/ck/ - Food & Cooking

[Anonymous No.4954805]

Is anyone else doing their pre-turkey day practice turkey, so you don't the whole thing in front of everyone?

also, turkey thread

[Anonymous No.4954818]

Nah. Turkey's 37¢/lb here so it's not a big deal. Gonna spatchcock it, remove the spine and wings, use them and the neck to make stock while I roast half the turkey (freezing the other half), clarifying said stock then making a medium roux, adding minced onions, minced turkey organs (gizzard, heart etc; whatever is inside the turkey) and adding the stock to make giblet gravy.
Should be good. It's how I prepare most birds.

[Anonymous No.4954819]

>>4954805
This year we're going to try and brine the turkey before cooking it.
Usually we just sorta pop it in and oven with some glaze and make sure it doesn't dry out, so this will be a new experience for me.

[Anonymous No.4954828]

>>4954819
You've never brined? You're in for a treat. It comes out much more moist. Brine it at least 24 hours ahead of time, but three days if it's a particularly large animal.
Just salt, lemon juice and rind, apples and onions cut into eighths, and water and you should be good to go. Since I started halving the bird and making giblet gravy, I've cut down my brine time and roast time considerably.

[Anonymous No.4954836]

>>4954828
>>It comes out much more moist

You can achieve the same thing by simply not overcooking the bird.

[Anonymous No.4954840]

>>4954828
That sounds really good actually. We might not cut the turkey in half to get to the gibs, but I'll bring that up and see if we can toss some of those things in there to add to the flavor.

>>4954836
Well, I think there's gonna be a difference between just cooking it right and then soaking it. I believe this also instills more flavor than any glaze or spicing can do in a conventional cooking experience.

[Anonymous No.4954841]

>>4954836

Do you even science?

[Anonymous No.4954848]

>>4954841

Yes, that's why I realize it's all about the temperature control rather than having to cheat and add water into the meat to make it come out juicy.

>>4954840
>>I believe this also instills more flavor than any glaze or spicing can do in a conventional cooking experience.

Adding water dilutes flavor, it doesn't magically create it out of thin air.

You're right that glazing is pretty silly though, it just runs right off the skin. You need to get the seasonings UNDER the skin. There's a lot of videos showing this on youtube. The one from Gordon Ramsay's "F Word" show explains this well.

Work on temp control; a huge amount of the flavor from any roast should come from malliard reactions--browning the skin. This won't work properly if you under- or over-cook the bird.

[Anonymous No.4954851]

I'll just leave this here if anyone is interested.
2.5 kg shin of veal
1 raw turkey giblet

200g carrot
100g onion
75g leek
25g celery
1 clove

25g parsley stock
1 sprig thyme
1 bay leaf

3 liters water
15g salt

__
120g blond roux
1 liter of above stock

[Anonymous No.4954859]

>>4954848
>Adding water dilutes flavor, it doesn't magically create it out of thin air.

But that's why you add spices according to taste. Whether you want spicy with peppers and cayenne, garlic and herb-ey, and even sweet with lemons and molasses and so on.

And again, you can't really call it cheating can you? Last I checked all is fair when you're cooking for an irate and hungry family gathering.

[Anonymous No.4954865]

>>4954836
This. Brining is only necessary if you habitually overcook meat. And if that's the case, you might be better served by learning how to not be a fuckup.

[Anonymous No.4954869]

>>4954865
This is just wrong.

Go read what brining does.

[Anonymous No.4954872]

>>4954805
>not smoking your turkey . fucking plebs

[Anonymous No.4954871]

>>4954848
brining doesn't add moisture to meat (that's why dry brining is a thing). the salt denatures some proteins in the meat and improves water retention, resulting in a more tender and juicy end product.

[Anonymous No.4954874]

>>4954872
Brining and smoking master race reporting.

[Anonymous No.4954884]

>>4954874
Hi 5 anon.

[Anonymous No.4954899]

I usually start at a really high heat like 450 or so just to get some color on the bird then take it down to to like 325 for the rest of the cooking time so it stays tender and juicy. Also, spatchcock is always the way to go, it maximizes the exposed skin area for crispiness and keeps the breast firmly in the middle of the roasting area so it doesn't overcook.

[Anonymous No.4954909]

Not American so no thanksgiving, and it's goose for Christmas this year which should go fine.
We are having Eggnog for the first time at Christmas, might experiment with that a bit to make sure I get it right.

[Anonymous No.4954937]

>>4954805
i'm making coq au vin
fuck your buxom birds

[Anonymous No.4954939]

Man, all this adding of flavor to a bird that doesn't need any help.

[Anonymous No.4954949]

Ok time for a little spin and some butter...

[Anonymous No.4954950]

Why not just make a Turducken?

[Anonymous No.4954953]

>>4954871
>dry brining
This is not a thing. Brining, by definition, is to soak something in salty water. There is no other definition. Stop lying.

https://www.google.com/search?q=define+brining

[Anonymous No.4954963]

>>4954953

I think he/she/it is referring to a salt cure, like the one your beloved AB does in his holiday special.

[Anonymous No.4954993]

>>4954949
No part of cooking a turkey involves butter.

[Anonymous No.4955002]

>>4954993

Every part of cooking involves butter

-Paula

[Anonymous No.4955011]

2nd hourly butter baste...

[Anonymous No.4955018]

>>4954805
Nah, no need for me to practice. I've been making the Thanksgiving turkey for many a year now. While I've done smoked turkeys and fried turkeys, I still stick with a classic roasted turkey because it's easy and everyone loves it. I do a Champange-butter herb roasted turkey, using a method I learned a long time ago, and it yields a moist, delicious bird every single time.

[Anonymous No.4955022]

>>4954993
What if you make a gravy with roux? GET WRECKED

[Anonymous No.4955028]

>>4955011

why does it look like its covered in wet sand

[Anonymous No.4955038]

>>4955028
Those be spiced covered in sweet sticky turkey juices.

[Anonymous No.4955039]

>>4955022

You don't have to use butter to make a roux, the turkey drippings in the bottom of your pan will be tastier. Duck fat is even better if you happen to have some.

[Anonymous No.4955041]

>>4955022
Then you are taking your holidays far too seriously.
And gravy != turkey. It incorporates the juices but is not the turkey.

[Anonymous No.4955047]

>>4954993
>implying butter doesn't go in everything

Look at him. Look at him and laugh.

[Anonymous No.4955049]

>>4955039

b.but everything is better with butter.

[Anonymous No.4955092]

transition from butter to turkey dripping baste...

[Anonymous No.4955110]

>>4955039
I'll concede this, unless you're making the stuffing in the bird and absorb the drippings that way. But then you may as well argue that arrowroot would make a better roux than flour.

[Anonymous No.4955153]

final spin and more basting

[Anonymous No.4955199]

initiate gravy

[Anonymous No.4955208]

>>4954963
>beloved AB
What are you talking about?
I really rather dislike his stuff. I can't speak to the man, but his show is the Blue's Clues of cooking programmes IE it's for children and know-nothings, teaching the very basics.

If you came from a cultural or culinary background that did little-to-no actual cooking (that is, white non-hispanic/non-immigrant North America/Australia/Northern Europe/South Africa), you'll worship the ground he's walked on. If you come from a family that actually cooked daily beyond heating up a jar of ready-meal tomato sauce ("I made it myself! See the meat and those green things? I put them in all by myself without a recipe!!") you see his programme as silly and little else. It's not the least bit clever. The reason /ck/ likes him so much is because the vast majority of us come from such backgrounds.

[Anonymous No.4955322]

anddddddddd...she's done

[Anonymous No.4955330]

add more drippings to the gravy and let thicken

[Anonymous No.4955333]

the most agonizing part of turkey preparation....resting

chow time T-25 minutes.

[Anonymous No.4955436]

ahhhh...finally the great rewards.

[Anonymous No.4955441]

>>4955322
how lewd

[Anonymous No.4955444]

>>4955208
>He is popular so I hate him.

[Anonymous No.4955452]

>>4955436

what the fuck have you done

looked better in the oven OP, stop with this plating nonsense

[Anonymous No.4955457]

>>4955441

what do you mean, her legs are crossed like a good girl.

[Anonymous No.4955462]

>>4955436

>that vertical carrot

if you haven't got your michelin star yet its a fucking travesty

[Anonymous No.4955477]

>>4955452

Agreed, sickly unattractive colours like that shouldn't have attention drawn to them.
Not all traditional dishes can be served like restaurant dishes

[Anonymous No.4955535]

>>4955477

Would you have preferred that I served it British style?

[Anonymous No.4955542]

>>4955535
holy shit that's a nightmare. this isn't jiro dreams of gravy, stop trying to plate like a freak and just serve the food.

[Anonymous No.4955582]

>>4955542

maybe I'll just have a bowl of gravy?

[Anonymous No.4955589]

>>4955535
The food looks good, but just put it in a bowl, it's honest man's food, don't make it look pretentious.

[Anonymous No.4955590]

>>4955582

[Anonymous No.4955593]

>>4955542
shit taste

[Anonymous No.4955597]

>>4955436

[Anonymous No.4955605]

>>4955535
In what way is that "British style"? Pray do tell..

[Anonymous No.4955619]

>>4955605

excessive use of gravy?

[Anonymous No.4955622]

>>4955542
lmao #wrekd #cookinggamespitta

[Anonymous No.4955624]

>>4955436
pfffffftttttttt
what are you trying to do here man...

[Anonymous No.4955625]

>>4955542
>jiro dreams of gravy
oh lawd there go my sides again

[Anonymous No.4955631]

>>4955436
Thanksgiving is the last meal you should be trying to pull this shit with

[Anonymous No.4955662]

>>4955631

why can't we have pretty food on thanksgiving too?

[Anonymous No.4955665]

>>4955662
We can. You can't.

[Anonymous No.4955686]

>>4955436
I actually chocked on my beer and lol'd when I saw that. Thanks anon, I needed a giggle m8.

[Anonymous No.4955699]

Best turkey coming through

[Anonymous No.4955717]

How much does a turkey cost in the US?

Where I live it is like 10+ dollars per kilo.

[Anonymous No.4955768]

>>4955699
That's not bad, but it ain't Thanksgiving turkey.

Face facts, /ck/: On Thanksgiving, roast the whole bird. Anything otherwise is unacceptable.

[Anonymous No.4955881]

Jesus christ guys, even Escoffier was fine with a god damn roasted turkey with cranberry sauce.

[Anonymous No.4955936]

>>4955436

>cooks a 20lbs turkey
>eats half a fucking wing

what kind of shit is this

[Anonymous No.4955947]

>>4955936
I'd say that shit is about 3% cooking yield.

[Anonymous No.4955952]

What's everyone's favorite Thanksgiving side dish? Personally, I love stuffing and twice baked potatoes.

[Anonymous No.4955959]

>>4954805
That looks so... pornographic.

[Anonymous No.4955965]

>>4955959
Scat porn maybe

[Anonymous No.4955966]

>>4955947

I can't argue with your impeccable math skills, but what I meant is where the fuck is the breast and drums and god tier thighs or the other GD 97% of the frickin' bird?

[Anonymous No.4955967]

>>4954848
>meat to make it come out juicy.
Ohhh yeah I betchu luv dat joocy puzzy, dontchu, white boi! mmmmhmmm

[Anonymous No.4955973]

>>4955952
I love them all, but honestly, I find going back for the veggies and more turkey. Granted, the veggies are usually green bean casserole (from scratch, though, not the canned crap), and some kind of salad or roasted veg (like roasted brussels sprout or waldorf salad), but those are my favorites. Don't get me wrong, I LOVE the stuffing and potatoes, but they fill me up pretty quick. I will say, my favorite leftover thing is to make a sandwich with stuffing, turkey, cranberries, and potatoes and smother it in gravy. ;)

[Anonymous No.4955975]

>>4955966
what, you mean the trimming waste?

[Anonymous No.4955979]

>>4955952

my favourite side dish is PIE...ALL THE PIES.

[Anonymous No.4956001]

>>4955975

Are you suggesting that OP spent go knows how many hours cooking an entire turkey because they wanted a wing snack?

[Anonymous No.4956000]

>>4955717
about a dollar a kilo right now at Safeway.

[Anonymous No.4956022]

>>4955952
Macaroni and cheese
Stuffing/dressing
Any kind of greens
Cranberry sauce
Lots of alcohol.

[Anonymous No.4956028]

>>4956001
he needed the juices from the whole bird to make that gravy man. No need to keep the rest of it once you have the drippings.

[Anonymous No.4956043]

>>4956028
You don't need meat to make gravy anon, you need bones.

[Anonymous No.4956051]

>>4955952
Green bean casserole followed at a close second by my homemade rolls.

[Anonymous No.4956061]

>>4955952
Sweet potato and marshmallow casserole

[Anonymous No.4956088]

>>4956043
no, you need bones to make stock. You need the drippings to make mirepoix to use for flavoring your stock. In the case of white poultry stock, you don't need the bones, you need the giblets or the entire carcass.

[Anonymous No.4956101]

>You need the drippings to make mirepoix to use for flavoring your stock.

What? You need meat dripping to make carrots/celery/onions for use for flavoring your stock?

[Anonymous No.4956128]

>>4956101

[Anonymous No.4956131]

>>4956128
>A mirepoix (/mJərˈpwɑː/ meer-PWAH; French pronunciation: [miʁˈpwa]) is a mixture of chopped celery (either common pascal celery or celeriac), onions, and carrots.

http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29

[Anonymous No.4956133]

>>4956131
I know that.

I am similarly confused

[Anonymous No.4956136]

>>4956101
uhm, yes? You need the drippings, fat, to cook the veggies to a good brown. Then you saute the giblets in a separate pan, add them and deglaze adding water to the stock and allowing it to glaze. Typically you would want to use veal bones as well.

[Anonymous No.4956155]

>>4956101
>>4956128
>>4956131
>>4956133
White stock, in this case substituting turkey for chicken.

5kg shin of veal, trimmings and bones.
turkey giblets (or carcass)

400g carrots
200g onions
150g leek
50g celery
2 cloves

50g parsley stalk
sprig thyme
1 bay leaf

approximately 7-8 liters of water
and 30g salt.

Start by boning out the shins and chopping the bones small. Put the bones in a stock pot and cover with water, add the salt. Bring to a boil then allow to simmer for 5 hours before straining.

In a separate pot, add fat and bring to high heat. Add the veggies, chicken giblets, and veal meat, saute until very lightly browned. Begin adding the liquid and maintain an even simmer, skimming carefully to remove fats. Allow to simmer for an additional 3 hours, then strain and save for use.

[Anonymous No.4956183]

>>4956155
>using a recipe for stock
>being this pleb

[Anonymous No.4956185]

>>4956136
>You need the drippings, fat, to cook the veggies to a good brown
No, you just pop them in the oven for an hour.

[Anonymous No.4956207]

>>4956185
you lose a lot of flavor doing this.

>>4956183
0/10

[Anonymous No.4956217]

>>4956155
>A single bay leaf for 7-8 liters of stock (before reducing).

Why even bother?

[Anonymous No.4956226]

>>4956207
>you lose a lot of flavor doing this
>you lose flavor by roasting vegetables

[Anonymous No.4956233]

>>4956217
it yields about 5 liters once finished. There is a subtle flavor, fresh bay leaf is rather strong. I would also reduce the stock to about 20% for use in a gravy. Using that method you get all of the gelatinous properties of the bones, so it will thicken well by that point. It comes out to 1 bay leaf for 1 liter. Just under a qt of gravy.

[Anonymous No.4956237]

>>4956226
deglazing. You just don't get as good a result from an oven. It's perfectly fine to do, but it isn't necessarily optimal.

[Anonymous No.4956903]

>>4956237
>deglazing vegetables

[Anonymous No.4956980]

>>4956237

Although, if you like the deep rich taste of a brown stock there really isn't any other way to get that type of depth of flavor and Carmel color without roasting the bones.

[Anonymous No.4956996]

>>4956903
lol buffy the vampire slayer

[Anonymous No.4957007]

>>4955952
Stuffing
Cranberry sauce
Mashed potatoes
Gravy
Sauteed green beans
Sweet potato casserole
Eggnog

[Anonymous No.4957014]

>>4954950

Turducken masterrace reporting in.

[Anonymous No.4957018]

>>4957014

Finished bird(s)-

I somehow wish somebody would photoshop a head on this bird. Maybe I should try /b/

[Anonymous No.4957030]

>>>4957018

wut?

[Anonymous No.4957036]

In my country you can't even get turkeys to roast until christmas.

[Anonymous No.4957258]

>>4957014
how hard is it to cook a turducken? like with getting the temp right

[Anonymous No.4957297]

>>4957258

It's really tricky because the duck is really fatty and totally enclosed in the turkey. It's a real pain in the ass to deal with, you know how dem azn's deal with a peking duck by salting it then par boiling. That's really the only way I've found that doesn't leave you with a big lump of limp fat in the middle.

[Anonymous No.4957316]

I've never brined a turkey before, but this year, hellyes.
This video inspired me.
http://www.youtube.com/watch?v=-nxXUl1-KUg

[Anonymous No.4957481]

>>4957316

does it bother anyone else that he has the dexterity of a high functioning baboon?

[Anonymous No.4958145]

>>4955444
>my family boiled frozen green beans until they were puke green so i love him

[Anonymous No.4958174]

>>4957018
>how do I truss bird

[Anonymous No.4958276]

ive tried in the past years inyecting with white wine and a teriyaki cover thinking of something else this year, maybe something involving blue cheese and inyected butter, no idea about filling yet if there is, anyone got any good original recipes or anything

[Anonymous No.4958294]

>>4957481
what do you mean

[Anonymous No.4958338]

OP's turkey looks overdone and pig disgusting,
wouldn't feed to my dog/10

[Anonymous No.4959615]

>>4958276
I let the turkey come to room temperature, then remove the giblets / gravy pack, pat dry, put in a big roasting pan (on a rack), rub with a stick of melted butter, stick a bundle of fresh herbs into the cavity (rosemary, thyme, sage), and salt well. Put it in a hot oven (450-500) for 40 minutes, then lower the temp to 300 and cook until the internal temperature tests to 170 degrees in multiple spots of the bird.

Perfect every time. Juicy and flavorful.

[Anonymous No.4959619]

>remembering the turkey bag fad your parents tried one year
>whole turkey fell apart

[Anonymous No.4959621]

I think brining makes a turkey spongey moist, kind of like the butterballs.

If you want a great juicy turkey, you spring for a few more bucks, and buy a "fresh turkey," versus the deep frozen. I've been doing this for years. I rub with lemon juice, salt, pepper, olive oil, and cook in an old fashioned covered speckleware roaster after the initial browning.

I steep the neck, heart, giblets in water, and use it to supplement the deglazed drippings, which comes from the bird itself.

[Anonymous No.4959626]

>>4959619
>>remembering the turkey bag fad your parents tried one year
>>whole turkey fell apart
It's back. I'm seeing for a couple of years now, whole turkey breasts that don't even need defrosting, just cook in the bag. I assume this is used mostly by people cooking turkey for sandwich use all week, or maybe like those preflavored pork tenderloins. Who buys those? Really inept cooks. The biggest issue with them in turkey would be skin sticking to the bag.

[Anonymous No.4960250]

>>4959626
my mom uses the reynolds turkey bag for years now and the turkey always comes out great

[Anonymous No.4961412]

>>4955436
toppest of top lels m9

[Anonymous No.4961467]

>>4955436

Looks great, man. Coming from a cook in a Chicago Michelin-starred joint, nice. Every home cook secretly wants to plate up like a restaurant- I don't know why everybody is making fun of you. It's funny that the unspoken plating style of the whole fine dining industry is weird abstract art. My favorite style is like Marco Pierre White in the Harvey's days. Anyway, keep it up, man.

[Anonymous No.4961545]

>>4957036
I can never find whole chickens at the grocery stores in Fargo ND. Only turkeys and ducks.

[Anonymous No.4961717]

best plot twist i've ever seen. Sides combusted

10/10

[Anonymous No.4961763]

Why is the carrot standing up?

[Anonymous No.4962554]

>>4961763

>muh levels
>muh height
>muh anti focal point
>muh plating skills

[Anonymous No.4965113]

>>4954841
>brine the turkey
great image!

[Anonymous No.4965114]

>>4955699
Is that turkey Wellington? I'm not trying to troll ya; it's looks like beef wellington.

[Anonymous No.4965140]

>>4955436

I love how the buildup is this turkey that looks really great and better as more pictures come and then we see this.

10/10 OP

[Anonymous No.4965152]

I didn't want to post but well played, OP

[Anonymous No.4965172]

>>4954841

Holy shit the bitch is gonna cook it.

[Anonymous No.4965179]

>turkey

The first year we had turkey (usually our family had chicken), my parents defrosted it by putting it on top of the grill so it would be out of the way.

Totally fine, until the next day my fucking dad went and made a fry up for breakfast whilst the turkey was still on top, effectively cooking the barely defrosted lower half. The smell was awful. We managed to salvage half the bird (dad wanted to just cook the whole thing), but now I just cook for Christmas Day/Boxing Day/New Year's Day.

[Anonymous No.4965184]

>>4965179

While I was reading that I imagined you were Tiny Tim from the Christmas Carol

[Anonymous No.4965187]

>>4965114
It's called turkey Galantine.

[Anonymous No.4965203]

>>4954805
>pre-turkey day practice

Do you mean a dry run?

[Anonymous No.4965204]

I'm doing Thanksgiving by myself this year, thank fucking god. I'm just going to make a bunch of random shit I like instead of the traditional menu.

I'm doing this cherry-habanero glazed pork loin, provolone/pepperjack mac and cheese, sriracha devilled eggs. I want to do something savory with sweet potatoes, any suggestions?

Anybody else doing the holiday alone? What's your menu like?

[Anonymous No.4965210]

>>4965204
Bake sweet potatoes until tender, and then fill with butter, cracked black pepper, caramelized onions and parmesan cheese.
>or
grilled sweet potato salad (warm).
slice sweet potatoes into medium-thick slices and bake on an oiled bakind sheet just until barely tender. Then toss with oil or butter, season with salt, pepper, and chili powder of your choice and grill until tender and golden brown. Toss with sliced red onion, feta cheese, minced parsley or cilantro, and any extra seasonings you prefer.

[Anonymous No.4965214]

>>4965210
Damn it, I meant to say
*Toss with sliced red onion, feta cheese, minced parsley or cilantro, BALSAMIC VINAIGRETTE, and any extra seasonings you prefer.*

[Anonymous No.4965220]

>>4965203

No, the turkey turned out very moist

[Anonymous No.4965225]

>>4965210
Every time I bake potatoes on a sheet like that, they stick to the pan. What am I doing wrong?

[Anonymous No.4965230]

>>4965225
Not enough lube

[Anonymous No.4965233]

>>4965225
basically, not enough oil. Starches can really soak up oil. Non-stick spray works a little better, because of the lecithin it contains. Or, if you really want to avoid too much oil or spray, you could use a silpat (silicon baking sheet liner) or parchement paper that's been oiled.

[Anonymous No.4965237]

>>4965230
Even when I have a thick layer of oil on the pan, or have tossed the potatoes in oil themselves, they still stick. Its driving me crazy.

[Anonymous No.4965239]

>>4965204
>I want to do something savory with sweet potatoes


roast the sweet potatoes let cool then add a little corn starch and fold in some stiff peak egg whites and a cheese of your choice or not...optional nuts of choice then bake it until it you get Soufflé consistency

[Anonymous No.4965240]

>>4965237

l2 parchment paper or invest in a silicone mat which is much more economical.

[Anonymous No.4965241]

>>4965237
Cut them into chunks instead of slices so there's less of the potato touching the pan and move them around a couple times

[Anonymous No.4965251]

>>4965239
I was thinking about doing a stir-fry with them, but that sounds more interesting. Cheese and nut suggestions?

[Anonymous No.4965287]

>>4965251

It's really a matter of preference, but I've gone as bold as an aged blue which was good but a little over powering; a nice creamy melting cheese usually works the best like a manchego or gouda. Most times, I skip the cheese in the Soufflé and make a buttery bread crumb, pistachio and parmesan cheese topping for a crunchy contrast.

[Anonymous No.4966512]

OP here

I just wanted to say that we had a great thread and there was mad, happy, sad and constructive what not beyond the original turkey thread...this is why I love /ck/.

it's like we had a real thanksgiving, and I thank all of you for that.

love you, bye

[Anonymous No.4966538]

>>4966512
it was a hella dinglybop time and I might just spatchcock my turkey after seeing this thread

[Anonymous No.4966553]

I'm eating Trader Joe's Breaded Turkey-Less Roasts with Cranberry Stuffing and Gravy.

Makes things much easier.

I did test it first though just to make sure it tasted good. Pretty hard to fuck them up.

[Anonymous No.4966796]

Who ya calling a turkey, ya dingus

[Anonymous No.4968096]

>>4966796
yo' mamma; which is the only appropriate response.

[Anonymous No.4968262]

so i don't have a smoker and my grill is gas soooo...
lets review the steps to ultimate turkey pls
1.use a fresh bird- this may not be an option as was listening to npr talking about a shortage of fresh but i will check the local butcher anyway
2.wash the (thawed) carcas and remove spine and breastbone ala spatchcock
3. brine for 2-3 days in salted apple cider with onions, herbs, apple/orange peices; pat dry and remove herb sprigs from chest cavity
4.begin cooking uncovered on a roasting rack in the oven @ 350 degrees, breast side down with a bottle of good dark ale in the pan to add moisture and flavor, rotate and baste occasionally
5.when near halfway done brush bottom of bird with melted butter to brown the skin
6. flip the bird and continue cooking until the bird is 170 degrees in several places (still basting)
7.finish breast side with butter in the same manner as above
8. dripping in the pan magically turn into delishus gravy
so am i missing anything? i would love to smoke it after the brine but can i improve on my plan in any way? mediocre cook but i have basic skills
ty for suggestions

[Anonymous No.4968266]

>>4954805
>practice turkey

what in the fuck?

[Anonymous No.4968658]

bumps

[Anonymous No.4968798]

>>4968266

yeah, cuz

meanwhile in merica'

buy a turkey for minimum 10 dollars and a case of bud get a bag of chips for a penny plus a 3 dollar off mfg coupon; so

10.19
1.99
13.99
-1.98
-3.00
-10.00

so everything for 11.98 plus tax

[Anonymous No.4968817]

>>4968798
wait.. wat?

[Anonymous No.4968833]

Injecting is much better than brining imo. As long as you check how much your meat weighs, and know how to use a meat thermometer you shouldn't overcook the turkey... I find injecting more flavorful too.

Inb4 penis jokes

[Anonymous No.4968857]

>>4968833
you mean like small slits in the skin? Also inject what exactly? melted butter? bump again the bird must be the very best that no one ever was

[Anonymous No.4968884]

>>4968817

well you see, where i live there are two main G-stores one takes the coupon off automatically the other makes you use the paper one. SO, i go get the paper one from one store and use it at the other; where some zit faced, don't give a fuck cashier just scans it. Hence I get -3 with the coupon and -1.98 automatic coupon for the chips and a -10 MiR for the turkey. Thus, pretty much everything is less than free for the beer that I was going to buy anyway.

[Anonymous No.4968910]

>>4968833

dammit I had a really great penis joke

[Anonymous No.4969065]

>>4965237
along with what the other anons said, rinse them well, and dry them thoroughly. get that starch outta there

[Anonymous No.4969075]

>>4965239
Could you tell me what the corn starch does? Curious.

[Anonymous No.4969091]

Since I'm alone, I was planning on cutting all the meat off of the turkey and just putting half of the meat in a slow cooker and half in the oven.

I figured it would take less time and I'd be able to enjoy two different cooking styles

[Anonymous No.4969217]

I don't think anyone in this thread mentioned overnight slow roasting, yet. That's my favorite way to prepare turkey, makes a 10/10 perfect bird and clears the oven out by mid morning to make way for the rest of the dishes.

I started cooking my Turkey about an hour ago, since my family is doing our Thanksgiving celebration early this year (tomorrow, Sunday), started at 400 degrees for 30 minutes, then wrapped the whole pan in foil and turned the heat down to 200. My 16 pound bird should be done around 9 or 10 or so, just in time for homemade sourdough rolls to go in the oven.

This year I decided to try a brine with apricot, orange peel, molasses, and sage, I'm curious to see if the sweet and tangy flavor will be noticeable on the turkey, I've only done more standard savory brines in the past.

[Anonymous No.4969286]

>>4969075

if we didn't use the GD corn starch, which is much finer and silkier than AP with an almost buttery like quality; the whole mother trucking thing would be ruined. Even though we are using egg whites as our primary binder the sweet potatoes as starchy as they maybe still need something dry and binding to successfully rise. Furthermore, in the event some dumbass didn't choose to add it; IT would turn into soup and/or immediately collapse upon oven removal. Hence, it is for body, stability, structure, longevity and texture.

[Anonymous No.4969293]

>>4969091

NO

let me start by saying I'm no trash can surfing cruelty free save the world hippy-ass raw food cawk suckin treegan' wasting my time on some green peace shit.

nigga roast the whole damn thing and make soup the next day.

[Anonymous No.4970863]

bump