Results 1 to 6 of 6
  1. #1
    Silver Lounger
    Join Date
    Jan 2001
    Location
    Northern, California, USA
    Posts
    1,886
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Thanksgiving - Treat that Turkey!

    For those of you looking to gain a solid 10 lbs or more this holiday season, don't forget to properly THAW YOUR TURKEY!!!

    Nothing's worse than a beautifully cooked bird on the outside, that's pink in the middle... <img src=/S/puke.gif border=0 alt=puke width=60 height=15>

    So, check out the Turkey Federation's guidelines for thawing the bird:

    http://www.turkeyfed.org/consumer/cookinfo/turthaw.html

    And if not, hey.. you might only make this mistake once... <img src=/S/sick.gif border=0 alt=sick width=15 height=15>

    While on the subject of Turkey, the following method of roasting the bird has worked well for me, it's an acquired skill I've been practicing for years! I just tested it out on a chicken a few nights ago, and OH MAN.. it was delicious! Baked bird, if done right, will fall right off the bone, and no matter what part of the bird it may be, it will be juicy and tender! <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    Lots of people don't like white meat (turkey breasts) because it's too dry. Well my freinds, if your birds got dry breasts, it most certainly wasn't prepared properly!

    The key is to start off with a HOT, HOT oven. Bake that bird at 425
    <IMG SRC=http://www.wopr.com/w3tuserpics/Kel_sig.gif>
    Moderator:<font color=448800> Pix Place, Internet Explorer</font color=448800>
    <small>www.kvisions.com

  2. #2
    3 Star Lounger
    Join Date
    Jan 2001
    Location
    Winston-Salem, North Carolina, USA
    Posts
    224
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Re: Thanksgiving - Treat that Turkey!

    I love that people have methods for roasting turkeys that they are very zealous about. I do, too. I brine my turkey before roasting in salted vegetable broth with a few seasonings (brown sugar, candied ginger, whole allspice) added. And I always use a fresh turkey - I think freezing and thawing helps make the meat drier, and I like juicy turkeys. I roast at 425 for 30 minutes, then cover the breast with a buttered piece of aluminum foil and drop the heat to 325 until done. I swear that brining is the best method I've ever discovered for turkey (works well for chicken, too) and it makes all the difference in the world in the flavor of the meat. Not to mention the gravy, which is scrumptious. I'm getting hungry already and it's three more days till Thanksgiving!

    Lee Morgan

  3. #3
    5 Star Lounger
    Join Date
    Aug 2001
    Location
    Confoederatio Helvetica
    Posts
    602
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Re: Thanksgiving - Treat that Turkey!

    Good tips Kel - especially about thawing.

    We will have a full house this Christmas so we did a turkey 'dry-run' last weekend. Found a frozen 5kg bird at the local shops (they stock them for American Thanksgiving). 5kg is just the right size to fit into our (European size) oven.

    Moved 'everything' out of our (European size) fridge and put in Tom on Wednesday and he was 'just right' on Saturday. Too bad I can't say the same for the other stuff that was in the fridge.

    Our cooking was a slight variation on your theme. First a sausage meat stuffing but not in the body cavity but underneath the skin where the neck used to be. Tom covered in aluminum (or aluminium) foil and then 40 minutes HOT 220C - no peeking, oven down to 170C for three hours and then peel back the foil. At this point Tom doesn't look too good but heat up to 200C and turn on the oven grill - another half hour he's done. Nice golden brown, tender white meat, dark meat almost falling off the drumsticks.

    One decision - we won't have a frozen turkey at Christmas - we can't afford to lose the fridge for the thawing period. Have ordered a 'fresh' bird from the local butcher - a little expensive but we need somewhere to keep the egg-nog!

  4. #4
    Platinum Lounger
    Join Date
    Dec 2000
    Location
    Queanbeyan, New South Wales, Australia
    Posts
    3,730
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Re: Thanksgiving - Treat that Turkey!

    Back when I was in England, and when turkey was affordable- very fatty bacon draped over the turkey gave a very good self-basting effect, and left some nice crispy bacon bits.
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  5. #5
    Platinum Lounger
    Join Date
    Feb 2002
    Location
    A Magic Forest in Deepest, Darkest Kent
    Posts
    5,681
    Thanks
    0
    Thanked 1 Time in 1 Post

    Re: Thanksgiving - Treat that Turkey!

    Couldn't agree with you more Geoff. I always put a bacon latice on my turkey, made up of good old streaky bacon, but to get the 10Ib weight affect I always plop a big blob of butter underneath it, this allows the bit of turkey underneath it to go brown as well as there is nothing worse than getting a pink shadow under your lattice.
    Jerry

  6. #6
    5 Star Lounger
    Join Date
    Aug 2001
    Location
    Confoederatio Helvetica
    Posts
    602
    Thanks
    0
    Thanked 0 Times in 0 Posts

    Re: Thanksgiving - Treat that Turkey!

    Uh, where do you put the butter? Underneath the bacon or underneath the turkey? I had forgotton to mention the bacon because I delegated that task - my wife is so much more artistic than I. But when you remove the aluminium foil you also remove the bacon from the bird. Put it on a oven proof plate and stick it back in the oven with the 'grill' setting. Lovely bacon bits for your mashed potatoes (I can see the Canadians nodding and the Brits rolling their eyes at this concept) or your roasted potatoes (vice versa).

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •