Do you have any Turkey Tips?

[Yessica...]

Happy EASTER!

I know there are some very good cooks that frequent this site. Just wondering if anyone had any special turkey cooking tips they wanted to share.

I usually brine mine in Salt Water for a couple days before I cook it. But besides that I just cook it the regular way, butter, stuffing, salt, pepper, baste, etc.

Anyone else do anything fancy?



Thanks!

 

[cannawizard]

Brine is actually what I was gonna mention, but you are already doing that~ Helps keep the turkey meat moist and tender in the oven~ I tried the whole "deep fried" turkey thing, but its just messy and the flavor isn't really "spectacular"

 

[Yessica...]

Brine is actually what I was gonna mention, but you are already doing that~ Helps keep the turkey meat moist and tender in the oven~ I tried the whole "deep fried" turkey thing, but its just messy and the flavor isn't really "spectacular"

Sweet. I've stuffed the turkey with aromatic seasonings before - but I prefer the taste of stuffing in the cavity.

Do you ever put anything under the skin? Butter, garlic, bacon, etc?

I don't have a "flavour injector" needle-thing. Although those look interesting.

I also don't have a rack to go in the roasting pan, so I usually make one from vegetables. And then puree some of those vegetables with drippings for the gravy.

 

[BarnBuster]

use a v-shaped roasting rack, allows air circ.; use your meat thermometer; let it rest 30 min after done, tent with aluminum foil

 

[cannawizard]

Sweet. I've stuffed the turkey with aromatic seasonings before - but I prefer the taste of stuffing in the cavity.

Do you ever put anything under the skin? Butter, garlic, bacon, etc?

I don't have a "flavour injector" needle-thing. Although those look interesting.

I also don't have a rack to go in the roasting pan, so I usually make one from vegetables. And then puree some of those vegetables with drippings for the gravy.

I just usually brush the skin with herb/garlic butter, I have seen others putting herbs and what-nots under the skin, tho never done it myself~ Don't bother with the "flavour" injectors, if you fill the cavity with quality stuffing, that's all the flavor enhancer you need

Nice edible roasting pan~

 

[Yessica...]

use a v-shaped roasting rack, allows air circ.; use your meat thermometer; let it rest 30 min after done, tent with aluminum foil

Like this?



Not sure how I can MacGyver one of those from veggies for today, but I'll give it a try.

 

[bearkat42]

Fry it, obviously.

 

[BarnBuster]

Like this?

View attachment 3388503

Not sure how I can MacGyver one of those from veggies for today, but I'll give it a try.

yes, Yes. this is just like a home repair project where you have to make 5 trips to the store on the day of "repair"

 

[Yessica...]

yes, Yes. this is just like a home repair project where you have to make 5 trips to the store on the day of "repair"

Except all the stores are closed on the day of "repair".

I am clearly in need of an actual roasting rack for the future though, and I think I'll buy the V-shaped one. The science seems sound.

 

[BarnBuster]

i like stuffing inside too.

 

[BarnBuster]

Except all the stores are closed on the day of "repair".

I am clearly in need of an actual roasting rack for the future though, and I think I'll buy the V-shaped one. The science seems sound.

you must live in BFE, most stores open around here

 

[Gary Goodson]

The rack is not needed, I prefer the veggie rack method. Sometimes you just can't fuck with old school tried and true. You sound like you've got this down, so it's compound butter under the skin and all over on top. galic salt pepper everywhere, and a piece of foil over the bird for the first half so the breast won't dry out, take the foil off the last hour to brown or crisp the skin.

I also like aromatic herbs in the cavity as well, poultry herbs like Rosemary, thyme, sage. I just shove a handful up der like I'm fisting it

 

[Yessica...]

you must live in BFE, most stores open around here

Best Friends forEver?

I'm in Canada. I'm sure something's open, although no grocery stores, even Wal-Mart is closed.

Not that I have any plans to leave and pick up supplies. Did all my shopping yesterday so I can get high and cook before the festivities.

 

[Yessica...]

so it's compound butter under the skin and all over on top. galic salt pepper everywhere,

THIS is the part I've never done before. UNDER the skin? It sounds delicious. How do you do this?

 

[Gary Goodson]

THIS is the part I've never done before. UNDER the skin? It sounds delicious. How do you do this?

Start from the back of the bird, take your hand and gently start sliding it under the skin starting at the breast. It will start to pull away from the meat fairly easy. Now you just keep doing that and grabbing hand fulls of soften butter. Make sure to get everywhere including the legs and thighs, it'll get a lil tricky around there so be careful to not break the skin. Now rub butter all over the outside too

Also this should be done before you season it, the butter will help keep the seasonings on the bird

 

[Yessica...]

Start from the back of the bird, take your hand and gently start sliding it under the skin starting at the breast. It will start to pull away from the meat fairly easy. Now you just keep doing that and grabbing hand fulls of soften butter. Make sure to get everywhere including the legs and thighs, it'll get a lil tricky around there so be careful to not break the skin. Now run butter all over the outside too

Also this should be done before you season it, the butter will help keep the seasonings on the bird

Sounds lovely. And you use garlic butter for this? Or just normie butter?

 

[Gary Goodson]

Sounds lovely. And you use garlic butter for this? Or just normie butter?

Compound butter!
Chop up some herbs and fresh galic, try to get the garlic as fine as possible so you don't have big chunks. Now mix the herbs and garlic with your softened butter and use that on the inside of the skin only, use reggie butter or olive oil on the out side. If you use this compound butter on the outside the herbs will burn

 

[cannawizard]

The rack is not needed, I prefer the veggie rack method. Sometimes you just can't fuck with old school tried and true. You sound like you've got this down, so it's compound butter under the skin and all over on top. galic salt pepper everywhere, and a piece of foil over the bird for the first half so the breast won't dry out, take the foil off the last hour to brown or crisp the skin.

I also like aromatic herbs in the cavity as well, poultry herbs like Rosemary, thyme, sage. I just shove a handful up der like I'm fisting it

Hey Gary, did you ever take culinary? i've seen some of your old posts (like the beef stew one), always making me hungry haha..

 

[Gary Goodson]

Hey Gary, did you ever take culinary? i've seen some of your old posts (like the beef stew one), always making me hungry haha..

I was about to ask if @Yessica... has seen any of my food threads. When I was 19 my best friend went to culinary school, we would get stoned everyday and he would show me what he learned that day. I'm 34 now and still learning, but I really do enjoy cooking

 

[Yessica...]

Compound butter!
Chop up some herbs and fresh galic, try to get the garlic as fine as possible so you don't have big chunks. Now mix the herbs and garlic with your softened butter and use that on the inside of the skin only, use reggie butter or olive oil on the out side. If you use this compound butter on the outside the herbs will burn

Sounds awesome - doing it!

I was about to ask if @Yessica... has seen any of my food threads. When I was 19 my best friend went to culinary school, we would get stoned everyday and he would show me what he learned that day. I'm 34 now and still learning, but I really do enjoy cooking

I have not, but they sound intriguing.

I enjoy cooking too!