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Old 11-16-2015, 09:48 AM   #11
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Quote:
Originally Posted by puffin3 View Post
Get a really big cooler. Make a classic turkey brine. Put frozen turkey into the brine.... snipped ...
A word from some one who has done this if I might...

Check the packaging on your bird!
Do not I repeat DO NOT brine anything that has been "Enhanced with...water and salt..."
BIG MISTAKE!
My turkey was so salty it was not edible!
We had a bunch of side dishes and pie that year... the bird went to the trash

Since moving to the mainland, I am able to buy fresh Turkeys and I always ask the meat person/butcher if the bird has been treated in any way.
I like Sprouts the best, super nice product.
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Old 11-16-2015, 10:17 AM   #12
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Quote:
Originally Posted by Kaneohegirlinaz View Post
A word from some one who has done this if I might...

Check the packaging on your bird!
Do not I repeat DO NOT brine anything that has been "Enhanced with...water and salt..."
BIG MISTAKE!
My turkey was so salty it was not edible!
We had a bunch of side dishes and pie that year... the bird went to the trash

Since moving to the mainland, I am able to buy fresh Turkeys and I always ask the meat person/butcher if the bird has been treated in any way.
I like Sprouts the best, super nice product.
Sorry. I assumed wrongly that the turkey had not been 'enhanced'. I roast only heritage breeds which have been raised free range.
I know it's to possible for everyone to have free range turkeys. Do not brine any store bought turkey which has been 'enhanced'.
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Old 11-16-2015, 11:48 AM   #13
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I am making a green bean casserole and a corn pudding. If I can assemble them ahead and refrigerate until the next day, that would be perfect. What do you think?
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Old 11-16-2015, 11:52 AM   #14
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I say go for it. I make a scalloped corn dish in the CP, then reheat the next day. I've also preassembled green bean casserole.
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Old 11-16-2015, 12:10 PM   #15
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I second the advice regarding roasting the bird breast side down for the first half of roasting time.
I dry my fresh bird in the fridge uncovered for at least two days. Then a butter massage and heavily seasoned inside and out. One more day seasoned in fridge and its ready for the rack "upside down"!

Use extreme caution when doing this as the turkey is heavy and not easy to turn over.
Two people is better and something you can pass through the bird to pick it up also helps. I have used my knife steel for this before.
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Old 11-16-2015, 12:43 PM   #16
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I always cook the birds breast side down. Makes for a moister bird.
Of course I also think chickens need a bacon blanket.
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Old 11-16-2015, 01:10 PM   #17
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Originally Posted by cinisajoy View Post
I always cook the birds breast side down. Makes for a moister bird.
Of course I also think chickens need a bacon blanket.
Well on post #5 you now have the recipe! Go for it and let us know how it turns out.
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Old 11-16-2015, 01:13 PM   #18
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There are many (foolproof) methods for cookign a great turkey. Puffin's idea is a great one. But so again is the idea of cooking the bird entirely at 425' F until the meat thermometer reads 155 in the thickest part of the white meat. All methods that are espoused, and that work, share a couple things in common.
1. Don't stuff the bird
2. Remove the bird from the heat when the internal temp reads between 155' and 160' F.
3. Allow the turkey to rest for at least 15 mintues before carving
4. Season simply, though placing seasonings under the breast skin will add flavor to the flesh, as will brining.
5. Once the bird is cooking, basting will nto produce a more flavorful, or succulent bird. The skin of all animals was created to keep what's outside of the animal outside, and not allow penetration. Put that baster away. Basting simply cools the oven and makes for longer cooking times.
6. Remove the whole turkey breasts from either side of the breast bone, and slice against the grain, giving everyone a bit of that crispy skin.
7. Save the oysters for yourself and someone special, like a grandaughter, or spouse. It's the cooks treat to share and is the best meat on the bird.
8. Whether you like the giblets, neck, and livers, or not, simmer them to make a flavorful broth that can be added to the tukey drippings to make a fabulous gravy.

Other than roasting to an internal temp of 155-160, and letting the bird rest before carving, choose the cooking method that looks best to you, and have a wonderful Thanksgiving dinner. And don't forget to be thankful for what you have, be it family, friends, a place to live, or whatever.

Seeeeeeya; Chief Longwind of the North
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Old 11-16-2015, 01:17 PM   #19
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Quote:
Originally Posted by Roll_Bones View Post
I second the advice regarding roasting the bird breast side down for the first half of roasting time.
I dry my fresh bird in the fridge uncovered for at least two days. Then a butter massage and heavily seasoned inside and out. One more day seasoned in fridge and its ready for the rack "upside down"!

Use extreme caution when doing this as the turkey is heavy and not easy to turn over.
Two people is better and something you can pass through the bird to pick it up also helps. I have used my knife steel for this before.
I have never cooked a bird breast-side down, on the grill, or in the oven. My turkeys come out ridiculously juicy and tender. Plus, I advise against this practice as accidentally dropping a hot bird into teh pan could result in scalded skin on the cook. I know what a severe burn feels like, not from cooking, but from a different kind of accident. The pain lasts for many months and is extreme.

Seeeeeeya; Chief Longwind of the North
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Old 11-16-2015, 01:20 PM   #20
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Well said Chief!

Can we assume your wife is going to be sitting beside you at the holiday table? You have had a rough year. And now you and your wife are out of the woods. Something to definitely be thankful for.
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