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So how do you get ready for Thanksgiving?

What I do is put the turkey in a 500 degree oven for half an hour then turn it down to 350, untill the inside of the bird is around 161 degrees.foodnetwork.com Click on "Cooking the Perfict Turkey", it's the forth one down. The guy is a little weird, but he is very entertaining, and he knows what he's talking about.

i dont know for sure but isnt it bake not broil... broil is the top element i thought?i think we bake it for a few hours depending on how big it is.

This year we did the prepared turkey, SOOOOOOO much easier, and cheaper. We got a full dinner for 12 for $43. I couldn't even get that from the store that cheap.When I did cook the turkey in the past, I would layer bacon across the top the turkey while it is cooking. It adds a great flavor to the turkey, plus when the bacon is done, it is a great snack!

Deep fride with 10/50 wt. for us gear heads....nuvibe

What brand? Castrol, Royal Purple, Mobil, AmsOil, Valvoline, or Pennzoil?

Castrol High Milage IMO.... nuvibe

bake,or roast. Probably falls under "broil" but I don't think of it that way, so I said other

I also selected other since I oven roast mine. Broil is a different method of cooking.

i picked broil cause i thougt thats what I thought he meant.can you cook a turkey under the broiler... you would think it would just burn the crap out of the top of poor ol' tom.

Well the Turkey (and the whole) dinner turned out very good, I even have a picture of me cooking ............ ..

You need professional help.

Here in the South, it's very popular to deep fry in peanut oil (outdoors, of course). Very tastey, too.

My wife and I couldn't decide where to spend Thanksgiving this year so we stayed home and did our own thing. At first I was just going to throw a nice steak on the grill but I decided I would try my hand at a turkey. I'm not a big fan of tradition so i changed things up quite a bit from just baking. First of all this was the first turkey I ever fixed!I bought a fresh "Honeysuckle White Turkey" the day before TG. I washed it real good then threw it up on the chopping block. After some carefull butchering I was left with the necessities, (2 legs, 2 thighs, 2 breasts, 2 wings). I seperated these peices into two roasting pans so I had one of each per pan. After all the chopping I was a bit tired so I just covered them and put the turkey in my fridge over night.Thanksgiving morning I washed all the peices again and returned them to the appropriate pans. I lathered both groups with lots of butter (Country Crock - I hate real butter) and forced as much of it under the remaining skin as possible. Then I seasoned each piece litely with salt, pepper, and seasoned salt. Then I sprinkled a little parshley, oregano, and basil in the pans (not directly on the pieces, but in the spaces between them). Then I added about 2-3 cups of water to one pan and a slightly watered down mixture of "Cattlemens Smoke House BBQ" Sauce in the other pan making sure to coat each piece in this selection with the sauce.Next I put both pans in the oven and baked them at 275 for about 4 hours. Durring which I removed each set and basted each piece with the juices in its corresponding pan about every 30 min.Around Noon my wife and I had to run to the store so I shut off the oven. (I never leave anything cooking while no one's home) About an hour later we returned and I basted all the pieces again and turned the oven back on. This time I set it at 325 and let them bake for another 3 hrs basting as usual every 30 min. Somewhere around 4pm I went out into our apartment complex and claimed two side by side grills and cleaned them as best as I could.Wow, this reply is getting long!Anyway I layed out a bunch of charcol and added some presoaked mesquite wood chips to the coals once they were all white and glowing. This was also the first time I ever used mesquite on the grill, and I must say I was amazed at the aroma. Once I got a good smoke rising I added the turkey, seperating it so I had the BBQ on one grill and the regular seasoned turkey on the other. The turkey was already fully cooked from baking so the grilling didn't take long at all. The regular turkey was easy to grill just needing to be flipped every few minutes. I smothered the BBQ turkey with more BBQ making sure that every morsel was covered. While grilling I used both the "Cattlemens Smoke House BBQ", and the "Cattlemens Honey BBQ" Once that was all done we ate, and ate, and ate!This was the best tasting turkey I have ever had and I believe I have started a tradition I don't mind keeping.

I used the used the Food Network's Good Eats Turkey recipe for my 20 pounder on Saturday. Soaked it in a brine overnight, stuffed it with aromatics, 500° for 30min, covered the breast with 2 layers of foil, 350° for 4 hours. It was perfect!

Alton Brown ROCKS! I showed up at my mom's house with bread from Breadsmith, and ate turkey.

I brined it for 2 days, then smoked it on the grill. I did select 'other' since I don't use a rotisserie on the grill.My Mom always cooked turkey in the oven. I've had a fried turkey once, and everyone raved about it. I don't think it compares to turkey on the grill. I have never cooked a turkey anywhere but on the grill, and never will... Yumm.......

I forgot to add smoked to the list.I did a turkey fry 4 years ago, (removed) that was orgasmically delicious.

we did ours in an oven bag. quartered up an onion, orange, and lemon, stuffed them in the cavity, then covered the breats with bacon slices. baked at 325 for about 3.5-4 hrs and then let rest. also made rockin gravy from it too. hubby won the turkey from his work so we didn't have to pay for it woohoo!we've had fried turkey once and it was reeeeally good. we'd like to try the brining thing but we don't have a vessel here clean enough or big enough to do it.

foodnetwork.com Click on "Cooking the Perfict Turkey", it's the forth one down.