114 Reviews of Uncle Bill's Method for Cooking Turkey

From: SusanM.

On Mar 7, 2005

My husband has previously always cooked the Thanksgiving bird, but after this past holiday, I ended up buying two whole "clearance" birds and had put them in the freezer for later use. My 19 pound bird was totally thawed out and I used Uncle Bill's method for pouring the hot water over the bird. I actually used a huge pot of boiling water and it was really amazing. I could see the skin pull together and shrink up right before my eyes as I poured it over the bird in my clean sink. I did start with a cooking temp of 400, but since I was using convection and I had a meat thermometer, which I think is also key, after one hour I turned to down to 325 and left it there until we felt the temp indicated it was time to baste. It is the most tender and moist Turkey!! My husband had prefered to slow cook his birds by smoking them and now he is a beliver in oven cooking a bird. This should be standard practice for everyone and will be for me from here on out. Thanks so much and gobble gobble.

From: PollyJo

On Oct 23, 2006

This was the moistest Turkey I've EVER made! I injected my bird with a Creole Butter sauce (yummy) and then poured the hot water over the bird. You can actually see that process work - very impressive! Then I rubbed the Turkey with butter and seasoning (#77861) and placed on a bed of thicky sliced onions (to prevent sticking) in a foil lined disposable pan. Tented the bird with two layers of foil - just to make sure there were no leaks. I used a 12 lb Turkey and cut the cooking time to 1 hr at 400, 325 for 1 hr and 45 minutes and then 350 for 1/2 hour. When I took the foil off to begin basting - it didn't even need it! But I did it anyway...twice during the next 1/2 hour. Removed the bird to a cookie sheet and used the FOUR CUPS (seriously!!!) of drippings to make an incredibly flavorful gravy (#74723). I will definitely use this cooking method again and again. Oh, and then..just lift the foil out of your disposable pan and you can use it again! EASY clean up!! Thanks Uncle Bill for a cooking method that really works!!

From: Cindy G

On Dec 12, 2002

I tried this at Thanksgiving. It was well worth the extra time getting the bird in the oven. Everything was moist, even the breast meat! I will use this method always from now on!

From: Soup Fly *

On Nov 25, 2004

This was my first time making a turkey and I want to thank you for giving me a perfect, fool-proof recipe. I didn't have a rack, so I put the bird on stalks of celery - worked fine. The meat was delicious, the skin (the best part, yum) was unbelievable and the cooking time was right on. Thanks!!

From: Tonyjillshy

On Dec 28, 2005

My 13 lb turkey came out so moist & the color was a deep crispy brown. Awesome. Even my husband who doesn't love turkey was impressed. So, this will be the new way I will always make my turkey. I didn't have the butcher twine but I did have some bamboo shisk o bob sticks & I used them to pierce the wings to the body of my turkey. I also cut the bamboo sticks in half and used them to keep the foil off the turkey. Thanks for sharing this great recipe.

From: Chef Decadent1

On Nov 14, 2007

So this is the secret to turkey that tastes delicious like my Mom's. I made this on the weekend and I was so happy as it turned out spectacular. My family loved it...and what an easy method. Very moist. Thankyou so much for posting!!!

From: glitter

On Dec 26, 2003

Uncle Bill...Thank you so much for this wonderful turkey recipe. I didn't quite leave my turkey in as long as you suggested, however, the steps up until it was finished put a beautiful and juicy stuffed turkey unto the table Christmas Eve that everyone enjoyed. I can't think of a better gift than a Happy Cook sitting with "smiling" hungry guests. This is a keeper in my book...and I have many to choose from...glitter.

From: BrendaM

On Mar 23, 2004

Uncle Bill, I followed your turkey cooking method a few months ago, and forgot to send in my review! I couldn't believe how moist the turkey was and how simple it was to make. We were talking about turkeys last weekend and I was telling my mother about your recipe and of course, she asked for it. It was only when I went to print it out that I realized I'd forgotten my review! In future, all our turkeys will be cooked using Uncle Bill's method! Thanks for posting this.

From: Melodysmom

On Nov 22, 2007

Oh my goodness! This recipe is awesome! My bird came out so moist and juicy. But not only that, it looked so pretty I didn't want to cut it. Like those turkeys you see in the movies. The only thing is, I had to adjust the cooking time. I only had a 14 pound bird and the cooking time was too much for it. I cooked it at 400 for 1 hour, 325 for 1 3/4 hours, then 325 for 1 hour. I basted for the last hour every 15 min. Wonderful!

From: bananaf1sh

On Nov 25, 2005

Add me to your fan club, Uncle Bill. This is the only way we'll cook turkey from now on. I was a little confused about steps 15-18, but was told kindly by the zaar community in the forum that I was supposed to make a "tent" over the turkey so that it wouldn't brown too quickly in high heat. I was also a little unsure about the cooking time because our turkey was smaller than 12 pounds, but used a meat thermometer to help me out. The end result: a perfectly roasted turkey. Thank you!