Thanksgiving > Turkey TipsNovember 18, 2005

Season Your Turkey Before You Roast It

If you have time, try seasoning your turkey and then returning it to the fridge for 2 or 3 hours before beginning to roast it.

By Robin from Washington, IA

Feedback

Read feedback for this post below.

By JP (Guest Post) 11/26/2008

I take a bowl and mix olive oil, oregano, salt (little), pepper, garlic and onion powder, and paprika. Rub generously the morning of, and use one of those injector needles to get the oil and spices inside the meat. Don't forget the body and cavities, under the wings, and under the skin. The paprika really makes it golden brown!

By alialawakbar (Guest Post) 11/26/2008

Soak turkey in sugar and salt water for 1 day, then bamm the best turkey in the world.

By (Guest Post) 11/25/2008

What is the best seasoning for a turkey and the proper temperature?

By t.r.mawyer AT live.com (Guest Post) 11/24/2008

My wife is looking for some suggestions about seasoning our turkey. She uses butter, salt, pepper, and garlic but wants to try something new this year. Any suggestions?

By Ann 615 AT gmail.com (Guest Post) 11/13/2008

What's the best seasoning for a roasted turkey?

By
11/20/2006

My daughter injects her turkey the nite before cooking , then she cooks it in a covered roaster the next day, so moist & tasty.

By Jac k Pakonis (Guest Post) 11/20/2005

we added seasonings to the brine we soaked the turkey in and it was so very delicious and juicy. we soaked in brine in the frige for three days

Jack

Related

Post Feedback

Your thoughts are welcomed and appreciated. Enter your feedback here!

Feedback:

Image Upload:

Add an image to your post! Click the "Browse" button above and select an image from your hard drive. Please only select gifs or jpegs. If you have any problems, please contact us.

  

facebook like arrowLike ThriftyFun on Facebook

Browse Topics

Over 80,000 tips, recipes, questions & crafts.

Ask a Question

Submit a question to the TF community.

Subscribe to ThriftyFun Newsletters!

Email: