When you absolutely will not take any chances with salmonella.
Posted on 11/18/2016 11:41:31 AM PST by US Navy Vet
Tips for A Thanksgiving Turkey!
Five gallon bucket with 2-3 gallons of warm water and 2-3 cups of kosher salt. When the salt is dissolved, put the turkey in and let it sit, covered in the brine for at least 3 hours. Some folks to it overnight with Liquid Smoke added or Maple extract added.
No, let's talk English. I don't want the Democrats to understand.
What kind of ijjit deep fries a turkey on his porch, anyway?
Frying a frozen turkey was only the second mistake.
I do it every year under my porch, sometimes in my garage. I’m a perfessionall!!!
there are brine recipes on the net but mostly you have to get the salt/liquid ratio down....I use almost everything, from apple juice to wine to fizzy soda to plain water....
The dinner conversation confrontations this Thanksgiving will be epic!
When you absolutely will not take any chances with salmonella.
Hannity is pimping the Masterbuilt fryer. Sounds good.
I use Char-Broil’s Big Easy oil-less fryer.
In the past, I’ve deep-fried my turkeys in oil. This is as good, without the danger and mess and expense of oil.
I also use the thing for Prime Rib, ribs, chicken...and man, oh man! You can hardly overcook in the thing and everything stays juicy and tender.
Give it a look sometime.
How about those who eat a Honeybaked Ham instead?
Wow. The thing we pavement pounders learn on here! :)
Which chip do you use?
ROFL!!
My Italian grandfather used to let the kids play with the turkey for a few weeks and then chop it’s head off in front of them.
Mom still isn’t right in the head.
Marine. Go figure. No better friend, no worse enemy, and some are a little slow on the uptake.
I remember my mother using a moist towel to cover the turkey loosely while it cooked. I distinctly remember her calling it a *Turkish towel*. I always wondered if she was making a joke. This would have been late 1940’s or so. Turkish cotton towels were commonplace, but I seem to recall a white cotton dishtowel being used. There was no such thing as aluminum foil.
I have brined and I have followed your method. I prefer to rub with butter, roast at 325 according to chart on the package for stuffed turkey. I tent the bird with foil for the first hour or so & then I baste often. We love crisp skin and slightly drier white meat. I always make gravy, taking off the drippings as early as possible and setting them in the freezer to separate the fat. I use the fat for the roux.
Unless it says it’s brined, it’s not brined. I try to get a turkey without anything in it because it messes with the flavor. Brining is a moisture thing, the salt moves water into the tissues. It doesn’t necessarily make the bird salty. But with the deep moisturizing, the flavor of the meat is very enhanced, and you don’t get any dry breast meat anymore. I usually put rosemary and chiles in the brine for a little flavor, but remember you’re doing it under ice packs so there’s not a lot of flavor transfer going on. After it’s brined, just cool it the way you want and flavor it as normal.
Cook it, not cool it. It’s already cooled.
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