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.
Your cook time should be figured only on the weight of the larger turkey. Not a combined weight. Take the smaller turkey out of the oven probably ten to 15 minutes before the larger one.
Personally I use aluminum foil to tent over the turkey during most of the cooking, then removing the foil during the last ten minutes or so for browning of the skin.
You still have to account for the volume. A full oven always cooks a bit slower than a single pan dish.
That’s true...I was assuming an oven that can cycle well with a lot of food cooking in it...plus I was assuming he will have the birds separated in it.
OFFICIAL THANKSGIVING TURKEY THREAD
Sounds like you’re well on your way.
I put celery and onions in my stuffing. You can either put them in raw, or saute them in butter first. Sauteing them gives it a different flavor.
BTW, I ALWAYS stuff the bird. I just don’t pack it in too tight and have never had a problem with it not getting hot enough.
Sweet potatoes are good to go with, and having something bright green like peas or broccoli looks nice, too.
Flavor.
For gravy, I boil the giblets in a saucepan with some onion and celery thrown in. Then I strain the broth and let it cool. Later, I mix some broth with flour to make a paste and thin it out with more broth. It prevents the flour from clumping up by adding IT to the liquid, especially hot liquid.
Then I add to taste, salt, pepper, and Gravy Master or Kitchen Bouquet (just a little for color) I add some of the broth from the roasting pan if it needs to be thinner.
I don’t use the drippings or fat to make my gravy and it always comes out smooth and easy for people with gall bladder problems to digest because it has no fat.
Here's a carving tip I got from Julia Child (not personally, but from one of her books): Remove the wishbone before cooking. When it comes time to carve the bird, you will find it effortless to remove the breast meat from the bone in two perfect lobes.
My relatives brined a turkey once and they used a cooler for it. It’s about the right size, keeps the turkey cold, contains the mess nicely, and is fairly easy to clean up afterwards.
I do that too. That way the turkey cooks up juicy and browns nicely. Beware, though, that if the foil touches the skin, it WILL stick and pull some of the skin away.
I buy a clean new 5 gallon bucket from Ace hardware and wash it well and brine the bird in that. I cover it with newspaper and a old wool blanket...
You mean the giblets?
We fry them separately in a small pot, then add water, a piece of celery, some onion and garlic, cut in chunks, S&P, and let simmer while the turkey cooks, stirring occasionally, adding water when necessary to keep covered with fluid.
Drain, and add the bits from the bottom of the turkey pan, then thicken.
This makes the best gravy.
Most of them do; the package will tell you by saying it contains up to an X% of a saline solution. Regardless, I always brine them. I take one of those big beer coolers and use 1 cup each of salt and brown sugar to a gallon of water. I like to add some citrus to it also. This not only makes it moist but flavors it as well.
My wife and I were watching Emeril Live last night and she said it was like watching me make a turkey. I've always done what he does, but I use lemons instead of oranges. I might try oranges this year, because that sounded intriguing.
I agree with GRRRRR about garlic and turkey. I used to use it but havent in the past few years, and I haven't missed it. If you must, I would just add a few cloves into the cavity just to get a mild roasted garlic flavor.
My brothers said they wanted to cook the Turkey, about 6 years ago.
My sisters and I thankfully gave up that chore of the day.
As the turkey came out of the oven, and one of my brothers began to crave the turkey, he looked at it in puzzlement and wondered allowed, "Where is the white meat?"
Us girls all began to laugh as my other brothers looked on in wonder.
They had the turkey in upside down.
I was laughing so hard I was nearly sent down to the children's table.
That being said, it was the most moist turkey we had ever had.
Since that time we always put the turkey in upside down for the 1st hour.
GIBLETS...
Consist of a heart, not necessarily the one from your turkey...a crop/gizzard (where the bird regrinds its meal with grit from the ground) and liver. Also included is a neck.
Put in a pot with water and salt. Boil for an hour or two, until the neck bones are all coming apart. Skim the guk off the liquid and save it.
Remove from the water, clean meat from neck. chop the gizzard and give to the cats.
Take liver and heart and FINELY CHOP along with the neck meat.
Return all chopped bits to the stock you boiled them in...return to boil and start adding some flour, about two or three TBspoon and a little milk or cream. Mix to thicken.
You may wish to add a little chicken boullion cube for more taste.
Resulting mixture should be light brown and slightly salty with yummy chunks.
Save the stock, not the guk...
1) To finish them at the same time (which in my view is a poor idea, but might be necessary because of the number of guests you're having) put the heavier turkey into the oven 10-12 minutes before the lighter one, and cook as you ordinarily would. Please note that this WILL be awkward in terms of handling the roasting trays for basting, &c. or,
2) Assuming that one bird will provide at least one serving per person attending, guesstimate the overage (in terms of people who can be served a second time from the first bird) and the elapsed time from first serving until your guests will want a second serving. Work backwards to determine when the second bird should go into the oven. The math is a little odd. If you'll disclose the number of guests, an estimate of the number of servings to be had from the first bird, and an estimate of the time between servings, I'll be happy to work out for you when the second bird should go in.
Random tip: add a little bit (NOT a slug) of Jack Daniel's whiskey to the stuffing prior to cooking. Does nice things for the flavour.
Happy Gobbling...er, so to speak.
;^)
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