Any turkey cooking tips?

jeremyboycool · Post by **jeremyboycool** » Tue Nov 10, 2009 12:38 am

I think I am gonna cook a turkey. Not for the holidays, just because turkey is crazy cheap this time of the year.

Never cooked a turkey though, so any turkey cooking tips for the noob? Like, what type of seasoning should I use and how do I season a turkey properly? Or anything else I should know so it does not taste like crap.

ub3r_n00b · Post by **ub3r_n00b** » Tue Nov 10, 2009 2:11 am

One year my sister poured a bunch of beer around the turkey. At first, I was extremely upset as that was perfectly good beer that did not go down my throat. But the turkey turned out great

.

http://allrecipes.com/Recipe/A-Simply-P ... etail.aspx

Another year my aunt made some apple stuffing and then lathered the turkey with butter + salt + pepper (http://www.flickr.com/photos/erudianart ... otostream/) THAT was damn good. I dont know if that helps.

Post by **YeOldeStonecat** » Tue Nov 10, 2009 6:58 am

Don't stuff the bird, cook your stuffing outside or in a pot. Stuffing only adds to the mass of the bird, requiring a longer cooking time to get to the inner areas of the bird (so there's no pink), esp the thigh area. Meanwhile, the good breastmeat of the bird overcooks and gets dry.

So season the cavity, optionally put a few aromatics in there...but leave it open so the bird cooks evenly from the inside, as well as the outside. For aromatics, things that can impart some flavor...some large chopped onions, large chunks of celery stalks, fine chopped carrots, sprigs of thyme, rough chopped garlic, some sliced wedges of lemon and/or oranges.

I'm a huge fan of "brining" poultry. Submerge the bird in a big bucket of salted flavors for 24 hours. You flavor the liquid with seasoning, I also put some apple cider and white wine in there. There's a science to it, read up on it over at Food Network or something...but OMG...once you brine, you never go back. It's awesome.

Fold the wing tips under so they don't burn. Tent the bird under fail to control browning of the skin.

I like at least going heavy over the bird with salt and pepper. All over the ouside and inside. Optionally, make an herbed butter..and lift up the skin by the large cavity opening, and push the butter way under the skin across the breast meat, under the skin along the thighs and drumsticks. And then all over the outside. Takes some practice to learn to do this to get it underneath most areas yet keep the skin somewhat intact. More careful tenting required here, skin can brown too much if not watched.

Use 2 good meat thermometers..1 in the thigh area, 1 in the breast. Start watching and get ready to pull as breast approachese 160 and thighs approach 180. Don't forget big things like a large turkey continue to cook for another 15 minutes minimum when you pull them from the oven, so you don't want the final breast temp to get above 165 degrees when totally done.

So many different methods of cooking, and recipies....spend some time on Gogle and Food Network. It's fun trying out many different methods.

Once you get hooked on cooking good turkey, go for fresh birds. Most areas have turkey farms locally (or resources to get them) where you can pre-order your bird, and pick it up just before Thanksgiving. Raised right there on the farm, killed a few days before the big day. What a difference in flavor, I always get mine locally.

blebs · Post by **blebs** » Tue Nov 10, 2009 9:13 am

I'm hoping to go to one of my sons houses this year and not making the food for a change, but I do what YOSC does. Sometimes I use an oven bag instead of open roasting, but if you open roast, baste the beast frequently with it's juices. One thing about Turkey, darn easy to make. Only my sister in law can do it wrong!

JawZ · Post by **JawZ** » Tue Nov 10, 2009 10:01 am

As Brian already said, brining.

http://lifehacker.com/5400707/brine-you ... er-results

JC · Post by JC » Tue Nov 10, 2009 5:14 pm

Just deep fry it! That's how we cook em in the south.

blebs · Post by **blebs** » Wed Nov 11, 2009 7:53 am

JC wrote:Just deep fry it! That's how we cook em in the south.

I so want to try it like that.

Post by **YeOldeStonecat** » Wed Nov 11, 2009 8:15 am

JC wrote:Just deep fry it! That's how we cook em in the south.

It's good to try to say you've had it, but it's not a way I'd do my Turkey on a yearly basis...esp for Thanksgiving. My taste buds vote fried food cannot compete with the flavors that can be imparted by roasting, esp if you do a brine soak.

jeremyboycool · Post by **jeremyboycool** » Fri Nov 13, 2009 3:41 am

Thanks for all the turkey tips guys.

Post by **YeOldeStonecat** » Sat Nov 14, 2009 7:30 pm

So is anyone doing an "authentic" T-Giving dinner?

Turkey isn't actually authentic, it was actually more venison and waterfowl (ducks/geese). The tradition of a turkey for Thanksgiving started with FDR not too long ago.

No brown potatoes yet, they weren't brought in from Ireland yet.

No sweet potatoes/yams yet, trade with the Caribbean hadn't started yet.

No sugar, so no cranberry sauce or puddings.

Certainly no greenbean salad..that was started by Campbells in the 50's.

blebs · Post by **blebs** » Sat Nov 14, 2009 7:36 pm

JC wrote:Just deep fry it! That's how we cook em in the south.

Peanut Oil?

Humboldt · Post by **Humboldt** » Sat Nov 14, 2009 7:41 pm

YeOldeStonecat wrote:So is anyone doing an "authentic" T-Giving dinner?

Turkey isn't actually authentic, it was actually more venison and waterfowl (ducks/geese). The tradition of a turkey for Thanksgiving started with FDR not too long ago.

No brown potatoes yet, they weren't brought in from Ireland yet.

No sweet potatoes/yams yet, trade with the Caribbean hadn't started yet.

No sugar, so no cranberry sauce or puddings.

Certainly no greenbean salad..that was started by Campbells in the 50's.

Week night? I'll probably have a can of soup and a cheese sandwich, or chips and salsa with a veggie burger on a bagel.

Faust · Post by **Faust** » Sat Nov 14, 2009 8:23 pm

out in Mizzou with fam... asked mom her input. she recommendsthe plastic (baking) bag method. a lot less effort/danger than deep frying, and much less hassle to keep it juicy. and, if memory past thanksgivings serves me well... she's right!!

Post by **YeOldeStonecat** » Sun Nov 15, 2009 8:06 am

blebs wrote:Peanut Oil?

It's the better approach for deep frying. Much highe smoking point, and actually less of a greasy/fried taste forced onto the bird.

Important for those who deep fry, once the bird gets past 50% cooked, it will stop releasing juices into the oil, and the temps of the oil will start to climb sharply, getting up to and passing 400 degrees if you're not watching it closely. So after 15 minutes or so, gotta keep eye on thermometer and start throttling down the flame to keep it at 350. Else end up with too dark and burnt tasting of a bird.

Dan · Post by **Dan** » Sun Nov 15, 2009 3:24 pm

YeOldeStonecat wrote:
Turkey isn't actually authentic, it was actually more venison and waterfowl (ducks/geese). The tradition of a turkey for Thanksgiving started with FDR not too long ago.

the is the first year that I can even remember that we are going to someone elses house and are not cooking,nice break

and a few years ago I did a prime rib instead of turkey,and I will do it again,that makes a nice TG main dish

Post by **YeOldeStonecat** » Sun Nov 15, 2009 3:31 pm

Dan wrote:
and a few years ago I did a prime rib instead of turkey,and I will do it again,that makes a nice TG main dish

//drools...

Yah..yum yum!

Bastid · Post by **Bastid** » Mon Nov 16, 2009 10:07 pm

[YOUTUBE]<object width="425" height="349"><param name="movie" value="http://www.youtube.com/v/bxjFqtfJlMs&re ... ram><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/bxjFqtfJlMs&re ... edded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="425" height="349"></embed></object>
[/YOUTUBE]
[YOUTUBE]<object width="425" height="349"><param name="movie" value="http://www.youtube.com/v/CK3Vm37OIz8&re ... ram><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/CK3Vm37OIz8&re ... edded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="425" height="349"></embed></object>[/YOUTUBE]

jeremyboycool · Post by **jeremyboycool** » Mon Nov 16, 2009 10:54 pm

What about one of those frozen to oven turkeys? Has anyone ever tried one?

jeremyboycool · Post by **jeremyboycool** » Mon Nov 16, 2009 10:57 pm

Can I brine a turkey while it is still partially frozen?

Post by **YeOldeStonecat** » Tue Nov 17, 2009 6:51 am

jeremyboycool wrote:Can I brine a turkey while it is still partially frozen?

It won't be effective. You need osmosis to happen for the brine to go from cell to cell in the meat, and that won't happen when it's frozen.

Dan · Post by **Dan** » Fri Nov 20, 2009 2:15 am

blebs wrote:I so want to try it like that.

I watched this episode tonight,I think Alton does great shows

,
and this has a brine recipe like cat suggested.

Deep-Fried Turkey

Recipe courtesy Alton Brown, 2006

Prep Time:
15 min
Inactive Prep Time:
9 hr 0 min
Cook Time:
45 min

Level:
Difficult

Serves:
6 to 8 servings

Ingredients

* 6 quarts hot water
* 1 pound kosher salt
* 1 pound dark brown sugar
* 5 pounds ice
* 1 (13 to 14-pound) turkey, with giblets removed
* Approximately 4 to 4 1/2 gallons peanut oil*
* *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Directions

Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

http://www.foodnetwork.com/recipes/alto ... index.html

Dan · Post by **Dan** » Fri Nov 20, 2009 2:18 am

jeremyboycool wrote:I think I am gonna cook a turkey. Not for the holidays, just because turkey is crazy cheap this time of the year.

Never cooked a turkey though, so any turkey cooking tips for the noob? Like, what type of seasoning should I use and how do I season a turkey properly? Or anything else I should know so it does not taste like crap.

I personally like using a turkey bag in the oven to cook in,it is really easy,no basting required,it comes out nice and juicy,and it cooks faster too.

"BAKE until meat thermometer reads 180°F, 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey. Add 1/2 hour for stuffed turkey. For easy slicing, let stand in oven bag 15 minutes.If turkey sticks to bag, gently loosen bag from turkey before opening oven bag."

http://www.reynoldsovenbags.com/

jeremyboycool · Post by **jeremyboycool** » Sat Nov 21, 2009 12:49 am

What about using olive oil instead of butter?

jeremyboycool · Post by **jeremyboycool** » Sun Nov 22, 2009 4:24 pm

OK wish me luck, I brined my turkey and will be putting it in the oven after I season it.

I kept things really simple.

I didn't have any large containers to brine it in, so I used a bag, flipping the turkey over halfway through. Next time I'll have to be more prepared and use a bucket.

Keeping the seasoning simple, also, just gonna season the bird with salt, pepper and some all purpose Greek seasoning. Then I got celery, carrots, onions, and garlic to put inside and under the bird. And butter with olive oil mixed with rosemary and sage for the butter spread.

Dan · Post by **Dan** » Sun Nov 22, 2009 4:34 pm

jeremyboycool wrote:OK wish me luck, I brined my turkey and will be putting it in the oven after I season it.

I kept things really simple.

I didn't have any large containers to brine it in, so I used a bag, flipping the turkey over halfway through. Next time I'll have to be more prepared and use a bucket.

Keeping the seasoning simple, also, just gonna season the bird with salt, pepper and some all purpose Greek seasoning. Then I got celery, carrots, onions, and garlic to put inside and under the bird. And butter with olive oil mixed with rosemary and sage for the butter spread.

sounds great ! I'm sure it will turn out very tasty !

Happy Thanksgiving

Post by **YeOldeStonecat** » Sun Nov 22, 2009 5:19 pm

jeremyboycool wrote:b
I didn't have any large containers to brine it in, so I used a bag, flipping the turkey over halfway through. Next time I'll have to be more prepared and use a bucket..

Don't judge brining on the outcome of this bird, if you can get a bucket still...go for it. The success of brining is total submersion, the bird (or roast or whatever) has to be completely underwater, inside and out....for the osmosis to occur. Being splashed around with a quart of stuff in a bag is just marinading.

jeremyboycool · Post by **jeremyboycool** » Sun Nov 22, 2009 6:01 pm

YeOldeStonecat wrote:Don't judge brining on the outcome of this bird, if you can get a bucket still...go for it. The success of brining is total submersion, the bird (or roast or whatever) has to be completely underwater, inside and out....for the osmosis to occur. Being splashed around with a quart of stuff in a bag is just marinading.

I understand, I am not going to judge anything from the first time. I can already see many areas of improvement. Right now, I am just hoping it turns out edible.