I don’t know. I usually start drinking (on Thanksgiving) around 10am and have no idea what transpires beyond that.
I seem to recall gravy being involved.
We’ve done them on the Weber and deep-fried a few but the last few years I’ve been putting one turkey in a cooking bag in the oven and one in an electric roaster. Both methods only take about 2-1/2 hours to cook.
I put olive oil or melted butter on the outside and then rub in herbs and spices. I stuff the cavity with cut up onions, apples, celery and carrots. I also sprinkle some of the herbs and spices inside the cavity.
My husband was on an injection kick for a few years. I don’t think it made that much difference.
Well, who you gonna believe, me or those damn lying Food Science people? (winky smily face)
Porn?
I’ve never cooked one but this year Kroger had them for 33 cents a pound. I bought a 19lb turkey for less than I could buy 1 lb of lunchmeat :dubious:. For $6.50 I thought I’d give it a shot. Going for the Alton Brown method. Although not on Thanksgiving- for that I’m going to my brother’s house.
You, of course, mon frere.
I don’t believe that the Republic of Turkey should be cooked at all.
For those interested it involves creating a foil tent around the turkey, lots of liquid in the bottom, bring it to boil on the hob then into the oven.
It is absolutely foolproof. The bed of vegetables, white wine, giblet stock and turkey/sausage meat stock end up being an incredible base for gravy or even soup. I could (and do) eat it by the spoonful straight from the bottom of the tin.
From a book (or record?) I got from Scholastic Press when I was in 3rd grade, a mother monster and a baby monster were talking:
I’m HUNGARY!
Stop your WALES. I’ll FIJI.
I want a slice of TURKEY fried in GREECE.
There may have been more, but that’s all I remember.
The easy way: we don’t. Go visit the kids. The son-in-law is a former celebrity chef who over-stuffs us wonderfully with mountains of turkey, scallops, venison, and mysteries. No cannabis sauce for the taters and dressing - oh well. But brutally delicious local wines (we’re in vintner country). Jealous wildlife may peer in at us. Keep doors closed.
No. That’s Easter. ‘Rising from The Dead’ and all. Rolling rocks, rabbits, Fancy Hats.
You know you want to party with me, Cowboy!
Watch your footing as you carry the bird into the dining room tomorrow. A misstep would result in the fall of Turkey, the overthrow of Greece, and the destruction of China.
Just reminds me of the porn show about PT boats in WWII: McHale’s Gravy.
For the past ten or so years I’ve been brining my turkey. I first saw the procedure on a Food Network show (not Good Eats) and decided to give it a try. I’ve been hooked on it ever since. Each year the brine composition changes a bit and I’ve never really noticed a difference in taste, although I’ve never used just salt and water. I always add some herbs, some vegetable stock, and some apple juice.
Last year I skipped the brine. I usually buy a Butterball and someone was giving me shit for brining a pre-brined bird so, short on time and funds, I just said “fuck it” and roasted the bird the way it came from the store. I slathered some butter on it and that was it. The resulting bird was… disappointing. It was dry and lacked some of the flavor I was used to. So I won’t be skipping the brining again.
I’m going to roast the bird in a countertop roasting pan, which fees up the oven for my wife’s pies. I got a big bird this year, 21 lbs or so, so it’ll take most of the morning. I’ll fill the cavity with some chopped Honeycrisp apple, a sweet onion, some herbs, and probably a stalk of celery or two. I’ll rub the bird down with butter periodically, although I’m not sure it does much. While that’s roasting I’ll simmer the giblets and neck in a pan of chicken stock to make gravy (with pan drippings added after roasting), and then make up some homemade cranberry sauce using orange juice as the liquid. My in-laws prefer Stove Top stuffing so that’s what we’ll make :rolleyes::(. At least it’s easy, I guess.
This sounds divine, especially the bourbon / soy sauce marinade. Do you happen to have a recipe you could share? I used to have a chicken marinade recipe that was basically green onions a lot of Yukon Jack; that stuff was killer and I wish I still had it around but haven’t seen it in years. It would make a good turkey marinade I think.
This winter I’m getting myself a Weber Smokey Mountain charcoal smoker. I can’t wait to smoke a turkey on it. I’ve also been drooling over the new Weber pellet grill, I may have to take the plunge at some point. I think a turkey would come out extremely well on one of those — or indeed, any pellet grill.
If I have a small enough bird, I like to use the rotisserie. For larger ones, either smoking or roasting low and slow. I have a rub that gets mixed with olive oil and spread all over the skin. If I remember, I’ll toss an onion in the cavity.
This year, I’m smoking one to take when we visit the inlaws in Florida for Christmas.
I just saw this. My marinade is pretty simple. I used; 1.5 L of Jim Beam, 1.5 L of regular soy sauce, 2 cups of brown sugar, 4 tablespoons of garlic, 4 tablespoons of peppercorns. Then enough water to cover the turkey. I let it sit in the brine for 12 hours after the turkey is thawed.
Did the skin get browned at all? Never considered nuking a turkey before.
We were going to do goose, but mrAru got a 22 pound turkey at the commissary for under $.50 a pound, and he couldn’t resist the lure of the leftovers … it was frozen solid when he got it, but we set it in the garage sealed in a 5 gallon poly bucket so nothing would get to it and it was thawed just fine when it was time to cook.
Wash turkey; remove wire holding leg ends together. Remove giblets. Salt thoroughly. Baste with one stick of butter, melted. Bake at 325o for 20 minutes per pound of turkey, COVERED either with aluminum foil or lid. Open the steam vent or remove the foil about 1 hour before the turkey is scheduled to be done, to let the turkey brown properly.
I follow the method as laid down by my secret boyfriend, Alton Brown. My MIL was horrified the first time I did it. “You’re soaking the turkey in a salt bath???” “You’re cooking it at 500[sup]o[/sup]???”
No leftovers. I will never do it any other way again.
You and me both. My next kitchen will have range hoods and outside venting that would put a clean room or fume hood to shame.
I get smoking at around 450-475 when I roast chicken. Roasting turkey there for me isn’t happening.
Oh, and spatchcocking the bird is a must for me. Been a while since I did turkey, but it worked well when I did.