If you did a turkey this year, and it came out super moist, please share your secret. Mine was shit :(

[Jacksmania]

I have been cursed by The Dry Turkey. Third time in a row. Yuck :(
So disappointing.

Please share any and all recipes for a super amazing moist turkey so my family doesn't suffer like this again.

What kind of turkey do you buy?

I find only the slow grown ones are moist but they cost a fair amount.

We did beef because my turkey is always shit. The rib of beef was divine, the Yorkies rose majestically, I will never cook turkey again!

DH did ours in a roasting bag in a tin at 160 C. He accidentally left it upside down so the breast was at the bottom the whole way through, we both forgot to turn it to crisp up the skin. Oh well,it was nice and juicy, no hint of dryness at all so he did a good job

Yes my turkey was beautifully moist, and still is for sandwiches today.

I used Nigellas brining recipe on a fresh turkey,and it was out in the garden in the brine for two days.

The recipe doesn't have stuffing in it, I used two clementines cut in half in the cavity, and her maple syrup/butter glaze.

I basted well every half hour. A 3.5kg bird took 13/4 hours and rested for 40 mins under foil and tea towels while I did the potatoes.

If I can't brine a turkey I won't cook it.

Brine it, or buy a pre-brined one. Makes a huge difference.

It was a young turkey, which I cooked in one of those oven bags. Still dry :(

Mine are never dry.

Don't overcook - that tends to be the biggest problem ime. Most timers overestimate (even by just 10-15mins sometimes but sometimes 30 mins or so) the amount of time it takes to cook a turkey. As long as there is no trace of pink in the breast meat it is cooked.

Cover in foil until the last 30mins.

Put an inch or 2 of water in the bottom of the roasting tray to keep it moist. I chuck the herbs in the water which helps to subtley flavour the meat. And its good for adding to the gravy.

You can rub the top in butter/cover in bacon etc but you run the risk of making it greasy. I put lemon slices onto of mine as the acid seems to make it more tender.

Our turkey was fab this year. Not meaning to boast, but it just really was.

It was a fairly expensive, free-range one from Scotland. I roasted it upside down for the first hour and a half, with a heap of oil sloshed around it, and foil over the top. Then I turned it the right way up, and slathered around half a pound of butter all over it. Kept the foil on all the time.

When I carved it, there were juices running out of it in pockets all over the place. It was gorgeous. Under the skin was quite a thick layer of fat, so I think the free-range-ness of it is important.

Turkey for the first time ever, followed delia to the letter. Came out lovely. Might try brining next year.

Another brined turkey here, Nigella's recipe. It was really juicy and is easy to do. It went in the oven for 21/2 hours (14lb) turkey and then rested for almost an hour.

I used Nigella's brining recipe on a defrosted cheapo turkey, stuck it outdoors for 48 hours, and it was lovely and moist. Shan't be bothering with £80 turkeys again when a cheap frozen one can be made to taste so nice.

Smear in butter and cook on it's breast, so upside down. wrap the whole thing in tin foil and ignore for the cooking time.utter was and

Stupid phone doesn't display the message !

Lots of butter under the skin, streaky bacon on top. Lots of basting. Cook at 180.

I do buy free range Norfolk Black though.

We cook it overnight in the simmering oven of the aga, you can also do this in a gas oven on about 1. It works brilliantly, it has never been dry. It normally gets put in when we go to bed.

I picked Nigella's Christmas up in a charity shop a few years ago and her method works for me.

I make a slit through the skin, enough to get a finger full of butter in every 4 ish cms all over the breasty bit

Another Aga cook here. Never been organised enough to dk it over ight but it still comes out moist from fast-roasting in the hottest oven. It's the ambient heat, see?

We had the Waitrose butter basted turkey breast (feeds 8), and it was perfect. Dh made noises that it was "too moist".

£80 for a turkey We had a frozen Aldi turkey crown.

Once it was defrosted, I separated the skin from the breast and put plenty of butter in, then cooked it for the minimum time, covered until the last 30 minutes.

Then I covered it with foil and let it rest for about fifteen minutes.

It was lovely and moist. I prefer the taste of chicken though

I stuffed it under the skin - butter, garlic, finely shredded clementine peel and finely chopped bacon. Did the legs like this too. And then stuffed the cavity with pork and chestnut stuffing.

Covered it it foil for the first hour and then off for the last 45 mins. Basted every 30 mins

Still moist today.

We put a rather generous amount of softened butter and cut up pancetta under the skin. A lemon and some veg n herbs in the cavity. And stuffing in the neck. more pancetta rashers over the top. Basted when I remembered. Foil on for all but last 30 min. My mil brings a good quality Turkey from her butcher which prob makes the biggest difference.

An American friend used to absolutely swear by deep frying her turkey. Said it wasn't greasy at all but was very moist. Was a bit but secretly wanted her to invite me to thanksgiving to have it!!!!

Am trying to imagine the size of deep fat fryer for that one!

You could brine an old tire and it would taste moist. Try brining op, and you won't go back I promise!

I had a frozen one about 6kg.

Mine came out very nice this year.

I put 2 halved onions, some sprigs of thyme, lemon thyme and 2 halved clementines inside.

I made a butter with crushed garlic, finely chopped rosemary and some dry spices, mixed it all and put it under the whole breast [used a wooden spoon to seperate the skin from the flesh] used about half a pack of butter.

back bacon over the legs.

I used to do the breast upside down first method, but didnt this year.

The seasoned butter really made a difference.