So....How are you cooking your Turkey for Thanksgiving??

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Keven:

Baby-doll. How the HELL does everything get back to politics and religious groups? Just becauase they hate us doesn't mean we have to hate them. HATE is not a Christian value.

I'll make you a deal. I'll keep my smut talk to a minimun, and you keep your religion and politics to a minimun and the world (if not this site, at least) will love us more. FAIR?

Besides, it's more fun e-mailing each-other with the really juicy stuff, n'est ce pas?

:-)
 
Ray.... yes, brining makes all the difference in the world. Even if you get a cheap turkey, which I did this year, ends up being moist and delicious. I saw the brining stuff at Williams Sonoma, but its just as easy to make my own. Even just a plain brine will make a difference
 
Toggleswitch.....

As unfortunate as it is that there were some people who ended up injured or their houses burned down, that's easy to avoid if you follow the instructions properly. First you make sure you're using the proper amount of oil to prevent overflowing the pot, but enough that the bird is completely immersed. Second, make sure the oil is at the right temperature, not too hot that it again, overflows or smokes. Third, you MUST make sure that the turkey is completely thawed out and absolutely dry of any moisture, so when it's immersed, it won't pop and sizzle out of control, you must also lower the turkey in slow so if it looks like there will be a problem, you can remove it. And last, keep an eye on it, NEVER leave it unattended, make sure the fryer is on a solid, concrete surface outdoors away from plants, trees, patio furniture, anything that can ignite easily. Simple instructions that some people unfortunately haven't followed. I've deep fried my turkey for the past 4 years, I followed all of these instructions to the T and never once felt myself, or those around me were in danger! Fry on peeps.
 
P.S.

Just so everyone knows, that post was for any and everyone thinking of frying their turkey's this year. Have a great Thanksgiving everyone!
 
Tip For Deep Fried Turkey

Day or so before, take one's still frozen or cold bird and put it into whatever vessel will use for frying. Now slowly pour cold water into said vessel until it covers the bird totally, perhaps a bit more. Finally remove the bird, mark this water line on the pot. You know know exactly how much oil to use when deep frying.

Another tip:

Though peanut oil is probably the best for deep frying, unless you are totally sure anyone consuming the cooked product is not allergice to nuts, use another type of oil instead.
 
Well, maybe for fun:

I will get a frozen turkey, a propane fryer and place it far in the yard. Wait until the oil broils, rig the frozen turkey to drop into the fryer while I'm not next to it. Watch the whole thing turn into a big fire ball.
 
T'ain't Funny McGee

Know you are joking, but one has no idea how many persons end up in hospital on Thanksgiving by trying to deep fry turkey. There are also those who harm house or apartment by also trying the same, some really bright persons attempt the process indoors, even in an apartment.

Deep fried turkey used to be a local Southern thing, then it suddenly took off and now everyone and their mother is trying it. If one really has the taste for the stuff, there is a place in Fort Greene, Brooklyn that has nothing but deep fried turkey and sides, 365 days a year.
 
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.
 
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.
 
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!
 
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.
 
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.
 
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.
 
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.
 
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!!
 
Ray, very interesting recipe, thanks for sharing it. I have never heard of using the baking soda.. My mom always used a pinch of baking powder in her mashed potatoes to make them extra fluffy!
 
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.
 
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.
 
I've heard of that method over the years, if I recall correctly it was a fad in the 70's. Never tried it but know of people who have. As long as it's cooked through it does not matter how it gets that way!
 

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