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Started By
Message
re: It's that time, tips for turkeys
Posted on 11/6/17 at 4:52 pm to LNCHBOX
Posted on 11/6/17 at 4:52 pm to LNCHBOX
In step 4, it says to add the wings, necks and drippings to a stock pot, but it doesn't mention what to do with the roasted vegetables. Do you add those to the stock pot, as well? I assume you would because otherwise, there's not much point in roasting them with the meat.
1
Posted on 11/6/17 at 5:18 pm to Gris Gris
quote:
it doesn't mention what to do with the roasted vegetables. Do you add those to the stock pot, as well?
That's what I do. His stock is pretty much how I do it. If I recall correctly, I think it was you that said you used a cheap pack of wings for stock. I've done it that way for several years now.
This post was edited on 11/6/17 at 5:36 pm
Posted on 11/6/17 at 5:27 pm to Btrtigerfan
Brine it, spatchcock it and grill it
Posted on 11/6/17 at 5:36 pm to Btrtigerfan
quote:
That's what I do. His stock is pretty much how I do it. If I recall correctly, I think it was you that said you used a cheap pack of wings for stock. I've done it that was for several years now.
Yes, I use turkey wings. I'm doing that this week for stock for gravy as a matter of fact. I haven't roasted vegetables with the wings, though, so I was thinking of going that route rather than just simmering them with the roasted wings, plus some fresh parsley. I may do both the roasted and the fresh vegetables.
Posted on 11/6/17 at 5:41 pm to Gris Gris
My wife always steals some of the roasted veggies out of the pan. They get coated in the drippings and seasonings.
Posted on 11/6/17 at 6:17 pm to X123F45
The Food Lab's Definitive Guide to Buying, Prepping, Cooking, and Carving Your Holiday Turkey
Heaps of great information in the link above. I create a green salt by blending Kosher salt & herbs( typically thyme, sage, bay, & parsley) in small food processor. Add a little baking powder like Chef López-Alt suggests and let it sit uncovered on the counter for a few hours up to a day to dry out. Then use it as you would normal salt.
Heaps of great information in the link above. I create a green salt by blending Kosher salt & herbs( typically thyme, sage, bay, & parsley) in small food processor. Add a little baking powder like Chef López-Alt suggests and let it sit uncovered on the counter for a few hours up to a day to dry out. Then use it as you would normal salt.
Posted on 11/6/17 at 6:21 pm to BigDropper
Dry brine, spatchcock, and use a probe thermometer.
Posted on 11/7/17 at 7:04 am to KosmoCramer
Please explain how one brines a turkey? Never done this
Posted on 11/7/17 at 8:32 am to foj1981
Two types of brine: dry and wet. Both work like this (incredibly simplistic internet explanation forthcoming)
Salt convinces the cells in meat (or vegetable) to open up and loosen up. And then when this happens the salt sneaks into the cells bringing moisture and seasoning. Result is a moist and tender thing that has been brined and less prone to drying out.
Wet you make a solution with water and salt (you can add all sorts of things to this, but the base is water and salt). You submerge the bird in this liquid for a few days.
Dry brine is just salting the meat (again could make a flavored salt: lemon zest and rosemary, orange and cinnamon, etc...) and letting the salt do it's magic without water.
I prefer dry brining as I think it leads to a better bird (or any cut of meat), with usable pan drippings, and the meat isn't as "hammy" as a wet brined turkey. Plus, you can let the bird sit uncovered in a fridge for a few hours which helps dry out the skin, which is essential for crispy skin.
Salt convinces the cells in meat (or vegetable) to open up and loosen up. And then when this happens the salt sneaks into the cells bringing moisture and seasoning. Result is a moist and tender thing that has been brined and less prone to drying out.
Wet you make a solution with water and salt (you can add all sorts of things to this, but the base is water and salt). You submerge the bird in this liquid for a few days.
Dry brine is just salting the meat (again could make a flavored salt: lemon zest and rosemary, orange and cinnamon, etc...) and letting the salt do it's magic without water.
I prefer dry brining as I think it leads to a better bird (or any cut of meat), with usable pan drippings, and the meat isn't as "hammy" as a wet brined turkey. Plus, you can let the bird sit uncovered in a fridge for a few hours which helps dry out the skin, which is essential for crispy skin.
This post was edited on 11/7/17 at 8:33 am
Posted on 11/7/17 at 8:36 am to X123F45
Smoked or Fried Turkeys are the best.. Saying that I have yet to perfect my own recipe, mainly because I have zero patience. So I overpay and buy it from the grocery store or a restaurant.
Posted on 11/7/17 at 8:39 am to NoCarsGo
Just trust this random stranger on the internet. Follow Russ Parson's Judy Bird recipe. Its a Dry Brined technique based on the roast chicken at Zuni Cafe in San Francisco. You could smoke it if you want, but it comes out pretty banging just roasting it the good old fashioned American Norman Rockwell way.
LINK
LINK
Posted on 11/7/17 at 9:44 am to X123F45
inject, coat outside
375 in the fryer for 1.5 min per pound
375 in the fryer for 1.5 min per pound
Posted on 11/7/17 at 10:00 am to gaetti15
quote:
Brine it, spatchcock it and grill it
My favorite way.
I spatchcock it the morning before Thanksgiving. Then apply a dry brine and let it sit in the fridge uncovered until grilling...roughly 20-24 hours.
I use a Big Green Egg with charcoal and some hickory wood. Cook it at around 350 and it's usually ready in an hour and a half or so depending on the size of the turkey.
Posted on 11/7/17 at 10:50 am to X123F45
Posted on 11/7/17 at 11:32 am to BlackenedOut
Thanks
Posted on 11/7/17 at 11:45 am to X123F45
I use an old roaster with a rack . At the bottom just below the bird, I pour in Chicken stock.
I season the turkey liberally. Then stuff the cavity, using either a small orange or satsuma along wit a chipped up apple, some onion, garlic and bell pepper and intersperse some fresh thyme and rosemary.
Ten underneath the skin, separate the skin and meat and place lots of butter between the skin (Beast) and meat and near the thigh. then inject the bird
baste every 35 minutes after the first 2 hours
I season the turkey liberally. Then stuff the cavity, using either a small orange or satsuma along wit a chipped up apple, some onion, garlic and bell pepper and intersperse some fresh thyme and rosemary.
Ten underneath the skin, separate the skin and meat and place lots of butter between the skin (Beast) and meat and near the thigh. then inject the bird
baste every 35 minutes after the first 2 hours
Posted on 11/7/17 at 1:58 pm to Degas
quote:
This is what you are looking for
That's the recipe I use, though I slightly modify it. I dry brine and rest for 30 minutes too. Incredible bird.
Posted on 11/7/17 at 2:11 pm to TH03
quote:
Be sure to brine.
Rub with oil or butter then hit it at 500 for 30 minutes. Then drop to 350 until the breast hits 155. Cover the breast tightly with foil to prevent it from overcooking.
Alton Brown's method, eh?
(He literally does this exact thing. I watched his Good Eats episode on Thanksgiving last night.)
Stuffing is evil.
Posted on 11/7/17 at 7:56 pm to LNCHBOX
Just for fun - a true story.. will shorten AMAP
did it about 30 years ago, have not had guts to try to do it again .(the cooking part)
left turkey on smoker to go out, had basted it with some sauce and honey .. I think ???
came home after way too many drinks and added fire then sorta passed out...
woke up to a SOLID BLACK TURKEY ... so black I was about to just throw it out, when i decided to look at the inside ... IT WAS MAGNIFICENT, beautiful, moist, etc.
Likely the best turkey I have ever cooked.
seems as if the totally blackened skin sealed and cooked the turkey in its own juices.
threw the skin away, carved the meat and thoroughly enjoyed it...never told anyone for years....and could not give anyone the recipe when they asked.
did it about 30 years ago, have not had guts to try to do it again .(the cooking part)
left turkey on smoker to go out, had basted it with some sauce and honey .. I think ???
came home after way too many drinks and added fire then sorta passed out...
woke up to a SOLID BLACK TURKEY ... so black I was about to just throw it out, when i decided to look at the inside ... IT WAS MAGNIFICENT, beautiful, moist, etc.
Likely the best turkey I have ever cooked.
seems as if the totally blackened skin sealed and cooked the turkey in its own juices.
threw the skin away, carved the meat and thoroughly enjoyed it...never told anyone for years....and could not give anyone the recipe when they asked.
Posted on 11/7/17 at 8:01 pm to rbdallas
Sealing in the juices is a myth that's not true.
You must not have added much fuel and a bunch of wood.
You must not have added much fuel and a bunch of wood.
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