What is Digg?45 Comments
- jfdolier, on 11/26/2008, -0/+13Do we really need additional instructions?
1. Wrap in bacon
2. Stick in deep fryer.
3. Open bottle of scotch. - schrutefan, on 11/27/2008, -0/+6Third page, douchebagger.
- inactive, on 11/27/2008, -0/+5This thanksgiving stuff your turkey with 10 white castle burgers. Of course you might have to get the turkey stoned first.....
- Ericdigital, on 11/27/2008, -0/+4Or wrap it Bacon!
http://bacontoday.com/wp-content/uploads/2008/11/3 ... - xobecide, on 11/27/2008, -0/+4To anyone that actually wants to know; BRINE. Best turkey ever.
- mohrt, on 11/27/2008, -0/+4Get cooler and 6 quarts hot water, 1 pound kosher salt, 1 pound brown sugar. Dissolve salt and sugar in water, add turkey, add 5 pounds ice, cover, let sit 12-24 hours. Work skin away from bird with hands, but do not break. Mix 3/4 cup olive oil with your favorite seasonings, (I like 3 tbsp garlic powder, 1 tbsp basil, 1 tbsp pepper, 1 tbsp italian seasoning) , rub under and on top of skin.
Oven: Plunge in a meat thermometer in deepest part of thigh, preheat to 325 deg, cook in baking pan breast-side down until temp is 180.
Fryer: Cook bird 3 1/2 mins per pound at 350 deg.
Let cool 30 mins before carving. Bon appetite. - secrity, on 11/27/2008, -0/+4Molé is a mixture of savory spices.
What the ***** is "H"? - Chairboy, on 11/27/2008, -2/+5No mention of deep frying? The finest turkey I've had was deep fried, and I've switched exclusively to it. It's not greasy, it's super juicy, and it can be done safely. If you haven't tried it yet, you've gotta. It's awesomely delicious.
If you insist on cooking it in an oven, check this method out:
http://www.chefjuke.com/turkey/turkeymethod.pdf - remo2012, on 11/27/2008, -0/+3I like Turkey!
Bring it on, both turkey legs!
http://www.youtube.com/watch?v=aLAc6lsTCrw - dmbohn, on 11/27/2008, -0/+3what the H is mole?
- Chairboy, on 11/27/2008, -0/+3If the person/people who digg the above one down happen to see this note, would you mind posting why? Just curious.
- mogebier, on 11/27/2008, -0/+3People who don't know how to cook always seem to think they can cook a Turkey.
Just remember to defrost it and brine it. It's not rocket science, but it seems like it is to most people. - AyaJulia, on 11/27/2008, -0/+3Gordon Ramsay trumps any of this.
http://www.foodtvblog.com/2007/05/25/gordon-ramsay ... - Chairboy, on 11/28/2008, -1/+3Banmeagaindigg: Thanks! I don't know why that merits a dig down, I didn't say it's the only way, just that I urged folks to try it.
Have you tried it? Or do you assume it's greasy? Your weird comment seems to suggest that. - 47f0, on 11/27/2008, -0/+2Truth. And ignore what the article said about cutting the salt. You can cut the time, but the saline concentration is what makes the osmotic mojo work. For a decent starting point, google "alton brown turkey brine". I cut out the ginger and add thyme and rosemary to the brine, but either way, I'll never cook another turkey without brining it.
- 47f0, on 11/27/2008, -0/+2Well, I gave you a thumb-uppy thing, but there's a lot of tasty ways to make for a happy turkey. Frying is quick, and yields a decent product. But it's been years since I fried one - I smoke mine these days with a mix of charcoal and fruit wood. Takes a lot longer, but it brings a nice flavor to the bird, it also gives tender juicy meat, and is at least as safe as flammable oil over a propane burner. Plus it gives you lots of time to sample the beverage of your choice during trips to add to the firebox. I also brine mine for a while first - don't remember whether that helps with frying or not.
- AyaJulia, on 11/27/2008, -0/+2Just curious here, not trying to be a smartass.... What's the point of "6 quarts of hot water" and then "5 pounds ice"...? Is it just easier to dissolve the sugar and salt in hot water, or do you WANT to end up lukewarm?
- LogicBomB, on 11/27/2008, -1/+3Feel free to substitute Scotch with Irish Whiskey if your taste buds prefer.
- mohrt, on 11/27/2008, -0/+2btw: oven method is 2-4 hours depending on size of bird
- 47f0, on 11/27/2008, -1/+3What the "H" is *****?
- psykiv, on 11/27/2008, -0/+2Alton Brown's Turkey cooking method ftw!
Oddly enough, his is one of the few based on science, lol. - minorgods, on 11/27/2008, -0/+2I personally like the reassembly instructions: "Position the drumstick-thighs on each side in as natural a position as possible."
he looks so peaceful... - 47f0, on 11/27/2008, -0/+2And one more tip - avoid those birds that have in fine print "8% ***** added". These pre-treated fowls are highly resistant to your brining efforts. Read the label carefully - if you're going to brine, you'll be happier if you get a bird that is 100% bird. You can also add seasonings to your brine - when the saline solution works its way in, it'll carry some flavor with it.
- schrutefan, on 11/27/2008, -1/+2Brining is the way to go. It's the only way to ensure a well-seasoned bird.
- Goldbricker, on 11/28/2008, -0/+1http://www.youtube.com/watch?v=acUg1jaUzOY
Watch this for the best method of preparing and cooking a turkey. Follow it to the letter and you'll get the best turkey ever. I tried it this year and I'll never cook turkey any other way. - 47f0, on 12/01/2008, -0/+1Sorry to be so late, but I've been stuffed with turkey and napping. Yes, salt and sugar dissolve much better in hot water. And I start off with even hotter water, because I boil mine - why? Because I also add some spices to the brine mix. If the salt's going to carry some water in, it might as well bring some flavors with it - boiling helps release the flavors into the water. I then let cool to room temp, dump my cold turkey in and top off with ice.
You DO NOT want to end up lukewarm!!! That's the happy zone for little beasties that will have you living in your bathroom for three days. Be sure the final mix is below 40f and stays that way. - pyngthyngs, on 01/25/2009, -0/+1Wow, too bad I found this too late. There's always next year. Thanks for the brining tips.
- neliago, on 03/06/2009, -0/+1I like turkey too.
www.habicasa.com - 47f0, on 11/27/2008, -1/+2The scotch is an excellent addition, but this year I'm using brandy. And, I might add, frying just doesn't give you time to properly enjoy either. My bird's been in the smoker since about 4:30 this morning, and the brandy's doing just fine.
- Bamboolemur, on 11/27/2008, -1/+2Why not really get into the season and go slaughter your own turkey this year?
http://video.google.com/videoplay?docid=6361872964 ... - drawds, on 11/30/2008, -0/+0I think everybody should watch this before their next meal: http://www.watchearthlings.com and http://www.meat.org
- inactive, on 11/28/2008, -1/+1Chairboy: Don't get on her bad side she can make custom scripts for digg and make your life hell.. banmeagaindigg is a l33t h4ck0r and my G/F So, I know.
- Saphes, on 12/16/2008, -0/+0I've been serving Thanksgiving Turkey for 40 years, and the first time in 1969, I used a Reynold's Brown"n" Bag. I haven't stopped. Every-time, the meat is so juicy and tender, on occasion when I lift the bird from the roasting pan the only thing that gets picked up are the bones while the meat falls into the pan!!! so I cut the cooking time down just by 30 min. or so, depending on how fast your oven cooks, and now the white meat is what gets fought over. I stuff Tom with home made bread-giblet dressing using home made turkey stock, then stand back and watch 22lbs. of nap-time food disappear. If you want the how-to for stock & dressing let me know...houseworks52@clearwire.net...Enjoy...BubbiesMom
- johnusle, on 01/05/2009, -0/+0Thanksgiving is the best. I make a mean bird.
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http://justmileycyrus.com - banmeagaindigg, on 11/27/2008, -5/+2Fair enough,
I dugg you down because from experience nothing beats the old school way of cooking a turkey. No offense but deep-frying doesn't do ***** to make the taste of the meat any better and its just another gluttonous method of cooking that must of come from the states. - wertach, on 11/27/2008, -7/+31. Wrap in bacon
2. Stick in Big Easy infrared cooker.
3. Open bottle of beer. - nutsackorama, on 11/27/2008, -5/+1I don't see ***** about brine. Thus, worthless article. Brine people. Really.
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