You killed Gobbles !?!
Posted on 11/26/2014 4:22:11 PM PST by goodwithagun
The world is on fire right now, so let's talk about the important stuff. Not Fergadishu, not Ben Gazi (who is that guy anyway?), not Punkin' Thighs' presidential aspirations. I'm talkin' turkey! Do you brine, do you butter under the skin, do you fry? Please tell us your method and why you chose it. Happy Thanksgiving to the best folks on the inner webs!
sounds delish! how high of a temp are you grilling it? I am not having to make turkey tomorrow... but would do this next year
Inject with flavoring, rub some spices on top, take outside and place turkey on a stake in the ground. Place steel trash can upside down over turkey, place charcoal around can and on top and walk away for 2-3 hours.
Awesome, juicy and somewhat smoky flavor.
None of the above. I am part Lebanese so we make turkey kibbe. We simply grind up the turkey, mix it with olive oil and herbs and cook it over a charcoal fire ever so lightly. The old people insist on eating it raw.
Fennel is great with poultry
Your presence could possibly be appreciated over on this other thread --->Thanksgiving Singles Thread<--- if not also, elsewhere.
I usually do most of my sides the day before but ran out of time today. My daughter and son in law are making the cranberry sauce and my son and his fiancee are making the pumpkin pie
I’ll be up extra early tomorrow ;) LOTS to do!
Global Warming and rising oceans mean that we will ALL be brined very soon (thanks, Al G).
So I guess the turkey just gets his a little sooner.
“Cook mostly upside down and the last hour right side up.”
Excellent method. I usually “flip the bird” about two-thirds of the way. I never stuff except for a few pieces of apple and onion.
Baste with ginger ale (real sugar kind) twenty minutes before flipping and again about half hour before done. Nice crispy skin all around.
Flipping is easy with ove-gloves covered with plastic baggies.
This year we bought a prebrined bird and will cook in the oven.
Last year we used a rub and cooked it low and slow on the grill.
That’s exactly what I do, and it is delicious. Rub the bird inside and out with salt and butter. Loosely fill the cavities with cut up union, broken celery, and a few sprigs of parsely. You could also include a sprig of savory. You throw all that away when you carve the bird.
Bake in a throw away foil pan and tent loosely with more foil. Remove foil the last 1/2 hour to brown the bird.
Simmer the neck and the giblets with more onion and celery until the neck meat is falling off the bone. Remove the bones, scoop out the savories, and chop the meat and the giblets in your food processor Set aside to use in your dressing and in your gavy. Reserve the broth and split between the dressing (which you bake separately) and the gravy. The other vital ingredient for the gravy is the drippings from the pan which you remove when you turn the turkey near the end.
All that said, we are going out for dinner tomorrow.
We had to learn to BBQ turkey one wyear when we lived in Washington State. We had a power failure right in the middle of Thanksgiving dinner preparations and had to finish the turkey on the BBQ. I finished the rest of the meal on 2 wood stoves, except for the gravy. The power came back on just as I was ready to start the gravy. Perfect!
Other people went down to the church which was the only place in town that had gas stoves. Others BBQ’d hot dogs on the beach. Of course I was new to town and didn’t realize about the gas ovens in the church hall.
We enjoyed that turkey so much that we cooked it that way for several years afterwards — halff way through indoors and then out on the BBQ to finish it.
Running it as close to 350 as I can. Looking real good right now. Golden color.
I actually eat at a friend’s place for actual Thanksgiving, but also make my own bird over the weekend. It will be brined and then roasted in an oven bag, I am very fond of the oven bags since they both keep the bird moist and cook faster.
I generally take a riff of an Alton Brown brine when I do it (adapted to what I have on hand).
I will be making stuffing and mashed potatoes for tomorrow. Stuffing will be chorizo, bread, green chile, and mushroom. Mashed potatoes will be the yellow potatoes of course.
Good story. Love it.
Pineapple tidbits with juice, brown sugar, dash of lime juice, dash of salt, diced jalapeno (leave out the seeds if you want a milder flavor).
Cook down until pineapple is soft then mash with potato masher until jammy consistency. (Or puree in food processor)
Pour into jar.
Yummy!
Especially with cream cheese blitzes.
Or over pound cake.
Or on buttered toast.
Or licked off your fingers....
Brine.
And then a long cooking-time on a lower temperature.
Moist and tender.
Listen up....I'm only gonna say this once....
You don't brine their wells and fields UNTIL you hear the lamentations of their girly men.
Thanks for this.
We brined several times many years ago; but haven’t done it in a while, and I’ve lost my recipe. Will try yours.
(Due to a household emergency, we’ve had to postpone Turkey Day to Saturday; so I have some time to experiment :-)
Happy Thanksgiving!
-JT
You killed Gobbles !?!
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