'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
Posted on 11/18/2007 5:38:00 AM PST by PJ-Comix
Or both? ;^)
For the liquid, I make a stock out of the neck bone, wish bone, liver, kidneys, heart and gizzard. Once the stock is made, I chop up the tender giblets (the dog gets the gizzard and heart) and any meat I can get off the neck bone and add this to the stuffing (or the gravy). I do not publicize that part, but it will make your stuffing taste wonderful.
I use the broth and pretty much the same spices and herbs that I use for the turkey. Your stuffing will taste just as it would have if cooked inside the bird.
'La bonne cuisine est la base du véritable bonheur.' - Auguste Escoffier
(Good food is the foundation of genuine happiness.)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
That looks good, but what’s everyone else going to eat? :-)
I find you can get those plastic buckets at the supermarket in the bakery. They ‘re usually messier, having had frosting in them, but they are free. I wash them out in the yard or driveway.
Only if you're going to put one turkey inside the other one, or (God forbid) cook them in a microwave. In conventional or convection ovens, for the most part, the birds will cook based on their individual weights. Basically, you must use a meat thermometer to know when the turkey is done. When I cooked turkey in the oven, I preferred a larger bird because I had a good hour after the turkey came out of the oven to bake the side dishes while the turkey rest.
Don't forget to let the turkey rest before carving. That is probably the #1 cause of dry turkey. It allows the turkey to finish cooking, redistributing the juices back into the meat, in addition to driving your guest mad with hunger, which is essential to getting them to overeat, swearing all the time that it's the best meal they've had in their lives. Which, as we all know, is the whole point.
I don’t boil the liver with the other giblets, it’s too strong flavored. I fry it separately if I want to use it.
LOL ... that’s always the backup for people who don’t know how to cook and their unsuspecting guests!!
This year? ... moose sausage and venison stew. And if that doesn’t fill ‘em up, the fresh baked bread will! Yeehah! ;)
At that temp, maybe both, but definitely the turkey’s. Aluminum foil cools surprisingly fast.
PUT ON BIG OVEN MITTS!!!!!
Then slide the pan partway out of the oven and use tongs to loosen the foil. Then pull the foil off the pan.
BE CAREFUL!!!! You can easily get steam burns uncovering the turkey.
LOL.
I was wondering about saving the guk. Yuck. ;-)
That sounds good, but the moose sausage might trigger PTSD if anyone’s sister is present. :-)
A good thermometer checking the inside temp can insure safe cooking of dressing in the turkey.
I love the wild rice recipies . . .
with either walnuts or pecans or pinon nuts . . . maybe even some water chestnuts . . .
But then I like cornbread stuffing, too.
Y’all may get me to cooking again this season yet. So much bother for so few of us still around. LOL.
Love the left overs and Furrs doesn’t furnish those for free!
We ALWAYS put stuffing in the turkey — for decades. No one has ever gotten ill. Load it up with sage, celery and onion and I’m happy and so is the family.
A popular side dish I make also used some stuffing. Mix 4 to 5 cups of prepared stuffing with a couple of cups of fresh or frozen (thawed) broccoli and cauliflower florets and a bit of chopped onion. Put in a huge casserole dish and mix a can or two or undiluted mushroom soup with the stuffing/veggie mixture. Top with 1 1/2 cups of Cheddar cheese and bake about 30 to 40 minutes at 350 degrees.
This means there is plenty of stuffing to go around and some for later. We don’t like giblets, so the gravy is from the brown pieces and drippings from the bird, thickened (not too much) with Wondra flour and salt and pepper.
Your advice is thoroughly sound, of course. However, acoating of PAM or equivalent on the foil will lessen/eliminate any sticking problem. Might have to replace the foil halfway through cooking, depending on shape/size of the oven. Either way, not a big deal.
And, don't tell anyone, but once the bird is at 120 or so, I **do** insert the stuffing and cook it inside the bird. Sam and Ella have yet to be sighted in my kitchen. ;^)
Working up a couple of pie recipes for this year. A chocolate-molasses pecan pie with a mint ganache is coming along and should be ready-for-prime-time come Thursday. BTW, **DO** get FReeper DianaFromWisconsin's recipe for her Queen of Sheba torte; it is absolutely fantastic. If you don't mind a little extra work (and the QoS torte does take a bit of it), you might be interested in my recipe for Stoplight Pie, too.
Oh, yeah. A little for the brine, a little for the pumpkin pie. The rest is fair game;-)
Early in the morning, start cooking the smaller bird in a large slow cooker crock pot(set it and forget it!). Then oven-roast the larger bird as you normally would. The two birds will taste the same, you’ll have plenty of meat to serve, and the roasted bird will make a good table presentation.
Alton Brown on Food Networks "Good Eats" did an awesome episode on deep frying turkeys. A lot of very good ideas, including a demonstration similar to the photo you posted of what can happen if something goes wrong. He stresses a lot of very important points, like #1, making sure you don't overfill the fryer, making sure that the turkey is completely defrosted and dry, placing the burner on either your lawn or something non-flammable well away from anything combustible, and how to actually get the turkey into the hot oil (he used an aluminum ladder as a "gantry" along with some pulleys and 50' of laundry line. Mark
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