Text Size

Eat, Drink, & Be Merry

Gobble the Gobble

Discuss good eats, beverages, recipes, restaraunts, bars and other food and drink related topics in here.

Moderators: peeker643, swerb, mswerb

Gobble the Gobble

Unread postby comish » Wed Nov 17, 2010 9:57 am

As I gain confidence in my cullinary chops...it's time to tackle a bird for Thanksgiving.

The denizens in here are always spot on, so I will turn here first for help.

Who has a great turkey recipe for Thanksgiving----lay it on me.

Thanks in advance. (No deep frying for me...going to go a more traditional route)
"Get busy living, or get busy dying."
User avatar
comish
Champion of Mediocrity
 
Posts: 1010
Joined: Wed Feb 01, 2006 7:27 pm
Location: A local Pub

Re: Gobble the Gobble

Unread postby Larvell Blanks » Wed Nov 17, 2010 10:19 am

The best thing I can suggest is brining the turkey 24 hours before you cook it. This will keep that bird moist. Alton Brown has a good brining recipe and cooking instructions. The great thing about the brine is you can make it to your own taste.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

The cooking of the turkey is pretty basic but I like to rub an herb butter between the skin and meat of the turkey and then rub the outside of the turkey as well with this mixture. Add about 1-2 cups of turkey(or chicken) stock to the bottom of the roasting pan. This will help keep the bottom of the turkey moist during cooking and you can use the stock + drippings to baste the turkey.
Galley Boys are slop on top of a so-so burger and a bun you coulde get from a Covneninet food mart generic pack. They the Antoine Joubert of burgers; soft, sloppy, oozing grease and cheap sauce and extremely overrated by a biased fan base. Proof that if you throw enough cheap sauce shit on a burger you still can't overcome the lame burger. -JB
User avatar
Larvell Blanks
 
Posts: 2574
Joined: Thu Sep 13, 2007 10:15 am
Location: Medina, Ohio
Favorite Player: Foots Walker
Least Favorite Player: un named sources

Re: Gobble the Gobble

Unread postby mattvan1 » Wed Nov 17, 2010 4:32 pm

What Ralph Malph said above. And don't trust the little plastic pop up "thermometer".

Spend 15 bucks at Costco and buy a decent one. I like the kind shown below - where you can leave the oven door shut and wander by every 30 minutes or so to monitor the progress. Remember that dark meat and white meat need to be cooked to different temps - so check both for doneness and pull the bird immeadiately, then let it rest for about 15-20 minutes before carving.

ETA - Don't stuff the bird. Really slows down cooking time and you can end up over cooking the white meat.

Image
I don't need to be patient, they're going to be shit forever.
- CDT, discussing my favorite NFL team
User avatar
mattvan1
 
Posts: 3686
Joined: Wed Mar 08, 2006 1:41 pm
Location: Houston

Re: Gobble the Gobble

Unread postby Ziner » Wed Nov 17, 2010 4:36 pm

Screw the oven... if I wasnt in an apartment this is how I'd be doing it.

Just not sure it would be all that safe on my 8 by 4 balcony.

Image
In the end, we're all "only for a limited time," you guys.
User avatar
Ziner
Tot-Lovin' Hippy
 
Posts: 7063
Joined: Thu Jan 03, 2008 4:04 pm
Location: Boulder, Colorado
Favorite Player: Tater Tots
Least Favorite Player: Yam Fries

Re: Gobble the Gobble

Unread postby peeker643 » Wed Nov 17, 2010 9:48 pm

Does anyone use the bird bag? Never had a dry bird when using one.

Just wondered where you gourmets stood on that. And Matt, there's GOT to be a bit of stuffing in the ass of that bird. That's what I pick at when carving the thing.
"Great minds think alike. The opposite is also true."

"None of us is as dumb as all of us."


I'm on Twitter at http://twitter.com/peeker643
User avatar
peeker643
Duly Noted
 
Posts: 22711
Joined: Tue Jun 26, 2007 1:33 pm
Favorite Player: Smokey Rowe
Least Favorite Player: Dingle Stetson

Re: Gobble the Gobble

Unread postby motherscratcher » Wed Nov 17, 2010 9:57 pm

Ziner wrote:Screw the oven... if I wasnt in an apartment this is how I'd be doing it.

Just not sure it would be all that safe on my 8 by 4 balcony.

Image


Pussy
According to my sources CDT farts in the tub and bites the bubbles.
User avatar
motherscratcher
Little Larry Sellers
 
Posts: 7748
Joined: Fri Aug 28, 2009 9:14 pm
Location: La La Land
Favorite Player: Ernie Camacho
Least Favorite Player: Jose Mesa

Re: Gobble the Gobble

Unread postby mattvan1 » Wed Nov 17, 2010 11:37 pm

peeker643 wrote:Does anyone use the bird bag? Never had a dry bird when using one.

Just wondered where you gourmets stood on that. And Matt, there's GOT to be a bit of stuffing in the ass of that bird. That's what I pick at when carving the thing.


The bags are fine - I've used one before but the skin didn't crisp up the way I wanted. Stuff away, just don't cram a basketball size wad of cornbread into a 12 pound bird. Really messes up the whole heat circulation thing.
I don't need to be patient, they're going to be shit forever.
- CDT, discussing my favorite NFL team
User avatar
mattvan1
 
Posts: 3686
Joined: Wed Mar 08, 2006 1:41 pm
Location: Houston

Re: Gobble the Gobble

Unread postby General » Thu Nov 18, 2010 10:21 am

I am slavishly devoted to the brining process. I get the guy to butcher the fowl into legs, thighs, wings, breast pieces, brine it and grill everything but the breast which I rotisserie. We like it.
Browns are an irrelevant and comical organization
User avatar
General
 
Posts: 1850
Joined: Tue Feb 13, 2007 2:35 pm
Location: Pensacola
Favorite Player: Paul Warfield
Least Favorite Player: 537 Idiots in DC

Re: Gobble the Gobble

Unread postby comish » Sat Nov 27, 2010 10:26 pm

Thank you, Larvell for the suggestion. I did use the brining recipe from the link, as well as putting in the herbs as suggested. The turkey was fantastic, not much of it left to enjoy later...I guess that's a good thing.

I also pulled an herb butter recipe off the internet and rubbed under the skin and out...DELICIOUS!

Thanks again.....I am a rock star in the eyes of my family :thumb up:
"Get busy living, or get busy dying."
User avatar
comish
Champion of Mediocrity
 
Posts: 1010
Joined: Wed Feb 01, 2006 7:27 pm
Location: A local Pub

Re: Gobble the Gobble

Unread postby JCoz » Fri Dec 03, 2010 12:32 pm

General wrote:I am slavishly devoted to the brining process. I get the guy to butcher the fowl into legs, thighs, wings, breast pieces, brine it and grill everything but the breast which I rotisserie. We like it.


When you get a chance, would you mind posting the details for this?
User avatar
JCoz
Donnie, you're out of your element
 
Posts: 4158
Joined: Thu Oct 04, 2007 11:57 am
Favorite Player: Competency
Least Favorite Player: Gene Smith


Return to Eat, Drink, & Be Merry

Who is online

Users browsing this forum: No registered users and 2 guests

Who is online

In total there are 2 users online :: 0 registered, 0 hidden and 2 guests (based on users active over the past 5 minutes)
Most users ever online was 181 on Sat Feb 16, 2013 4:50 pm

Users browsing this forum: No registered users and 2 guests