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!
That sounds worthy of a Laz ping.
Cranberry Brine - the bird goes in tonight
• 2 medium onions, roughly diced
• 5 stalks celery, roughly chopped
• 5 medium carrots, roughly chopped
• 14 garlic cloves, unpeeled and smashed
• 6 bay leaves
• 6 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 6 sprigs fresh sage
• 12 sprigs fresh Italian parsley
• 1 tablespoon black peppercorns
• 1 cup kosher salt
• 2 quarts cranberry juice
• 1 apple, cut into wedges
• 1 orange, cut into wedges
6 ounces fresh cranberries
Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt dissolves and mixture begins to simmer; remove and let cool to room temperature.
Thanks for asking. I should have put in parenthesis a definition. It’s a portion of chopped celery, onion, and carrot. A basic cooking combination used for stocks, soups, stuffing, and many other culinary purpose. It’s for flavor, and bouquet.
Have a great Thanksgiving.
Brining your bird often takes some thymne, but many say it is worth it. I also have quandary, am looking at miter saws. Should I get a miter saw or shall I cut the turkey with my band saw like last year.?
We dry brine and have done so for about 12 years. If you are interested google “dry brine turkey Judy bird” Click on the story from the LA times. We always get a fresh bird from a local turkey farm. when we started the dry brine the birds tasted even better, incredibly moist and not stringy, the dry brine changes the proteins in the meat somehow and makes it really tender. We use the amount of kosher salt in the recipe and cut up fine poultry herbs - fresh. We picked up the bird on Saturday and started the dry brine right away. Today it sat in the fridge uncovered, makes the skin nice and crispy. Something new this year hubby made some herb butter to rub on before it goes in the oven. Happy Thanksgivng everyone!
Chainsaw can be handy.
If the Bird is frozen either will do fine.
If not frozen, keep away from the miter saw,too messy.
You only try to put stuffing in a live Turkey once....
The feathers make such a mess when the bird is live.
I plucked one aka de-feathered, gutted and the dang thing nearly killed me. I let that one get away. Had to learn the hard way to use the ax and take off its head.
yep, it’ll poop all over ya.
A smoker's dream, a griller's as well.
I have 30 lbs of charcoal I may never use again.
Excuse the poor phrasing and have a great Thanksgiving!
Depends. No brine this year. Maybe butter but not committed. Going to bed assured that the right answer will occur in the morning.
No brine here..
Turkey will be coated in olive oil and butter. Seasoned with sage, bay leaves, thyme, celery salt and salt.
I will also be making a ham with a brown sugar whiskey glaze.
Happy Thanksgiving everyone!
Never noticed a real difference so just roast it in oven and baste to crisp up the skin.
Today is the day! Happy Thanksgiving FReepers!
Here’s my tip of the day:
I have a roaster oven into which I will toss Tom’s remains, as well as any frozen Henny Penny remains. Yes, I have carcasses in my freezer. I also freeze herb stems, onion ends, carrot peels, and celery ends. I just toss them into doubled Wally World bags. This bag of goodies goes into the roaster oven, and the whole mess is topped off with filtered water. After a few hours of bubbling I start pouring the stock into quart jars (through a sieve first) and then can according to the Ball Blue Bible Book. I then top off the mess with more filtered water and let it do its thing. I do this until I get three canners full of quart jars, which equals 21 quarts of FREE stock. This stock is closer to bone broth. It is gel-like and thick, super healthy, and very delicious.
I brined and I’m making a seasoned butter to rub on before birdie goes in the oven! We’re not eating till 6 pm so I’ll let you know how it went.
YOURS looks very tasty
It's only a turkey
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