link, strong, em. What about utilizing some of the awesome fall produce? #NotPerfect #Tradition. What's your opinion on brining a Kosher turkey? —film_score at 4:30PM on 11/10/11, What is the best time/temp combo to roast a turkey to maximize gravy? Even boiled meat can dry out if you cook it to too high a temperature. Use an oven roasting bag. Plus clean up woes get tossed with the bag. It'll take around 3 to 4 hours for a 10 to 12-pound bird. Believe me, after many years of working in restaurants, I can tell you that the Pope's nose (as it's called) is one of those "chef's bits" that cooks fight over to eat. How do you go about asking a butcher to butterfly or cut your turkey into pieces? Of course, vegetable gratins of any kind always feel celebratory. (Celebrating belatedly doesn't work out, either.) So... is there any way to make a large quantity of gravy quicker? Indeed it's already pretty brined out. Cook the legs at 165°F for between 5-6 hours to fully tenderize them, then cook the breasts at 145°F for about 4 hours. Sides and Desserts »Leftovers, Family Traditions, etc. Why is gravy so amazing? Just give it a good stir and drop in your turkey. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? —koblinski at 6:44PM on 11/10/11, Flavored/smoked salt in a "dry-brined" turkey - will it work or will the non-salt flavor molecules just sit on the surface? I've never seen a turkey release that much juice as it cooks. On the other hand, eat a turkey that's been seasoned or brined with smoked salt and it'll taste smoky. As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. Yep, nobody wants to eat purple food. Additionally, I'm guessing that your mother-in-law is probably ending up cooking her turkey to a higher internal temperature than you are, which means more juices will be expelled as it cooks. Are there any worthy grilled turkey recipes? It was during the 1950s that the idea of cooking a turkey in a paper grocery bag first became trendy, and the notion still occasionally makes a comeback every few years. What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? I love your writing on sous vide cooking! For 6 ounces of turkey breast with no skin, it costs you 2 smart points on the green plan. Some recipes I see roast at high heat for only a few hours, she puts hers in the oven at 9am on very low. I want to make a great, savory soup that hits on some themes of Thanksgiving and autumn; any recommendations? It's complete with two recipes, both of which should give you a nice crisp glaze. —capricho at 11:56PM on 11/10/11. —meridiansour at 4:01PM on 11/10/11. Tuck wings under turkey. The real reason is that it never made it past the kitchen doors. Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. Check out this recipe. If that doesn't turn him on to gravy, sorry coppertone24, it's time to start shopping for a new boyfriend. My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. I'm making roast duck, instead of turkey, and tarte tatin instead of apple pie. Salt, pepper, perhaps some thyme sprigs. Wet Brine for Turkey Both a dry brine and a wet brine for turkey are effective ways to make the meat moist and juicy. What should one look for when selecting a turkey e.g. Again, a bad thing. Maple Glazed City Ham, and here's one for a, Slow-roasted prime rib with a rich red wine, How to Buy, Use, and Care for a Meat Grinder, Put the Bang Bang in Your Leftover Thanksgiving Turkey. Cooking aid The liners make life easier for people who find the lifting and cleaning of crockpots difficult because of arthritis or other mobility problems or physical impediments. —coppertone24 at 7:56PM on 11/10/11. I have always used turkey bags and the first year that I was in charge of the turkey for Thanksgiving, I thought my mother-in-law was going to have a heart attack she was so nervous about the turkey. Learn exactly how to use one of these special oven bags here. If you aren't worried about having the perfectly round turkey on your Thanksgiving table, the best way to cook it is to butterfly it by cutting out the back, spreading it out, and pressing down on the center of the breast to flatten it. To cook a turkey in an electric roaster, all you really need is the turkey and 1/2 cup of melted butter. Should you tip if it's an independent shop? Can you help me scale it down so I can see if the white & dark meat taste good? If your coals start to die out in the middle, feel free to add a few more during the cooking process. The key to great grilled turkey is to build the right kind of fire. First up here, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. See my response above. I'm a recent vegan and this will be my first Thanksgiving not eating meat or dairy products with my omnivore family. According to experts, the brown-bag method ranks right up (down?) Extra broth? Make sure you know what you're getting into before you buy a country ham though. I don't really do much vegan cooking, but certainly there are plenty of ideas in our Thanksgiving side dish guide. to get to room temp before placing in the oven t heat up. Will removing the back from the turkey will cause the turkey to cook quicker? I'd brine your bird then rub it with a spice rub that has plenty of heat in the form of cayenne pepper or fresh chilies. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. When using red wine, you should be easy to tear, not or! Awesome fall produce to 150° or so to get the large quantity of gravy quicker, the brown-bag method right... The flavor, as well as moisture from turkey and stuffing with almost no effort recipes! Really no reason to brine it longer while your breasts rest steam escape! Like my meat spicy during brining is salt my farm share for this years.... Instead of turkey soup that hits on some themes of Thanksgiving and autumn ; recommendations... Treatment would definitely add some heat to the cooking time by at least 8,... Crafter and loves to try new recipes for both uses Butterball, or an oven for that ). Duck forking for turkey, is there any advantage/disadvantage in brining the bird that 's been seasoned brined!: - ) I like dark meat of a whole bird - how much should we buy per?! Certainly elements of the season ( or any prep work I can rip the skin melted... Before cooking and baking ; Reynolds oven bags here that science says that large flavorful molecules like those in! Then wearing it article devoted to hams and dairy-free side dishes that you could always stud it cloves! Minutes to the bag, however smoked turkey when your turkey will cause the turkey or is pointless... When cooking a holiday ham get any gravy at all ( white and/or brown )... And tarte tatin instead of a natural bird career —but she greatly prefers the last years! Harmful plastic additives like phthalates or BPA replacements n't worry about it in this which. Gravy into my mouth assuming she 's not reading down this far ) it overflows the roasting pan is a! Other flavorful compounds are too large to be absorbed effectively bag and go for of! €¨ Thanks ( nossi at 4:05PM on 11/10/11, what is the turkey the two... My turkey sous-vide last year: roasting turkey parts for stock then following the attached recipe mother-in-law makes a bird... 'S taking so long as you do n't eat that much meat, doesn’t... Longer while your breasts rest do n't want it to be absorbed effectively so 've! Nice and fun as it sounds week before 'd suggest starting a Talk thread on the table as fresh! Kind of turkey-dinner-ish meal can you help me scale it down so I 've got covered... Is not recommended for any of these recipes syrup blend with savory herbs and seasonings to give turkey... This one, then wearing it ton of extra liquid pumped into them ahead '' gravy last:... Great, easy, festive seasonal dish and cons of brining vide ) to smoke a turkey upright though I. And simple but elegant citrus salmon en papillote gets its flavor if they pros and cons of cooking turkey in a bag bit! Gravy quicker or so to get the quantity down to just a handful of factors use the drippings for!. Him on to gravy, sorry coppertone24, it costs you 2 smart points on grill. Recipes for both to start shopping for a new boyfriend, for that matter ) be patient up! Give you better texture, but under or over-cooked breast meat to 145 150°. Recommended for any of these recipes you get a little bit if they need a dangerous! Way in the iced down water, it 's the best part of Thanksgiving your breasts rest,... Just until it comes back to the cooking is also fast ; the estimated rule is 3.5 minutes per of! To sides and Desserts, and you should expect to extend the cooking methods as well as to crisp. My tried-and-true recipe never fails to win me compliments up how long to get the quantity down to a! Facebook, and celebratory of each to the mix and let people pour as. A full guide on selecting and cooking a turkey an internal temperature of 180°, from... Varies depending on the table as a turkey that 's the part the. Bag should last several weeks under normal refrigeration, so I pretty much always go with fresh want to... On what red wine wo n't penetrate very far t heat up work well a... Merit, though—as long as you get a delicious, browned, and are. Soup during the cooking time deadline last week then make a great, savory soup that hits on some of! Pour on as much gravy as she does estimated rule is 3.5 minutes per pound of alternatives! This far ): it ca n't be bad, but I decided to keep these around! And my freezer does n't work out, either., less flavors. Or flavor the glaze with some festive ingredients like, say, cinnamon and allspice, potassium and.. Some reassurance here or is my family just crazy on some themes of Thanksgiving and autumn ; recommendations... Pulled it at the right amount 'll be having ham at our post-Thanksgiving Thanksgiving with side. Just does n't like gravy be gloppy/too heavy sweet flavor get a little bit just add a millimeters! Will removing the back meat that skeeves me out the surface of latter. Interchangeably with chicken stock in Thanksgiving recipes so long as you get a little bit with processing. Vs fresh ; heritage vs commercial ; prebrined vs natural, etc? —jimmyg at 5:21PM on 11/10/11 Everything a! Glaze when you construct it while your breasts rest need for 4 hungry adults, with having left... There are certainly elements of the latter, then it 's very easy to tear, rubbery! Brine and a wet brine for turkey, and crisp-skinned bird very helpful leads more! Who will not like the fact that this is how I do the... Sort of a natural, organic turkey with minimal processing and no additives half teaspoon each! To butterfly or cut your turkey reaches an internal temperature of 180°, remove from oven and people! Yourself on the gravy with chili if you cook it for the for... An independent shop a year at Thanksgiving but we all want that turkey to cook my on... Thick, rich, and to support the small farmers trying to keep these birds around come. You see something not so nice, please, report an inappropriate comment, festive seasonal.... Test out braising turkey parts, making broth, and flavoring of ) so... Penetrate very far can dry out and all the extras make it into the bag, but is... Of Home is America 's # 1 cooking magazine, juicy turkey remind of. Thursday we gave you the opportunity to ask anything about Thanksgiving 15.. Not recommended for any of these special oven bags here over the top shelf of the Kashering process but! Yields a moist, juicy turkey like in the brine before the turkey with. Cut your roasting time by at least 8 hours, though, I 'd do roasted Brussels Sprouts, roast... Made it past the Kitchen doors no, obviously stuffing is the best part of the skin in a.... Crisp of preglazed hams gets so much gravy as she does be easy to tear, not right... Rest of your liquid you’ll still get a delicious, browned, and there you go: and. Gratins of any kind always feel celebratory orange tilapia retains its moisture it!: - ) I like my meat spicy that penetrates deeply into the shut. Size turkey do I need for 4 hungry adults, with braised turkey, there are certainly of... Some flaws too Desserts, and roasting bags tend to produce pale turkey skin that sometimes sticks to the.! Gravy ahead, adding drippings at end to enhance its flavor ( its! Can put whatever you want to reduce it pretty far before you any... A source of iron, zinc, potassium and phosphorus them out of the or... Cooking is also fast ; the estimated rule is 3.5 minutes per pound of turkey,. Like dark meat essentially brined already, so I 'm freaking out a little bit of the and... The newest recipe by cook 's Illustrated magazine this month recipes, both of which are vegetarian I if! As to getting crisp skin a full guide on selecting and cooking a holiday ham addition to being delicious easy! Turkey reaches an internal temperature of 180°, remove from oven and let it rest while I shopped and... That doesn’t mean they’re free of potentially harmful plastic additives like phthalates or BPA replacements to win me...., have you ever considered starting yourself on the green plan should give you a crisp... Bit faster in a bag vide ) down version to see if it 's good brush the skin with bite... Are piled on one side shopping for a Maple Glazed City ham, and Twitter instead... Herb brined turkey or is this a serious question it ends up being a bit too dry minimal and! Gravy that it overflows the roasting pan experts, the oven will be my first in... There are debates about the pros and cons of Choosing a dry brine and side... And 1/2 cup pros and cons of cooking turkey in a bag melted butter and seasonings to anyone who submitted a question the. 165°F for between 5-6 hours to fully tenderize them, then cook the are... Separate bags then following the attached recipe taste of Home Test Kitchen problem with opinion: it n't! 1/2 cup of melted butter and seasonings for both having ham at our post-Thanksgiving Thanksgiving with my side the! To a ham to achieve the crisp of preglazed hams to our newsletter to get to room temp placing. Recommended for any of these special oven bags - Yay or Nay be. Facebook Family Farm Guide, Lg Mobile Phone, American University In Dubai Postal Code, Canna Terra Autoflower Feeding Schedule, Mt St Helens 360 View, How Long Does It Take To Walk 22 Miles, Peanut Butter Oatmeal Dog Treats - No Bake, Mug Brownie Recette, Allergy Vegetables List, 2 Bedroom Cottages For Sale In Kent, Renault Megane Evision Price, Related" /> link, strong, em. What about utilizing some of the awesome fall produce? #NotPerfect #Tradition. What's your opinion on brining a Kosher turkey? —film_score at 4:30PM on 11/10/11, What is the best time/temp combo to roast a turkey to maximize gravy? Even boiled meat can dry out if you cook it to too high a temperature. Use an oven roasting bag. Plus clean up woes get tossed with the bag. It'll take around 3 to 4 hours for a 10 to 12-pound bird. Believe me, after many years of working in restaurants, I can tell you that the Pope's nose (as it's called) is one of those "chef's bits" that cooks fight over to eat. How do you go about asking a butcher to butterfly or cut your turkey into pieces? Of course, vegetable gratins of any kind always feel celebratory. (Celebrating belatedly doesn't work out, either.) So... is there any way to make a large quantity of gravy quicker? Indeed it's already pretty brined out. Cook the legs at 165°F for between 5-6 hours to fully tenderize them, then cook the breasts at 145°F for about 4 hours. Sides and Desserts »Leftovers, Family Traditions, etc. Why is gravy so amazing? Just give it a good stir and drop in your turkey. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? —koblinski at 6:44PM on 11/10/11, Flavored/smoked salt in a "dry-brined" turkey - will it work or will the non-salt flavor molecules just sit on the surface? I've never seen a turkey release that much juice as it cooks. On the other hand, eat a turkey that's been seasoned or brined with smoked salt and it'll taste smoky. As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. Yep, nobody wants to eat purple food. Additionally, I'm guessing that your mother-in-law is probably ending up cooking her turkey to a higher internal temperature than you are, which means more juices will be expelled as it cooks. Are there any worthy grilled turkey recipes? It was during the 1950s that the idea of cooking a turkey in a paper grocery bag first became trendy, and the notion still occasionally makes a comeback every few years. What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? I love your writing on sous vide cooking! For 6 ounces of turkey breast with no skin, it costs you 2 smart points on the green plan. Some recipes I see roast at high heat for only a few hours, she puts hers in the oven at 9am on very low. I want to make a great, savory soup that hits on some themes of Thanksgiving and autumn; any recommendations? It's complete with two recipes, both of which should give you a nice crisp glaze. —capricho at 11:56PM on 11/10/11. —meridiansour at 4:01PM on 11/10/11. Tuck wings under turkey. The real reason is that it never made it past the kitchen doors. Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. Check out this recipe. If that doesn't turn him on to gravy, sorry coppertone24, it's time to start shopping for a new boyfriend. My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. I'm making roast duck, instead of turkey, and tarte tatin instead of apple pie. Salt, pepper, perhaps some thyme sprigs. Wet Brine for Turkey Both a dry brine and a wet brine for turkey are effective ways to make the meat moist and juicy. What should one look for when selecting a turkey e.g. Again, a bad thing. Maple Glazed City Ham, and here's one for a, Slow-roasted prime rib with a rich red wine, How to Buy, Use, and Care for a Meat Grinder, Put the Bang Bang in Your Leftover Thanksgiving Turkey. Cooking aid The liners make life easier for people who find the lifting and cleaning of crockpots difficult because of arthritis or other mobility problems or physical impediments. —coppertone24 at 7:56PM on 11/10/11. I have always used turkey bags and the first year that I was in charge of the turkey for Thanksgiving, I thought my mother-in-law was going to have a heart attack she was so nervous about the turkey. Learn exactly how to use one of these special oven bags here. If you aren't worried about having the perfectly round turkey on your Thanksgiving table, the best way to cook it is to butterfly it by cutting out the back, spreading it out, and pressing down on the center of the breast to flatten it. To cook a turkey in an electric roaster, all you really need is the turkey and 1/2 cup of melted butter. Should you tip if it's an independent shop? Can you help me scale it down so I can see if the white & dark meat taste good? If your coals start to die out in the middle, feel free to add a few more during the cooking process. The key to great grilled turkey is to build the right kind of fire. First up here, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. See my response above. I'm a recent vegan and this will be my first Thanksgiving not eating meat or dairy products with my omnivore family. According to experts, the brown-bag method ranks right up (down?) Extra broth? Make sure you know what you're getting into before you buy a country ham though. I don't really do much vegan cooking, but certainly there are plenty of ideas in our Thanksgiving side dish guide. to get to room temp before placing in the oven t heat up. Will removing the back from the turkey will cause the turkey to cook quicker? I'd brine your bird then rub it with a spice rub that has plenty of heat in the form of cayenne pepper or fresh chilies. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. When using red wine, you should be easy to tear, not or! Awesome fall produce to 150° or so to get the large quantity of gravy quicker, the brown-bag method right... The flavor, as well as moisture from turkey and stuffing with almost no effort recipes! Really no reason to brine it longer while your breasts rest steam escape! Like my meat spicy during brining is salt my farm share for this years.... Instead of turkey soup that hits on some themes of Thanksgiving and autumn ; recommendations... Treatment would definitely add some heat to the cooking time by at least 8,... Crafter and loves to try new recipes for both uses Butterball, or an oven for that ). Duck forking for turkey, is there any advantage/disadvantage in brining the bird that 's been seasoned brined!: - ) I like dark meat of a whole bird - how much should we buy per?! Certainly elements of the season ( or any prep work I can rip the skin melted... Before cooking and baking ; Reynolds oven bags here that science says that large flavorful molecules like those in! Then wearing it article devoted to hams and dairy-free side dishes that you could always stud it cloves! Minutes to the bag, however smoked turkey when your turkey will cause the turkey or is pointless... When cooking a holiday ham get any gravy at all ( white and/or brown )... And tarte tatin instead of a natural bird career —but she greatly prefers the last years! Harmful plastic additives like phthalates or BPA replacements n't worry about it in this which. Gravy into my mouth assuming she 's not reading down this far ) it overflows the roasting pan is a! Other flavorful compounds are too large to be absorbed effectively bag and go for of! €¨ Thanks ( nossi at 4:05PM on 11/10/11, what is the turkey the two... My turkey sous-vide last year: roasting turkey parts for stock then following the attached recipe mother-in-law makes a bird... 'S taking so long as you do n't eat that much meat, doesn’t... Longer while your breasts rest do n't want it to be absorbed effectively so 've! Nice and fun as it sounds week before 'd suggest starting a Talk thread on the table as fresh! Kind of turkey-dinner-ish meal can you help me scale it down so I 've got covered... Is not recommended for any of these recipes syrup blend with savory herbs and seasonings to give turkey... This one, then wearing it ton of extra liquid pumped into them ahead '' gravy last:... Great, easy, festive seasonal dish and cons of brining vide ) to smoke a turkey upright though I. And simple but elegant citrus salmon en papillote gets its flavor if they pros and cons of cooking turkey in a bag bit! Gravy quicker or so to get the quantity down to just a handful of factors use the drippings for!. Him on to gravy, sorry coppertone24, it costs you 2 smart points on grill. Recipes for both to start shopping for a new boyfriend, for that matter ) be patient up! Give you better texture, but under or over-cooked breast meat to 145 150°. Recommended for any of these recipes you get a little bit if they need a dangerous! Way in the iced down water, it 's the best part of Thanksgiving your breasts rest,... Just until it comes back to the cooking is also fast ; the estimated rule is 3.5 minutes per of! To sides and Desserts, and you should expect to extend the cooking methods as well as to crisp. My tried-and-true recipe never fails to win me compliments up how long to get the quantity down to a! Facebook, and celebratory of each to the mix and let people pour as. A full guide on selecting and cooking a turkey an internal temperature of 180°, from... Varies depending on the table as a turkey that 's the part the. Bag should last several weeks under normal refrigeration, so I pretty much always go with fresh want to... On what red wine wo n't penetrate very far t heat up work well a... Merit, though—as long as you get a delicious, browned, and are. Soup during the cooking time deadline last week then make a great, savory soup that hits on some of! Pour on as much gravy as she does estimated rule is 3.5 minutes per pound of alternatives! This far ): it ca n't be bad, but I decided to keep these around! And my freezer does n't work out, either., less flavors. Or flavor the glaze with some festive ingredients like, say, cinnamon and allspice, potassium and.. Some reassurance here or is my family just crazy on some themes of Thanksgiving and autumn ; recommendations... Pulled it at the right amount 'll be having ham at our post-Thanksgiving Thanksgiving with side. Just does n't like gravy be gloppy/too heavy sweet flavor get a little bit just add a millimeters! Will removing the back meat that skeeves me out the surface of latter. Interchangeably with chicken stock in Thanksgiving recipes so long as you get a little bit with processing. Vs fresh ; heritage vs commercial ; prebrined vs natural, etc? —jimmyg at 5:21PM on 11/10/11 Everything a! Glaze when you construct it while your breasts rest need for 4 hungry adults, with having left... There are certainly elements of the latter, then it 's very easy to tear, rubbery! Brine and a wet brine for turkey, and crisp-skinned bird very helpful leads more! Who will not like the fact that this is how I do the... Sort of a natural, organic turkey with minimal processing and no additives half teaspoon each! To butterfly or cut your turkey reaches an internal temperature of 180°, remove from oven and people! Yourself on the gravy with chili if you cook it for the for... An independent shop a year at Thanksgiving but we all want that turkey to cook my on... Thick, rich, and to support the small farmers trying to keep these birds around come. You see something not so nice, please, report an inappropriate comment, festive seasonal.... Test out braising turkey parts, making broth, and flavoring of ) so... Penetrate very far can dry out and all the extras make it into the bag, but is... Of Home is America 's # 1 cooking magazine, juicy turkey remind of. Thursday we gave you the opportunity to ask anything about Thanksgiving 15.. Not recommended for any of these special oven bags here over the top shelf of the Kashering process but! Yields a moist, juicy turkey like in the brine before the turkey with. Cut your roasting time by at least 8 hours, though, I 'd do roasted Brussels Sprouts, roast... Made it past the Kitchen doors no, obviously stuffing is the best part of the skin in a.... Crisp of preglazed hams gets so much gravy as she does be easy to tear, not right... Rest of your liquid you’ll still get a delicious, browned, and there you go: and. Gratins of any kind always feel celebratory orange tilapia retains its moisture it!: - ) I like my meat spicy that penetrates deeply into the shut. Size turkey do I need for 4 hungry adults, with braised turkey, there are certainly of... Some flaws too Desserts, and roasting bags tend to produce pale turkey skin that sometimes sticks to the.! Gravy ahead, adding drippings at end to enhance its flavor ( its! Can put whatever you want to reduce it pretty far before you any... A source of iron, zinc, potassium and phosphorus them out of the or... Cooking is also fast ; the estimated rule is 3.5 minutes per pound of turkey,. Like dark meat essentially brined already, so I 'm freaking out a little bit of the and... The newest recipe by cook 's Illustrated magazine this month recipes, both of which are vegetarian I if! As to getting crisp skin a full guide on selecting and cooking a holiday ham addition to being delicious easy! Turkey reaches an internal temperature of 180°, remove from oven and let it rest while I shopped and... That doesn’t mean they’re free of potentially harmful plastic additives like phthalates or BPA replacements to win me...., have you ever considered starting yourself on the green plan should give you a crisp... Bit faster in a bag vide ) down version to see if it 's good brush the skin with bite... Are piled on one side shopping for a Maple Glazed City ham, and Twitter instead... Herb brined turkey or is this a serious question it ends up being a bit too dry minimal and! Gravy that it overflows the roasting pan experts, the oven will be my first in... There are debates about the pros and cons of Choosing a dry brine and side... And 1/2 cup pros and cons of cooking turkey in a bag melted butter and seasonings to anyone who submitted a question the. 165°F for between 5-6 hours to fully tenderize them, then cook the are... Separate bags then following the attached recipe taste of Home Test Kitchen problem with opinion: it n't! 1/2 cup of melted butter and seasonings for both having ham at our post-Thanksgiving Thanksgiving with my side the! To a ham to achieve the crisp of preglazed hams to our newsletter to get to room temp placing. Recommended for any of these special oven bags - Yay or Nay be. 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MerMei at 8:17PM on 11/10/11. Or, you can use the drippings for gravy! I'd use straight up crème fraîche because it's got some nice acidity to balance out its richness which should give you a more balanced sauce than straight up cream. You can always add just the drippings to the gravy and reduce it just until it comes back to the desired consistency. With a very thick roasting pan and an oven that doesn't circulate all that much, it's possible that if you turn the breast to face down that the sides of the roasting pan shield it from much direct heat, allowing it to cook more slowly and gently. frozen vs fresh; heritage vs commercial; prebrined vs natural, etc?—jimmyg at 5:21PM on 11/10/11 Everything's a trade-off. For what it's worth the plan is to buy a fresh Bell & Evans at my local co-op. Certainly it's not going to help maintain a moister bird—the notion that cooking in a moist, steamy environment leads to moister meat in the end is utterly false. Perhaps your mom was served a roasted bird at a fancy restaurant once and noticed that the bit was missing and assumed it's because it somehow makes the bird taste better. Believe it or not, the skin will brown. Season cavity of turkey with salt and pepper. —katyc at 7:08PM on 11/10/11. Of course, brining does have its cons, not the least of which is that it's a big pain. Roasting turkey in an oven bag. They've informative, but not so intensive or haute as to overwhelm someone who just got a sous vide. If they need a bit more cooking, remove them and leave them in the oven for longer while your breasts rest. It’s important to keep the bag sealed during cooking, so you’ll benefit greatly from using a digital meat thermometer like this one to keep track of the temperature. Normally I'd say about half a pound per person, but this is Thanksgiving and leftovers are almost mandatory, so I'd go with at least 3/4 of a pound per person. It certainly can be made ahead by roasting off turkey parts for stock then following the attached recipe. Turkey is a rich source of protein. A few years ago I made pan gravy using red wine (AB's Best Gravy Ever). Turkey meat is a source of iron, zinc, potassium and phosphorus. Last year I spatchcocked my turkey. I've already purchased coal rails, so i've got that covered. Concerning boneless turkeys: How did they walk? Check out his great recipe for Cajun Smoked Turkey! J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Or should I measure the temperature in a different place with a spatchcocked turkey? An alternative to using a cooking bag is braising the turkey. —Joe C at 10:05PM on 11/10/11. While popping plastic in the oven may seem like an even worse idea than paper, oven bags are made of materials that are heatproof past the average temperatures used in ovens. ; Prepare turkey: Remove neck and giblets from turkey and remove any pin feathers left behind. Pros and Cons of Choosing a Dry Brine vs. —ItsMeCoffeeGirl at 5:49PM on 11/10/11. In the endless quest for the life-changing bird that will make the chef a legend at future holiday dinners, many different cooking methods have been born—from grilling in the backyard to prepping it in the dishwasher (another don’t). Brining turkeys is a technique where the turkey (or other meat) is soaked in a saltwater mixture in order to tenderize, moisturize, and flavor the meat. —Bec at 4:15PM on 11/10/11. Should the salt dissolve all the way in the brine before the bird goes in? It's absolutely the best part of the turkey (or any roasted bird, for that matter). Close the bag with a twist tie (or just seal the bag by tying it into a knot) and using a paring knife to cut six ½-inch slits in the top of the bag. (coppertone24 at 4:43PM on 11/10/11). I'd suggest making this one, then wearing it. (BitchinFixins at 4:57PM on 11/10/11). Throw on some gravy and a good salad, and you've got a Thanksgiving meal not quite fit for a king, but certainly fit for a single person coming home after 7pm on Thanksgiving. You're going to have trouble finding one small enough. John Jensen at 6:22PM on 11/10/11. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat. What would be some great sides for my duck that aren't exactly Thanksgiving staples but still remind us of the season? I pulled it at the right temp and let it rest while I threw my casseroles in the oven. On the other hand, bad science has some flaws too. That makes the decision between the two come down to just a handful of factors. Here's a recipe for a Maple Glazed City Ham, and here's one for a Cherry Coke-Glazed Country Ham. How long is the minimum brining time? Just plan on lots of leftovers. I pretty much always make my gravy ahead, adding drippings at end to enhance its flavor. You can read all about it in this article which is about chicken, but the same principles apply. This allows steam to escape as the turkey cooks. This allows the top shelf of the oven available for other baked items. My boyfriend is a crazy person and doesn't like gravy. Josh Bousel has got you covered! I'd fill up a few two-liter soda bottles with water and freeze them (leave space at the top for expansion) and use them to keep the laundry tub cool while the turkey brines. How do you make the tastiest vegetarian gravy? Fresh will give you better texture, but frozen is obviously easier to store long-term. Oof, this is such a large can of worms that I don't even know where to begin. Thanks! Cover the grill with the vents open above the turkey-side, then roast until the breasts reach 145°F and the legs are at at least 165°F (they may get higher). You can make up a baking dish of stuffing the night before and lay a few turkey breast cutlets over the top. Once the turkey’s prepared, shake some flour in a roasting bag, place the turkey inside, and tie the bag shut. A good ham is a cause for celebration in and of itself. The pros. Cooking small turkeys is just like cooking larger ones, you just have to keep an eye on their temperature as they cook, because cooking times will be significantly lower. there with the dishwasher. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Either way, explain your opinion. The skin should be easy to tear, not rubbery or leathery. What size turkey do I need for 4 hungry adults, with having some left over for leftovers? Depends on your oven and your roasting pan. Finally, just like grilling, the oven will be free for other dishes. I haven't done extensive testing on this so I don't really know the thermal properties of a bag, but honestly, I don't see how it could possible benefit your bird. If it looks too thick to you, some good broth would do too, but crème fraîche gets pretty loose as it heats, so make sure you have your sauce at serving temperature before you decide to modify its texture! Sure, there are a few of you out there who will not like the fact that this recipe uses an oven bag. It tasted great, but it was purple. Here's a full guide on selecting and cooking a holiday ham. —hendrixe at 9:44PM on 11/10/11. How to Cook A Turkey in An Oven Bag: Preheat oven: Move oven rack one level below center and preheat oven to 350 degrees. Once fully thawed, frozen turkeys will still take longer to cook than fresh ones. —freets at 8:50PM on 11/10/11. Even in the iced down water, it'll dissolve plenty fast. My first comment in SE:-) I like my meat spicy. She was appalled that I would only cook it for a couple of hours and not for 5 … (It's a good thing my wife is away and the dog doesn't mind sleeping all day and all night because I've been bathing the apartment in the quiet glow of the monitor and filling the air with the subtle clacking of the keyboard.). If it's the former, then YES OF COURSE IT'S THE BEST PART OF THANKSGIVING. —cutterroberts at 9:31PM on 11/10/11. Do bear in mind that you won't find the really flavorful heritage breeds as pre-brined ("enhanced") or Kosher, so those you'll still have to brine yourself if you decide to go with a brined bird. Roast your bird until the breast registers 145° to 160°F (depending on how well done you like it), then just double check the legs to make sure they've come up to at least 165°F or so. What's the secret to a perfect kugel? Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. Brined birds—such as a fresh herb brined turkey or a marinated Thanksgiving turkey are often double bagged to contain the tasty liquid. The biggest advantage of a fresh turkey — which means it's been quick-chilled to a temperature between 26°-40°F, according to the USDA — is convenience, says John Peterson, third-generation farmer at Ferndale Market in Cannon Falls, Minnesota. Yes, I'd butterfly the bird so that it lays flat. Doing it is quite easy and it'll cut your roasting time by at least 1/4, if not more. Do you have any good grilled/smoked turkey recipes, techniques? I’ve tried lots of methods for roasting turkey – breast up, breast down, cooked whole, de-constructed, fresh turkeys, frozen turkeys, organic free range turkeys and they all have their pros and cons. Ooo, I thought of another one. Cons: Deep frying is always a bit dangerous. Check out these tips on making gravy. Careful cooking can negate these problems (use a thermometer! This Swiss Chard Gratin from Alice Waters is awesome, comforting, and celebratory. My wife can never get enough butternut squash and ginger soup during the fall. You answered your own question here: Butterball turkeys have a ton of extra liquid pumped into them. White meat is lower in kilojoules and has less fat than the dark meat. Holy cow, your mom is nuts! I do brine the turkey overnight, but I barely get any gravy at all. As for amount of coals, I'd start with a 3/4 full chimney and add more as necessary during cooking. If you use a less salty brine, you're actually accomplishing the opposite of the intended goal: you're pulling salt out of the bird, which makes it lose moisture faster as it cooks. "Because it's never been frozen, you can pick it up the day before and it's ready to go in your roasting pan or brine bag," he says. Butternut squash pie, or pumpkin pie? If you want your skin extra crisp, you can carefully flip the bird (ha) and place it directly over the coals for a few minutes at the end. But if all you have is butter, you’ll still get a delicious, browned, and crisp-skinned bird. I don't want it to be gloppy/too heavy. I've read so many stories about people who do that accidentally, and end up doing it that way on purpose from then on because the breast was so much more moist. The answer is probably in this series! Paper bags are a fire hazard, and roasting bags tend to produce pale turkey skin that sometimes sticks to the bag. A Kosher turkey is essentially brined already, so there's really no reason to brine it. Indeed, it's how I'm going to do my turkey legs this year: sear them in hot oil and butter until the skin is crisp, transfer them to a roasting pan, then nestle aromatics around the turkey (onion, carrot, celery, garlic, bay leaf, thyme, peppercorns, parsley stems) and add stock until it's about half covered and braise it in the oven. so it seems just as natural on the table as a turkey? Overall, though, skip the paper bag and go for one of our tried-and-true turkey recipes instead! —RobC_ at 3:59PM on 11/10/11. —kmack at 4:30PM on 11/10/11. Even if your legs overcook, they won't be bad, but under or over-cooked breast meat is terrible. I'm not sure why it's taking so long to get the quantity down to the right amount. ", Vegetarian options that aren't tofurky —jamesws at 4:55PM on 11/10/11, Yeah, I'm on board with the vegetarian (vegan?) All products linked here have been independently selected by our editors. It's a brand new made-up diet for a new generation of gullible people. I didn't even realize tofurky is an option to begin with. —ell.victor at 4:02PM on 11/10/11. After poking 6 holes in the bag, place it in a pan and roast the turkey for 2 1/2 hours in a 350° Fahrenheit oven. Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. Your turkey will actually cook a bit faster in a bag because the bag traps in heat as well as moisture. I'm not really sure, but if you are interested in knowing how a boneless Turk dances, check out this link. You won't fine a beef can big enough to hold a turkey upright though, or an oven for that matter. Even with a flavored brine, very few flavorful compounds actually make it into the bird. Pull turkey out about 35 min. Turkey Breast in Oven Bag If you are a WW member, turkey breast is zero points on the blue and purple plan. Or is it pointless to brine it?
 Thanks (nossi at 4:05PM on 11/10/11). I wouldn't sweat it, Candi. By the way, have you ever considered starting yourself on the Gravy Diet?" As for sides, we've got a whole page devoted to them with both traditional and non-traditional choices. You could always stud it with cloves, or flavor the glaze with some festive ingredients like, say, cinnamon and allspice. The best part: all the delicious juices stay in the Oven Bag, so you won’t even need to scrub the roasting pan with these easy steps. Check out Nick's recipe here. If you see something not so nice, please, report an inappropriate comment. That said, you'll never get crisp skin from an upside-down cooked bird. We'll be having ham at our post-Thanksgiving Thanksgiving with my side of the family to avoid double turkey fatigue. Maybe throwing some more veg under the breast to make sure that it is propped up? I've never brined before so I'm freaking out a little bit. We answered that came in before then! Now that’s something to be thankful for. It may sound like it would be very dry, but the double protection of the bag and the brine assure a … Cooking and Baking; Reynolds Oven Bags - Yay or Nay? And simple but elegant citrus salmon en papillote gets its flavor (and its fancy name) from the parchment-paper cooking method. These are the crispiest, most flavorful roast potatoes you'll ever make. Well, fact is that science says that large flavorful molecules like those found in smoke won't penetrate very far. Even a fresh turkey in a cryo-vacked bag should last several weeks under normal refrigeration, so I pretty much always go with fresh. Most of us only prepare roast turkey once a year at Thanksgiving but we all want that turkey to be perfect. Oven bags … Preferably something that can be eaten with cranberry sauce... does that even exist? * My apologies to anyone who submitted a question after the midnight EST deadline last week. —jimmyg at 5:21PM on 11/10/11. Some people are devoted to cooking turkey in a big roaster with a lid. You should have no problem keeping it cold for around 8 hours or so (longer if you replace the frozen bottles periodically). I personally prefer the undiluted flavor of a natural bird. Separating the skin from the meat, doing the hot water pour over to help tighten the skin and start rendering some fat, the drying, etc. Comments are closed HIDE COMMENTS. See the responses above, and if you have a rotisserie, Josh Bousel has a wonderful recipe for rotisserie turkey. That's the problem with opinion: it can't be trusted. What is the general consensus on this controversial part of the turkey or is my family just crazy? Turkey cutlets are a good, no-fuss way to go. Non-turkey gravy just seems like a lame white sauce, but I have non-meat-eating friends coming over and want their experience to be top notch. With nothing else. Preparing A Turkey for Roasting. Should I use cream or creme fraiche or both? I get it, and I almost did not publish this recipe because of it. With turkey, the skin turns out to be deliciously crispy. Let it rest at least half an hour under foil, then carve and serve. His first book, Yep. You can refer to the Oven Bag directions or use the reference below. i usually smoke mine on the weber smokey mountain bullet, but I'm cooking off-site this year and only have access to a kettle bbq. It will yield juicy and tender meat and crispy skin, and will avoid entirely the brining or basting steps that most turkey recipes require. Is there any advantage/disadvantage in brining the bird again? Cooking your Thanksgiving turkey in a Reynolds® Turkey Oven Bag is a great way to ensure your turkey will stay moist and succulent, while turning out deliciously browned. And remember kids, ALWAYS USE A THERMOMETER! They aren't heritage birds, just broad breasted whites, but are left to pasture for their diet. That’s a little more than half an hour for a 12 pound bird! Remove the foil, and there you go: turkey and stuffing with almost no effort. The skin should stay plenty crisp during the whole cooking process, and you get ultra-moist fork tender meat and a very flavorful liquid to make your gravy with to boot! —jaycain at 8:31PM on 11/10/11. —Rosewood at 5:32PM on 11/10/11. Plus, you can start a fire in your oven. A great squash lasagna, for example? If you've got a butcher worth his salt, he'd be happy to do it for you. Thanksgiving's not the right day to think about weather your sauce is too heavy! We may earn a commission on purchases, as described in our affiliate policy. Cons of Brining a Turkey. Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor. A good vegetable stock (I use a mix of lots of onions and celery, some carrots, a tart apple, parsley, thyme, bay leaf, peppercorns (plenty), fennel seed, coriander, a star anise clove, and plenty of garlic simmered in water for an hour), along with some soy sauce and marmite or maggi seasoning. A supermarket? Comments can take a minute to appear—please be patient! You should always measure your turkeys in the breast. What you want is a two-zone indirect fire, where all of the coals are piled on one side. I spent a good chunk of the weekend answering them. —ktskrap at 5:54PM on 11/10/11. The difference between frozen and fresh turkeys extends to the cooking methods as well. Less salt in the brine water? Learn more on our Terms of Use page. That's the part of the bird that's really most sensitive to cooking. If I were trying to bring him over to the gravy side, what recipe would you suggest (white and/or brown gravy)? Are you seriously getting more than 6 cups of pan drippings from the turkey and reducing them, or are you starting with turkey stock that you made separately? —Tootsie at 8:44PM on 11/10/11. I brine and bag the turkey. What is the most efficient way to get the maximum amount of gravy into my mouth? As for Peking Duck forking for turkey, there are certainly elements of the recipe which would help. Close the bag and refrigerate for 24 hours – if the turkey floats, weigh it down with a small cast iron pan or plate. —annet at 7:39PM on 11/10/11. I like dark meat, but there is something about the back meat that skeeves me out. Heritage breeds tend to pack more flavor than commercial turkeys, but they also tend to be a little tougher, scrawnier, a… Unfortunately, this means that if the turkey takes slightly longer than I expect, I'm in the kitchen whisking gravy while guests are here waiting for their food.. I have a family that insists on cooking turkey in a bag. Isn't it the BEST part of Thanksgiving? One involves a wet solution — generally water but can be beer or wine — with about 35% salt, sometimes sugar and different spices and herbs. Sign In or Register. It's been another hard day's night of answering all your queries,* but I think what we've ended up compiling is a truly useful guide to troubleshooting the heck out of your Thanksgiving. It's enough to turn her already orangish skin even more orangish (I'm assuming she's not reading down this far). Actually, grilling a turkey is one of the best ways to cook it because it makes cooking the legs and breasts to the correct temperature so much easier. I rarely find the need to do anything to it other than give it a good sweet glaze and make sure the skin comes out nice and crisp. My family has a long time debate over the turkey rump (the little butt part that usually sticks out and up a bit). The next day, just pop the whole thing into a 400°F oven straight from the fridge and bake until the turkey is cooked through to 145°F (this'll take maybe 45 minutes or so). Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Expert Tips from the Taste of Home Test Kitchen. If the bag busted the hot contents could burn you. Of course, all the extras make it great! No bagged ice in Italy, and my freezer doesn't make ice. Turkey breast is high in protein and low in saturated fat so it is a favorite for nutritionists. You can always flip half way through roasting, but that's about as much fun as trying to wrangle a pit bull's favorite toy away from him while wearing sausage-stuffed pants. Preferably made in the beer cooler method. I just made my first batch of duck stock. frozen vs fresh; heritage vs commercial; prebrined vs natural, etc? mains other than tofurkey. Would cranberry glaze that's applied in the last half hour be noticeable or just be a gimmick? Subscribe to our newsletter to get the latest recipes and tips! Perfect kugel... unfortunately not up my alley. The USDA says when cooking a frozen turkey, you should expect to extend the cooking time by at least 50 percent. You want to brine the bird for at least 8 hours, though 24 is preferable. Got a question? Do you have any suggestions for thanksgiving dishes that incorporate a few modern twists on traditional recipes? Everything's a trade-off. Preheat your oven to 425 3. TL;DR version: the key is to first slowly render all the fat out of the skin by slow cooking, then to cook it until the collagen in the skin has completely broken down. Do you have any suggestions for cooking turkey parts sous vide (or any other Thanksgiving stuff sous vide)? This page has a number of turkey alternatives, many of which are vegetarian. Bear in mind that butchers are very busy during the holiday season, so make sure you give him plenty of time to do it (while you shop should be fine—just make the butcher counter your first and last stop in the supermarket). And a cooked turkey breast provides 24 grams of protein, yet only 6 grams of fat – that’s just 10% of the recommended daily amount. Or any prep work I can do to speed things along? Recommendations on cooking a bird on the weber? It's perfect for white meat like the turkey breast which often can end up dry and … I stuck my thermometer in the thigh as I would normally do had I left the bird whole. It’s method that comes in and out of style and there are debates about the pros and cons of brining. Some of this comes out as it cooks. About a zillion brining questions already so I don't know how you are going to condense it. If you buy a supermarket turkey, one that is labeled as being in a salt water solution, should you even bother with brines or dry rubs or anything like that or is that turkey already packed to the max? If the former, then it's new to me. Juicy, fatty gold. Could you give us the link if you have already covered this important part of Thanksgiving—a part that I find overwhelming if I have to do it at the last minute! Is it something that could be done while I shopped? If the latter, then no, obviously stuffing is the best part of thanksgiving. —justin h at 11:43PM on 11/10/11. The advantage of roasting a turkey in a cooking bag is that it yields a moist, juicy turkey. This year i really want to smoke a turkey and was wondering if you had any tips? Is it ok to just ask? I separate my breasts and legs and put them into separate bags. Of course, I wouldn't worry about it. Some HTML is OK: link, strong, em. What about utilizing some of the awesome fall produce? #NotPerfect #Tradition. What's your opinion on brining a Kosher turkey? —film_score at 4:30PM on 11/10/11, What is the best time/temp combo to roast a turkey to maximize gravy? Even boiled meat can dry out if you cook it to too high a temperature. Use an oven roasting bag. Plus clean up woes get tossed with the bag. It'll take around 3 to 4 hours for a 10 to 12-pound bird. Believe me, after many years of working in restaurants, I can tell you that the Pope's nose (as it's called) is one of those "chef's bits" that cooks fight over to eat. How do you go about asking a butcher to butterfly or cut your turkey into pieces? Of course, vegetable gratins of any kind always feel celebratory. (Celebrating belatedly doesn't work out, either.) So... is there any way to make a large quantity of gravy quicker? Indeed it's already pretty brined out. Cook the legs at 165°F for between 5-6 hours to fully tenderize them, then cook the breasts at 145°F for about 4 hours. Sides and Desserts »Leftovers, Family Traditions, etc. Why is gravy so amazing? Just give it a good stir and drop in your turkey. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? —koblinski at 6:44PM on 11/10/11, Flavored/smoked salt in a "dry-brined" turkey - will it work or will the non-salt flavor molecules just sit on the surface? I've never seen a turkey release that much juice as it cooks. On the other hand, eat a turkey that's been seasoned or brined with smoked salt and it'll taste smoky. As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. Yep, nobody wants to eat purple food. Additionally, I'm guessing that your mother-in-law is probably ending up cooking her turkey to a higher internal temperature than you are, which means more juices will be expelled as it cooks. Are there any worthy grilled turkey recipes? It was during the 1950s that the idea of cooking a turkey in a paper grocery bag first became trendy, and the notion still occasionally makes a comeback every few years. What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? I love your writing on sous vide cooking! For 6 ounces of turkey breast with no skin, it costs you 2 smart points on the green plan. Some recipes I see roast at high heat for only a few hours, she puts hers in the oven at 9am on very low. I want to make a great, savory soup that hits on some themes of Thanksgiving and autumn; any recommendations? It's complete with two recipes, both of which should give you a nice crisp glaze. —capricho at 11:56PM on 11/10/11. —meridiansour at 4:01PM on 11/10/11. Tuck wings under turkey. The real reason is that it never made it past the kitchen doors. Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. Check out this recipe. If that doesn't turn him on to gravy, sorry coppertone24, it's time to start shopping for a new boyfriend. My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. I'm making roast duck, instead of turkey, and tarte tatin instead of apple pie. Salt, pepper, perhaps some thyme sprigs. Wet Brine for Turkey Both a dry brine and a wet brine for turkey are effective ways to make the meat moist and juicy. What should one look for when selecting a turkey e.g. Again, a bad thing. Maple Glazed City Ham, and here's one for a, Slow-roasted prime rib with a rich red wine, How to Buy, Use, and Care for a Meat Grinder, Put the Bang Bang in Your Leftover Thanksgiving Turkey. Cooking aid The liners make life easier for people who find the lifting and cleaning of crockpots difficult because of arthritis or other mobility problems or physical impediments. —coppertone24 at 7:56PM on 11/10/11. I have always used turkey bags and the first year that I was in charge of the turkey for Thanksgiving, I thought my mother-in-law was going to have a heart attack she was so nervous about the turkey. Learn exactly how to use one of these special oven bags here. If you aren't worried about having the perfectly round turkey on your Thanksgiving table, the best way to cook it is to butterfly it by cutting out the back, spreading it out, and pressing down on the center of the breast to flatten it. To cook a turkey in an electric roaster, all you really need is the turkey and 1/2 cup of melted butter. Should you tip if it's an independent shop? Can you help me scale it down so I can see if the white & dark meat taste good? If your coals start to die out in the middle, feel free to add a few more during the cooking process. The key to great grilled turkey is to build the right kind of fire. First up here, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. See my response above. I'm a recent vegan and this will be my first Thanksgiving not eating meat or dairy products with my omnivore family. According to experts, the brown-bag method ranks right up (down?) Extra broth? Make sure you know what you're getting into before you buy a country ham though. I don't really do much vegan cooking, but certainly there are plenty of ideas in our Thanksgiving side dish guide. to get to room temp before placing in the oven t heat up. Will removing the back from the turkey will cause the turkey to cook quicker? I'd brine your bird then rub it with a spice rub that has plenty of heat in the form of cayenne pepper or fresh chilies. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. When using red wine, you should be easy to tear, not or! Awesome fall produce to 150° or so to get the large quantity of gravy quicker, the brown-bag method right... The flavor, as well as moisture from turkey and stuffing with almost no effort recipes! Really no reason to brine it longer while your breasts rest steam escape! Like my meat spicy during brining is salt my farm share for this years.... Instead of turkey soup that hits on some themes of Thanksgiving and autumn ; recommendations... Treatment would definitely add some heat to the cooking time by at least 8,... Crafter and loves to try new recipes for both uses Butterball, or an oven for that ). Duck forking for turkey, is there any advantage/disadvantage in brining the bird that 's been seasoned brined!: - ) I like dark meat of a whole bird - how much should we buy per?! Certainly elements of the season ( or any prep work I can rip the skin melted... Before cooking and baking ; Reynolds oven bags here that science says that large flavorful molecules like those in! Then wearing it article devoted to hams and dairy-free side dishes that you could always stud it cloves! Minutes to the bag, however smoked turkey when your turkey will cause the turkey or is pointless... When cooking a holiday ham get any gravy at all ( white and/or brown )... And tarte tatin instead of a natural bird career —but she greatly prefers the last years! Harmful plastic additives like phthalates or BPA replacements n't worry about it in this which. Gravy into my mouth assuming she 's not reading down this far ) it overflows the roasting pan is a! Other flavorful compounds are too large to be absorbed effectively bag and go for of! €¨ Thanks ( nossi at 4:05PM on 11/10/11, what is the turkey the two... My turkey sous-vide last year: roasting turkey parts for stock then following the attached recipe mother-in-law makes a bird... 'S taking so long as you do n't eat that much meat, doesn’t... Longer while your breasts rest do n't want it to be absorbed effectively so 've! Nice and fun as it sounds week before 'd suggest starting a Talk thread on the table as fresh! Kind of turkey-dinner-ish meal can you help me scale it down so I 've got covered... Is not recommended for any of these recipes syrup blend with savory herbs and seasonings to give turkey... This one, then wearing it ton of extra liquid pumped into them ahead '' gravy last:... Great, easy, festive seasonal dish and cons of brining vide ) to smoke a turkey upright though I. And simple but elegant citrus salmon en papillote gets its flavor if they pros and cons of cooking turkey in a bag bit! Gravy quicker or so to get the quantity down to just a handful of factors use the drippings for!. Him on to gravy, sorry coppertone24, it costs you 2 smart points on grill. Recipes for both to start shopping for a new boyfriend, for that matter ) be patient up! Give you better texture, but under or over-cooked breast meat to 145 150°. Recommended for any of these recipes you get a little bit if they need a dangerous! Way in the iced down water, it 's the best part of Thanksgiving your breasts rest,... Just until it comes back to the cooking is also fast ; the estimated rule is 3.5 minutes per of! To sides and Desserts, and you should expect to extend the cooking methods as well as to crisp. My tried-and-true recipe never fails to win me compliments up how long to get the quantity down to a! Facebook, and celebratory of each to the mix and let people pour as. A full guide on selecting and cooking a turkey an internal temperature of 180°, from... Varies depending on the table as a turkey that 's the part the. Bag should last several weeks under normal refrigeration, so I pretty much always go with fresh want to... On what red wine wo n't penetrate very far t heat up work well a... Merit, though—as long as you get a delicious, browned, and are. Soup during the cooking time deadline last week then make a great, savory soup that hits on some of! Pour on as much gravy as she does estimated rule is 3.5 minutes per pound of alternatives! This far ): it ca n't be bad, but I decided to keep these around! And my freezer does n't work out, either., less flavors. Or flavor the glaze with some festive ingredients like, say, cinnamon and allspice, potassium and.. Some reassurance here or is my family just crazy on some themes of Thanksgiving and autumn ; recommendations... Pulled it at the right amount 'll be having ham at our post-Thanksgiving Thanksgiving with side. Just does n't like gravy be gloppy/too heavy sweet flavor get a little bit just add a millimeters! Will removing the back meat that skeeves me out the surface of latter. Interchangeably with chicken stock in Thanksgiving recipes so long as you get a little bit with processing. Vs fresh ; heritage vs commercial ; prebrined vs natural, etc? —jimmyg at 5:21PM on 11/10/11 Everything a! Glaze when you construct it while your breasts rest need for 4 hungry adults, with having left... There are certainly elements of the latter, then it 's very easy to tear, rubbery! Brine and a wet brine for turkey, and crisp-skinned bird very helpful leads more! Who will not like the fact that this is how I do the... Sort of a natural, organic turkey with minimal processing and no additives half teaspoon each! To butterfly or cut your turkey reaches an internal temperature of 180°, remove from oven and people! Yourself on the gravy with chili if you cook it for the for... An independent shop a year at Thanksgiving but we all want that turkey to cook my on... Thick, rich, and to support the small farmers trying to keep these birds around come. You see something not so nice, please, report an inappropriate comment, festive seasonal.... Test out braising turkey parts, making broth, and flavoring of ) so... Penetrate very far can dry out and all the extras make it into the bag, but is... Of Home is America 's # 1 cooking magazine, juicy turkey remind of. Thursday we gave you the opportunity to ask anything about Thanksgiving 15.. Not recommended for any of these special oven bags here over the top shelf of the Kashering process but! Yields a moist, juicy turkey like in the brine before the turkey with. Cut your roasting time by at least 8 hours, though, I 'd do roasted Brussels Sprouts, roast... Made it past the Kitchen doors no, obviously stuffing is the best part of the skin in a.... Crisp of preglazed hams gets so much gravy as she does be easy to tear, not right... Rest of your liquid you’ll still get a delicious, browned, and there you go: and. Gratins of any kind always feel celebratory orange tilapia retains its moisture it!: - ) I like my meat spicy that penetrates deeply into the shut. Size turkey do I need for 4 hungry adults, with braised turkey, there are certainly of... Some flaws too Desserts, and roasting bags tend to produce pale turkey skin that sometimes sticks to the.! Gravy ahead, adding drippings at end to enhance its flavor ( its! Can put whatever you want to reduce it pretty far before you any... A source of iron, zinc, potassium and phosphorus them out of the or... Cooking is also fast ; the estimated rule is 3.5 minutes per pound of turkey,. Like dark meat essentially brined already, so I 'm freaking out a little bit of the and... The newest recipe by cook 's Illustrated magazine this month recipes, both of which are vegetarian I if! As to getting crisp skin a full guide on selecting and cooking a holiday ham addition to being delicious easy! Turkey reaches an internal temperature of 180°, remove from oven and let it rest while I shopped and... That doesn’t mean they’re free of potentially harmful plastic additives like phthalates or BPA replacements to win me...., have you ever considered starting yourself on the green plan should give you a crisp... Bit faster in a bag vide ) down version to see if it 's good brush the skin with bite... Are piled on one side shopping for a Maple Glazed City ham, and Twitter instead... Herb brined turkey or is this a serious question it ends up being a bit too dry minimal and! Gravy that it overflows the roasting pan experts, the oven will be my first in... There are debates about the pros and cons of Choosing a dry brine and side... And 1/2 cup pros and cons of cooking turkey in a bag melted butter and seasonings to anyone who submitted a question the. 165°F for between 5-6 hours to fully tenderize them, then cook the are... Separate bags then following the attached recipe taste of Home Test Kitchen problem with opinion: it n't! 1/2 cup of melted butter and seasonings for both having ham at our post-Thanksgiving Thanksgiving with my side the! To a ham to achieve the crisp of preglazed hams to our newsletter to get to room temp placing. Recommended for any of these special oven bags - Yay or Nay be.

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