Posted on 11/18/2016 11:41:31 AM PST by US Navy Vet
Tips for A Thanksgiving Turkey!
Can we thaw Turkey with a few nukes?
BRINE YOUR TURKEY!
That is all.
The only reasons to have turkey are gravy, stuffing and cranberry sauce.
Last year I cooked a chicken. Still had gravy, stuffing, and cranberry sauce, AND meat that I liked.
A new tradition was born.
If the family complains, they can cook. If they don’t cook, hush up and eat. It’s tradition.
For me, EVERY day is Thanksgiving Day - but this year, we Americans all have another something YUUGE to be grateful for. MAGA!
:^)
I have to admit...my favorite is Butterball.
I’ve had fresh turkey, and even wild turkey (with a beer chaser too LOL).
No thawing necessary if you use a flavorwave oven.
But nothing beats whole turkey cooked in a rotisserie oven.
We had that set it and forget it rotisserie, and it never failed to deliver a succulent, juicy turkey. No need to baste, turn it over in oven, etc. It really does the job with no intervention.
Turkey is so often dry. My mother used to stuff the inside with cut up celery, apples, and spices. It was always perfect.
I used to put my turkey into a paper grocery bag and slow roast it. The technique works well to evenly roast the bird. The only drawback is there is a slight taste of wet paper that remains throughout the turkey. This time, I wanted to experiment with not using the bag.
I did something shocking for me; I followed the instructions that came with this grocery turkey. I smeared the outside with cooking oil, lay it breast up in a shallow pan, and roasted this 10lb bird at 325’ for about 2.5 hours.
It was bronzed and delicious, with no ‘wet paper’ taste one had to ignore.
When you are ready for your mind of mush liberal guests to go home. turn on FOX or a replay of the election.
What the #### does brine mean? :)
I like it smoked.
I’m going low-carb this year with the help of Don Tyler of Tyler Chicken. Instead of bread dressing, chicken dressing. Instead of mashed potatoes, mashed chicken. Instead of beer, alcoholic chicken!
Salt? Throw it in the ocean, I guess.
I spatchcock it before smoking it. It reduces the cook time significantly.
Remove, rest and serve...after making your gravy and fixin's of course. I've been doing this for several years and everyone swoons at how tasty (BACON!) and juicy the bird is.
thaw turkey. get 1- 12 ounce pack of the cheapest fatty bacon you can and lay that over the bird and roast as normal. no need to tent it in foil. I stick little butter under the skin on the breasts before covering to really juice that up.
One of the guys I worked with (a Marine) heard me talking to other co-workers about how excellent the deep fried turkey is. He asked how to do one as he had a deep fryer, but was worried about it. I told him to wipe the turkey down until it is as dry as you can get it, rub saffron inside the skin and cavity. Heat the PEANUT oil until 400-450Degs. and SLOWLY dip it in with the hook and a broomstick. Next time I saw him at work he was LIVID. He damn near blew his porch up and had a hell of a fire. We went through all the steps again and was ‘Yes, yes, yes’ and it suddenly hit me. I asked “Did you THAW THAT MF’ER OUT FIRST?” He said ‘No, you didn’t tell me to.’
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