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[Uncle]

09/30 Entry #5 . . .

I am so copying that recipe Uncle, and a bump.

I hope "You" waited a bit and got the corrected version . . .

 

[jac1766]

1

2: I have had a fried turkey and it was actually very good. I could see how in doing it for some time that going back to simple cooking would be good again. Like you said the skin is crispy and very tasty, the meat is done very well and juicy.

I have used the apple wood as well and it makes a different taste, and it is good. We have also tried cherry tree wood and again it was different but still good, but IMO not as good as apple, mesquite or hickory.

If we don't get off this topic I may have to go and buy a turkey and cook it......

1

I've done turkeys every way possible including fried (least favorite), kitchen oven (always good), Smoked (excellent), Big Nesco roaster like Gramma used (best). Fried was good but not worth the effort and expense of peanut oil. I switched to an electric smoker a couple years ago and love it. Steady temp in all weather (set by thermostat) easy adding wood chips by a drawer from outside cooker. But the slow cooking in the roaster still wins. I guess I mostly like my house smelling of turkey. And I don't care if it's not good for ya, but I like my stuffing in the bird. I've lived this long eating it that way. That's why they make thermometers.


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I don't get the attraction to fried turkey...
Sure the skin as crispy, but you can't stuff or really season the bird. So juicy, crispy and bland are my takes...

A slow-roasted birdt with a thyme/sage compound butter under the skin, stuffed with a sourdough/sage stuffing, roasted all day in the tabletop roaster or oven still gives the best flavor (IMHO) for a thanksgiving bird.
Now a good smoked turkey, any other day of the year... Heeeell yeeeeah boooy!!!!

 

[levisdaddy]

that sounds delicious!
i kinda want to go get some stuffing, gravy and cranberry sauce now.
maybe scoop it on the way home?

 

[skydvejam]

4- It is like that here in VA, but it does not get real cold though. I have heard horror story's of the bugs in Hawaii. Growing up in a ski resort town the bugs would die off, but they were also real mean at the same time.

I really like Colorado. I take it for granted sometimes, but it is awesome here. Dad was born in PA and when he was stationed in CO he fell in love. He retired from the Air Force in Colorado Springs and then worked Civil Service at Peterson AFB.

The area DH wants to move to is very pretty as well, just in a different way. My only hesitation is the humidity and the bugs. They have some really BIG ones in TX and so many more that we have in CO. Our cold winters kill a lot of them off every year and we have almost no roach problems unless you try very hard to get them and keep them. I have never fought roaches in any of my homes, even the ones I rented. I know in Fort Worth there are areas where it is almost impossible to keep them out of the house. Cannot do roaches. No how, no way! I would burn a house down before I would stay in it with those horrid things.

 

[jac1766]

A trick I learned for awesome and safe stuffing...

As many know, stuffing in a bird can be problematic. In order for the stuffing in the cavity of the turkey to reach safe temperature, the meat, generally has to be at least slightly overcooked. That's why aunt so-and-so's thanksgiving turkey was so damned dry. Well, that and those damned pop-up, thermometers buttons suck...
If you use a real thermometer and the thigh-meat next to the bone is at 150°, the stuffing is only at about 135°, which is dangerous to eat.

Answer, take the bird out at 150°± and yank that stuffing as the turkey rests. Toss it on a sheet-pan and toss it in the oven for a few min and it'll hit safe temp, quickly...

Win-win! Juicy, flavorful bird and awesome stuffing!

Edit: I always, purposely make too much stuffing. I put butter and chicken stock in the stuffing, before I stuff the bird.
What doesn't fit inside gets extra butter and stock and goes in the oven in a casserole dish. I mix it with the "good stuff" after it's all, heated through. That way there always enough... ;-)

 

[RiverRat1]

2

09/30 Entry #4 . . .




SO DITTO ^ ^ ^ ^ ^ ^ Dressing with a Bird is fine - However, "TURKEY" Must BE "STUFFED" and IT MUST BE - "Italian Saugage Stuffing w/ Apples, Rasins, Toasted Walnuts, Celery, Onions, and Sage - too . . .

I do the Italian Sausage(must be Hot), but I use Oysters instead of Apples. But I don't think there is a wrong way to make stuffing in the bird. It always comes out great.

 

[levisdaddy]

anthony burgess hated a clockwork orange, wrote it in a few weeks simply to make some monies and never thought it would become popular. he allegedly was really disappointed with kubriks adaptation and the lack of the 21st chapter being incorporated.

 

[Schnarph]

#?

No roaches here, I think the scorpions kill them or scare them off. Until I get my first sting, I'll take the scorpions.

If you think that's crazy... I don't care much for turkey no matter how it's cooked. It's just OK. For the trouble and time it takes to cook one, I prefer smoked chicken. Of course, I'm not cooking for many people.

 

[levisdaddy]

i regretfully didnt make gravy with the drippings

 

[Interpim]

null

Not sure why it shows null on this but was trying to quote jacs description of making stuffing then agree with it lol

 

[Ding]

Ima gonna go find a turkey.Hopefully he'll be eatin some mashed taters and cranberries smothered in gravy. I'll take my spork just in case.

 

[jac1766]

i regretfully didnt make gravy with the drippings

How's that work in a smoker? I'd think most of the drippings would evaporate...

 

[RiverRat1]

3

#?
If you think that's crazy... I don't care much for turkey no matter how it's cooked. It's just OK. For the trouble and time it takes to cook one, I prefer smoked chicken. Of course, I'm not cooking for many people.

I agree, its only me usually so I don't do turkey often but when I do I have a freezer for leftovers. I mostly make turkey for the soup from the carcass. I leave a lot of meat on it and its delicious. It's amazing how many friends just happen to stop by when I have a batch of my turkey soup on hand.

 

[jac1766]

3



I agree, its only me usually so I don't do turkey often but when I do I have a freezer for leftovers. I mostly make turkey for the soup from the carcass. I leave a lot of meat on it and its delicious. It's amazing how many friends just happen to stop by when I have a batch of my turkey soup on hand.

I give my turkey carcass (not picked) to my mother for that very reason. She's admitted (reluctantly) that I make a better turkey, but I can't touch her soup! I want to make two turkeys just to get more soup!!!

 

[Uncle]

@ "jac" and anyone else interestd . . .

Just an FYI: The only reason "aunt so-and-so's thanksgiving turkey was so damned dry" also was that many people rely on that pop-up button bird . . . Get A Real One and Brine It . . . Stuff it . . . Get Under that Skin real well with Butter and Seasoning . . . Tent with Foil Tight . . . Baste . . . Baste again . . . OH And Did I Say Baste . . . Then Cook until everything is done (Remember to take foil off about 1/2 hour before finishing cooking) . . . No Dry Turkey . . . Just sayin' . . .

3
I agree, its only me usually so I don't do turkey often but when I do I have a freezer for leftovers. I mostly make turkey for the soup from the carcass. I leave a lot of meat on it and its delicious. It's amazing how many friends just happen to stop by when I have a batch of my turkey soup on hand.

YEP - Must have carcass for Soup . . .

AND - Then there is the "AFTER THANKSGIVING SANDWICHES" . .

Leftover Turkey, Slab of Stuffing, Cranberry Sauce, Mayo - All on Rye Bread . . .

 

[RiverRat1]

4

I give my turkey carcass (not picked) to my mother for that very reason. She's admitted (reluctantly) that I make a better turkey, but I can't touch her soup! I want to make two turkeys just to get more soup!!!

I have some friends that show up with their turkey carcass and veggies. I make the soup and get to keep half. It's a win win.

 

[Uncle]

OKAY - I really think that's enough for now - One More Day Almost Gone . . .

AND - The Time For Sleeping Has Finally Come . . .

So - without further ado - It's

. . .

GOOD "MORININGNIGHT" To ALL VVV'ers . . . .

Remember to - STAY SAFE - PLAY NICE . . .

AND - I'm off . . .

 

[RiverRat1]

5

@ "jac" and anyone else interestd . . .

Just an FYI: The only reason "aunt so-and-so's thanksgiving turkey was so damned dry" also was that many people rely on that pop-up button bird . . . Get A Real One and Brine It . . . Stuff it . . . Get Under that Skin real well with Butter and Seasoning . . . Tent with Foil Tight . . . Baste . . . Baste again . . . OH And Did I Say Baste . . . Then Cook until everything is done (Remember to take foil off about 1/2 hour before finishing cooking) . . . No Dry Turkey . . . Just sayin' . . .

Yep, that's what Gramma did. Couple lb's butter shoved under skin, covered it with foil and shut roaster lid. Slow cooked a 20+lb bird from 12am Thanksgiving morning got up every hour to baste it. The whole house smelled so good. Poor thing was almost too tired to eat. And very very crabby.

 

[jac1766]

5



Yep, that's what Gramma did. Couple lb's butter shoved under skin, covered it with foil and shut roaster lid. Slow cooked a 20+lb bird from 12am Thanksgiving morning got up every hour to baste it. The whole house smelled so good. Poor thing was almost too tired to eat. And very very crabby.

I'm usually good with the 30min/lb rule... And because of my love of mornings, dinner ain't til 5.

 

[Schnarph]

#?

I never fully understood the PIA my grandmother went through every Thanksgiving until I did it myself a couple of times. Being a good consumer/capitalist, I have talked those that want to gather for Thanksgiving into going out to eat or settling for whatever I feel like cooking. I'm often pragmatic just up to the point of being rude, although that's pretty subjective.