How do you prepare your bird? I'm thinking of doing a cider brined turkey this year.
Deep fried in peanut oil.
by Anonymous | reply 2 | November 10, 2020 1:04 AM |
Why the hell are you even thinking of making an entire turkey THIS YEAR? If you are eating Thanksgiving with more than 3 or 4 other people, you are almost certainly going to leave that meal with exposure to COVID. I'll be making a few Turkey thighs in the crock pot and zooming Thanksgiving with my numerous relatives instead of trying to figure out how to find enough dishes to serve 24 people as would be normal for me.
by Anonymous | reply 3 | November 10, 2020 6:47 AM |
It’s Pheasant Souvaroff time.
by Anonymous | reply 4 | November 10, 2020 7:02 AM |
It's all about the leftovers
by Anonymous | reply 7 | November 11, 2020 2:00 AM |
bump
by Anonymous | reply 8 | November 23, 2020 8:08 AM |
That's a question for the help.
by Anonymous | reply 9 | November 23, 2020 8:11 AM |
The phrase “Turkey Lurkey” fills me with a murderous rage and deep contempt directed at OP.
But since you asked, I prefer a dry rub on the turkey and then covering it with aluminum foil during cooking to retain moisture.
by Anonymous | reply 10 | November 23, 2020 8:28 AM |
Brined 18 hours in a salt/black pepper/chili/tea/maple bath. Trust me.
by Anonymous | reply 11 | November 23, 2020 8:32 AM |
Brine away, rub away.
It's all a waste of time and energy.
No matter what you do, it still just tastes like turkey.
by Anonymous | reply 12 | November 23, 2020 9:24 AM |
[quote]The phrase “Turkey Lurkey” fills me with a murderous rage and deep contempt directed at OP.
Why?
by Anonymous | reply 13 | November 23, 2020 9:29 AM |
The above recipe. Because I have days available for the process. Cook some ingredients in your hand 20 quart pot. Let that completing cool. Add more ingredients, then place your turkey in the 20 quart pot, cover and place in the refrigerator overnight. Like every household has a 20 quart pot. My side by side refrigerator can't hold a 20 quart pot overnight. Why do recipes get written like everyone has a commercial sized restaurant kitchen?
Rubber butter or olive oil around turkey. Put some spices that you prefer on the outside. Sprinkle some on the inside. Inject. Stuff the bird with stuffing, and place in one of those magical cooking bags. Quarter some onions, even potatoes and place around the turkey in the bag. I use my magical electronic thermometer to beep at the correct 165 degrees. About 3 quarters into cooking, I slice the cooking bag open, to brown the outside of the turkey. Delish, moist and succulent turkey everytime.
by Anonymous | reply 14 | November 23, 2020 9:30 AM |
I've done Moroccan spice rub and also a spicy curry powder rub. I added a big mess of root vegetables to the pan during the last hour of cooking, both versions turned out fantastic.
by Anonymous | reply 15 | November 23, 2020 11:16 AM |