Thawing, cooking, serving a turkey...helpful link

[zach]

Well, our 20lb turkey is not thawing as fast as we would of liked due to the cold nature of the BEER Fridge (35-36 degrees:yes::yes! So I thought I would get some help off of the web since we are dealing with poultry. Found this link that may be helpful to those of you that have run into the same issue or looking to improve over last year or are a rookies. Very helpful link from buying to thawing to cooking to serving...

Thanksgiving: The Perfect Turkey Handbook

Happy Thanksgiving and go State!

Safe travels,

Z

 

[cdekovic]

Gobble Gobble

 

[iowajazz]

Does anyone brine their turkey? I read that the turkey doesn't brown as well when you do that.

 

[ISUAgronomist]

Does anyone brine their turkey? I read that the turkey doesn't brown as well when you do that.

One of my in-laws brined the turkey two years ago. It was terrible. Needless to say, last year they went back the the standard process.

 

[ISUAgronomist]

The cold water method works really well if you are in a tight spot with it still frozen.

 

[trigger1]

Turkey Talk-Line from Butterball

Butterball - Turkey Talk-Line

 

[ISUcy08]

Well, our 20lb turkey is not thawing as fast as we would of liked due to the cold nature of the BEER Fridge (35-36 degrees:yes::yes! So I thought I would get some help off of the web since we are dealing with poultry. Found this link that may be helpful to those of you that have run into the same issue or looking to improve over last year or are a rookies. Very helpful link from buying to thawing to cooking to serving...

Thanksgiving: The Perfect Turkey Handbook

Happy Thanksgiving and go State!

Safe travels,

Z

It didn't really say anything that would help to thaw the turkey. It just said not to thaw it at room temperature... So how did you get your turkey thawed out???

 

[TarHeelHawk]

It didn't really say anything that would help to thaw the turkey. It just said not to thaw it at room temperature... So how did you get your turkey thawed out???

Maybe put it in the sink, and then fill the sink? I have no idea; typically we buy the bird 4-5 days ahead of time and stick it in the fridge.

 

[woodie]

thaw your bird under tap water and continue thawing of the bird at refrigerated temperatures. do not thaw your bird overnight at room temperature. you could end with some type of food poisoning y doing this. when your bird has thawed,remove the lungs,kidneys,leaf fat and giblets.no need to keep the lungs,kidneys,or leaf fat as processors leave these in just to screw you on net weight.. after thawing of the bird,rinse the bird and giblets thoroughly with potable water.rub the bird with salt,olive oil and spices.stuff with dressing and roast until fully cooked. serve for thanksgiving dinner.serve with sides of cranberry jello,escalloped oysters,and choice of blueberry pie,pumpkin pie,strawberry-rhubarb pie,and apple pie.top your slice of pie with some whipped cream and top the whipped cream with some crushed pecans or pistachios.start your diet on friday morning!!!!!!!!!!!don't forget to serve your favorite scotch or wine as your main table beverage.

 

[BKLYNCyclone]

alton brown's roast turkey recipe and process has produced very consistent and delicious turkeys for me (last 5 have been the best I've ever had). Brining makes a HUGE difference, as long as you aren't starting with an "enhanced" or injected turkey.

As for the skin when you brine it, you can put the turkey on a rack in the fridge to let it dry for 3 hours or overnight (unwrapped, uncovered, etc). This will allow the skin to dry and then end up crispy again.

Otherwise, if you cook the bird at 500 degrees for the first 30 minutes, it will brown the skin nicely. Cover the breast with aluminum foil (turkey triangle) and finish cooking. The foil keeps the breast from cooking too fast as you want the dark meet to finish at 180 or so, while the white meat should be around 165 or so... (confirm those temps with the alton brown recipe)

I highly recommend getting a digital probe thermometer that you can leave in the bird while you cook it.

So after all that, I'm actually going to try and smoke my turkey, in a flower pot...

 

[cycoticfan]

Does anyone brine their turkey? I read that the turkey doesn't brown as well when you do that.

Brine mine every year:
1G hot water
1# kosher salt
2Q veg stock
1# honey
8# ice

put the water in cooler with the salt (mines 54Qt cooler)
after salt dissolves, stir in stock and honey. add ice and stir
add turkey

I rub the bird with a little olive oil, smoetimes inject with beer/butter marinade I make. If you have seasoning for the outside put that on too. I have cooked birds this way for 5 years, oven, grilled, deep fried. It is always moist and browns well in the oven and on the grill. When I grill it is with constant apple wood smoke for 4 hours for 15# bird. I have never disappointed anybody.

 

[cyrevkah]

I'm going to try the Alton Brown method this weekend since I got a 20lb. turkey for 8 bucks at HyVee, can't go wrong with that price.
I take it you've also seen the Alton Brown flower pot smoker he's made too huh?

What can't Alton do? I love how he makes everything easy, fun, and understandable. :smile:

 

[zach]

It didn't really say anything that would help to thaw the turkey. It just said not to thaw it at room temperature... So how did you get your turkey thawed out???

Reference chapeter #3, under rule #6. Basically thaw in your sink via cold water. Change water every 30 minutes. Worked well.

Z

 

[ISUcy08]

Reference chapeter #3, under rule #6. Basically thaw in your sink via cold water. Change water every 30 minutes. Worked well.

Z

Thanks!

 

[joberman1]

screw it just stick the frozen turkey into the big pot of oil and watch the show

 

[StClone]

Does anyone brine their turkey? I read that the turkey doesn't brown as well when you do that.

Brining is absolutely lights out tasty.

To make the turkey brown use apple juice (or brown sugar) in the brine up to 100% and roast in bag or under lid. Williams-Sonoma has an apple and spice flavor that is very good (Out of stock for season). But, you can make your own brine.

The best recipes use apple juice, sliced apples, organic orange peel and a variety of spices. Must use kosher Salt with all recipes.

 

[StClone]

One of my in-laws brined the turkey two years ago. It was terrible. Needless to say, last year they went back the the standard process.

Your In-laws may have had a problem with the recipe. Properly done the only drawn back is that the juices may produce salty gravy. The best chefs do not shy away from brining and often employ the technique to produce incredibly moist and flavorful roast turkey.

There are several good recipes.

 

[kilgore_trout]

Anybody try defrosting a turkey in a cooler? I just threw a frozen 14 lb bird in a cooler and filled it with cold water, as I don't think it will thaw by Thursday AM in the fridge. I guess I'll monitor the temperature of the water and add ice if it gets above 40 degrees...

 

[Hawkfan44]

Thanks for the thread guys! Love the variety over here. Mine is getting smoked Thursday AM! Will be rubbed tomorrow and put back in the fridge. Oh and yes love the flower pot smoker. Have you all seen him make his own liquid smoke?

 

[CycloneGB]

I usually take mine straight out of the freezer and throw it right in the deep fat fryer..