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Turkey Tips (Official Thanksgiving Turkey Preparation Guide)
Self | November 18,2007 | PJ-Comix

Posted on 11/18/2007 5:38:00 AM PST by PJ-Comix

Okay, we are just a few days away from Thanksgiving so let this thread be the Official Thanksgiving Turkey Guide. Tips on preparing turkeys and the trimmings. I am really posting this thread out of ulterior motives. I just bought two Thanksgiving turkeys and assured my wife I know everything about how to cook them. She doesn't since she is from Venezuela. Problem is that I fibbed a bit. My main experience in cooking Thanksgiving turkeys before was merely heating up pre-cooked turkeys. This time I will be doing it almost from scratch.

Okay, I do have one small tip. I was originally intending to buy the turkey either today or tomorrow. However, while I was looking at the Butterball turkeys in Winn Dixie, one of the guys from the meat department called me over and informed me he was about to bring out a bunch of Honeysuckle White all natural you turkeys and that the cost would only be 69 cents per pound!!! I decided right then and there to buy the Thanksgiving IMMEDIATELY since that turkey supply at that price might not last. The only problem is that I wanted at least a 20 pound turkey and the Honeysuckle White young turkeys came in smaller sizes so I bought TWO turkeys. One about 13 pounds and the other 12 pounds. Total cost under 18 bucks. Then when I bought them, the Winn Dixie self serve machine popped out a $10 off coupon towards an purchase of $50 or more which I will use on Wednesday to buy LOTS of trimmings, wine, etc.. I don't know if there are Winn Dixie stores in your area but you might want to check this out. (Note: I am not associated in any way with Winn Dixie).

Okay, I could use a few tips myself. Should I cook the two turkeys together estimating the total time based on 25 pounds? Also I would like info on preparing the trimmings, especially the stuffing, etc.. My idea is to take the meat tidbits that come with the turkey and chop them up and then fry them to mix with the stuffing. What else can I mix with the stuffing? Also we have a big supply of olive oil here so I would like to use that to baste the turkey. How often do I need to baste? Since I am a garlic person, what is the best way to incorporate garlic with the turkey?

On the side there will be white wine, pumpkin pie, and cranberry sauce. What else would be good side dishes?

All info about turkey and trimmings preparation from you Freeper chefs would be appreciated by myself and others.


TOPICS: Food
KEYWORDS: cooking; freeperkitchen; frkitchen; recipes; tg; thanksgiving; thanksgivingturkey; turkey; turkeyday
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To: PJ-Comix

You can cook the stuffing in a roasting pan on the stove. We have a portable roaster for the turkey (plugs in out on the back step) so that we can use the oven for other stuff.

I have no idea how long you should cook your turkeys. My husband is in charge of large dead things. If it were up to me, we’d have vegetables and rolls, and plenty of dessert!


21 posted on 11/18/2007 7:06:04 AM PST by Tax-chick (Every committee wants to take over the world.)
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To: PJ-Comix

Turkeys are too complex.

I’m glad we switched to baby seal a few years back.


22 posted on 11/18/2007 7:06:07 AM PST by Tijeras_Slim
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To: PJ-Comix

Taste and browning capability because butter has a lower ‘burn’ point than olive oil. Olive oil also imparts it’s own flavor, heavier taste in my opine. I want to taste the turkey not olives...

As with all cooking, we have our own tastes, so please go right ahead and use olive oil if you want. That’s what is so great about cooking, you can do whatever YOU darn well please!


23 posted on 11/18/2007 7:10:52 AM PST by GRRRRR (The Libtards are spoiling for a big fight!)
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To: GRRRRR

Still trying to figure out the cooking time for two turkeys simultaneously. I was going to get one big turkey but the deal on the smaller turkeys was too good to pass up.


24 posted on 11/18/2007 7:20:12 AM PST by PJ-Comix (Join the DUmmie FUnnies PING List for the FUNNIEST Blog on the Web)
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To: PJ-Comix; carlo3b; glock rocks
25 pounds of turkey will feed 25 people. I would brine one of the birds for about 6 hours early Thursday morning. There are brine recipes on the web such as Alice Waters or Alton Brown of Food TV. Get your self a remote read thermometer and insert the probe into the thickest part of the thigh and don’t over cook. The temp will continue to rise after you remove the turkey from of the oven.

Do not be tempted to deep fry your first try. Watch someone do it right first. Be prepared to eat at Marie Calender’s as a backup :)

25 posted on 11/18/2007 7:31:25 AM PST by tubebender (The probability of being watched is directly proportional to the stupidity of your act.)
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To: PJ-Comix

Don’t know if this makes me an expert or not, but I’ve been cooking turkey and dressing for 50 years and haven’t killed anyone yet.

If you live “up North” you may prefer a dressing different than us Southerners, but here goes-—(Southerners use cornbread in their dressing—not as “slimey” as Northern dressing where they use mostly bread crumbs and sometimes oysters and other disgusting things—ugh!)

The turkey is the easy part. Bake at 350 degrees in open roasting pan—about 20 minutues per pound. (DON’T cover with foil, lid, or use a roasting bag)

Drop a stick of REAL BUTTER into the pan and use it to baste the turkey every thirty minutes, using a pastry brush. (Forget the olive oil—too anemic) The skin will develope a nice mahagony color as it bakes and the butter will seal in all the juices. Meat thermometer should read 165 degrees when properly done, inserted in the thickest part of the thigh.

The Dressing————————

Bake a 10 inch skillet of cornbred—iron skillet preferred, and then:
Toast an entire large loaf of bread—can use part leftover bisquets, rolls, etc.-—Bread along with cornbread should total about two gallons of rough bread crumbs—torn toast, etc. Use a very large pan or dishpan.

The cornbread

Mix:

1 and 1-2 cups yellow cornmeal
1 and 1-2 cups all purpose flour
1 Tablespoon baking powder
1 forth cup of sugar
1 teaspoon salt
2 eggs
About 1 cup of buttermilk—can use milk.
Half stick of butter, melted
Batter should be the consistency of thick cake batter
—use the other half stick of butter to grease the skillet.

Bake at 375 degrees for 25 minutes.

The Broth:

Boil a FAT hen or fryer— about 2-5 pounds— in two or three quarts of water enough to barely cover, along with salt and pepper to taste as in making chicken broth, for the broth you’ll need to moisten the dressing and make the giblet gravy. Add the drippings from baking the turkey along with the left over melted butter that has mixed with the drippings, Or can use canned broth and even chicken bullion cubes—one teaspoon for each cup of water

Remove the boiled hem and use for other uses. Take the the chicken broth and use it to cook:

One large onion chopped
One entire bunch of celery, chopped
Boil abut 25 minutes ‘til veggies are clear.

Pour cooked veggies and broth over bread crumbs.
Cool before adding: (unless you like scrambled eggs)

Seven raw eggs
one-forth cup sugar
2 teaspoons of salt
Half teaspoon of pepper
1-2 Teaspoons of garlic powder
2 tablespoons of celery seed
4-6 tablespoons of rubbed sage—can use more or less to taste. Don’t be afraid to taste the raw dressing to get it right. It hasn’t killed me yet-—better to get the dressing just right.

It’s sometimes difficult to judge the amount of broth you’ll need. May need to make up more broth using chicken bullion cubes, but keep adding broth until the dressing is “mushy” about the consistency of loose mashed potatoes—may need to add even more broth—place in shallow roasting pan or casserole—(You may need two pans—I use 2 of those disposable foil pans they make for lasagne)

Bake at 350 degrees for about 45 minutes—dressing should be slightly browned on top—still somewhat soft in the middle.

Never, ever stuff the turkey with the dressing—it won’t cook throughly and you may also find the turkey will still be raw in the middle. People have gotten food poisoning doing this.

The Giblet Gravy-—here I use a short cut...

I use Campbell Cream of Chicken soup thined with half and half chicken broth and milk. Use as many cans as needed. Chop cooked giblets ( heart, gizzard, and liver—go lightly on the liver as it’s pretty strong.) into “gravy” and add chopped boiled eggs. (a couple or three eggs will do.)

The giblet are usually found under the skin at the base of the neck—the turkey neck is usually in the body cavity—hard to get out until the turkey is completely thawed. Giblets can also be bought seperatly in packages in the frozen food section—since in some of the cheaper turkeys they’re missing. Cut the gizzard meat away from the tough grisle as it’s too tough to use. In the “bought” giblets you may find no hearts. Unfortunatly, that’s the best part of the giblets.

write me if you get into trouble. Or I might be persuaded to part with the pumpkin and pecan pie recipe. LOL


26 posted on 11/18/2007 7:34:09 AM PST by texaslil (LOL)
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To: tubebender

I thought the turkeys already come brined?


27 posted on 11/18/2007 7:35:18 AM PST by PJ-Comix (Join the DUmmie FUnnies PING List for the FUNNIEST Blog on the Web)
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To: texaslil

Okay. You convinced me. Will cook the stuffing separate. Now about about the brining? I thought the turkeys already come brined. Also what about recipes for gravy?


28 posted on 11/18/2007 7:37:33 AM PST by PJ-Comix (Join the DUmmie FUnnies PING List for the FUNNIEST Blog on the Web)
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To: PJ-Comix
Gourmet magazine came out with a recipe a few years back which they have stuck by since and so have I. Cook the turkey(s) at 450 degrees F on lower third rack, turning halfway, until fleshy part of thigh registers 170 degrees F. A 12 pound bird takes about 1 1/2 hours. The only thing you do to the turkey is rinse it, pat dry, sprinkle with mixture of salt and pepper. The skin comes out brown and crispy and meat nice and juicy. It's awesome and no one can believe it. Make sure to let the meat stand 30 minutes before carving. I DO NOT stuff the turkey, but cook the stuffing separately so that I can make sure to cook the turkey to its best.

This method is not advisable unless you have a self cleaning oven. Clean the oven before and after.

29 posted on 11/18/2007 7:40:32 AM PST by Cinnamon Girl (OMGIIHIHOIIC ping list)
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To: PJ-Comix
Still trying to figure out the cooking time for two turkeys simultaneously. I was going to get one big turkey but the deal on the smaller turkeys was too good to pass up.

Use the time suggested on the package for the smallest bird, add about 25% for oven variations, etc. Then, run out and buy a good instant read meat thermometer. Every bird, every recipe, every oven is going to toss in variables. And remember, when you pull it, cover the bird with two sheets of foil, and internal temps will go up about 10 degrees over the next 20-30 minutes.

30 posted on 11/18/2007 7:40:42 AM PST by Klutz Dohanger
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To: Tijeras_Slim

“I’m glad we switched to baby seal a few years back.”

Roasted Manatee - the “other turkey” - yum!


31 posted on 11/18/2007 7:51:46 AM PST by Sunnyflorida (Peace is the aftermath of victory.)
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To: PJ-Comix

You can brine the turkey if you like, but I only brine chicken and other small birds. A turkey brined is difficult to deal with unless one has a really big refriderator. Turkeys don’t come brined that I know of.

Giblet gravy recipe is at bottom of last post.


32 posted on 11/18/2007 7:51:58 AM PST by texaslil (LOL)
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To: PJ-Comix
“You don’t want to cook your stuffing in the turkey - salmonella is no fun - but in a casserole dish.
But wouldn’t I miss out on a lot of that great turkey juice flavor in the stuffing?”

And vice versa, all that raisins and celery and onions and BUTTER just make the turkey taste better. Plus I think the stuffing keeps the breast meat a little slower cooked than the dark meat. That is my biggest challenge - how do you get the dark meat done without over cooking the white meat?

33 posted on 11/18/2007 7:55:47 AM PST by Sunnyflorida (Peace is the aftermath of victory.)
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To: PJ-Comix
Now about about the brining? I thought the turkeys already come brined. Also what about recipes for gravy?

Most turkeys sold in the grocery stores have been injected with a solution of ..... ye ole "water added" trick. Doesn't do a thing for taste, just makes it look better.

To brine a turkey, dissolve about 2 cups of kosher or sea salt in 2 gallons of boiling water. Add any "flavors" that you might want to impart, like honey, pepper, etc. Cover the turkey with the solution, adding more water to completely cover the turkey. Put in your fridge for about 12hrs.

On top of the brine, look into injecting. I love the Cajun Butter flavor, if you can get it.

Gravy is simple.

I always sacrifice the wings for the gravy. Cut them off the turkey and Roast them at 400 for about 60 minutes the night before. (note, nobody eats them on Thanksgiving day, and I always carve the turkey in the kitchen anyway... no room on the table).

Put the roasted wings, any juices, about 4 stalks of celery (diced), 2 onions (diced), and the necks and giblets in about 2 gallons of water. Bring to a rolling boil, then cover and simmer overnight. In the morning, remove the wings and giblets, remove meat from bones, chop fine, and return to the stock (reduced by about half). Use about 4 cups of this for your stuffing liquid.

Before serving, add 1 cup of cream of mushroom soup, bring up to a bubble, and then stir in some wondra flour, or cornstarch in water to thicken.

34 posted on 11/18/2007 7:55:50 AM PST by Klutz Dohanger
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To: PJ-Comix
I have never seen a pre-brined turkey.How many guests are you cooking for?

Here is Alice Waters brine recipe... We found that the meat was too salty if you soaked a 18# bird for more than 8 hours.

http://www.globalgourmet.com/food/special/2000/secrets/brine.html

35 posted on 11/18/2007 7:56:28 AM PST by tubebender (The probability of being watched is directly proportional to the stupidity of your act.)
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To: GRRRRR
Taste and browning capability because butter has a lower ‘burn’ point than olive oil. Olive oil also imparts it’s own flavor, heavier taste in my opine. I want to taste the turkey not olives...

I'm going to put butter into the cavity and also under the skin. Would I also rub butter over the outside of the turkey to prevent it from drying out? (I used to rub oil over the outside of the turkey then cover with foil)

36 posted on 11/18/2007 7:58:41 AM PST by CAluvdubya (DUNCAN HUNTER '08)
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To: PJ-Comix

bump


37 posted on 11/18/2007 7:59:06 AM PST by diamond6 (Everyone who is for abortion has been born. Ronald Reagan)
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To: PJ-Comix

38 posted on 11/18/2007 7:59:56 AM PST by Daffynition (The quieter you become, the more you are able to hear.)
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To: PJ-Comix
Should I cook the two turkeys together estimating the total time based on 25 pounds?

Since the cooking time is estimated on the thickness (which parallels the weight) of the bird, it makes no difference if you have two birds in the oven. Cook them both as if there were one (if they're the same weight), for a 12.5 pound bird in your case.

39 posted on 11/18/2007 8:03:37 AM PST by Partisan Gunslinger
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To: PJ-Comix

“Now where did I put my sausage and wild rice stuffing recipe?” top 50.


40 posted on 11/18/2007 8:03:39 AM PST by steveegg (I am John Doe, and a monthly donor)
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