How To Cook Turkey - The Best Roast Turkey Recipe For Thanksgiving & Christmas - Moist & Juicy!

http://www.easycookvideos.com - How To Cook Turkey For Thanksgiving & Christmas That Is Always Moist & Juicy. This will be the best roast turkey recipe you have ever eaten. No more dry turkey for you! Be the hero this Thanksgiving and Christmas. Your family and friends will love it :-)

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• christmas
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• juicy
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[natashamalek]

I am cooking a turkey for the first time and using this recipe! I have two questions, the first being can I make the stuffing a day ahead of time and let it sit in the fridge over night? The second question is how long does it take for the gravy to freeze? Wont the turkey be cold by the time the gravy freezes and you separate the fat from the liquid!? Thanks so much, can't wait to cook this bird!

[peterskuse]

@natashamalek - Yes, stuffing can be made the day before and the gravy fat should only take 10-15 minutes to solidify allowing you to easily remove it. Alternatively, get one of those stock jugs where the spout is at the bottom of the jug allowing you to pour out only stock, leaving the fat at the top.

[AllCricketTalk]

This is already my 2nd time making a turkey with this recipe! and it has come out great. btw the bacon is dry and stale after i take it out, so there's no point in eating it lol! Great job!

[peterskuse]

@AllCricketTalk - Glad you enjoyed it. Some people like their bacon well cooked and crispy like that ;)

[TheSoloLand]

I DO NOT GET IT: he says at 5:55 to "Base the turkey well with warmed Olive Oil and place back in the oven for 30minutes, during this time continue to base the turkey with Olive Oil every 5-10 minutes." How do you base the turkey with Olive Oil every 5 minutes if its in the OVEN?

[peterskuse]

@TheSoloLand - You open the oven door, baste the bird and then close the oven door.

[shanette247]

This will be my first time making turkey and I look forward to using your recipe. It takes a while but doesn't seem complicated or intimidating. Thanks for the recipe!

[peterskuse]

@italianfirefly - Only the meat juices for the gravy. As in the video, place all the turkey juices in a fridge or freezer and the fat will solidify, making it easy to remove. You can also get one of those jugs with a spout at the bottom, but I prefer the chilling method. Don't throw the fat away though, as you can use it to roast potatoes the next day, and they are delicious.

[peterskuse]

@JonesRozhenko - No, cooking time is the same, but having stuffing under the skin is the secret for a juicy and moist turkey.

[nggirl]

I did this today for Christmas. The first turkey I have ever made and it was lovely. I also did the gravy and my dad loved it. Thank you for the recipe. :)

[JonesRozhenko]

Question. If I don't want to make the stuffing, do I still have to separate the skin from the bird? Does it alter the cooking time? Thank you

[peterskuse]

@badslabber - You can use it as a side dish with the turkey, but it doesn't normally last two minutes in our house as everyone wants it. Someone said here they finely chop it up and add to their mashed potatoes, which I thought was a great idea. It can also be a Xmas treat for your pet if you're not a big bacon fan