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Groves
11-21-2011, 12:38 PM
It's been many years since we've done turkey for Thanksgiving. Think I'm gonna give it a shot.

Gotta choose between my grill and a convection oven.

Anyone else cooking bird this week?

Donger
11-21-2011, 12:47 PM
Not to derail the thread, but when I read, "cooking bird," it reminded me of the Dances With Wolves character "Kicking Bird."

That made me think of what certain CP'ers Indigenous Person names would be.

seclark
11-21-2011, 12:48 PM
not this year. mother in law wants to have tg at her house. let her cook the fuckin bird.
sec

Lonewolf Ed
11-21-2011, 12:55 PM
Yes, I am cooking mine in the oven with a nice stock base of Samuel Adams black lager, Worcestershire sauce, water, turkey neck and liver, carrots, yellow onion, celery, parsley, coarse black pepper, cayenne, ground thyme, English mustard powder, sea salt, and oregano flakes. That will make a nice gravy for the taters to go along with red cabbage, a salad, and a German white wine called spatlese. Mm, hmm.

burt
11-21-2011, 01:08 PM
I am deep frying mine!

Groves
11-21-2011, 01:09 PM
Donger, any thread that can be derailed wasn't good enough anyway.

I'm decided to go with the 24hr brine and then the convection oven.

http://articles.sfgate.com/2003-11-19/food/17519123_1_broad-breasted-convection-turkey

penguinz
11-21-2011, 01:13 PM
Yes, I am cooking mine in the oven with a nice stock base of Samuel Adams black lager, Worcestershire sauce, water, turkey neck and liver, carrots, yellow onion, celery, parsley, coarse black pepper, cayenne, ground thyme, English mustard powder, sea salt, and oregano flakes. That will make a nice gravy for the taters to go along with red cabbage, a salad, and a German white wine called spatlese. Mm, hmm.wow. overkill

Radar Chief
11-21-2011, 01:24 PM
Yup, for the first time in several years. Usually go to the Oki relatives for Thanksgiving but this year we’re staying home and having the in-laws over.

raybec 4
11-21-2011, 01:28 PM
I am deep frying mine!

X2

Sofa King
11-21-2011, 01:37 PM
I'm cooking my turkey in a George Foreman grill to get the outside done, then a microwave to get in inside done. Or the other way around, haven't decided yet. Still don't have a foreman big enough to fit an entire turkey. I might have to cut the head and wings off first this year. Maybe even the feathers.

Fire Me Boy!
11-21-2011, 01:39 PM
Skipping the bird altogether this year. We're doing a rib roast. May even splurge at Costco and pick a "prime" cut.

Dr. Facebook Fever
11-21-2011, 01:44 PM
Think I'm going to make chili then go watch my daughter pom at the Thanksgiving basketball tourney. Haven't done a traditional Thanksgiving in 7 years... since I got divorced. No this isn't whoa is me lol... I enjoy my non-being-forced-to-hang-out-with-people-I-don't-want-to-hang-out-with holidays. Sleep in, watch some football or movies, make a pot of whatever I want, nap if I want, go to the basketball tourney. I call it a good day.

OnTheWarpath58
11-21-2011, 01:45 PM
Think I'm going to make chili then go watch my daughter pom at the Thanksgiving basketball tourney. Haven't done a traditional Thanksgiving in 7 years... since I got divorced. No this isn't whoa is me lol... I enjoy my non-being-forced-to-hang-out-with-people-I-don't-want-to-hang-out-with holidays. Sleep in, watch some football or movies, make a pot of whatever I want, nap if I want, go to the basketball tourney. I call it a good day.

Sorry, but who else read that as "daughter porn"?

Dr. Facebook Fever
11-21-2011, 01:45 PM
Sorry, but who else read that as "daughter porn"?

LMAO

mlyonsd
11-21-2011, 01:45 PM
Absolutely. Stuffed too.

Sofa King
11-21-2011, 01:50 PM
Sorry, but who else read that as "daughter porn"?

haha

No shit.

Dartgod
11-21-2011, 01:51 PM
Sorry, but who else read that as "daughter porn"?

http://school.discoveryeducation.com/clipart/images/answer-boy.gif

vailpass
11-21-2011, 01:52 PM
Putting one in the brine tomorrow.

HonestChieffan
11-21-2011, 01:53 PM
Doing Cornish Hens this year at cabin since its just the wife and I. Ill deer hunt in AM and in evening, have a nice fire in wood stove and eat way too much for sure. Pecan Pie, sourdough dinner rolls, Peach jam, Sweet Potatoes in Maple Surple....yum

kindra68
11-21-2011, 02:07 PM
Not in the past couple of years. But I will be supplying the dressing, cranberry sauce, deviled eggs, and maybe a beverage. Spiced Cider or maybe a LemonAid.

Donger
11-21-2011, 02:09 PM
go watch my daughter pom

"Sits Watching Daughter With Erection"

tooge
11-21-2011, 02:28 PM
Sorry, but who else read that as "daughter porn"?

thats what I read too

Graystoke
11-21-2011, 02:29 PM
Sorry, but who else read that as "daughter porn"?

Ya I had to read it twice.

No Turkey, just supply the sides.
Gonna Dutch Oven some Cheezy Bacon Bit Potato's and make some Pineapple Updside Down Cake.

tooge
11-21-2011, 02:33 PM
I'm going completely traditional with the turkey. Brined with salt, sugar, lemon quarters, soy sauce, and thyme, and then roasted. Homemade cranberry relish with orange juice, lemon zest, sugar, and walnuts. The only thing I might do different is to try a cajan stuffing recipe using oysters and andouille sausage. Basically, it sounds like jambalaya with croutons. Sounds tasty though. Mother in law is making "mushroom business" which is like mushroom bread pudding. I'm also making mashed taters, broiled pumpkin squash chunks, and dinner salad. I can't wait till Thursday

Donger
11-21-2011, 02:37 PM
I'm firing the wife from her traditional turkey cooking this year, although I've never prepared one.

I don't want to fry one, as I have no intention of channeling Archimedes.

So, any tips? If there's an old thread about the subject, I'd love to review it.

Mojo Jojo
11-21-2011, 02:44 PM
Smoking mine...already in the brine.

mlyonsd
11-21-2011, 02:52 PM
I'm firing the wife from her traditional turkey cooking this year, although I've never prepared one.

I don't want to fry one, as I have no intention of channeling Archimedes.

So, any tips? If there's an old thread about the subject, I'd love to review it.So you're going to make it? Like in the oven or are you looking for other ideas?

Rausch
11-21-2011, 02:54 PM
Putting one in the brine tomorrow.

That's what sh-....wait...

Donger
11-21-2011, 02:55 PM
So you're going to make it? Like in the oven or are you looking for other ideas?

Yes, in the oven. I've been reading a bunch of "recipes" but there really doesn't seem to be much of an overall consensus (other than removing the neck thing and not putting the stuffing inside the bird).

Buck
11-21-2011, 02:57 PM
Ham or GTFO.

Turkey is best deep fried, FWIW.

mlyonsd
11-21-2011, 02:58 PM
Yes, in the oven. I've been reading a bunch of "recipes" but there really doesn't seem to be much of an overall consensus (other than removing the neck thing and not putting the stuffing inside the bird).

I always cook ours in those Reynolds cooking bags. Cuts the oven time almost in half. Outside of that I don't do much except rup the skin down with a little butter. Supposed to help brown it. I stuff mine though using my Grandma's recipe. The stuffing is considered the highlight of Thanksgiving at our house.

Rausch
11-21-2011, 03:01 PM
Ham or GTFO.

This makes the Tebow angry...

http://sportsillustrated.cnn.com/2008/images/12/09/tim-tebow-vent.jpg





The baby Jesus didn't smile either...

Radar Chief
11-21-2011, 03:13 PM
I always cook ours in those Reynolds cooking bags. Cuts the oven time almost in half. Outside of that I don't do much except rup the skin down with a little butter.

^:thumb:

Stewie
11-21-2011, 03:21 PM
I always cook ours in those Reynolds cooking bags. Cuts the oven time almost in half. Outside of that I don't do much except rup the skin down with a little butter. Supposed to help brown it. I stuff mine though using my Grandma's recipe. The stuffing is considered the highlight of Thanksgiving at our house.

Yep. I've never had anything but a perfect turkey using cooking bags. I put onion and garlic in the cavity, butter under the skin, olive oil on the skin and am liberal with the S&P/poultry seasoning inside and out.

bevischief
11-21-2011, 03:24 PM
Sorry, but who else read that as "daughter porn"?

yes.

vailpass
11-21-2011, 03:31 PM
I'm firing the wife from her traditional turkey cooking this year, although I've never prepared one.

I don't want to fry one, as I have no intention of channeling Archimedes.

So, any tips? If there's an old thread about the subject, I'd love to review it.

Brine that bird for the moistest turkey you can make. I put mine in the brine on Tuesday, some let it soak even longer.

Here is the brine recipe I like to use, there are others that are good. I double this recipe for a 29 pound bird.

Ingredients:
1/2 gallon vegetable broth
1/2 gallon apple juice
4 oranges, quartered
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage 1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Directions:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Let soak for 24-72 hours.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

seclark
11-21-2011, 03:49 PM
donger,

deep fried turkey is great.
smoked is the best.
if you're going to bake it in the oven, the guys that are telling you to use the oven bags are correct. cooks quicker, a lot juicier, and easier to clean up.
sec

memyselfI
11-21-2011, 03:50 PM
My husband is. I just watch football until it's my turn to make side dishes.

tooge
11-21-2011, 03:53 PM
I might try something different with a side this year. I have a chestnut tree that produced record numbers of chestnuts this fall. I was thinking of either trying them in stuffing, which I hear is very good, or mashed like taters. Anyone ever use them for a thanksgiving dish?

ReynardMuldrake
11-21-2011, 03:56 PM
Brine that bird for the moistest turkey you can make. I put mine in the brine on Tuesday, some let it soak even longer.

Here is the brine recipe I like to use, there are others that are good. I double this recipe for a 29 pound bird.

Ingredients:
1/2 gallon vegetable broth
1/2 gallon apple juice
4 oranges, quartered
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage 1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

Directions:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Let soak for 24-72 hours.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

I brined our turkey last year but didn't use any apple juice. Would that make the meat sweeter?

vailpass
11-21-2011, 03:57 PM
I brined our turkey last year but didn't use any apple juice. Would that make the meat sweeter?

Yes, apple juice adds a little sweet to it. The oranges provide the citric acid that breakso down the protein so it accepts/retains moisture.
Then you burp and sleep.

R8RFAN
11-21-2011, 04:00 PM
Deep fried every year but the Peanut oil was expensive (32 bucks) this year

Fire Me Boy!
11-21-2011, 04:01 PM
Yes, apple juice adds a little sweet to it. The oranges provide the citric acid that breakso down the protein so it accepts/retains moisture.
Then you burp and sleep.

It's also adding sugar. Most brines include both salt and sugar - looks like you're replacing the sugar with apple juice. :thumb:

Personally, I think you've got some wasted ingredients there, but I could be wrong. I think the rosemary, sage and savory in that much liquid don't make a lick of difference in the flavor.

vailpass
11-21-2011, 04:03 PM
It's also adding sugar. Most brines include both salt and sugar - looks like you're replacing the sugar with apple juice. :thumb:

Personally, I think you've got some wasted ingredients there, but I could be wrong. I think the rosemary, sage and savory in that much liquid don't make a lick of difference in the flavor.

They sure as hell smell good. To each his own. I use fresh herbs instead of the dried FWIW.

R8RFAN
11-21-2011, 04:11 PM
public service announcement... Be careful

<iframe width="420" height="315" src="http://www.youtube.com/embed/VsiAfyctZCk" frameborder="0" allowfullscreen></iframe>

Donger
11-21-2011, 04:12 PM
Thanks for the suggestions, fellas. I'm intimidated. By a turkey.

And, I was reading that the big fuckers take up to three days (depending on size) to thaw in the fridge? Fuck, I haven't even bought one yet. Which "brand" is best.

Now I know why the wife looked at me smiling and said, "Okay, honey. You take care of the turkey."

Demonpenz
11-21-2011, 04:13 PM
Doing Cornish Hens this year at cabin since its just the wife and I. Ill deer hunt in AM and in evening, have a nice fire in wood stove and eat way too much for sure. Pecan Pie, sourdough dinner rolls, Peach jam, Sweet Potatoes in Maple Surple....yum

Peach Jam sucked after TEN

R8RFAN
11-21-2011, 04:14 PM
To those cooking a fried turkey for the first time I have an easy tip to determine how much oil you need...

Take your raw turkey and put it in the fryer pot and add water until it barely covers the turkey.
Take the turkey out and with a black marker mark the water line on the outside of the pot.

Now dry the pot out and fill oil to the line you marked after you pulled the turkey out.

Doing it this way will prevent a boil over and a fire, make sure the turkey is as dry as possible before frying..

Stay safe

seclark
11-21-2011, 04:18 PM
Thanks for the suggestions, fellas. I'm intimidated. By a turkey.

And, I was reading that the big ****ers take up to three days (depending on size) to thaw in the fridge? ****, I haven't even bought one yet. Which "brand" is best.

Now I know why the wife looked at me smiling and said, "Okay, honey. You take care of the turkey."

i've thawed them out in a sink of water before, but they say not to do that. years ago, we took a frozen bird to my folks in sw missouri. i made the kids take turns sitting on it in the back of the van to try to get it thawed.
sec

OnTheWarpath58
11-21-2011, 04:20 PM
i've thawed them out in a sink of water before, but they say not to do that. years ago, we took a frozen bird to my folks in sw missouri. i made the kids take turns sitting on it in the back of the van to try to get it thawed.
sec

LMAO

Extra Point
11-21-2011, 04:20 PM
I might try something different with a side this year. I have a chestnut tree that produced record numbers of chestnuts this fall. I was thinking of either trying them in stuffing, which I hear is very good, or mashed like taters. Anyone ever use them for a thanksgiving dish?

No, but make sure your nuts are toasted. Not the DEN type, when everybody drops their britches, and hoists the MD2020.

Donger
11-21-2011, 04:20 PM
i've thawed them out in a sink of water before, but they say not to do that. years ago, we took a frozen bird to my folks in sw missouri. i made the kids take turns sitting on it in the back of the van to try to get it thawed.
sec

Yeah, while it may be surprising, HAACP uses me as a poster boy. It will be thawed in the fridge.

Extra Point
11-21-2011, 04:25 PM
I always cook ours in those Reynolds cooking bags. Cuts the oven time almost in half. Outside of that I don't do much except rup the skin down with a little butter. Supposed to help brown it. I stuff mine though using my Grandma's recipe. The stuffing is considered the highlight of Thanksgiving at our house.

Those kick some major ass, and retain moisture.

penguinz
11-21-2011, 04:26 PM
i've thawed them out in a sink of water before, but they say not to do that. years ago, we took a frozen bird to my folks in sw missouri. i made the kids take turns sitting on it in the back of the van to try to get it thawed.
secSo you cooked and ate a bird that your kids spent hours ripping ass on.

Extra Point
11-21-2011, 04:27 PM
Smoking a turkey and a pressed 3 lb. ham this year. Was going to do a rib roast, too, but we'll only have 12-13 at dinner.

seclark
11-21-2011, 04:28 PM
So you cooked and ate a bird that your kids spent hours ripping ass on.

it's the holidays...you probably don't want to know about the mouse nest i cleaned out of my meat grinder before working up a deer yesterday.
sec

penguinz
11-21-2011, 04:32 PM
it's the holidays...you probably don't want to know about the mouse nest i cleaned out of my meat grinder before working up a deer yesterday.
secThat is more appetizing than eating kid farts. ;)

vailpass
11-21-2011, 04:35 PM
Thanks for the suggestions, fellas. I'm intimidated. By a turkey.

And, I was reading that the big ****ers take up to three days (depending on size) to thaw in the fridge? ****, I haven't even bought one yet. Which "brand" is best.

Now I know why the wife looked at me smiling and said, "Okay, honey. You take care of the turkey."

http://www.butterball.com/tips-how-tos/how-tos/thaw/video

Rule of thumb is 1 day for every 4 pounds in the fridge.
You can also buy a fresh (non-frozen) bird.

headsnap
11-21-2011, 04:39 PM
I have cooked the T-Giving and Christmas turkeys for the last eight years...

vailpass
11-21-2011, 04:42 PM
I have cooked the T-Giving and Christmas turkeys for the last eight years...

Do you use a bag? Any tips for Donger's first time cooking a turkey experience?

Stewie
11-21-2011, 04:42 PM
Thanks for the suggestions, fellas. I'm intimidated. By a turkey.

And, I was reading that the big fuckers take up to three days (depending on size) to thaw in the fridge? Fuck, I haven't even bought one yet. Which "brand" is best.

Now I know why the wife looked at me smiling and said, "Okay, honey. You take care of the turkey."

They say when thawing in the fridge that it's one day per 5 lbs. of bird. I've found that to be very optimistic and always plan on extra time. I have a 17 lb. bird in the fridge right now that I put in Saturday and it's still mostly frozen.

Calcountry
11-21-2011, 05:01 PM
30 pounder, twice the size of Tiny Tim, raised by me, killed by me, cooked by Mom.

R8RFAN
11-21-2011, 05:02 PM
30 pounder, twice the size of Tiny Tim, raised by me, killed by me, cooked by Mom.

Pics or it's not true

Just Passin' By
11-21-2011, 05:08 PM
I'm firing the wife from her traditional turkey cooking this year, although I've never prepared one.

I don't want to fry one, as I have no intention of channeling Archimedes.

So, any tips? If there's an old thread about the subject, I'd love to review it.

You could cheat a bit by buying a non-frozen turkey and having the butcher de-bone it for you. You'd be able to stuff the bird without the panic that you would probably otherwise have over going with an actual stuffing instead of a dressing.

vailpass
11-21-2011, 05:18 PM
It's also adding sugar. Most brines include both salt and sugar - looks like you're replacing the sugar with apple juice. :thumb:

Personally, I think you've got some wasted ingredients there, but I could be wrong. I think the rosemary, sage and savory in that much liquid don't make a lick of difference in the flavor.

FMB-IIRC you know your way around the kitchen. Do you cook a turkey? If so, what do you do?

Valiant
11-21-2011, 05:19 PM
cook??? mmmm deepfry...

Calcountry
11-21-2011, 05:34 PM
Pics or it's not trueJust because you don't have a pic, doesn't mean it isn't true.

I couldn't shut the refrigerator door to thaw it in without taking out the shelves and positioning the drumsticks just right.

I had three of them, and when I killed them, they were burning through a 50 pound sack of feed every other day.

R8RFAN
11-21-2011, 05:35 PM
Just because you don't have a pic, doesn't mean it isn't true.

I couldn't shut the refrigerator door to thaw it in without taking out the shelves and positioning the drumsticks just right.

I had three of them, and when I killed them, they were burning through a 50 pound sack of feed every other day.

cmon man, take us a pic of that 30 lber

KC Tattoo
11-21-2011, 05:41 PM
1. Talk about a huge breast!
2. Tying the legs together keeps the inside moist.
3. It's Cool Whip time!
4. If I don't undo my pants, I'll burst!
5. That's one terrific spread!
6. I'm in the mood for a little dark meat.
7. Are you ready for seconds yet?
8. Its a little dry, do you still want to eat it?
9. Just wait your turn, you'll get some!
10. Don't play with your meat.
11. Just spread the legs open & stuff it in.
12. Do you think you'll be able to handle all these people at once?
13. I didn't expect everyone to come at once!
14. You still have a little bit on your chin.
15. How long will it take after you stick it in?
16. You'll know it's ready when it pops up

happy turkey day to all

headsnap
11-21-2011, 06:14 PM
Do you use a bag? Any tips for Donger's first time cooking a turkey experience?

no bags... brine it in a 5 gallon paint bucket...

use the Good Eats brined turkey recipe, but substitute onion soup mix for the vegetable broth...

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

you have to do the first 1/2 hour at 500 degrees like the recipe says... sear the juices in on that puppy!!!!

Fire Me Boy!
11-21-2011, 06:55 PM
FMB-IIRC you know your way around the kitchen. Do you cook a turkey? If so, what do you do?

I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.

headsnap
11-21-2011, 07:01 PM
I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.

All of this! :thumb:


try the onion soup instead(or addition to) of the veg stock...

Ugly Duck
11-21-2011, 07:22 PM
My wife refuses to have a vegan Thanksgiving, so we're going carnivore for a day. We're doing the dry-aged, butterflied, herb-brined turkey thing... like the folks in Chinatown do Peking duck but with a turkey instead.

mlyonsd
11-21-2011, 07:33 PM
Thanks for the suggestions, fellas. I'm intimidated. By a turkey.

And, I was reading that the big ****ers take up to three days (depending on size) to thaw in the fridge? ****, I haven't even bought one yet. Which "brand" is best.

Now I know why the wife looked at me smiling and said, "Okay, honey. You take care of the turkey."At this late stage you might want to take vailpass's suggestion of buying a fresh one. A lot of the major grocery stores will sell them.

seclark
11-21-2011, 07:36 PM
My wife refuses to have a vegan Thanksgiving, so we're going carnivore for a day. We're doing the dry-aged, butterflied, herb-brined turkey thing... like the folks in Chinatown do Peking duck but with a turkey instead.

i'm doing my best to hide my disgust in this post.
sec

Ugly Duck
11-21-2011, 07:40 PM
i'm doing my best to hide my disgust in this post.
sec

Why? Peking turkey comes out moist with a tasty, crispy skin:

http://lifehackery.com/qimages/5/peking%20turkey.jpg

seclark
11-21-2011, 07:45 PM
Why? Peking turkey comes out moist with a tasty, crispy skin:

http://lifehackery.com/qimages/5/peking%20turkey.jpg

no doubt...i just can't comprehend why you'd go a year or more w/o getting more.
sec

vailpass
11-22-2011, 12:31 PM
I typically brine with veg stock and water, salt, sugar, some peppercorns, and allspice. Stuff the cavity with some rosemary and sage, onion, maybe some apple or orange. Roast in a roasting rack, high heat for 20-30 minutes and drop to 325 until it's done.

Most important for me, is the very first thing I do is rip that piece of shit plastic thermometer out of the bird and use a probe thermometer. Be careful of temps and take it out at least 10 degrees, usually 15, before it's done. Carryover will take care of the rest.

Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?

vailpass
11-22-2011, 12:34 PM
no bags... brine it in a 5 gallon paint bucket...

use the Good Eats brined turkey recipe, but substitute onion soup mix for the vegetable broth...

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

you have to do the first 1/2 hour at 500 degrees like the recipe says... sear the juices in on that puppy!!!!

Looks real edible.
I notice the recipe you linked calls for the thermometer to be inserted into the thickest part of the breast, everything else I've seen says the thermo goes in the thigh.
Where do you all place your thermometer?

seclark
11-22-2011, 12:36 PM
Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?

is it wireless? someone gave me one for Christmas a couple years back it's still in the box out in the garage. never even opened it up. don't know why i never even tried it out.
sec

vailpass
11-22-2011, 12:41 PM
is it wireless? someone gave me one for Christmas a couple years back it's still in the box out in the garage. never even opened it up. don't know why i never even tried it out.
sec

They make them wireless. the one I got from Amazon yesterday has a small wire attached to the probe on one end that comes out the side of the oven into the base, which attaches magnetically to the oven or can sit on the counter. If you have a wireless new in the box it might be fun to see how it works?

In theory it keeps you from opening the oven door and letting heat out. We'll see what happens. A couple hours and whiskey/waters into it I may pull the probe out and say something stupid to my wife about it.

Fire Me Boy!
11-22-2011, 12:44 PM
Sounds tasty. I'm using an in-oven thermometer this year for the first time. Any experience with them?

Not sure what you mean by "in oven"? As in, you put the probe in the turkey and then trail the wire out? Yeah, I use those all the time. Love 'em.

orange
11-22-2011, 12:44 PM
Not to derail the thread, but when I read, "cooking bird," it reminded me of the Dances With Wolves character "Kicking Bird."

That made me think of what certain CP'ers Indigenous Person names would be.

Laughing Sasquatch, here.

Fire Me Boy!
11-22-2011, 12:51 PM
Another tip: I don't ever cook the bird with stuffing in it. I always make some real turkey stock before Thanksgiving and use that to wet the bread cubes. Then, something I just learned, use the trimmed turkey fat from the neck - put it on top of the stuffing when it goes in the oven. The skin will render and you'll get that extra punch in the dressing, plus you'll have some more crispy turkey skin for the chef. :)

vailpass
11-22-2011, 12:51 PM
Not sure what you mean by "in oven"? As in, you put the probe in the turkey and then trail the wire out? Yeah, I use those all the time. Love 'em.

Exactly. Been hearing they are the way to go so I had the Amazon machine send one to me.
Where do you place the probe: breast or thigh?

seclark
11-22-2011, 12:52 PM
They make them wireless. the one I got from Amazon yesterday has a small wire attached to the probe on one end that comes out the side of the oven into the base, which attaches magnetically to the oven or can sit on the counter. If you have a wireless new in the box it might be fun to see how it works?

In theory it keeps you from opening the oven door and letting heat out. We'll see what happens. A couple hours and whiskey/waters into it I may pull the probe out and say something stupid to my wife about it.

i'm thinking an uncle gave it to me when we were building our house. we were living in a garage/shed we'd built into an apartment so we could be right on the property while we were building. had a microwave, but no stove, so i pretty much cooked supper every night out on the grill. i guess his thinking was, i could tell when shit gets done instead of going outside in the snow and opening up the grill.

i just never really thought it was any handier than just stepping outside to check stuff. place was pretty small.
sec

Donger
11-22-2011, 12:53 PM
Update: Fired wife fired me from turkey duty, but thanks for all the tips.

Do you guys do the "500F for 30 minutes" in order to sear the bird, or not?

vailpass
11-22-2011, 12:55 PM
Update: Fired wife fired me from turkey duty, but thanks for all the tips.

Do you guys do the "500F for 30 minutes" in order to sear the bird, or not?

LMAO
I do. Sear and seal then low and slow.

vailpass
11-22-2011, 12:56 PM
Another tip: I don't ever cook the bird with stuffing in it. I always make some real turkey stock before Thanksgiving and use that to wet the bread cubes. Then, something I just learned, use the trimmed turkey fat from the neck - put it on top of the stuffing when it goes in the oven. The skin will render and you'll get that extra punch in the dressing, plus you'll have some more crispy turkey skin for the chef. :)

That is a godamned pro tip right there.

vailpass
11-22-2011, 12:57 PM
i'm thinking an uncle gave it to me when we were building our house. we were living in a garage/shed we'd built into an apartment so we could be right on the property while we were building. had a microwave, but no stove, so i pretty much cooked supper every night out on the grill. i guess his thinking was, i could tell when shit gets done instead of going outside in the snow and opening up the grill.

i just never really thought it was any handier than just stepping outside to check stuff. place was pretty small.
sec

I hear you. Plus there is something to be said for standing next to fire in the snow. At least for those of us who don't get to do it often.
the thing might be handy for turkey cooking though.

mlyonsd
11-22-2011, 01:00 PM
Exactly. Been hearing they are the way to go so I had the Amazon machine send one to me.
Where do you place the probe: breast or thigh?Every cooking show I've ever watched said thigh until last night when Alton Brown said breast. He said shove it in all the way to the bone then pull it back an inch.

vailpass
11-22-2011, 01:04 PM
Every cooking show I've ever watched said thigh until last night when Alton Brown said breast. He said shove it in all the way to the bone then pull it back an inch.

Same here, I've never heard anything but thigh.
I've always wondered if I had it in the right place in the thigh; never seemed deep enough. The breast-to-bone then back an inch sounds more reliable.

Extra Point
11-22-2011, 01:06 PM
Same here, I've never heard anything but thigh.
I've always wondered if I had it in the right place in the thigh; never seemed deep enough. The breast-to-bone then back an inch sounds more reliable.

Yeah, since the meat is more dense.

Fire Me Boy!
11-22-2011, 01:06 PM
Every cooking show I've ever watched said thigh until last night when Alton Brown said breast. He said shove it in all the way to the bone then pull it back an inch.

That's what I've always done. Can't remember where I learned it... very possibly an AB episode years ago.

I think the main point is if you wait until the thigh is done cooking, with carryover temps, the breast will be extremely dry.

Donger
11-22-2011, 01:08 PM
Don't the thighs require a higher temperature in order to be cooked thoroughly, compared to the breast? 180F vs. 165F, I think I read.

If so, it makes sense to have the probe in the breast.

vailpass
11-22-2011, 01:08 PM
That's what I've always done. Can't remember where I learned it... very possibly an AB episode years ago.

I think the main point is if you wait until the thigh is done cooking, with carryover temps, the breast will be extremely dry.

Do you go straight in to the breast or angle down from the top?

vailpass
11-22-2011, 01:10 PM
Don't the thighs require a higher temperature in order to be cooked thoroughly, compared to the breast? 180F vs. 165F, I think I read.

If so, it makes sense to have the probe in the breast.

Insert the probe in the breasts rather than between the thighs? I don't know the punch line here but it has to include the word "stuffing" doesn't it?

Donger
11-22-2011, 01:11 PM
Insert the probe in the breasts rather than between the thighs? I don't know the punch line here but it has to include the word "stuffing" doesn't it?

I think that depends on how long, wide and stiff the probe is.

Fire Me Boy!
11-22-2011, 01:12 PM
Do you go straight in to the breast or angle down from the top?

Don't think it matters. Straight down if you've got the room in the oven, at an angle if you don't.

seclark
11-22-2011, 01:15 PM
I hear you. Plus there is something to be said for standing next to fire in the snow. At least for those of us who don't get to do it often.
the thing might be handy for turkey cooking though.

oh, i'm sure it would be. it's just that reading directions isn't really my thing. by time i'd figure out how to use it, i'd have burned countless meals.
you want it? pm me your address:thumb:
sec

Fire Me Boy!
11-22-2011, 01:17 PM
oh, i'm sure it would be. it's just that reading directions isn't really my thing. by time i'd figure out how to use it, i'd have burned countless meals.
you want it? pm me your address:thumb:
sec

Bastard.

seclark
11-22-2011, 01:21 PM
Bastard.

you too...first come first served. doesn't matter to me...uncle's dead now anyway.
edit* i owe fmb, since he gave me my first infraction.
sec

Fire Me Boy!
11-22-2011, 01:26 PM
you too...first come first served. doesn't matter to me...uncle's dead now anyway.
edit* i owe fmb, since he gave me my first infraction.
sec

ROFL

I'll take it only if vailpass doesn't want it. I've got a perfectly functioning wired one, so I'm not exactly in need.

vailpass
11-22-2011, 01:51 PM
ROFL

I'll take it only if vailpass doesn't want it. I've got a perfectly functioning wired one, so I'm not exactly in need.

Very generous of you to offer SEC. Please send to FMB (we never forget our first infraction) on the condition he posts a report of how it works after he uses it a time or two for those of us who might consider a cordless in the future.

Donger
11-22-2011, 01:53 PM
Cordless as in there's a radio connected to the probe inside that oven that transmits to a receiver outside the oven?

I wouldn't think that is the case.

seclark
11-22-2011, 01:54 PM
Very generous of you to offer SEC. Please send to FMB (we never forget our first infraction) on the condition he posts a report of how it works after he uses it a time or two for those of us who might consider a cordless in the future.

fine w/me. i'll try to remember to grab it tonight. let me know where to send, fmb.
sec

seclark
11-22-2011, 01:57 PM
Cordless as in there's a radio connected to the probe inside that oven that transmits to a receiver outside the oven?

I wouldn't think that is the case.

you jam something in the bird/meat, then carry this other part that tells you the temp in the house. that's all i know about it.
don't fuck w/me donger, or i'll mail you a box of empty beer cans.
sec

vailpass
11-22-2011, 01:57 PM
you jam something in the bird/meat, then carry this other part that tells you the temp in the house. that's all i know about it.
don't **** w/me donger, or i'll mail you a box of empty beer cans.sec

LMAO

seclark
11-22-2011, 01:59 PM
here:
http://remotemeatthermometer.net/
sec

Donger
11-22-2011, 02:00 PM
you jam something in the bird/meat, then carry this other part that tells you the temp in the house. that's all i know about it.
don't **** w/me donger, or i'll mail you a box of empty beer cans.
sec

Yes, but the probe is still wired and you have to snake the wire for the probe through the oven/grill door.

seclark
11-22-2011, 02:07 PM
Yes, but the probe is still wired and you have to snake the wire for the probe through the oven/grill door.

you're probably right...i never paid much attention to it, like i said. however, i do know that you don't have a fucking wire running from the grill outside, to my recliner inside. so, maybe it's just magic. how's that?
sec

Fire Me Boy!
11-22-2011, 02:07 PM
here:
http://remotemeatthermometer.net/
sec

Ah, I actually have one of these. Looks like the very same model by a different manufacturer. I love it. I'd highly recommend one. I use mine in the smoker regularly.

sec, I'd urge you to use it yourself or give to someone who doesn't have a probe thermometer.

Thanks, though. Very kind of you to offer! :thumb:

Fire Me Boy!
11-22-2011, 02:09 PM
Very generous of you to offer SEC. Please send to FMB (we never forget our first infraction) on the condition he posts a report of how it works after he uses it a time or two for those of us who might consider a cordless in the future.

Rep.

vailpass
11-22-2011, 02:40 PM
Anybody using one of these during their preparations?

vailpass
11-22-2011, 02:41 PM
The Wenger Giant Knife includes 87 implements for almost any situation:

2.5-inch 60% serrated locking blade
Nail file
Nail cleaner
Corkscrew
Adjustable pliers with wire crimper and cutter
Removable screwdriver bit adapter
2.5-inch blade for Official World Scout Knife
Spring-loaded, locking needle-nose pliers with wire cutter
Removable screwdiver bit holder
Phillips head screwdriver bit 0 Phillips head screwdriver bit 1
Phillips head screwdriver bit 2
Flat head screwdriver bit 0.5mm x 3.5mm
Flat head screwdriver bit 0.6mm x 4.0mm
Flat head screwdriver bit 1.0mm x 6.5mm
Magnetized recessed bit holder
Double-cut wood saw with ruler
Chain rivet setter
Removable 5mm
Allen wrench
Screwdriver for slotted and Phillips head screws
Removable tool for adjusting spokes
10mm Hexagonal key for nuts
Removable 4mm curved allen wrench with Phillips head screwdriver
Patented locking screwdriver
Universal wrench
2.4-inch springless scissors with serrated self-sharpening design
1.65-inch clip point utility blade
Phillips head screwdriver
2.5-inch clip-point blade
Club face cleaner
2.4-inch round tip blade
Patented locking screwdriver
Cap lifter
Can opener
Shoe spike wrench
Divot repair tool
4mm Allen wrench
2.5-inch blade
Fine metal file with precision screwdriver
Double-cut wood saw with ruler
Cupped cigar cutter with double honed edges

12/20-gauge choke tube tool

Watch case back opening tool

Snap shackle

Mineral crystal magnifier

Compass

Straight edge, ruler (in./cm)

Telescopic pointer

Fish scaler

Hook dis-gorger

Line guide

Shortix laboratory key

Micro tool holder

Micro tool adapter

Micro scraper, straight

Micro scraper,curved

Laser pointer with 300-foot range

Metal file

Metal saw

Flashlight

Micro tool holder

Phillips head screwdriver 1.5mm

Screwdriver 1.2mm

Screwdriver .8mm

Fine fork for watch spring bars

Reamer

Pin punch 1.2mm

Pin pinch .8mm

Round needle file

Removable tool holder with expandable receptacle

Removable tool holder

Special self-centering screwdriver for gunsights

Flat Phillips head screwdriver

Chisel-point reamer

Mineral crystal magnifier

Small ruler

Extension tool

Sping-loaded, locking flat nose needle-nose pliers

Removable screwdriver bit holder

Phillips head screwdriver bit 0

Phillips head screwdriver bit 1

Phillips head screwdriver bit 2

Flat head screwdriver bit 0.5mm x 3.5mm

Flat head screwdriver bit 0.6mm x 4.0mm

Flat head screwdriver bit 1.0mm x 6.5mm

Magnetized recessed bit holder

Tire tread gauge

Fiber optic tool holder

Can opener

Patented locking screwdriver

Cap lifter

Wire stripper

Reamer

Awl

Toothpick

Tweezers

Key ring

Fire Me Boy!
11-22-2011, 02:46 PM
http://img69.imageshack.us/img69/7489/tebowih.jpg

vailpass
11-22-2011, 03:08 PM
LMAO

Groves
11-23-2011, 09:45 AM
Making the brine this morning.

What kind of magic resides in allspice and juniper berries? Schpennnndy stuff.

lcarus
11-23-2011, 09:47 AM
I really hate dry baked turkey that my grandma always makes. Turkey can go **** itself unless it's smoked well and god damn juicy.

Fire Me Boy!
11-23-2011, 09:50 AM
Making the brine this morning.

What kind of magic resides in allspice and juniper berries? Schpennnndy stuff.

Allspice - good stuff. Not huge on the juniper unless it's in its liquid form (along with some ice, tonic and lime).

Fire Me Boy!
11-23-2011, 09:51 AM
I really hate dry baked turkey that my grandma always makes. Turkey can go **** itself unless it's smoked well and god damn juicy.

Then you're grandma ain't makin' it right. A well-baked turkey is "god damn juicy".

Red Beans
11-23-2011, 09:54 AM
Sorry, but who else read that as "daughter porn"?

It got me too...

philfree
11-23-2011, 10:14 AM
I cooking a bird right now. I'm boiling it!




It's a Chicken though. I make the Chicken and Dumplins for this feast. I am teh awsome when it comes to Chicken and Dumplins. Almost as good as my mom ued to make. God rest her sweet soul.

vailpass
11-23-2011, 10:15 AM
I cooking a bird right now. I'm boiling it!




It's a Chicken though. I make the Chicken and Dumplins for this feast. I am teh awsome when it comes to Chicken and Dumplins. Almost as good as my mom ued to make. God rest her sweet soul.

Never heard of chicken and dumplings at Thanksgiving but it sounds tasty. I loves me some home made chix/dumplings.

vailpass
11-23-2011, 10:17 AM
I made the brine last night and now have two 5 gallon buckets with a 25 pound turkey in each sitting in the garage fridge. Drank off a twelve of Shock Top Pumpkin Ale while doing the brine, anyone ever try it? Drop a slice of orange in and it was dang tasty.

philfree
11-23-2011, 10:22 AM
Never heard of chicken and dumplings at Thanksgiving but it sounds tasty. I loves me some home made chix/dumplings.

It's family tradition for us. Actually most of the peeps in my family go for the chicken and dumplins before anything on the table.

Fire Me Boy!
11-23-2011, 10:26 AM
Never heard of chicken and dumplings at Thanksgiving but it sounds tasty. I loves me some home made chix/dumplings.

I usually do either pot pie or turkey and dumplings with the leftovers.

vailpass
11-23-2011, 10:28 AM
It's family tradition for us. Actually most of the peeps in my family go for the chicken and dumplins before anything on the table.

Cool. Do you use bisquick for your dumplings?

vailpass
11-23-2011, 10:29 AM
I usually do either pot pie or turkey and dumplings with the leftovers.

Home made pot pie FTMFW. Told my MIL about your neck-skin-on-the-stuffing thing, she is going to try it tomorrow.

philfree
11-23-2011, 10:34 AM
Cool. Do you use bisquick for your dumplings?

Flour, an egg and about a half cup of chicken stock...mm..and a little butter.


The trick is to roll the dumplins out real thin and then when you put them in the boiling stock you have to drop them in one at a time, slowly.. Meticulously!

ChiTown
11-23-2011, 10:34 AM
I fry our turkey in peanut oil. DEE-LISH!

Extra Point
11-23-2011, 10:38 AM
Got the bird in the smoker 45 mins. ago. No oil on the skin, just rub.

Still had a couple ice clods in it, that melted enough to extract. Let him float in the sink for a few, to soften him up, got the smoker hot, and put him on.

In 3 hours, will dump out the fat within the cavity, and pour in a couple shots of tequila with a shot of lime juice. (Trying to make gravy with smoked fat drippings, is like icing down a cocktail with frozen briquettes.) Boiling the neck, heart and gizzard, for the gravy-- olive oil for the roux ain't gonna kill anybody.

Tequila mockingbird, FTW!

headsnap
11-23-2011, 10:38 AM
This thread is useless without pics!!!





after T-Giving pics that is... ;)

vailpass
11-23-2011, 10:42 AM
Flour, an egg and about a half cup of chicken stock...mm..and a little butter.


The trick is to roll the dumplins out real thin and then when you put them in the boiling stock you have to drop them in one at a time, slowly.. Meticulously!

now I'm hungry

philfree
11-23-2011, 10:48 AM
Got the bird in the smoker 45 mins. ago. No oil on the skin, just rub.

Still had a couple ice clods in it, that melted enough to extract. Let him float in the sink for a few, to soften him up, got the smoker hot, and put him on.

In 3 hours, will dump out the fat within the cavity, and pour in a couple shots of tequila with a shot of lime juice. (Trying to make gravy with smoked fat drippings, is like icing down a cocktail with frozen briquettes.) Boiling the neck, heart and gizzard, for the gravy-- olive oil for the roux ain't gonna kill anybody.

Tequila mockingbird, FTW!

Awsome.

mlyonsd
11-23-2011, 10:49 AM
Something I do with the meal leftovers.

In a meat loaf pan layer from bottom:

Turkey with a little gravy
Dressing with a generous amount of gravy
Turkey with more gravy
Top it off with mashed potatoes

Basically a layered Thanksgiving meal casserole that can be frozen and eaten in a few months on some cold winter night. Just pop it in the oven to reheat.

OnTheWarpath58
11-23-2011, 10:50 AM
Just smoking a couple of 8 pound boneless breasts this year.

Starting the brine now - water, salt, brown sugar, garlic, rosemary, peppercorns, bay leaves and orange peels.

vailpass
11-23-2011, 11:39 AM
Something I do with the meal leftovers.

In a meat loaf pan layer from bottom:

Turkey with a little gravy
Dressing with a generous amount of gravy
Turkey with more gravy
Top it off with mashed potatoes

Basically a layered Thanksgiving meal casserole that can be frozen and eaten in a few months on some cold winter night. Just pop it in the oven to reheat.

Damn good idea.

vailpass
11-23-2011, 11:40 AM
Just smoking a couple of 8 pound boneless breasts this year.

Starting the brine now - water, salt, brown sugar, garlic, rosemary, peppercorns, bay leaves and orange peels.

What kind of wood?

OnTheWarpath58
11-23-2011, 12:04 PM
What kind of wood?

Apple, though I've always wanted to try cherry or pecan.

Not sure how the other two would do with that brine. Heard pecan is awesome with turkey.

Since I'm feeding guests with it, I'll go safe and use Apple

vailpass
11-23-2011, 12:22 PM
Apple, though I've always wanted to try cherry or pecan.

Not sure how the other two would do with that brine. Heard pecan is awesome with turkey.

Since I'm feeding guests with it, I'll go safe and use Apple

Sounds real good.
I've never done the smoker thing but damn I love the food that comes from them.

Extra Point
11-23-2011, 12:27 PM
Friday, gonna have a turkey/jelled cranberry sauce/lettuce sandwich, on wheat.

Rausch
11-23-2011, 12:41 PM
"I once has turkey. Kind of..."

http://www.warchat.org/pictures/jabar_yawar.jpg

tooge
11-23-2011, 01:39 PM
I decided to try two new side dishes this year. They may suck, but with pork fat, you rarely go wrong.
1. roasted brussel sprouts chopped up, shredded napa cabbage, granny smith apple pieces, and bacon all tossed in the bacon grease and served warm.

2. Bean soup. two smoked ham hocks, some pork jowel diced up, and onions sauteed in the pork fat. Add flour to make a roue. Add chicken stock and great northern beans.

These will go with a maple brined turkey (roasted), mashed sweet taters, cornbread stuffing, and mushroom bread pudding.

Can't wait till tomorrow.

LiveSteam
11-23-2011, 01:42 PM
Im just going to eat. then eat again.
wait


























then eat some more

vailpass
11-23-2011, 02:39 PM
I decided to try two new side dishes this year. They may suck, but with pork fat, you rarely go wrong.
1. roasted brussel sprouts chopped up, shredded napa cabbage, granny smith apple pieces, and bacon all tossed in the bacon grease and served warm.

2. Bean soup. two smoked ham hocks, some pork jowel diced up, and onions sauteed in the pork fat. Add flour to make a roue. Add chicken stock and great northern beans.

These will go with a maple brined turkey (roasted), mashed sweet taters, cornbread stuffing, and mushroom bread pudding.

Can't wait till tomorrow.

That bean soup sounds fugging good.

tooge
11-23-2011, 02:54 PM
I've not tried it, but saw the smoked hocks when I was buying the jowel and thought I just had to try to make some sort of soup out of them. We'll see.

Flachief58
11-23-2011, 03:23 PM
Smoking mine. Marinading in OJ, soy, honey, spicy mustard, onions, garlic, ginger and brown sugar. Take 1/2 of the mixture and cook it slowly for about 45 min. put it in a blender then strain to brush on the bird as a glaze every 45 min.

It works well for chicken too.

OnTheWarpath58
11-23-2011, 04:02 PM
Just smoking a couple of 8 pound boneless breasts this year.

Starting the brine now - water, salt, brown sugar, garlic, rosemary, peppercorns, bay leaves and orange peels.

Jesus tits, this smells amazing.

Extra Point
11-23-2011, 04:35 PM
Smoking mine. Marinading in OJ, soy, honey, spicy mustard, onions, garlic, ginger and brown sugar. Take 1/2 of the mixture and cook it slowly for about 45 min. put it in a blender then strain to brush on the bird as a glaze every 45 min.

It works well for chicken too.

Looks great!

Our bird is resting, now. In peace. Soon to be pieces.

KCUnited
11-23-2011, 04:42 PM
I'm brining and smoking with apple and some plum I got given to me. My wife makes homemade noodles similar to philfree's dumblings. I take what's left from the day and package it into bierocks.

Extra Point
11-23-2011, 04:45 PM
Just put 1/3 c. cherries in a small bowl, hydrating with a shot of Jim Beam. Will let set until tomorrow to secondary smoke the 3 lb. pressed ham. Gonna mix into 1/2 or so c. of pineapple preserves, 2-3 tablespoons of my rub, 1/4 tsp clove, and another shot JB, and get the glaze on.

Cheers!

Setsuna
11-23-2011, 04:50 PM
Fried turkey biatches!

burt
11-23-2011, 04:59 PM
Fried turkey biatches!

Repost.


I am deep frying mine!

bevischief
11-23-2011, 05:35 PM
Orton

Trevo_410
11-23-2011, 05:38 PM
jayhawk sounds good for saturday.

R8RFAN
11-24-2011, 09:20 AM
http://img.tapatalk.com/426eefa2-60b5-0d4c.jpg

Sent from my Desire HD

cdcox
11-24-2011, 09:27 AM
Traditional oven roasted FTW!

mlyonsd
11-24-2011, 09:47 AM
The kitchen is smelling like Thanksgiving.

burt
11-24-2011, 09:50 AM
http://img.tapatalk.com/426eefa2-60b5-0d4c.jpg

Sent from my Desire HD

waiting til noon........

blaise
11-24-2011, 10:30 AM
I soak a cheesecloth in wine and butter overnight. The next day I rub the turkey with butter, salt and herbs. Then I cover the turkey with the cheesecloth and cook it. And baste every hour or so with more wine, butter and salt mixture.