"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-06-2004, 04:06 PM   #11
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Good idea goodweed and andy. It makes mom happy and PA too. PA your mom will probably like it when you ask for her opinion and help in making the brined turkey ( on a different day other than thanksgiving), you know how some parents are very traditional about holiday meals, Im kind of the same way when it comes to making a turkey for thanksgiving. I dont use a rack, and I stuff the bird, so far its always come out perfectly, and I havent died of food poisoning yet
__________________

__________________
amber is offline   Reply With Quote
Old 11-06-2004, 04:44 PM   #12
 
Join Date: Jun 2004
Posts: 1,018
No double entendre intented...using two heavy metal "shishkabob" skewers, pass these through the turkey at the thigh and wing...use the skewers to hang the bird above the roasting pan...(I start mine breast side down for 90 minutes)(this gets the dark meat cooked faster, so the white doesn't dry out)...after ninety minutes pick up one or the other shewer and "flip the bird" rightside up to toast up the skin on the breast....note the lack of ucky mess on the bottom of the pan, the fully browned and perfect result, etc etc....

Lifter
__________________

__________________
Lifter is offline   Reply With Quote
Old 11-06-2004, 09:36 PM   #13
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
I've always racked my turkey on a wire rack (ummmmm cooling racking actually, since it fits nicely in my pan) But racking on veggies sound delish!! I'm definitely going to do that this year!!! I don't do stuffing in the bird, but I do put a couple 1/4 wedges of onion and a couple stalks of celery loosely in the cavity. I stuff rosemary/sage butter under the breast skin.
spryte is offline   Reply With Quote
Old 11-07-2004, 05:27 AM   #14
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Thanks for the instructions Lifter. I'll definitely try it this year.
I also don't stuff the turkey but put the onions, celery and some herbs in the cavity. I also put in either a quartered lemon or orange.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-07-2004, 11:46 AM   #15
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Quote:
Originally Posted by spryte
I've always racked my turkey on a wire rack (ummmmm cooling racking actually, since it fits nicely in my pan) But racking on veggies sound delish!! I'm definitely going to do that this year!!! I don't do stuffing in the bird, but I do put a couple 1/4 wedges of onion and a couple stalks of celery loosely in the cavity. I stuff rosemary/sage butter under the breast skin.
Spryte...use some chicken wings too, it adds alot of flavor to the gravy.
__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Old 11-08-2004, 12:34 AM   #16
 
Join Date: Jun 2004
Posts: 1,018
Lydalou, get out there on the wild and crazy side, and do "dual stuffing recipes", one inside the bird and one in the casserole dish, but IDENTICAL in make up, even if this means you beg/buy/borrow some extra "innards", and/or spend a buck or two on the fancy 12 grain bread, etc...

Maybe you could be the one to come up with a final "testimony" on recipes and/or cooking methods to the "Ultimate Brined Bird" "debate" (LOL!!)...

Perhaps even in time for us all to get the concepts, methods and ideas together for Christmas Dinner or, worst case, New Years!

I know its a bunch more trouble to guess out the amount of sage and herbs to get into a given "dressing", and I've personally never been able to quantify this...but if we all try it, the feedback will give us that answer and new ideas as well!

Lifter

(The "Perfect Turkey" is within reach"
__________________
Lifter is offline   Reply With Quote
Old 11-08-2004, 06:15 AM   #17
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
Lifter,
Huh? I only meant that I make my stuffing, using good bread, sausage, fresh sage from my kitchen garden, onions, celery, etc. and cook it separately in a casserole. I have been doing this for the last several years. I used to stuff the bird, but can't even tell you why I decided to go the way I'm doing it now.

I also usually buy turkey wings and /or legs and make a stock for gravy a few days ahead of the big day.

As for giving testimony in the great brining debate, I am not nearly as good a cook or as knowledgeable as most of you are, so I would not be the one to do that.

I am learning a lot from all of you and love to try new things. My family and friends seem to enjoy whatever I put on the table, so I guess I do o.k.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 11-08-2004, 07:34 AM   #18
Senior Cook
 
spryte's Avatar
 
Join Date: Aug 2004
Location: Pittsburgh, PA
Posts: 498
Send a message via AIM to spryte Send a message via MSN to spryte Send a message via Yahoo to spryte
Quote:
Originally Posted by Lifter
Lydalou, get out there on the wild and crazy side, and do "dual stuffing recipes", one inside the bird and one in the casserole dish, but IDENTICAL in make up, even if this means you beg/buy/borrow some extra "innards", and/or spend a buck or two on the fancy 12 grain bread, etc...

Maybe you could be the one to come up with a final "testimony" on recipes and/or cooking methods to the "Ultimate Brined Bird" "debate" (LOL!!)...
Lifter, I have done this on several past turkeys. Identical stuffings, one inside the bird, one outside the bird. Outside the bird always wins in my house. Most enjoy the flavor and texture of the outside the bird stuffing. I like the flavor of the inside the bird stuffing, but prefer the texture of the outside the bird stuffing. So now I just put some big chunks of onion & celery in the cavity, and cook all the stuffing in a separate pan.
spryte is offline   Reply With Quote
Old 11-08-2004, 08:29 AM   #19
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Having loved my first brined turkey last month, it will be brined. If you decide not to brine, putting a couple cans of Swanson's broth in the bottom helps keep it moist - that's what I did in the past. I put onions, carrots and celery in the bottom of the roaster and prefer to put the turkey on a rack. I don't want one pound of dressing to dictate how long I cook fifteen pounds of turkey, so I do the dressing outside the bird (prefer dryer to moister anyway). America's Test Kitchen got me into "flipping the bird" and I find that it promotes more even cooking of the white and dark meat.
__________________
Otter is offline   Reply With Quote
Old 11-08-2004, 09:47 AM   #20
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
You could try doing your turkey anyway and letting Mom do hers, then everyone can have their choice. Try yours and if they don't like it, then they still have Mom's.

Or tell Mom you want to do the turkey, and ask her to bring another dish.
__________________

__________________
Raine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Whole Turkey with Chestnut Turkey Sausage Stuffing Raine Chicken, Turkey & other Fowl 1 10-22-2005 01:27 AM
Thanksgiving Turkey - Recipes please Yakuta Chicken, Turkey & other Fowl 22 10-13-2004 08:29 PM
Thanksgiving Turkey is too dry lbb87 Chicken, Turkey & other Fowl 8 12-02-2003 11:04 AM
Brined and Roasted Turkey...from Emeril Filus59602 Chicken, Turkey & other Fowl 0 11-20-2002 11:18 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.