Turkey recipes?

[smokin5]

Originally Posted by pektel

Bottle. If you have to ask me if it's too early to drink, you're an amateur and we can't be friends.

Or as WE like to say,
"You can't drink all day unless you start early in the morning"

[Chainsaw13]

I've been wanting to make one myself. Just never the time.

[smokin5]

As far as basting, you can always pull the gizzards out of the main bird
on Wednesday & cook them for stock then. That way you can still baste
the extra breast if you choose, then refrigerate the remaining stock for
the 'main attraction' on Thursday. Same with the dressing - just drizzle
on the gizzard stock Thursday before you put it in the oven.

[mosesbotbol]

My best tip is to pull out the spine and cut off the leg-thighs so it cooks faster or more even. I generally cook the stuffing separately. Stir in pan drippings when transferring to a serving bowl. You'll have three easy pieces of turkey to deal with and much easier to carve.

[Ashcan Bill]

The one recommendation I'd make is a simple one. Cook the bird with the breast down. As the gobbler cooks, the breast will absorb the juices and you'll never again worry about having dry white meat. The first time I tried this, it looked a little funny cooking an upside down turkey. But after tasting the difference both in flavor and texture of the breast meat, I was a convert.

And as already stated, brining the bird the day before is mandatory for me.

Now that I'm thinking about it, I suppose it's about time for me to start the defrost process.

[Scottw]

Originally Posted by Ashcan Bill

The one recommendation I'd make is a simple one. Cook the bird with the breast down. As the gobbler cooks, the breast will absorb the juices and you'll never again worry about having dry white meat. The first time I tried this, it looked a little funny cooking an upside down turkey. But after tasting the difference both in flavor and texture of the breast meat, I was a convert.

And as already stated, brining the bird the day before is mandatory for me.

Now that I'm thinking about it, I suppose it's about time for me to start the defrost process.

I did the upside down bird this year and it was unreal!

[Ashcan Bill]

Originally Posted by Scottw

I did the upside down bird this year and it was unreal!

Odd how a little change makes such a difference, huh?

I used to pretty much hate white meat. It was always too dried out and bland for me. After starting to cook with the breast down, I now find the breast meat to be very moist and flavorful.

Now it's time for turkey casserole. And turkey goulash, turkey hash, turkey sandwiches, turkey and eggs, maybe a little turkey chile.

[Scottw]

Originally Posted by Ashcan Bill

Odd how a little change makes such a difference, huh?

I used to pretty much hate white meat. It was always too dried out and bland for me. After starting to cook with the breast down, I now find the breast meat to be very moist and flavorful.

Now it's time for turkey casserole. And turkey goulash, turkey hash, turkey sandwiches, turkey and eggs, maybe a little turkey chile.

It was really unbelievably good. Huge difference.

[dave]

Last week or so....for the first time, I keep hearing about roasting the turkey upside down - at least for first couple hours. Never heard it or tried it, but it makes sense, I guess. Anyone do it that way?

[AdamJoshua]

Originally Posted by dave

Last week or so....for the first time, I keep hearing about roasting the turkey upside down - at least for first couple hours. Never heard it or tried it, but it makes sense, I guess. Anyone do it that way?

I've done it that way the last 10 or so times I have made turkey, I start with it upside down in a V rack, cook for about an hour or so then flip it over and cook right side up. This not only helps to keep the breast juicy and tender, it helps the dark meat cook faster than normal so that your bird is done more 'even', usually the dark meat at the bottom takes longer to cook so by the time the dark meat is at temp the breast is a bit over-cooked and dryer.

Gooble gooble

[galaga]

One word: Spatchcock

http://qz.com/301003/the-story-of-sp...iving-forever/

[dave]

Just two of us this year, so my wife bought a turkey breast. Ok by me, but....can I buy just neck and giblets for stuffing and gravy? Probably need to get to a butcher....easier said than done around here.

[pnoon]

Originally Posted by dave

Just two of us this year, so my wife bought a turkey breast. Ok by me, but....can I buy just neck and giblets for stuffing and gravy? Probably need to get to a butcher....easier said than done around here.

Just buy a whole chicken and use the neck and giblets from it.

[mosesbotbol]

Originally Posted by dave

Just two of us this year, so my wife bought a turkey breast. Ok by me, but....can I buy just neck and giblets for stuffing and gravy? Probably need to get to a butcher....easier said than done around here.

There should be enough pan dripping for gravy or just use chicken broth to add in. A darker rue before adding the broth will give some color.

[shilala]

Peter, don't forget you have two sides to that turkey.
Make the inside a way that everyone will like it, and stuff the breast with whatever you want to try yourself.
We always have a few kinds of stuffing, but the girls don't make the other ones in a bird. That way they can make more exotic stuffing without wrecking a whole bird if nobody likes it.

[pektel]

Good point, Scott.

Right now it's coming down to traditional method or spatchcocking. I'm really intrigued by butterflying the bird and removing the leg quarters.

[mosesbotbol]

Originally Posted by pektel

I'm really intrigued by butterflying the bird and removing the leg quarters.

I'll never cook a turkey again any other way. Jacques Peppin does it that way and it makes so much sense. Might not give you the Norman Rockwell presentation, but cooks a hell lot quicker, juicier, less hand holding and skin renders fat better. Can season under skin easier.

[pektel]

Moses, that's exactly why I'm so convinced to do it that way. I don't care about the presentation, because I never carve the bird at the table.

I'm simmering a vegetable stock right now. Thought about icing the stock and throwing the bird pieces in a lower-salt brine for 6-8 hours.

Is this method better with a brine? Or should I just forget about it?

[pektel]

Well, I made the vegetable stock this morning for a quick brine session for the bird. added a can of chicken broth, and maybe a cup of kosher salt (didn't measure, just poured some in. Added ice, then water so it was totally covered. Only brined it for 6 hours. I had nothing else to do this morning.

I decided to do it this way:





My four year old thinks it's hilarious.

Now thinking about a dry rub or something to work its magic until it hits the oven in a few hours. Salt, pepper, marjoram, sage, rosemary mix maybe?

[shilala]

How'd it turn out, Peter?