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?

[Stewie]

Originally Posted by Donger

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."

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]

30 pounder, twice the size of Tiny Tim, raised by me, killed by me, cooked by Mom.

[R8RFAN]

Originally Posted by Calcountry

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]

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.

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]

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.

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

[Valiant]

cook??? mmmm deepfry...

[Calcountry]

Originally Posted by R8ers

Pics or it's not true

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.

[R8RFAN]

Originally Posted by Calcountry

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

[Rasputin]

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]

Originally Posted by vailpass

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/a...ipe/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!]

Originally Posted by vailpass

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]

Originally Posted by Fire Me Boy!

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!


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

[Ugly Duck]

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]

Originally Posted by Donger

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]

Originally Posted by Ugly Duck

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.
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