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Old 10-25-2011, 06:08 PM   #61
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I have always stuffed my turkey, as did Mom. Always a 20+ pounder. I cannot say enough about buying a good thermometer, one with a cord. You put the probe in and it tells you (by alarm) when it is done. I wish they'd been invented when I was younger. I always have both stuffing and dressing (simply because I always make too much) and the stuffing goes first.
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Old 10-25-2011, 06:34 PM   #62
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(Yes, Frank, sometimes I even remember to turn the oven ON!) ha ha.
Tie a string around yer finger now eh?
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Old 10-30-2011, 06:38 PM   #63
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Ok, so Test Turkey day went off without a hitch! I followed Alton's recipe to a T, except for omitting the candied ginger. Invested in a thermometer, and used a few hints and tips from this thread (special thanks to Goodweed!). The bird cooked in a little over two hours, and was fanflippintastic! Perfectly juicy flavorful from the brine and aromatics. The flavor went literally to the bone. I would have liked it to brown a bit more evenly, but I will work on that one for the next time. I also prepared mashed and sweet potatoes, cornbread dressing, creamed spinach, corn pudding, and gravy.

Now, you all know I was freaking out about receiving my mothers approval of my bird. She decides that she didn't want to cook dinner, so she was coming to get turkey. Yikes! Ummmm, I am guessing that she approved, seeing as for just herself and my brother, the woman jacked half my turkey!!!

Thanks for all the help and feedback everyone, I feel much more comfortable, even excited, about cooking the entire meal come Thanksgiving!

The bird out of the oven, and after my mom took her "dinner"....
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Old 10-30-2011, 06:41 PM   #64
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Yea!!!! So happy it went so well!
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Old 10-30-2011, 06:44 PM   #65
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That bird is gorgeous, Lisa! I just love happy endings! Even better since it's your first attempt! ( My first attempt looked nothing like yours!)

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Old 10-30-2011, 07:17 PM   #66
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Yum! Thanks for the pics!
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Old 10-30-2011, 07:45 PM   #67
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Looks awesome! Brining changed my turkey cookin' life. People can't get enough of the turkey and often say that it is the best that they have ever had!

Looks like you are a natural in the kitchen! Thanks for the update and the pics!
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Old 10-30-2011, 09:00 PM   #68
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Quote:
Originally Posted by lisaluvstocook
Ok, so Test Turkey day went off without a hitch! I followed Alton's recipe to a T, except for omitting the candied ginger. Invested in a thermometer, and used a few hints and tips from this thread (special thanks to Goodweed!). The bird cooked in a little over two hours, and was fanflippintastic! Perfectly juicy flavorful from the brine and aromatics. The flavor went literally to the bone. I would have liked it to brown a bit more evenly, but I will work on that one for the next time. I also prepared mashed and sweet potatoes, cornbread dressing, creamed spinach, corn pudding, and gravy.

Now, you all know I was freaking out about receiving my mothers approval of my bird. She decides that she didn't want to cook dinner, so she was coming to get turkey. Yikes! Ummmm, I am guessing that she approved, seeing as for just herself and my brother, the woman jacked half my turkey!!!

Thanks for all the help and feedback everyone, I feel much more comfortable, even excited, about cooking the entire meal come Thanksgiving!

The bird out of the oven, and after my mom took her "dinner"....
Awesome! Congrats.
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Old 10-31-2011, 06:07 AM   #69
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Looks awesome! Brining changed my turkey cookin' life. People can't get enough of the turkey and often say that it is the best that they have ever had!

Looks like you are a natural in the kitchen! Thanks for the update and the pics!
We cook turkey all the time--we pick it up when it is on special and keep it in the freezer. I'd say that from October to April, we cook a turkey every 3-4 weeks. Sometimes I stuff it, sometimes I don't, Sometimes I stuff just the rear cavity, sometimes front and back, sometimes front, back, and stuffing between the skin and the breast meat--it just depends. Some are better than others. Sometimes I glaze it with maple syrup, sometimes not. We usually get 12-15# turkeys, nothing added. Sometimes they are utility turkeys with parts missing. Doesn't matter, they are still good. We like to have the bones for stock, etc. Cooking it only for Thanksgiving and Christmas is a shame--cook it often--experiment with different techniques--it's really just like roasting a really big "chicken."

Congrats on your first venture of cooking a turkey. I have friends who have still never cooked a turkey and they are over 50! I can't imagine.
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Old 10-31-2011, 10:55 AM   #70
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Ok, so Test Turkey day went off without a hitch!

Ha! So now we have evidence you stuffed a turkey. The food police are on their way to confiscate the bird and deliver it to.. umm.. me.

Looks good.
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