Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
#16
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I love the brining taste BUT two things against it I've found....
It's higher in sodium (because of the salt water) & You can't cook carcass down for soup afterwards because of the saltiness has infused everything. That was a disappointment. Have fun! |
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#17
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Stuffing outside means I'm going to spatchcock the turkey. of which I will typically lay that turkey on top of the stuffing. However I have to then keep a hot pot of butter and turkey stock on the stove to baste the turkey (key word in both techniques is BASTE) Stuff inside means the turkey will get stuffed with stuffing that I pre make the day before and let the flavors combine. it is loaded with broth so it's very wet. This helps keep the moisture inside the bird. once stuffed I tied the bird and then up end it and resoak the stuffing untill it comes out the neck. with the legs tied up and wings tucked back the bird get a massage of butter (good butter) and salt and pepper. This will create my bast for basting. It gets 30 minutes at 450, then the remaining time at 350 baste every 30 minutes and turn the bird meaning flip around the pan so the other side faces the back of the oven. and you not only baste the bird but the stuffing showing between the legs. I supposed the next question is when does it come out.... well the key is knowing how to rest a bird. I pull mine out when the breast meat (temp in up and down at thickest part without being near a bone) is 172-175 degrees and the thigh is 157-160. The bird comes out and sits on a cutting board for at least 30 minutes preferrably 45 minutes with an aluminum foil tent on it . in order to plan on when to check that temp calculate 16 minutes per pound in a convection oven and 20 non convect. You begin checking temp on the last baste in the time frame. Example: you calculate 4 hours to cook the bird, at every 30 minutes Baste at the 3 1/2 hour point you check the temp breast and thigh. if one side is lower face that side to the FRONT of the oven. depending on your temperature at first temp check you'll have to judge how much longer, a good key is 10 minutes 5 degrees. so check again in 10 and you will know exactly how your oven works. if the temp came up only 3 degrees then adjust the remaing time based on that but do NOT go over. It's extremely easy to dry up a turkey. By the way a side note - all that 'crud' in the bottom of the roasting pan is the secret to wildly awesome turkey gravy. Hope that helped!
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#18
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Agree with no need to brine. The compound butter under the skin is necessary, I use chopped fresh sage with butter S&P. At the first baste, use a can of chicken broth poured over bird and then baste every 30 minutes or so. Take it out when thickest part of thigh is 160, not 165, and tent loosely with foil - it will get to 165 from carry over cooking and not overcook the breast meat that way. Also, start with the bird not straight out of the fridge. A cold bird in a hot oven equals tight protein. I prep the bird on Wednesday (wash; truss; stuff cavity with fresh thyme & sage, a peeled onion and an apple; put compound butter under the skin; S&P over the whole bird) and then put it back in the fridge in the roasting pan uncovered overnight. Thursday morning I take it out and it sits on the counter for about 30 minutes. Then it goes into the cold oven and the bird and the oven preheat together to 325. Let the turkey rest at least 30 minutes before carving, I usually wait about an hour to carve it while all of the sides cook once the turkey comes out of the oven because oven real estate is the Thanksgiving challenge - not the bird. Don't let the bird intimidate you!
Last edited by Lisanp@aol.com; 11-18-2022 at 08:29 AM. Reason: typo |
#19
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I have always brined my turkeys with a combination of herbs and spices. Over the last couple of years I have started to cook my turkeys on my gas grill on the rotisserie. Freed up the space in the oven for other stuff and two smaller birds only took 2 hours to cook. Only down side is that you cant get a bird much larger that 10 to 15 lbs. Happy Thanksgiving.
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#20
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Brine
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#21
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Turkey breast done in a slow cooker, about 8 hours. What could be easier than that. Even a cave man could do it.
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Patriot Guard Riders--"Standing for Those Who Have Stood for US"! Laughter is the best medicine, unless you're being treated for Shingles Last edited by BobnBev; 11-18-2022 at 07:37 PM. Reason: add |
#22
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As of now, I am inclined to brine……maybe…….
Thank you everyone for helping me with my turkey angst.
My only experience with brining has been limited to chicken breasts. I do those fairly often with a skinnytaste.com recipe (or was it my SkinnyTaste Air Fryer cookbook?). Anyway, that recipe says to use Kosher salt and also includes an easy rub — and then the air fryer. The first time I tried this, I was surprised at how beautifully those chicken breasts turned out, so now we have them fairly often. Before that, brining always sounded counterintuitive to me. But it definitely worked — and I even used a little less salt than the recipe said. But now, I am facing a big turkey and expecting 16 people — and only 1 is a vegetarian, so here I go…. So far, I think I am inclined to brine because of my chicken breast/air fryer experience……..BUT, am I comparing apples to oranges. Ohhhhh, the angst, the angst. To add to my over-thinking this thing — I watch sodium, so this morning I started a search on just how much sodium is added with brining. America’s Test Kitchen tested it with chicken and it did not seem terrible. It is not that I think extra sodium is going to hurt anybody on just Thanksgiving Day — I just don’t want the turkey to taste salty. As we all know, salt can be added at the table to taste, but we can’t get too much salt taste out once it’s in there. I will probably use a little less salt like I do with the chicken breast brining……..but is that OK to do with this huge hunka poultry I am picking up on Tuesday afternoon? Some of you mentioned adding sugar. That is interesting. I would like to know more about that. Thank you. Boomer Last edited by Boomer; 11-19-2022 at 10:25 AM. |
#23
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We brined the turkey for 1.5 hours while we prepared stuffing and other goodies. Brine was 3/4 c Koser salt, pepper, and herbs dissolved in 5 c of warm water. Then chill or ice the brine and let the turkey soak in it, cold. I have brined for 8 hours in a bag in an iced cooler for 8-12 hours before, but shorter times improve the flavor just enough for our fresh turkey. We don't need the extra sodium. I do lightly stuff the bird and use a cooking bag. Check the meat temperature (165). Let the cooked turkey rest 30 minutes at the end before carving. We mix the bird stuffing with other crisp cooked (sausage) stuffing. There are brine injectors out there, but we just soak in a brining bag. I think the effect is more subtle. |
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