Thanksgiving Is Coming Up - How Do You Do Your Turkey And Sides?

[Mr King]

Snagged a nice turkey at the market today super cheap. It will be my second turkey I have cooked so far. Been looking at lots of recipes on YouTube. The turkey is going to going to be just for me so I think I am going to try to slow roast it on the charcoal grill. For my contribution to the family dinner I am bringing my mothers pistachio pie. So easy to make yet really good. Need one Oreo cookie pie crust, 2 boxes pistachio pudding mix, whipped cream, and a chocolate bar. Mix the pudding up, pour it into the pie crust, top with whipped cream, and shave the chocolate bar over the whipped cream. Chill and serve.

 

http://www.youtube.com/watch?v=CS_HpTyI4zM&feature=share&list=SP71721AAD4AE10BF5&index=3

Edited November 22, 2013 by Mr King

[rmgill]

I brined one once for 2 days with rosemary, marjoram, thyme, some allspice, and that turned out quite good. The bird I bought was a good one from whole foods. Say what you will about their hippy dippy stuff, they have damn good meat there, expensive as it is.

[Mr King]

Call me weird Ryan, but I have had several brined turkeys in the past, and did not care for them. The meat was just to "wet" for my liking. I guess I just like what I grew up with, moms dry turkey lol.

[Corinthian]

 

Make sure the stuffing is honey glazed salted pork.

[CT96]

I brined according to the "Good Eats Roast Turkey" recipe one year... and now everybody demands that every year. Only real wrinkle I could probably get away with now without getting strung up is to fry it. The brined turkey is so moist and flavorful that it basically doesn't need gravy, but I make it anyway (for the potatoes if nothing else).

 

On the other hand apparently my dressing has been less of a success, so I'm going to try something else this year.

 

We usually divvy up everything, so no one person has to cook it all.

 

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

[BP]

Call me weird Ryan, but I have had several brined turkeys in the past, and did not care for them. The meat was just to "wet" for my liking. I guess I just like what I grew up with, moms dry turkey lol.

 

[Mr King]

Haha lol Now thats mommas cooking.

[rmgill]

Call me weird Ryan, but I have had several brined turkeys in the past, and did not care for them. The meat was just to "wet" for my liking. I guess I just like what I grew up with, moms dry turkey lol.

 

My mother would roast/bake chicken that would come out of the oven dry as a bone. I had a hard time eating that. Somehow I like my meat to have juice in it and not have the wetness of jerky....

[rmgill]

Of course there's nothing like a good hunk of roast bovine.




In this case Bison. 3 lbs of ribeye cooked as a roast.

[snafu_72]

1. Put oven on at 350 deg F

2. Rub turkey inside and out with salt, pepper, parsley, sage, rosemary and thyme.

3. Insert 1 cup of popcorn inside turkey

4. Place well-seasoned bird, with popcorn stuffing, into roasting pan

5. Cover bird with 1 bottle of 101 proof Wild Turkey bourbon

6. Place bird into oven and cook until popcorn blows the a$$ end off the turkey

7. Discard bird and drink the gravy

 

Enjoy!

[DKTanker]

I brined according to the "Good Eats Roast Turkey" recipe one year... and now everybody demands that every year. Only real wrinkle I could probably get away with now without getting strung up is to fry it. The brined turkey is so moist and flavorful that it basically doesn't need gravy, but I make it anyway (for the potatoes if nothing else).

 

 

 

 

 

I taught AB that recipe

But seriously, I've used that recipe every year, sometimes twice, for the last 10 or 12 years.

[DKTanker]

My mother would roast/bake chicken that would come out of the oven dry as a bone.

 

Of course now we're all reminded of Ellen Griswold's turkey of National Lampoon's Christmas Vacation fame.

[Ivanhoe]

For those of you interested in brining, note that you have to start with a bird that has not already been brined at the factory. Check the nutrition label; if there is already 100+ mg of sodium in a standard serving, its been brined. If its already been brined, it won't absorb hardly anything from your brine solution.

 

Also note that you can reduce the NaCl proportions of most brine recipes by up to 50%, and add some KCl, if you want to be healthier.

 

I used to get Tyson brand turkeys at the local supermarkets, sans factory brine. No longer.

 

You can add liquid hickory smoke flavoring to most brine recipes.