Posted on 11/19/2015 12:49:24 PM PST by US Navy Vet
It's that time. Farmers' markets and butcher shops have started taking orders for Thanksgiving turkeys and soon enough—like next week—you'll start seeing fresh turkeys at the supermarket.
If you've been tapped for turkey duty this year, the chatter in your brain might start to sound something like this: Fresh, frozen, or fancy heritage bird? How big should I go? And when should I buy this thing?
Stop the madness and the Googling. We're here to help you through the biggest food purchase for the biggest food holiday of the year (no pressure, though).
(Excerpt) Read more at foxnews.com ...
From what I’ve heard ... it’s a 50/50 y’gettin a bird from last year
I’m toying with the idea of putting this year’s turkey in a brine before cooking. Any ideas about this?
The 19 pounder I bought, a honeysuckle white is pretty fresh. Hard as a rock right now but.. By next Friday.. Gone Gone GONE!!!
Brining will make your Turkey Moister. See https://www.youtube.com/watch?v=VQPikU6JNQo
Moister
Cover it with cold water, add a cup or two of salt and let it sit in the refrigerator for 24 hours, then take it out and cook it normally. You can also add spices, sliced celery, onion, etc.
Or, if you're really paranoid about food safety, substitute Clorox for the water, and Bob's your uncle.
I brine while thawing, then let it sit open (yes, open!) overnight in the fridge. The brine soak creates a moister final product, and the overnight step dries out the skin for crispness there. I don’t stuff with stuffing; this helps with moistness also. I do stuff the cavity with lemons, onions, garlic bulb, and fresh herbs. I also like butter on the skin and to baste. My best suggestion: Cook to 160 and let it rest for 45 minutes to an hour. It won’t be cold, I promise! It will be piping hot and the juices will have redistributed.
Also , Freeper Annual Online Cookbook (2011) Thread Post to check out:
www.freerepublic.com/focus/chat/2818541/posts
Here's Annual Freeper Online Recipie cookbook summary (2012)
www.freerepublic.com/focus/f-chat/2973228/posts
The Annual Cookbooks have recipies broken down to appetizers , soups, stews, meats , rice , potatoes,deserts, drinks, etc., etc., etc..
Moistest
I do a dry brine every year. Less mess, better taste. Just rub it with salt and herbs two days before and stick it back in the fridge.
I also add apple juice to the brine. Adds just a touch of sweetness and makes for a very succulent bird. I prepare some herb butter and carefully separate the breast skin from the meat and liberally smear it on under the skin. I roast it breast down for about an hour and a half, then flip it over, baste often and cover the breast with foil if it is browning too quickly.
My mouth is doing a happy dance just thinking about it!
Alton Brown has great info on brining a tukey.
More Good Turkey Cooking Info:
https://www.youtube.com/watch?v=9Iv1psR7Pxg
I’ve used Apple cider with success. I love the flipping part, too.
Brining is good. And last year we found a nice bunch of brining spices for only about $3 or $4. I hope we can get that again this year.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.