>> I think Trisha's recipe looks like a steamed turkey. I sounds awful. My >> S-In-L did that one year by accident. She cooked the turkey in a counter >> top roaster and added water. It was tasty, but looked terrible and the >> gravy was not good because there were no drippings. I love the smell, >> look, and taste of a traditional roasted turkey.
>> Dale
> Great singer, awful turkey! My method's focus is speed and efficiency. The > turkey is brined and defrosted in a single step overnight. I cut off the > leg and thighs and roast them in the same pan. The whole turkey is done in > less than 2 hours. It comes out great. I used to buy the cheap house brand > at Safeway but these days they come injected with fluids which messes up > my brining/defrosting. I suspect that all turkeys will come in this state > shortly.
This was my original review in another group. I Used the last of the turkey today to make a really nice soup.
I'm really surprised that it turned out great. It was beautifully browned,
not crisp skin, but really nicely browned. The oven was cool, but the bird
was still warm, not so hot that you couldn't touch it, but fairly warm. The
meat was juicy and there were a lot of drippings/juices in the bottom of the
roaster for gravy. I made some stuffing for dh, a sweet potato for him also,
and green beans. I had made the sugar free cranberry conserve last night, so
it was nice and cold. All in all it was a good meal, now I have a lot of
leftovers. I think I will mostly use this recipe when roasting a 12 pound
bird. Very simple, very good. As a side note, maybe due to all that steam,
the roasting pan was really easy to clean.
>> My brother thinks deep fried turkey is a good thing too. Too bad he's in
>> Indiana. I think I'd like turkey prepared this way. I'm not going to
>> attempt to try it though.
> I'm hooked on it for keeping the turkey out of my oven and the men out of > my kitchen. :-)
>> What's popular here is cooking a turkey in a pit lined with hot rocks
>> and banana leaves. Typically you'd pay $5 or so to throw your turkey or
>> pork butt into a community pit. I don't care much for turkey prepared
>> this way because it takes on a weird smokey tobacco taste. Pork comes
>> out fine though.
> That's interesting. I don't love smoked turkey, either.
>> I guess I'm a traditionalist with turkey although not traditional in the
>> way that my mom cooked it. I could roast two turkeys sequentially in the
>> time it took her to cook one, plus have enough time left over to bake a
>> cake. Her turkey was as dry as the Sahara. :-)
> Some traditions deserve to die. My mom was a great cook, no dry turkeys, > but I don't know how she did it in that awful little kitchen with no > counter space.
> Susan
We were away last year for Thanksgiving and they served a deep fried turkey. It was wonderful.
> >> I think Trisha's recipe looks like a steamed turkey. I sounds awful. My
> >> S-In-L did that one year by accident. She cooked the turkey in a counter
> >> top roaster and added water. It was tasty, but looked terrible and the
> >> gravy was not good because there were no drippings. I love the smell,
> >> look, and taste of a traditional roasted turkey.
> >> Dale
> > Great singer, awful turkey! My method's focus is speed and efficiency. The
> > turkey is brined and defrosted in a single step overnight. I cut off the
> > leg and thighs and roast them in the same pan. The whole turkey is done in
> > less than 2 hours. It comes out great. I used to buy the cheap house brand
> > at Safeway but these days they come injected with fluids which messes up
> > my brining/defrosting. I suspect that all turkeys will come in this state
> > shortly.
> This was my original review in another group. I Used the last of the turkey
> today to make a really nice soup.
> I'm really surprised that it turned out great. It was beautifully browned,
> not crisp skin, but really nicely browned. The oven was cool, but the bird
> was still warm, not so hot that you couldn't touch it, but fairly warm. The
> meat was juicy and there were a lot of drippings/juices in the bottom of the
> roaster for gravy. I made some stuffing for dh, a sweet potato for him also,
> and green beans. I had made the sugar free cranberry conserve last night, so
> it was nice and cold. All in all it was a good meal, now I have a lot of
> leftovers. I think I will mostly use this recipe when roasting a 12 pound
> bird. Very simple, very good. As a side note, maybe due to all that steam,
> the roasting pan was really easy to clean.
> Cheri
Thanks for the info. I'll probably try it one day when I get the
nerve. Change is never easy, especially when you're talking
turkey. ;-)
> >> I think Trisha's recipe looks like a steamed turkey. I sounds awful. My
> >> S-In-L did that one year by accident. She cooked the turkey in a > >> counter
> >> top roaster and added water. It was tasty, but looked terrible and the
> >> gravy was not good because there were no drippings. I love the smell,
> >> look, and taste of a traditional roasted turkey.
> >> Dale
> > Great singer, awful turkey! My method's focus is speed and efficiency. > > The
> > turkey is brined and defrosted in a single step overnight. I cut off the
> > leg and thighs and roast them in the same pan. The whole turkey is done > > in
> > less than 2 hours. It comes out great. I used to buy the cheap house > > brand
> > at Safeway but these days they come injected with fluids which messes up
> > my brining/defrosting. I suspect that all turkeys will come in this > > state
> > shortly.
> This was my original review in another group. I Used the last of the > turkey
> today to make a really nice soup.
> I'm really surprised that it turned out great. It was beautifully browned,
> not crisp skin, but really nicely browned. The oven was cool, but the bird
> was still warm, not so hot that you couldn't touch it, but fairly warm. > The
> meat was juicy and there were a lot of drippings/juices in the bottom of > the
> roaster for gravy. I made some stuffing for dh, a sweet potato for him > also,
> and green beans. I had made the sugar free cranberry conserve last night, > so
> it was nice and cold. All in all it was a good meal, now I have a lot of
> leftovers. I think I will mostly use this recipe when roasting a 12 pound
> bird. Very simple, very good. As a side note, maybe due to all that steam,
> the roasting pan was really easy to clean.
> Cheri
Thanks for the info. I'll probably try it one day when I get the
nerve. Change is never easy, especially when you're talking
turkey. ;-)
On Nov 11, 6:32 pm, Sqwertz <swe...@cluemail.compost> wrote:
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
> breasts facing DOWN rather than up. This way the moisture doesn't
> evaporate out of the thin-skinned top of the turkey and the fat and
> moisture from around the dark meat runs down into the breast, basting
> itself. Taste is more important than appearance.
I flip it over for the last 1/2 hour or so to brown the skin over the
breast.
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> stuffing inside the turkey. Mankind has been stuffing turkeys (and
> chickens) for hundreds of years and nobody in my family has ever been
> sick. This is the ONLY way to cook stuffing, IMO.
Agreed.
> Stuffing: The best stuffing mix contains lightly browned and crumbled
> sage breakfast sausage, onion, and lightly sauteed mushrooms and
> celery (to get rid of some of the moisture). Don't forget to pack the
> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
> as well. Close the flap with a skewer.
Everything above, except no pork sausage or mushrooms in the
stuffing. Lots of sage and black pepper.
> Whatever you do, have a good Thanksgiving.
I love "turkey tips." By that, I mean wing tips. I always claim
those, and the middle wing sections as well. No one else wants those
anyway.
> Next month's installment: The Evil's of Fruitcake!
Brooklyn1 <Gravesend1> wrote:
> On Mon, 12 Nov 2012 14:28:08 -0500, "Jean B." <jb...@rcn.com> wrote:
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> Sqwertz wrote:
>>>>> Folks, if you want an evenly cooked turkey with nice, plump, juicy
>>>>> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
>>>>> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
>>>>> breasts facing DOWN rather than up. This way the moisture doesn't
>>>>> evaporate out of the thin-skinned top of the turkey and the fat and
>>>>> moisture from around the dark meat runs down into the breast, basting
>>>>> itself. Taste is more important than appearance.
>>>>> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
>>>>> stuffing inside the turkey. Mankind has been stuffing turkeys (and
>>>>> chickens) for hundreds of years and nobody in my family has ever been
>>>>> sick. This is the ONLY way to cook stuffing, IMO. Just remember that
>>>>> if you brine your turkey, then use 1/3rd less water, fat, and salt in
>>>>> the stuffing mix. And if you inject your turkey, go even easier on
>>>>> the fat, salt, and moisture in the stuffing depending on your
>>>>> injection. Always inject before stuffing, wiping out the inside of
>>>>> the turkey before doing so.
>>>>> Stuffing: The best stuffing mix contains lightly browned and crumbled
>>>>> sage breakfast sausage, onion, and lightly sauteed mushrooms and
>>>>> celery (to get rid of some of the moisture). Don't forget to pack the
>>>>> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
>>>>> as well. Close the flap with a skewer.
>>>>> If you insist on being lame and not stuffing your turkey, then you
>>>>> might also be lame enough to forget to take the giblets out of one or
>>>>> both cavities in the bird. Don't be lame X 2.
>>>>> If you've encountered one of the new, hard plastic chastity devices
>>>>> (pictured below) protecting the crotch of your bird that won't come
>>>>> out no matter how hard you pull, then Stop, take a deep breath. Try
>>>>> pushing it in gently and then lift it up and it will slip right out.
>>>>> It may even tell you this on the label but you may have thrown the
>>>>> wrapping away a few days ago (when you brined your bird).
>>>>> Also, remember that a turkey is much more sturdy than a chicken. If
>>>>> you're spatchcocking your turkey then a cheap pair of kitchen shears
>>>>> is not advisable and personal injury may occur. Consider using your
>>>>> 10-12" forged chef's knife and an optional rubber mallet to break
>>>>> through the backbone. Or a good, full-tang pair of poultry sheers.
>>>>> The stuffing can be cooked under the spatchcocked turkey in a large
>>>>> half sheet pan or roaster, but do not use any fat in the stuffing mix
>>>>> as it will absorb it all from the bird.
>>>>> Also, you may choose to screw everything I just said and the turkey it
>>>>> rode in on, and get yourself a USDA Choice or better beef standing rib
>>>>> roast! Save the turkey for when they go on sale ridiculously low a
>>>>> couple days after Thanksgiving.
>>>>> Whatever you do, have a good Thanksgiving.
>>>>> Next month's installment: The Evil's of Fruitcake!
>>>>> -sw
>>>> But, but, but... OK. I will just think about the turkey and >>>> forget that last part. My daughter only cares about the stuffing >>>> balls/muffins and the pie, and she doesn't like turkey. Trying to >>>> remember last year, I did that turkey atop stuffing thing and a >>>> revamped bean thing (no way I am going to make that bland >>>> ubiquitous GB casserole), etc., etc.
>>> This is hot stuff... I posted about roasting a turkey boobs down more
>>> than 15 years ago, and the dwarf thought it was a really dumb thing to
>>> do, made all sorts of disparaging comments, and here all those years
>>> later the tiny twerp is stealing my post... and it's not really my
>>> idea, the Frug demonstrated it on his show and I just related it and
>>> gave him credit, lots of folks have been roasting poultry boobs down
>>> for centuries, next best thing when absent a rotisserie. And I never
>>> stuff poultry, there are many reasons why it's not a good idea, for
>>> one, the method is a good venue for breeding bacteria (especially in
>>> the left overs), two the bird cooks a lot less evenly, the exterior is
>>> over cooked before the stuffing is heated through, and three the
>>> stuffing sucks the moisture from the bird. I always do dressing in a
>>> casserol, and if it's worth eating may as well have a lot. And since
>>> I don't feed many anymore I no longer do the traditional stuffing, I
>>> never liked it, for many years now I serve kasha varnishkas with
>>> holiday turkey... actually even folks who like traditional dressing
>>> never complain, in fact they prefer my kasha varnishkas. And as many
>>> times as I've explained how they never seem to get it right.
>> Hmmmm. I LOVE kasha varnishkas.
>> I stopped putting stuffing in birds some years ago, not that >> anyone was ever poisoned in my family when that was done. I like >> thighs. It stands to reason that you are a breast man, though....
> I actually don't care much for turkey breasts, I'm a leg man... I like
> the drumsticks. And crispy skin.
I'm still enjoying the turkey in my belly, and all that other stuff. First
round turkey dinner today, first family get-together. Another Thursday. I
enjoyed the whole turkey, but the dark meat was spectacular. Also enjoyed
the green beans with the onion things in them. And the green cranberry
jello salad. I would prefer stuffing with a crispy top. I like the simple
meal basics. Thursday is likely to have too many different items, and you
got to try them all.
> > I think Trisha's recipe looks like a steamed turkey. I sounds awful. My S-In-L did that one year by accident. She cooked the turkey in a counter top roaster and added water. It was tasty, but looked terrible and the gravy was not good because there were no drippings. I love the smell, look, and taste of a traditional roasted turkey.
> > Dale
> Great singer, awful turkey!
That reminds me of something. I find Ray Romano unwatchably boring, but his raspberry brownie recipe is great.
On Saturday, November 17, 2012 3:17:11 PM UTC-6, Susan wrote:
> It's the only food I've ever deep fried in my life, > I think deep fried stuff is crud, basically.
Blasphemer! Deep frying is only crud if you use bad oil. I use spectacular oil, and I love frying. I wouldn't do it to a turkey though, especially not for Thanksgiving.
<bryangsimm...@gmail.com> wrote:
> On Saturday, November 17, 2012 3:17:11 PM UTC-6, Susan wrote:
> > It's the only food I've ever deep fried in my life, > > I think deep fried stuff is crud, basically.
> Blasphemer! Deep frying is only crud if you use bad oil. I use spectacular oil, and I love frying. I wouldn't do it to a turkey though, especially not for Thanksgiving.
Good for you. Deep frying isn't for me either. All that oil is
expensive and adds to the cost of the food. I don't like the smell it
generates (I don't care what kind of oil you use, it's still expensive
and smelly) and I have a great fan. I also don't want to store used
oil or have to dispose of it after I've used it a couple of times.
> <bryangsimm...@gmail.com> wrote:
> > On Saturday, November 17, 2012 3:17:11 PM UTC-6, Susan wrote:
> > > It's the only food I've ever deep fried in my life,
> > > I think deep fried stuff is crud, basically.
> > Blasphemer! Deep frying is only crud if you use bad oil. I use spectacular oil, and I love frying. I wouldn't do it to a turkey though, especially not for Thanksgiving.
> Good for you. Deep frying isn't for me either. All that oil is
> expensive and adds to the cost of the food.
OK, I'll give you that. It is kind of expensive. I figure a 5 gallon
lasts me about a year, and it cost $109 with shipping, so ~30 cents a
day
> I don't like the smell it
> generates (I don't care what kind of oil you use, it's still expensive
> and smelly) and I have a great fan.
> I also don't want to store used
> oil or have to dispose of it after I've used it a couple of times.
I use it often enough that I just leave it on the range top. It gets
tossed only after having been used a bunch of times, then used for the
final time to fry fish. I dispose of it in an empty half&half carton
with a screw-on top.
I fried up tortilla chips for breakfast this morning. So much better
than ones out of a bag. I'm letting myself have a no restriction carb
day because I'm in continuous back pain. You know it's bad when I
both take off work and go to the doctor. I almost never miss work.
<bryangsimm...@gmail.com> wrote:
> I'm letting myself have a no restriction carb
> day because I'm in continuous back pain. You know it's bad when I
> both take off work and go to the doctor. I almost never miss work.
I saw that you had some bad back pain in a previous post... I rarely
get back pain and when I do it's never very bad, but sometimes it
really gets to me anyway because it persists - so I can sympathize
with those who have truly bad pain. Rest your back and if you have
to, let your wife do most of the work... I know she's a much more
capable cook than you're willing to admit here (plus your son is at an
age where he can be a big help too).
