Originally posted by jay santos
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We've got another holiday to worry about. It seems Thanksgiving Day is upon us.
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You turkey haters, gtfo this thread."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostYou turkey haters, gtfo this thread.
I'm at the parents this year and I'll be making the apple/green chile pie and a bourbon pumpkin cheesecake. Sadly, my parents don't brine the turkey. I may go over the night before and brine the damn thing to improve it. Still it is turkey and awesome.As I lead this army, make room for mistakes and depression
--Kendrick Lamar
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Originally posted by jay santos View PostCook it to the right temperature. Outside of that, turkey's turkey.
Thankfully, saner heads prevail in the 20 to the 13, and nobody cooks the stuffing in the turkey anymore.
Of course, this whole pickle goes away if you just deep fry the turkey. But someone'll burn for it.
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Originally posted by Jeff Lebowski View PostYou turkey haters, gtfo this thread."I'm anti, can't no government handle a commando / Your man don't want it, Trump's a bitch! I'll make his whole brand go under,"
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Originally posted by creekster View PostI think after it is decapitated and cooked it is unlikely the turkey can taste at all, let alone well.Dio perdona tante cose per un’opera di misericordia
God forgives many things for an act of mercyAlessandro Manzoni
Knock it off. This board has enough problems without a dose of middle-age lechery.
pelagius
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Originally posted by Katy Lied View PostThankfully, saner heads prevail in the 20 to the 13, and nobody cooks the stuffing in the turkey anymore.
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Originally posted by Katy Lied View PostThere's the rub. If you cook it to the right temperature for the breast, the dark meat is undercooked. If you cook it to the right temperature for the dark meat, the breast is too dry. The bigger the turkey, the more pronounced the problem. Days gone by, you'd even have to worry about the temperature of the stuffing as well. It's the hellish triumverate of turkey temperature variability.
Thankfully, saner heads prevail in the 20 to the 13, and nobody cooks the stuffing in the turkey anymore.
Of course, this whole pickle goes away if you just deep fry the turkey. But someone'll burn for it.
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I've only smoked turkey breast, and it was easy and delicious (mesquite smoked). I don't think I'd bother to mess with a whole bird. My mom is roasting the traditional bird for Thanksgiving dinner, but we'll have 35+ people at their house for dinner so I've been asked to supplement the meat with some smoked turkey. My plan is to buy two turkey breasts and smoke them.
I'm really big on gravy for Thanksgiving dinner so I think I may actually buy a sacrificial bird and cook that just for the drippings and gravy."It's devastating, because we lost to a team that's not even in the Pac-12. To lose to Utah State is horrible." - John White IV
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Back to DDD's real question, frying is the best, but you have to take precautions. Alton Brown has a great good eats episode on the technique and safety. I'm not as nuts as he is when it comes to that kind of thing but you do need to take precautions. Fry outdoors only, away from flammable surfaces. Cook small birds - 13 lbs or less. Cook two birds if you need more meat - you can use the same oil. Ensure you've measured out the right amount of oil before heating by putting the bird in the fryer, full with water just to cover, and then pull the bird out to see how much water is there. Use that amount of oil or a bit less - oil expands.
MAKE DAMM SURE YOUR BIRD IS 100 PERCENT THAWED BEFORE IT IS IN THE SAME ZIP CODE AS THE HOT OIL. THIS TAKES AT LEAST 24 HOURS.
Cook for three mins a pound. I inject with a commercial product but this year we may make something.Awesomeness now has a name. Let me introduce myself.
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Originally posted by Pheidippides View PostBack to DDD's real question, frying is the best, but you have to take precautions. Alton Brown has a great good eats episode on the technique and safety. I'm not as nuts as he is when it comes to that kind of thing but you do need to take precautions. Fry outdoors only, away from flammable surfaces. Cook small birds - 13 lbs or less. Cook two birds if you need more meat - you can use the same oil. Ensure you've measured out the right amount of oil before heating by putting the bird in the fryer, full with water just to cover, and then pull the bird out to see how much water is there. Use that amount of oil or a bit less - oil expands.
MAKE DAMM SURE YOUR BIRD IS 100 PERCENT THAWED BEFORE IT IS IN THE SAME ZIP CODE AS THE HOT OIL. THIS TAKES AT LEAST 24 HOURS.
Cook for three mins a pound. I inject with a commercial product but this year we may make something.
Im setting up the fryer on the far side of my driveway, so plenty of space between the hot pot and the house. Im actually more concerned about weather. What do you do if it is snowing or raining? Seems like that could make things very difficult.Fitter. Happier. More Productive.
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Originally posted by TripletDaddy View PostWhat sort of injection? Im making a garlic-based rub but need some ideas for injection.
Im setting up the fryer on the far side of my driveway, so plenty of space between the hot pot and the house. Im actually more concerned about weather. What do you do if it is snowing or raining? Seems like that could make things very difficult.
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