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OSUsushichic
Fired up! Ready to go!
It doesn't have to be brined, though I am a big fan of this.
It can be super-turkified!!!!
My version of tenderizing/juicifying the turkey:
Take a bunch of Wild Turkey, maple syrup, tamarind, and some thyme, mix it.
Pull the skin away from the meat of the turkey across the whole thing (as in just loosen the skin from the meat, use a rubber spatula if you have to - but leave all the skin in place).
Fill the skin with the Wild Turkey solution. Put the turkey, propped up so it doesn't spill out, in the refrigerator overnight.
The next day, poor out the goo (and save for the grave if you need some) and fill the skin pocket space with butter.
YYUUUUMMMM.
Three years in a row now. . .
Kinch, I'm stopping at your house on the way to Philly.
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The best turkey is slow cooked in Mole sauce. It takes days to properly prepare the sauce. My wife was with her Mom and sisters on Saturday to start the process, and she's over there again today.
The peppers are individually hand-processed, removing the skin after holding them over an open flame. The sauce literally takes days to prepare. Then the turkey is partially cooked, and large chunks of meat are taken off and simmered for hours in a huge pot full of the sauce.
I will be absolutely stuffed with it on Thursday. Nothing else comes close.
This is for my mother-in-law.
The peppers are individually hand-processed, removing the skin after holding them over an open flame. The sauce literally takes days to prepare. Then the turkey is partially cooked, and large chunks of meat are taken off and simmered for hours in a huge pot full of the sauce.
I will be absolutely stuffed with it on Thursday. Nothing else comes close.
This is for my mother-in-law.
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The best turkey is slow cooked in Mole sauce. It takes days to properly prepare the sauce. My wife was with her Mom and sisters on Saturday to start the process, and she's over there again today.
The peppers are individually hand-processed, removing the skin after holding them over an open flame. The sauce literally takes days to prepare. Then the turkey is partially cooked, and large chunks of meat are taken off and simmered for hours in a huge pot full of the sauce.
I will be absolutely stuffed with it on Thursday. Nothing else comes close.
This is for my mother-in-law.
Is your wife hispanic? I notice that you eat a lot of that type of food. Oh, and can you mail me some of that turkey? Next day air will be fine
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Excellent point... which also means you'll need to make that $5 investment in a meant thermometer and not pay attention to that plastic pop out thingy...
Also... when we're talking about internal temp, he means in the breast (though you might want to make sure the thigh juice runs clear... this is all especially important when you're talking about cooking with the stuffing in the bird... To me its kind of a toss up between good stuffing and good turkey, but the stuffing increases the cooking time, and dries the bird out (because it takes longer)... but after reading some of your comments on the favorite thankgiveng food thread... not stuffing in the bird isn't an option.
Also, if you want to smoke your bird, brining is an absolute must... I'd also say to get a smaller bird for that.
Anyway, heres a primer on Brining... the key ingredients being the Wawter/stock sugar and salt... you can use any or all of the remaining ingredients... or other stuff you think you might like...
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html
there are also some good tips about skin crispiness...
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Here's a smoking recipe for those of you who want to free up your oven for something else and don't mind blowing through a little LP. (note, this has a full one hour rest time)
(I do this with just a 7-8 pound Turkey Breast for Christmas on a water smoker-- plus some ribs--- (hey I've got the thing on), and then you can do a ham in the oven)
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
(I do this with just a 7-8 pound Turkey Breast for Christmas on a water smoker-- plus some ribs--- (hey I've got the thing on), and then you can do a ham in the oven)
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.
Heat the grill to 400 degrees F.
Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.
After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.
Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.
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Is your wife hispanic? I notice that you eat a lot of that type of food. Oh, and can you mail me some of that turkey? Next day air will be fine
1. yes, it's a local recipe from where her mother was born in Mexico
2. not a chance
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scarletandgrey
Cleverly disguised as a responsible adult!
Beer Can Turkey and a deep fried turkey. My dad and I came up with the idea of beer can turkey after having beer can chicken (I'm sure were not the first one's to think of it but we never heard of it before). Were going to use a 24oz can of beer (Full flavor) and cook the turkey in a large oven. hopefully it turns out to be as good as beer can chicken. If not we still have the deep fried turkey.
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ekeen
Banned
Great recipes all around!
My favorite still is fried. Okay, for all you first time fryers make sure you measure the bird with water in the pot and mark the water level in the pot with a grease pen. Then, make another mark 1 1/2 to 2 inches below the water mark because the displacement from peanut oil is different than water. Think- it's easier to add oil than trying to pull hot oil out. Especially due to the fact that the oil bubbles and splatters
I also recommend a good injection My favorite is garlic butter. If you are smoking a bird or putting it in the oven, I really recommend a brine (thanks Kbuck). And......if you are lucky enough to shoot a wild bird, there is no doubt you will need a brine.
How 'com nobody's asked for a recipe for mashed potaters yet? Giddee up!
My favorite still is fried. Okay, for all you first time fryers make sure you measure the bird with water in the pot and mark the water level in the pot with a grease pen. Then, make another mark 1 1/2 to 2 inches below the water mark because the displacement from peanut oil is different than water. Think- it's easier to add oil than trying to pull hot oil out. Especially due to the fact that the oil bubbles and splatters
I also recommend a good injection My favorite is garlic butter. If you are smoking a bird or putting it in the oven, I really recommend a brine (thanks Kbuck). And......if you are lucky enough to shoot a wild bird, there is no doubt you will need a brine.
How 'com nobody's asked for a recipe for mashed potaters yet? Giddee up!
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And for those of you who fell asleep in school at the mere mention of the name Archimedes, just to clarify, what ekeen is getting at is that you want to get an idea of the displacement of the bird.... so put the Turkey and water (soon to be burning scalding hot, don't want it to overflow and set your deck ablaze oil) in the pot and then get your measurement of the water level AFTER you have removed the bird from the water.... not before.
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Archimedes principle, just taught it two weeks ago.
Do you boil the oil and then insert the bird or put in the bird, add oil, and then bring to a boil while the bird is in the oil?
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I teach 7th grade.
It has to do with fluid displacement.
It's the principle that governs buoyancy.
Here's a link:
http://education.yahoo.com/reference/encyclopedia/entry/Archimprin
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tedginn05
Legend
Nevermind, I remember it now. I know why I didn't remember it, because I never liked learning it at all. I thought it was the hardest thing I would ever learn...until this year.
What I'm doing right now(Genetics) is like the hardest shit I've ever done. And I thought Physical Science was hard. I mean really, what is the need for a 10th grader or hell even a HS student to know about genetics unless they are going to go into that field someday. My dad came over to me the other day while I was doing a project, and he said it all looked like greek to him.
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