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Speaking of turkeys
That time of the year again - discussions of how to roast a turkey without drying it out. It's all very simple, as long as you aren't hung up on how you're "supposed" to roast a bird. It goes in the pan breast side facing down! No, it won't look like the photo below. But it won't be dry either!  Oct 20 14 11:55 am Link Sounds strange, but makes perfect sense. Self-basting. Oct 20 14 12:27 pm Link we always inject the turkey with chicken broth, stuff it with a couple orange halves and cook it in an oven bag. Always juicy! Oct 20 14 03:03 pm Link Quit talking about it and serve up some of that tasty turkey... Oct 20 14 05:58 pm Link I've been frying them for the last couple of years. In fact, I'll be frying several turkeys on Thanksgiving day for friends. For the fearful, the Popeyes fried chicken restaurant chain fries turkeys during the week leading up to Thanksgiving. Several area delis and supermarkets will also fry turkeys for you. Worth the fire risk!!! Just inject or dry rub the turkey with the seasoning of your choice and the frying process seals in the juices for a moist and tender bird. Oct 21 14 02:37 am Link I have been watching Masterchef Australia for 5 seasons now, why not try sous-vide? You stuff it, bag it, vacuum seal it, and then boil. That way it keeps all the moist and juices inside the bird. Afterwards you bake it in a pan to have a nice skin. In Masterchef they use a sous-vide machine, but perhaps you can use alternative tools? Oct 21 14 02:43 am Link I've never put the breast side down, nor have I ever had a dry turkey. A quality meat thermo, well placed, is the bomb.  And good stuffing & basting. Oct 22 14 09:17 am Link No. Brine the bird the night before. Put the turkey in legs first (dark meat can take the heat so it doesn't dry easy) a 500 degree oven for 30 minutes. Put an aluminum foil triangle over the breast and roast (12-14 pound bird) for an hour and a half so the total time is 2 hours. Granted, every oven isn't the same so use a good quality meat thermometer. 161 degrees for white meat and 181 for dark. Cover and let rest for 20 minutes because you want the juices to redistribute. Oct 22 14 10:03 am Link "Speaking of turkeys" I thought this was going to be a political discussion. *never mind* I am pescatarian anyway. Oct 22 14 10:12 am Link Model Sarah wrote: Yes! The Turkey Triangle! Oct 22 14 10:23 am Link Brian Diaz wrote: My man Alton! I learned from the best kitchen geek out there! Oct 22 14 10:44 am Link Model Sarah wrote: Oh dear god . . . . Oct 22 14 11:14 am Link Lohkee wrote: I have no idea what this means. That dude knows everything about the science of cooking. One of the many reasons my main cookbook that I call "the bible" is America's Test Kitchen. They show you why something works and why it doesn't. It's kind of amazing and essential to cooking. Oct 22 14 11:16 am Link Model Sarah wrote: . Oct 22 14 11:35 am Link Model Sarah wrote: Christopher Kimball rules, despite being such a wuss about spicy food. Oct 22 14 12:05 pm Link Brian Diaz wrote: If you don't have it, I HIGHLY recommend ATK cookbook. They are seriously right about everything. It's kind of unbelievable. Oct 22 14 12:27 pm Link |
