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Post by Suluby on Nov 26, 2013 16:33:28 GMT -5
Rogue:
When you cook it, place it upside down, so the juices empty into the meat as opposed to the bottom of the pan.
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Post by Suluby on Nov 26, 2013 16:34:46 GMT -5
Nora:
I accidently cooked one breast side down once and it was so juicy. But you have to turn it over and let the skin brown up during that last part of the cooking.
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Post by Suluby on Nov 26, 2013 16:39:20 GMT -5
Murigen
Which can be an issue if it's a really big bird! Luckily the one I cooked on Sat wasn't so big that I couldn't get it turned over <G>
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Post by Suluby on Nov 26, 2013 16:40:26 GMT -5
Rogue:
We've got a 25-pounder. Turkey-sandwiches topped with pepperoni and drowned in mustard for the next week. Ahhhhhh yeah!
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Post by Suluby on Nov 26, 2013 16:42:38 GMT -5
Nora:  Pepperoni! Thats a really big bird you got there. I dont know what our is but I love the sandwiches the next day. I do an open face sandwich with turkey, stuffing, gravy and cranberry sauce.
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Post by Suluby on Nov 26, 2013 16:46:06 GMT -5
Suluby:
I get the bird off the rack in the roasting pan with a pair of skewers and then I yell for hubby ..... he comes in and turns that sucker and back it goes for some crisping!
Cooking can be a 2 person job sometimes!! ;D
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Post by Suluby on Nov 26, 2013 16:47:23 GMT -5
Rogue: Pepperoni! Thats a really big bird you got there. I dont know what our is but I love the sandwhiches the next day. I open face sandwhich with turkey, stuffing, gravy and cranberry sauce.
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Post by Suluby on Nov 26, 2013 16:51:12 GMT -5
Blissed:
Friday seems like a long time and a lot of work from now. That's exactly the sandwich I'm looking forward to! Warm pumpkin pie for breakfast, with whipping cream. Dinner is reheated everything, with apple pie. Stuffed Friday is much better than Black Friday.
I can use the oven next door, (we're housesitting) so I got a 23 lb turkey. Otherwise I have to get a small one to make room for everything else. We're going for enough left overs this year!
I'm hungry...
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Post by Suluby on Nov 26, 2013 16:53:36 GMT -5
No More Zombies:
Tried it. I didn't notice that it was more juicy, but the delicious fatty skin was a soggy mess and the thing looked like a mutant cat emerging from a nuclear waste facility dumpster.
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Post by Suluby on Nov 26, 2013 16:55:52 GMT -5
Becca:
Has anyone brined theirs before. You soak it over night? I did that once and it turned out great. My Mom didn't like the seasonings or something so we've never done it again. To be honest I think she likes it dry.
Emil cooks chicken like that but not on purpose he just can't tell the front from the back. I've held the chicken up like it would be if it's standing to show him but it so far has not sunk in.
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Post by Suluby on Nov 26, 2013 16:58:45 GMT -5
Murigen:Has anyone brined theirs before. You soak it over night? I did that once and it turned out great. My Mom didn't like the seasonings or something so we've never done it again. To be honest I think she likes it dry.
Emil cooks chicken like that but not on purpose he just can't tell the front from the back. I've held the chicken up like it would be if it's standing to show him but it so far has not sunk in.
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Post by Suluby on Nov 26, 2013 16:59:39 GMT -5
No More Zombies:
I am kind of old fashioned. Sage and onion stuffing in a roasted bird.
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Post by Suluby on Nov 26, 2013 17:01:55 GMT -5
Troy:Has anyone brined theirs before. You soak it over night? I did that once and it turned out great. My Mom didn't like the seasonings or something so we've never done it again. To be honest I think she likes it dry.
Emil cooks chicken like that but not on purpose he just can't tell the front from the back. I've held the chicken up like it would be if it's standing to show him but it so far has not sunk in. I taught a class this fall on Holiday cooking and one of my big focus points was on brining... Once I started doing this I will never go back to a dry bird again.
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Post by Suluby on Nov 26, 2013 17:02:37 GMT -5
Cyndi:
We're brining tomorrow! It's my first time. I usually roast it breast side down, and TRY to flip it but it usually breaks apart into a mess of turkey parts. Still damned good though.
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Post by Suluby on Nov 26, 2013 17:07:07 GMT -5
Troy: This is one of the handouts from my class, hope the formatting moves over here, so I don't have to go through and fix it. ~~~~~~~~~~~~~~~~~ TURKEY BRINING TIPSYou don’t need to brine Kosher, or self basting turkeys. People will tell you that it makes them too salty to eat. This isn’t necessarily the case, I have brined injected turkeys before and they didn’t become too salty, but they are already brined and additional brining is unnecessary and redundant. You can use a bucket, a bag, a cooler, the crisper drawer from your refrigerator, anything that will allow enough room for the entire turkey to be submerged. If a raw egg will float in your brine, there is enough salt. (figure about 1 cup to 1 gallon). Make sure that the salt is dissolved before adding your aromatics. Plan on at least one hour of brining for each pound of turkey, so a 24 pound bird takes a day. For safety purposes, don’t brine any turkey longer than 24 hours. Under-brining is better than over-brining. A 10-12 pound turkey will serve about 10-12 people. Although there is more bone in a 16 pound turkey than in a 10 pound turkey, the 16 pounder has just about maxed out it’s skeleton. There is not significantly more bone in a 24 pounder than in a 16. So you will get much more meat from a 24 pound bird than you would from 2 twelve pound birds. Butchers and meat sellers will recommend that you buy two 12 pound turkeys instead, so that the cooking time is less, you get 4 drumsticks, 4 wings, etc. Remember these are people who are trying to sell you turkeys. A ziplock bag filled with ice cubes will weigh the turkey down, keep it submerged and help control the temperature. When you are done, rinse the turkey and discard the brine. It is too salty to cook the turkey in, and will spoil the taste of your gravy. Aromatics such as onions, apples and fresh herbs can be placed inside the cavity and roasted with the turkey.
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Post by Suluby on Nov 26, 2013 17:08:31 GMT -5
Cyndi:
Orange slices, honey-crisp apples (mostly because the oranges aren't sweet enough right now, just tart and orangey-) and white and green onions and rosemary and garlic and maybe some pepper. Oh yeaaaahhh...
I'm a little bit too excited about this. We'll start brining tomorrow night and have the bird in the oven early Thursday. It's more than 24 hours but it's the best time for all of us to deal with it. I'm not a morning person!
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Post by Suluby on Nov 26, 2013 17:09:31 GMT -5
Suluby: Tomorrow morning, I'll chop the veggies for the mirapoix for the stuffing ..... get that cooked and back in the fridge.
We do Thanksgiving dinner in the evening. My younger son and his wife go to her grandmother's and have dinner at noon with all of her family that's local. They come to me late in the afternoon and we eat about 6. Grandma does a ham and I do turkey.
So I don't put the turkey in the oven until about 1:30 - 2 PM. Once the turkey comes out, I stuff everything else into the oven. After the turkey rests, I carve in the kitchen and platter it.
If I ever handed my husband the carving set, he'd look at me and say, "What the hell am I supposed to do with this? "
It's just safer for me to do it!
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Post by Suluby on Nov 26, 2013 17:10:48 GMT -5
jen2010:
Sweetie was down this last weekend and I made him an early Thanksgiving dinner while he was here since we won't see each other on the actual holiday. i made all the basic sides, but because it was just the two of us, I really didn't want to spend money or time on a turkey, take nearly all day attending to all that, then do another one later. So, I bought one of the larger roasted chickens from our grocery deli, the *colossal*, LOL. True story. It was wonderful, imo. Slid right off the bone and very flavorful and delish. We both ate very well, and there was still half a bird to send home with him. It will just be me and boy this year, with a couple dropper inners through the day coming by to snack and drink and play games. I'm going to get another one of those roasted chickens. Perfect for mini Thanksgivings!!!
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Post by Suluby on Nov 26, 2013 17:11:56 GMT -5
Blissed:
I roast the Turkey on top of a bed of veggies, carrots, celery, potatoes, onions, with a couple of cups of water. The veggies hold the turkey up, best done in a metal turkey roaster, not an aluminum one, too flimsy. I roast it upside down for about 1/3 of the time and then turn it. The drippings go for gravy and the veggies get purred into the stock for the soup I make from the carcass.
We brine ours. Or buy them brined.
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Post by Suluby on Nov 26, 2013 17:13:02 GMT -5
Suluby: 
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Post by Suluby on Nov 26, 2013 17:15:53 GMT -5
Troy: I've never had a brined turkey.
I read up on it a while back ...... and the site I read specifically said not to brine a kosher turkey, because they are already soaked and salted.
Hence the term "Kosher Salt" I used to think that it was salt that met the dietary guidelines of a kosher diet, I have only recently (in the last few years) learned that it is fact the type of salt that is used when 'koshering' meat Because salt draws the liquid from meat, a brine helps to extract the blood, However, knowing that your turkey has already been treated with brine does not necessarily prevent you from brining, you just need to use a different approach. While a typical turkey brine base consists of one half salt, one fourth sugar and one fourth herbs and spices, a brine to use on a koshered bird may instead consist of one half sugar, one quarter salt, and one quarter herbs and spices. A little salt in necessary for the chemical process that goes on, namely the transfer of liquid back and forth in the cells of the meat. But the sugar helps to offset the saltiness, and also helps in the transfer of water, although it is not quite as effective as salt. This explains why most commercial meat tenderizers are mostly a mix of sugar and salt, with just a touch of nonclumping agents thrown in. When brining a kosher turkey, I use one cup of sugar, one half cup of salt, one quarted cup of rosemary leaves a tablespoon of peppercorns, a tablespoon of whole cloves, a tablespoon of black pepper, and a tablespoon of ground ginger. I heat one quart water to a boil, remove it from the heat, add the dry ingredients and stir until it is dissolved, add 2 quarts of cold water 1 quart of apple juice and chill it overnight so I am not adding hot liquid to my turkey. This is just enough to cover a medium sized turkey in a 4 gallon food grade bucket that I get free from the grocery store. Then I cut up an onion, a lemon, a few cloves of garlic, an apple, and a couple of sprigs of fresh sage, thyme and whatever else strikes my fancy I put it in Wednesday night just before I go to bed, and take it out when I get up. After I rinse the bird, I strain out the solids from the brine, and toss them in the cavity as the turkey roasts.
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Post by Suluby on Nov 26, 2013 17:19:20 GMT -5
Cranberry Relish - Thanksgiving Dish
Grind two cored red apples - do not peel
Grind one large navel orange - do not peel
Grind two packages of whole fresh cranberries
Add 1 cup of chopped pecans to mixture in bowl
Add 1 cup of sugar to sweeten - it's supposed to be tart
Stir well and store in refrigerator for a couple of days then check to see it if needs a bit more sugar.
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Post by Suluby on Nov 26, 2013 17:20:27 GMT -5
3 cups hot sweet potato (I use canned) 1 stick margarine 1 tablespoon vanilla 1/4 cup milk TOPPING 1 cup light brown sugar (packed) 1/3 cup melted butter 1/3 cup plain flour 1 cup chopped pecans In a mixer, mix sweet potatoes, margarine, vanilla and milk. Bake in 2 quart buttered dish at 350 degrees for 15-20 minutes. Mix and spread topping over potato mixture Bake 15 minutes longer. |
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Post by Suluby on Nov 26, 2013 17:22:49 GMT -5
This is a really good main dish for holidays!
Apple Turkey
1 Turkey
1 Granny Smith apple, quartered
2 medium onions, quartered
1 ounce fresh parsley sprigs
2/3 cup of Apple Butter
2 tablespoons Dijon Mustard
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1 1/4 teaspoon salt - divided
1 1/4 teaspoon ground pepper - divided
1 can (10 1/2 oz.) chicken broth
1/8 teaspoon ground red pepper
4 cups apple cider, divided
2 - 3 tablespoons arrowroot powder
1/4 cup milk
1 large carrot
2 stalks celery, very roughly chopped
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Pre-heat oven to 350o.
Remove giblets and neck from the cavity.
Starting at the neck, loosen the skin from the breast and the drumsticks (try to reach down to the thigh and to the opening of the cavity), being careful not to tear through it.
Combine the apple butter, sugar, nutmeg, & mustard, mixing well. Spread under the skin as thickly as possible.
Sprinkle the bird with the salt & both peppers.
Stuff the cavity with the onion, the apple and the parsley.
Pour the broth & 2 cups of cider into the roasting pan. **(I've used all cider & it's just as good)
Place turkey on rack BREAST SIDE DOWN and roast - tented with foil - for approximately 2/3 of the recommended total cooking time.
Turn the turkey breast side up & continue roasting with the foil tent.
For the last 30 - 45 minutes, remove the tent & let the skin brown.
Let the turkey sit for 30 - 45 minutes before carving.
Cider Gravy
Boil giblets & neck, 1 large carrot, 2 stalks of celery & onion in 2 cups cider (you may need more, to cover the meat & veggies) until veggies are soft & meat is well-cooked.
When everything is cool enough to touch, shred all the meat off the neck bones.
Place everything in a processor or a blender (you may need to do this in small batches) and puree finely. Return everything to saucepan, mix in drippings & add the milk. Thicken with arrowroot.
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Cooking the turkey upside down ensures that the white meat will be very moist!
When I platter the carved turkey, I add the quartered onion and apple from the cavity.
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" 
