the instant coffee in the gravy? I have quite an ego about my amazing gravy so I want to know what effect the coffee will have on my masterpiece. Instant coffee will give a bit of a smoky flavor that most people can’t identify. I’ve never used it in gravy, but have added it to baked beans. I suppose it would also add some color, but that’s unnecessary if the gravy is properly prepared. ---
**Author:** ![doomraisin](https://avatars.discourse-cdn.com/v4/letter/d/d78d45/32.png) [@doomraisin](https://boards.straightdope.com/u/doomraisin)\ **Post date:** [November 24, 2004, 2:49pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/30 "2004-11-24T14:49:33Z")
> [@bat312](#): > > My turn and I am cooking tonight. I know Thanksgiving is not for 2 days but this is the way it has to be. Girl friend drives to Detroit tomorrow to be with family. I cannot make it. So we eat turkey tonight and I have turkey leftovers on Thursday instead of pizza. > So this is what I’ve got. > > Fresh not frozen 12 lbs turkey > > Stuffing mix w/ chicken broth > > Corn bread mix > > Potatoes for mashing > > Assorted veggies > I will follow the directions on the bag for the turkey but figure there might be some tricks to trade. Any hints or suggestions are requested. Basting the turkey doesn’t do anything except frequently lower the oven temperature. Look, it’s the outside of the turkey you’re basting - none of that flavor will ever touch the meat. If you want to carry some flavor into the meat, brining is the answer. Get a digital meat thermometer, insert it in the deepest part of the breast, not touching bone, and have it go off at 161 degrees. And the other posters are right - stuffing lead to dry bird and possible illness. This [link](http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_8389_PRINT-RECIPE-FULL-PAGE,00.html) leads to a great recipe that involves brining. ---
**Author:** ![Aestivalis](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@Aestivalis](https://boards.straightdope.com/u/Aestivalis)\ **Post date:** [November 24, 2004, 3:33pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/31 "2004-11-24T15:33:08Z")
As far as the Mayo, since it’s composed of Egg Yolk and Oil, I imagine it would brown the skin and make it crispy. Sounds like a good idea! But I’ll try it on Chicken first… And stuffing the turkey will not lead to salmonella if you cook it to the correct temperature. Get a meat thermometer for God’s sake! (or an electronic probe, if you’re a Good Eats fan) ---
**Author:** ![Misery\_Loves\_Co](https://avatars.discourse-cdn.com/v4/letter/m/7cd45c/32.png) [@Misery\_Loves\_Co](https://boards.straightdope.com/u/Misery_Loves_Co)\ **Post date:** [November 24, 2004, 4:58pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/32 "2004-11-24T16:58:52Z")
> [@Elvez](#): > > Not to hyjack this thread, but does anyone have good suggestions for smoking a turkey? > I’ve got a ~15# bird and an electric smoker. Can I still use a bag? I’ve been told to use hickory and alder chips, and fill the water pan with some water and maybe a little white wine. > What suggestions or good/bad experiences can you offer? Nothing to add other than if you use a bag, you’re cancelling out the benefits of smoking the bird. The point of smoking it is to permiate the meat with smoke. If you bag the bird, the smoke doesn’t hit the meat, so no smoked flavor! Beyond that: [http://www.fabulousfoods.com/school/cstech/smoketurkey.html](http://www.fabulousfoods.com/school/cstech/smoketurkey.html) > **[How to Brine and Smoke a Turkey With Apple Wood](https://www.thespruceeats.com/apple-wood-smoked-turkey-recipe-336481)** > > This recipe for smoked turkey requires brining the bird in a maple syrup-apple cider mixture and slow smoking it to juicy perfection on a charcoal grill. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [November 24, 2004, 11:01pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/33 "2004-11-24T23:01:53Z")
If anyone wishes to try smoking their turkey this year (or more realistically, next year at this late date.) and doesn’t wish to shell out $150-$200 for a smoker, might I suggest making your own [flowerpot smoker](http://homepage.mac.com/dubmann/PhotoAlbum1.html)! Smoked turkey is awesome! ---
**Author:** ![Tio\_Gringo](https://avatars.discourse-cdn.com/v4/letter/t/b5e925/32.png) [@Tio\_Gringo](https://boards.straightdope.com/u/Tio_Gringo)\ **Post date:** [November 25, 2004, 2:39am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/34 "2004-11-25T02:39:59Z")
> [@Elvez](#): > > Not to hyjack this thread, but does anyone have good suggestions for smoking a turkey? > I’ve got a ~15# bird and an electric smoker. Can I still use a bag? I’ve been told to use hickory and alder chips, and fill the water pan with some water and maybe a little white wine. > What suggestions or good/bad experiences can you offer? I tried smoking a turkey once, but I couldn’t get my lips around it (and it wouldn’t stay lit). 😃 ---
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [November 25, 2004, 6:50am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/35 "2004-11-25T06:50:47Z")
I bought a 24 pound turkey, and had the butcher slice it in half for me, as in, from neck to tail, end result a ‘left’ and a ‘right’ half turkey, each with one leg and one breast and weighing about 12 pounds. (Since comment: man, those mini band saws or whatever butchers use are SHARP. It cut through that frozen turkey in roughly 3 seconds.) I am only cooking one half of turky tomorrow, but I’m guessing that I should base the cutting time on the 24 pound original weight rather than the 12 pound ‘half-turkey’ weight. Does anyone know if this is correct? My ‘reasoning’, such as it is, goes: how long a turkey takes to cook mostly depends on the thickness of the meat in the breast and/or thighs, which aren’t changed by cutting the turkey in half. However…hubby points out that I’ve ‘lost’ the turkey check cavity, and it could be that the presence of a chest cavity, with relatively slow air circulation, meant it stayed cooler internally longer than it will now, and thus my turkey cook relatively faster. Hmmmm. ---
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [November 25, 2004, 6:53am UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/36 "2004-11-25T06:53:53Z")
Sheesh. It’s late and I’m getting slow and stupider. It’s “cooking” time I’m trying to figure, not “cutting” time. And ‘check cavity’ should be ‘chest cavity.’ And probably other typos I’m too groggy to catch. Sorry! I’ll go to bed now. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 25, 2004, 3:06pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/37 "2004-11-25T15:06:47Z")
> [@doomraisin](#): > > And the other posters are right - stuffing lead to dry bird and possible illness. I agree with your post except for this comment. I’ve made an average of two turkeys per year for the past 35 years. The early ones were dry, but it was inexperience, not the stuffing that made them so. Mine are uniformly moist, and nobody has ever become ill in all those years. If someone is not bright enough or experienced enough to take appropriate precautions (such as checking the temp of the stuffing), then they should not be preparing a meal such as this. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [November 25, 2004, 3:29pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/38 "2004-11-25T15:29:17Z")
> [@StarvingButStrong](#): > > I am only cooking one half of turky tomorrow, but I’m guessing that I should base the cutting time on the 24 pound original weight rather than the 12 pound ‘half-turkey’ weight. Does anyone know if this is correct? > > My ‘reasoning’, such as it is, goes: how long a turkey takes to cook mostly depends on the thickness of the meat in the breast and/or thighs, which aren’t changed by cutting the turkey in half. The cooking time will be a lot faster - the half-turkey will be being heated from both sides at once, rather than from just one when it’s whole. This is a situation to definitely use a thermometer, in the deepest part of the thigh. ---
**Author:** ![StarvingButStrong](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/starvingbutstrong/32/335_2.png) [@StarvingButStrong](https://boards.straightdope.com/u/StarvingButStrong)\ **Post date:** [November 25, 2004, 3:40pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/39 "2004-11-25T15:40:44Z")
> [@GorillaMan](#): > > The cooking time will be a lot faster - the half-turkey will be being heated from both sides at once, rather than from just one when it’s whole. This is a situation to definitely use a thermometer, in the deepest part of the thigh. Oops. Glad I asked! Okay, I’ll start it a half hour later than planned, and take its temperature sooner on the other end. If it’s done too soon…\ Standing time is good, yes? Makes it easier to slice neatly. ---
**Author:** ![GorillaMan](https://avatars.discourse-cdn.com/v4/letter/g/50afbb/32.png) [@GorillaMan](https://boards.straightdope.com/u/GorillaMan)\ **Post date:** [November 25, 2004, 3:46pm UTC](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386/40 "2004-11-25T15:46:16Z")
Yep, standing time is _essential_, as it allows juices to be reabsorbed by the flesh. Wrap it tightly in foil, and it’ll keep its heat a surprisingly long time. [Previous page](https://boards.straightdope.com/t/ok-i-am-cooking-a-turkey/276386.md?page=1)