toggleswitch2
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- Joined
- May 23, 2008
- Messages
- 5,000
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Fried = southern.
Imagine that!
Fried = southern.
Imagine that!
So....How are you cooking your Turkey for Thanksgiving??
- Thread starter rayjay
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angus
Well-known member
Yes, Laundress, that place is Jive Turkey and it is literally on the corner of the street where i grew up - Myrtle Avenue between Clinton and Washington Avenues. I have had turkey from there and it was quite good, although I am not much into different glazes and sticky toppings, and prefer mine plain fried. They are wildly popular
Incidentally that neighborhood was once so infested with crime and drugs that it was called "Murder Avenue" and now the place my parents fled from in 1967 after the Brooklyn Navy Yard closed is ridiculously unaffordable.
Incidentally that neighborhood was once so infested with crime and drugs that it was called "Murder Avenue" and now the place my parents fled from in 1967 after the Brooklyn Navy Yard closed is ridiculously unaffordable.
Ditto that laundress, a few years back there was that craze to use those tubular backyard smokers, you ended up with a sooty looking turkey, never much cared for that method, they were dangerous too. I once worked with a woman that had placed the smoker on their deck (wooden), she burned 1/2 the house down on Thanksgiving, I felt so bad for her. I will take door number 2 and stick with the oven. alr2903
Used to like Thanksgiving Turkey as a child-but no more.Most storebought turkeys taste like gravy flavored stringy cardboard to me.Haven't decided what to cook on T day-I have to work anyway.I would like to try WILD turkey sometime-bet it would taste better and yes be better for you!Yes-the deep fat turkey fryers are common in my area-new fryers have a safety device on them-you have to reset its timer every 10 min or the unit shuts off the propane supply-thus preventing the oil from overheating and burning.I think regular ways of cooking turkeys is best.
I have two turkeys in the ovens right now! Took a personal leave day from work and am making my family's T-day dinner.
This year I'm using those big turkey cooking bags. I'm transporting the cooked food to Minneapolis tomorrow, where it will be gently reheated, so presentation is not a priority. The bag method usually produces a moist bird, but the skin doesn't achieve that lovely mahogany hue you get from 'open roasting'.
But it's quick, easy, and the oven stays clean.
Also on my culinary plate for today: 1 ham, 4 pumpkin pies, 1 cherry pie, six dozen dinner rolls, mashed potatoes, gravy, and stuffing.
This year I'm using those big turkey cooking bags. I'm transporting the cooked food to Minneapolis tomorrow, where it will be gently reheated, so presentation is not a priority. The bag method usually produces a moist bird, but the skin doesn't achieve that lovely mahogany hue you get from 'open roasting'.
But it's quick, easy, and the oven stays clean.
Also on my culinary plate for today: 1 ham, 4 pumpkin pies, 1 cherry pie, six dozen dinner rolls, mashed potatoes, gravy, and stuffing.
runematic
Well-known member
I have been brining my birds for the last number of years. They always come out moist. Here is my favorite brine:
To 1 gallon cold water (or more depending on the size of your bird) add the following items:
1-1/2 cups kosher salt
1-1/2 Tbsp. crushed or minced garlic or garlic powder
1/2 Tbsp. onion powder
1/4 cup black pepper
1/2 oz. maple extract flavoring
A couple of bay leaves
A few cloves (or if ground already, add to taste)
Let soak overnight in a COLD place be it the refrig or a really cold porch. Rinse well & dry before making.
I've also modified it with:
A can of ginger ale
1/2 cup of molasses
A little lemon juice
Pickling spices.
I also usually rub the outside with olive oil & black pepper when it goes in to the cooking device, whatever that may be.
I usually smoke my birds (NO THEY DO NOT COME OUT SOOTY. THAT PERSON HAS NO IDEA WHAT THEY'RE DOING!) in my charcoal or electric smoker, but this year I am way too busy. So now I am breaking out the tried & true old school Westinghouse Roaster. I'll try to post a pic of that later.
We ran a service call at a local farm last week. We bought a fresh 25lb bird. We wanted something smaller, but they only had big birds. It looks like turkey noodle soup for leftovers!
To 1 gallon cold water (or more depending on the size of your bird) add the following items:
1-1/2 cups kosher salt
1-1/2 Tbsp. crushed or minced garlic or garlic powder
1/2 Tbsp. onion powder
1/4 cup black pepper
1/2 oz. maple extract flavoring
A couple of bay leaves
A few cloves (or if ground already, add to taste)
Let soak overnight in a COLD place be it the refrig or a really cold porch. Rinse well & dry before making.
I've also modified it with:
A can of ginger ale
1/2 cup of molasses
A little lemon juice
Pickling spices.
I also usually rub the outside with olive oil & black pepper when it goes in to the cooking device, whatever that may be.
I usually smoke my birds (NO THEY DO NOT COME OUT SOOTY. THAT PERSON HAS NO IDEA WHAT THEY'RE DOING!) in my charcoal or electric smoker, but this year I am way too busy. So now I am breaking out the tried & true old school Westinghouse Roaster. I'll try to post a pic of that later.
We ran a service call at a local farm last week. We bought a fresh 25lb bird. We wanted something smaller, but they only had big birds. It looks like turkey noodle soup for leftovers!
Jive Turkey
Owner actually uses large broaster fryers (pressure fryers used reserved for chicken such as KFC), for her birds.
Safer than a pot of oil in the backyard, or maybe not. OTHO if the machine is set and operated correctly, and all seals/vents are in good condition there shouldn't be much worry.
L.
Owner actually uses large broaster fryers (pressure fryers used reserved for chicken such as KFC), for her birds.
Safer than a pot of oil in the backyard, or maybe not. OTHO if the machine is set and operated correctly, and all seals/vents are in good condition there shouldn't be much worry.
L.
I always regarded oil-frying of whole birds
to be a highly Darwinian (in the sense of accelerated selection) production.
Either you've got the brains to make sure the bird is dry and the vessel has the capacity or you don't and you're burned to death.
I won't even try it. Deep fat frying scares me badly enough as it is, I have a mortal fear of being burned.
Back when I still ate meat, one of the best turkeys I ever had was cooked on a spit over an open fire. Constantly attended and basted, boy was it good.
to be a highly Darwinian (in the sense of accelerated selection) production.
Either you've got the brains to make sure the bird is dry and the vessel has the capacity or you don't and you're burned to death.
I won't even try it. Deep fat frying scares me badly enough as it is, I have a mortal fear of being burned.
Back when I still ate meat, one of the best turkeys I ever had was cooked on a spit over an open fire. Constantly attended and basted, boy was it good.
iheartmaytag
Well-known member
58limited
Well-known member
Me and the family had turkey three ways yesterday: Cajun Smoked by a friend of a friend - very good, oven baked in the traditional manner, and fried. All three were wonderful. Today, I'm making stock out of the bones in my 4 gallon stock pot. I'll boil it all down to about 1 1/2" deep and pour into ice cube trays. Then I'll have bullion anytime I make soup.
Just finished making turkey stock from the Popeyes Cajun sty
Loaded up my 6-quart and 8-quart pressure cookers with onions, carrots, celery, garlic, carcass parts. Added water two-thirds the way up to the rim, lock the covers in place and let 'em hiss for a half-hour followed by natural depressurization. Strained the stock into a 9-quart stockpot (which it nearly filled). The stock is resting in the fridge. Tomorrow, we skim the fat and check to see if it gels like a really good stock should.
Loaded up my 6-quart and 8-quart pressure cookers with onions, carrots, celery, garlic, carcass parts. Added water two-thirds the way up to the rim, lock the covers in place and let 'em hiss for a half-hour followed by natural depressurization. Strained the stock into a 9-quart stockpot (which it nearly filled). The stock is resting in the fridge. Tomorrow, we skim the fat and check to see if it gels like a really good stock should.
I brined my turkey as usual. Nothing too elaborate, I always use a fresh turkey, used to be they were "pure" but now even they have water and salt injected. In the past I used 2c. of kosher salt to 2 gallons of water, but this year I cut it down to 1c. and it was fine. I also add 2c. of bourbon, it was suggested I use Wild Turkey, but I could not justify the cost, though I did use it the first time, and 1c. of sugar. I let it soak for about 36 hours in the fridge, then rinse it well and let it sit for about an hour to warm up.
I've been using this method for about a decade and other than being too salty a time or two since the bird was injected, it has never failed me. This year I used my new oven that has a "Perfect Turkey" setting and it wants the bird in a cold oven, which I did, and it worked great. It's a convection oven and the Turkey was perfectly golden brown and juicy even after it was held for a couple of hours. I wish i had not forgotten to snap a picture of it.
I've been using this method for about a decade and other than being too salty a time or two since the bird was injected, it has never failed me. This year I used my new oven that has a "Perfect Turkey" setting and it wants the bird in a cold oven, which I did, and it worked great. It's a convection oven and the Turkey was perfectly golden brown and juicy even after it was held for a couple of hours. I wish i had not forgotten to snap a picture of it.
rayjay
Well-known member
Make Ahead Mashed Potatoes
Here it is:
Make Ahead Mashed Potatoes
8 to 10 potatoes, peeled. (I use Yukon Gold)
8 ounces cream cheese softened
1 cup sour cream
2 TBLSP chopped chives
Salt and Pepper
4 TBLSP butter
Pinch of Baking Soda
Quarter the potatoes and put them in a large pot with enough salted water to cover (1tsp per qt). Boil the potatoes for 10-15 min, until soft when speared in the center. Drain the potatoes well.
Whip the hot potatoes, adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add chives, salt and pepper to taste and baking soda. Place in a buttered 9 by 13 inch baking dish. (Not aluminum). Dot with the butter. Cover with foil and refrigerate. Can be frozen if you wish and thawed before baking.
Preheat oven to 325 degrees. Bake, covered with foil for 15 min. Continue baking, uncovered , 20 min. until crispy on top.
Alternate methods: Instead of baking the dish may be prepared just before dinner and served immediately as mashed potatoes in a bowl.
Note: The pinch of baking soda makes the mashed potatoes fluffier. You can also use Russet or Idaho potatoes. 8-10 potatoes are around 5 pounds.
I usually make these the night before. They are always a big hit at the table. It is one last thing that you have to do the day of your dinner.
ENJOY!!
Here it is:
Make Ahead Mashed Potatoes
8 to 10 potatoes, peeled. (I use Yukon Gold)
8 ounces cream cheese softened
1 cup sour cream
2 TBLSP chopped chives
Salt and Pepper
4 TBLSP butter
Pinch of Baking Soda
Quarter the potatoes and put them in a large pot with enough salted water to cover (1tsp per qt). Boil the potatoes for 10-15 min, until soft when speared in the center. Drain the potatoes well.
Whip the hot potatoes, adding cream cheese and sour cream. Continue beating until fluffy and smooth. Add chives, salt and pepper to taste and baking soda. Place in a buttered 9 by 13 inch baking dish. (Not aluminum). Dot with the butter. Cover with foil and refrigerate. Can be frozen if you wish and thawed before baking.
Preheat oven to 325 degrees. Bake, covered with foil for 15 min. Continue baking, uncovered , 20 min. until crispy on top.
Alternate methods: Instead of baking the dish may be prepared just before dinner and served immediately as mashed potatoes in a bowl.
Note: The pinch of baking soda makes the mashed potatoes fluffier. You can also use Russet or Idaho potatoes. 8-10 potatoes are around 5 pounds.
I usually make these the night before. They are always a big hit at the table. It is one last thing that you have to do the day of your dinner.
ENJOY!!
rayjay
Well-known member
Hi Terry. I hope you enjoy. I made 2 recipes for Thanksgiving. Only a half of the 2nd one left. I whip them with my Kithenaid Mixer. Makes then so smooth.
For those keeping score . . .
. . . the turkey stock is the consistency of soft-set Jello. Can't wait to make a pot of soup!
. . . the turkey stock is the consistency of soft-set Jello. Can't wait to make a pot of soup!
dogboy44
Well-known member
TURKEY STOCK!!
I have boiled the turkey carcas and the stock is ready, I think it is going to be split pea.
I have boiled the turkey carcas and the stock is ready, I think it is going to be split pea.
The Second Coming
Turkey soup (made with the aforementioned turkey stock) with whole wheat rotelle.
We took no prisoners (translation: there were no leftovers).
Turkey soup (made with the aforementioned turkey stock) with whole wheat rotelle.
We took no prisoners (translation: there were no leftovers).
Stand Back, I think she's gonna blow!
My aunt uses an unothadox way of cooking a turkey that defies all odds and is delicious.
14 pound turkey
2 onions chopped
1 stalk of celery chopped (rib is one piece, stalk is a group)
4 carrots chopped
1/2 cup butter
2 quarts boiling water
Wash and pat turkey dry, discarding neck and giblets. Season with salt and pepper, stuff with carrots, celery and onion and rub exterior with softened butter. Place in roaster with a tight fitting lid.
Preheat oven to 500 degrees. Bring water to a boil. Pour boiling water into roaster and cover. Place roaster in oven and allow oven to return to 500 degrees. Once oven light goes off and oven begins to cycle, set timer for 1 hour. When the timer goes off, turn off the oven. Do not open the oven door at any point before turkey is done. When oven door is cool to touch, approx 4 hours, turkey is done. Works like a charm, turkey is moist and easy to carve and drippings are ready to make gravy.
My aunt uses an unothadox way of cooking a turkey that defies all odds and is delicious.
14 pound turkey
2 onions chopped
1 stalk of celery chopped (rib is one piece, stalk is a group)
4 carrots chopped
1/2 cup butter
2 quarts boiling water
Wash and pat turkey dry, discarding neck and giblets. Season with salt and pepper, stuff with carrots, celery and onion and rub exterior with softened butter. Place in roaster with a tight fitting lid.
Preheat oven to 500 degrees. Bring water to a boil. Pour boiling water into roaster and cover. Place roaster in oven and allow oven to return to 500 degrees. Once oven light goes off and oven begins to cycle, set timer for 1 hour. When the timer goes off, turn off the oven. Do not open the oven door at any point before turkey is done. When oven door is cool to touch, approx 4 hours, turkey is done. Works like a charm, turkey is moist and easy to carve and drippings are ready to make gravy.
toggleswitch2
Well-known member
- Joined
- May 23, 2008
- Messages
- 5,000
Unorthodox?
Interesting. Kinda sounds like those old outdoor bee-hive wood-burning ovens used in Europe.
Intense heat at first due to raging fire, then use of retained heat in bricks and plaster........
The cooking channel was saying to use a very high heat (450*F) for 1/2 an hour followed by (300*F to 325*F) for the remaining time.
Kelly, was hers an electric oven? Because gas ovens cool off faster due to the heat losses via the oven vent.
Interesting. Kinda sounds like those old outdoor bee-hive wood-burning ovens used in Europe.
Intense heat at first due to raging fire, then use of retained heat in bricks and plaster........
The cooking channel was saying to use a very high heat (450*F) for 1/2 an hour followed by (300*F to 325*F) for the remaining time.
Kelly, was hers an electric oven? Because gas ovens cool off faster due to the heat losses via the oven vent.
