Facebook Friends Turkey Tips For Cheryl

I am cooking this year, and somehow I don't even think Butterball is going to be able to help me.  So, I turned to my friends on Facebook for turkey tips this Thanksgiving.  I thank you all for your expert advice, kind words and humor.  Dinner is at 2pm, hopefully.  You may want to bring a pizza!

Last time I cooked a turkey, I set off the smoke alarms on Thanksgiving Day.  We ate dinner with all of the windows open, and my father asked if I had enough for the firefighters who may show up at any minute.  So this year, I asked for some help.

Patti Mahoney:  Order it from Wegmans or Tops!!

Tiffany Hendel:  I put salt, pepper and poultry seasoning on top of the turkey and then use slabs of margarine spread out on top of it...let it melt and keep basting the turkey as much as possible. Its nice and juicy then- delicious!

Carol Chrzanowski:  I agree with Tiffany......and we use one of the cooking bags in an open roaster.

Joan Arkins:  Have LaNova on speed dial.

Mary Murray:  Cheryl ---cook it in a bag- breast side down...start your oven at 500 degrees for first 20- 25 minutes...then lower the heat to 350- 375 degrees..when you cook your bird upside down...you use gravity to your advantage.. (makes the meat very, very moist) ..for crispy skin..smooth olive oil, garlic, thyme, etc. ..should turn out great.... Happy Thanksgiving!

 Penny Adams Sippel:  Mary had some good tips. I am doing the bag too. Leave your self extra cooking time because the directions are never right. Also use a meat therm.

Kim Nabb Partyka:  always have your wine glass filled :)

Gail Potter:  In a small bowl mix 1/4 cup olive oil with 2 Tablespoons Mrs Dash, garlic powder to taste and pepper. Lift up the skin on the breast and rub the olive oil mixture directly onto the breast (quite heavily). Secure the skin back to the breast with toothpicks. Rub the remaining olive oil mixture all over the outer skin. Cook breast side up one hour, then split the remaining cooking time by cooking it breast side down for half the time and then finish with it breast side up. I do not baste it at all, and this is the juiciest turkey I've ever had.

Virginia Bacheler:  Marinate whole turkey in red wine for 24 hours (my husband uses a garbage bag as the marinade container). Show family the purple bird (take photos of their facial expressions), cook per your favorite recipe. You'll get an amazing mahogany colored exterior and a flavorful interior.

Sue Prince LoBrutto:  We deep-fried one last year at Mom's house & loved it, so we're doing it again this year. Very moist. Happy Thanksgiving to you & your family!

Amy Meyers Hughes:  Turkey is so overrated for Thanksgiving. Have cold cuts! LOL! Have a great holiday with your families!

Wendy Giza Bicknell:  We always use a bag and cut the corner off to get the juices out for your gravy. I have to laugh cause I put the turkey in upside down by accident once and when we went to carve it we freaked wondering where the breast were(took us a minute to realize it was upside down). I have to say it was very moist, the skin wasn't crispy but it was good.

Corinna Chille:  As soon as it's done, take it out of the oven so it doesn't dry out (trust me on this one!). And then cover it with aluminum foil and wait at least 15-20 minutes before carving it...much easier to slice! Enjoy and Happy Thanksgiving!!