~*Little Shorty Girl*~ asked:
How do I cook a turkey without it?? Im trying to make a good thanksgiving dinner, do I need a deep fryer??
THANKS EVERYONE!!! I just didn’t know what to do lol! Thanks!
Kansieo.com
How do I cook a turkey without it?? Im trying to make a good thanksgiving dinner, do I need a deep fryer??
THANKS EVERYONE!!! I just didn’t know what to do lol! Thanks!
Kansieo.com
Create a video blog
You could just use the oven
go to
for recipies
Comment by M Dubb — November 13, 2009 @ 6:36 pm
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no, an oven will do…..
Comment by nfocuz00 — November 14, 2009 @ 7:12 am
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u shuld go to foodnetwork.com dey shuld have lots of ways to make a turkey!!!
Comment by emmaline_tran — November 14, 2009 @ 8:34 pm
turkey fryer
You can use the oven instead.
Comment by Stefanie K — November 18, 2009 @ 8:22 am
Kansieo.com
No, stick it in the oven. There’s probably cooking directions on the bird. Go to a cooking website (like foodnetwork.com) for extra add-ons and whatnot. There’s some rule as to how long it goes in there per pound, but I’m not sure. There’s often a peg thingy in the bird that pops up when he’s done. Be prepared to cook that guy for several hours. We’ve had large birds in the oven for over nine hours but he was yummy.
Comment by BellyDancer — November 18, 2009 @ 9:20 pm
Kansieo.com
Roast it in your oven.If you use a browning bag it will be easier.I don’t like the taste of deep fried turkey.
Comment by Melissa C — November 21, 2009 @ 9:15 am
Kansieo.com
No way, get those cooking bags! The big ones, marinade your turkey in melted butter honey, salt and garlic power, mix all that in the melter butter and brush onto and into the turkey! Put the turkey in the bag in the oven (directions for temp and cook time will be on the Turkey). put the bird breast down until about 45 minutes left of cooking time!! Trust me your family will LOVE you!! You can even put your stuffing in there!! There are directions on how to do that on the stuffing box! And don’t forget to baste while cooking, every hour or so, if that!!!!! YUMMY
Comment by Double G — November 21, 2009 @ 5:13 pm
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Nope, you can just use the oven! That, or what I did was purchase a roaster which you can usually find at Target stores for around $40. This way, you can cook your turkey in the roaster and have your oven open for other throughout the day.
Comment by superrix83 — November 24, 2009 @ 1:01 am
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If you want fried turkey, deep fryer’s aren’t really large enough. You’re going to need to get a large 15 gallon stainless steel pot or the largest you can get. You need enough room for the turkey as well as the oil, so it doesn’t boil over. Be careful, frying a turkey can be dangerous.
Comment by DJ — November 26, 2009 @ 3:16 am
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One year I smoked a turkey, baked a turkey, and deep fried a turkey. Not only did I have a different method for cooking each one, I also used a different method for preparing them for cooking. For baking a Turkey, I would recommend a brine to prepare it. Done this way, it will come out nice and juicy.You can find a good brine at . Also, I would recommend long and slow versus short and quick as the cooking method. Another thing I found help full was making sure the bird was at room temp before cooking. This helps with even cooking. If you take care and time, you really can’t ruin a good turkey. Good luck.
Comment by Kip — November 26, 2009 @ 6:51 am
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Buy a smoker. Find directions on line to use. A just smoked turkey is the absolute best tasting turkey that I have ever made even over frying. or guests will be so impressed. Good luck. Happy Thanksgiving to you.
Comment by Kimmy — November 29, 2009 @ 12:50 pm
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Have you ever Brined a Turkey? I have a recipe that calls for 1 1/2 gallons of H2O, 1 1/2 cups maple syrup, 1 cup salt, 3/4 cup packed brown sugar, and a 10 lb turkey. You put everything in a LARGE pot and let it sit in the refrigerator over night. Then remove the turkey and drain it. Put in a roating pan, brush w/ oil, and cover loosely w/ foil. Roast in 325 degree oven for 3 hours. It should not be pink when you cut it or 180 degrees or higher.
Comment by wigandw — December 2, 2009 @ 11:58 pm
turkey fryer
Honey back in the day, they never used Deep Fryer’s… They always baked basted, their Turkey’s.. It’s so simple… Just get you one of those, Turkey Bags, and season the bird, with salt pepper, some butter, take out the guts, and use them for the stuffing, (Optional, of cours). I only use the liver, the rest (TRASH!!!).. Then you put your stuffing in the openings of the Bird.. And read the little slip of paper, before tearing open the Bird-Bag, how many pounds. Because you have to cook it for as many hours, as their are pounds, or something to that effect. Put the Bird, in the bag, and tie it off, and set your oven. And there isn’t anything you have to do from that point on.. Just set a timer, or right on a note, when to check the bird. In the Old days, my mom used to buy a towel, and a baster.. And put canned soups in the pan the towel over the Bird, and baste it about every hour with the baster… You want to talk about thee Moistest bird, I’ve ever had in my life!!! Of course she’d throw away the towel afterwards, and it didn’t take off the golden top of the skin, either, she kept it so moist, from the continuel basting.. Good-Luck, and Thank-God, they have the Bags now!!! It practically cooks itself, without all those 50s, old home remedy-slave labor, sources. Happy Eating, to you!!! I’ve heard the fried kind are reallly Yummy!! My brother has one. Have a Happy Bird Day!! Smile!!
Comment by ChristyKelley — December 5, 2009 @ 11:02 am
Kansieo.com
You definitly don’t need a fryer. Personally I think fried turkey is nasty. I prefer the roasted method in the oven. You might be thinking that you cannot roast it in the oven and keep it as moist as frying. Let me disprove that myth for you. You can cook a great bird without drying out if you cook it the right way. First(this is an optional step) If you have a large sanitary 5 gallon plastic bucket, brine the bird in it a day before cooking. You can go to for some brine recipes. This is usually made with some sort of stock so only do this if your turkey has not been injected with a salt solution, otherwise you may over do the salt. Dry the turkey inside and out before roasting. Cook it according to size/time instructions. Here’s the big trick, cook for the first 3/4 of the cooking time BREAST DOWN. this will allow the moisture to soak down back into the meat rather than the cavity that you will not eat. Rotate the bird for the last 1/4 of cooking time to brown the breast side skin. The last and most important tip is that you need to let it rest. Once you remove the turkey from the oven, tent foil over it and let it rest for 45minutes. This is key. If you cut it while it’s piping hot, juices run out and the meat becomes dry. If it cools a little it will stay moist. Don’t worry, the foil keeps it nice and warm for serving. Actually, it continues to cook after removing from the heat, so it’s ok to remove from the oven before the 180 degree recommended temperature is reached. It will reach that temp on its own which prevent overcooking, thus drying. Happy Thankgiving!!!
Comment by blindedbylies — December 6, 2009 @ 3:31 am