Who's cooking bird this week?

[Groves]

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?

[mlyonsd]

Originally Posted by Donger

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]

Originally Posted by Buck

Ham or GTFO.

This makes the Tebow angry...







The baby Jesus didn't smile either...

[Radar Chief]

Originally Posted by mlyonsd

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.

^

[Stewie]

Originally Posted by mlyonsd

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]

Originally Posted by OnTheWarpath58

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

yes.

[vailpass]

Originally Posted by Donger

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]

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]

My husband is. I just watch football until it's my turn to make side dishes.

[tooge]

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]

Originally Posted by vailpass

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]

Originally Posted by ReynardMuldrake

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]

Deep fried every year but the Peanut oil was expensive (32 bucks) this year

[Fire Me Boy!]

Originally Posted by vailpass

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.

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]

Originally Posted by Fire Me Boy!

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

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]

public service announcement... Be careful