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149 Comments
- nbcaffeine, on 11/10/2009, -0/+30Alton Brown did it, 10 years ago. It's a secret to everyone:
http://www.goodeatsfanpage.com/Season1/EASP01.htm - slvrbullet87, on 11/10/2009, -0/+23Alton Brown is awsome... He is the only person on the food network that explains things in a way i understand
- Testies, on 11/10/2009, -1/+21"f my mom's.." ?
Had to read that one twice. - Laminarcissus, on 11/10/2009, -1/+21Let me say this as courteously as I possibly can:
You're out of your ***** mind.
A perfectly cooked, high quality turkey not only yields flavorful meat, crispy skin, and turkey-infused stuffing, you also get rich gravy and stock. In terms of how much great food you can make from a single animal it's a mini buffalo.
But please, by all means, make your poncy prime rib and duck. More turkey for me. - MaxxusFlamus, on 11/10/2009, -0/+19SCIENCE!!!!
- WinkyMcGee, on 11/10/2009, -0/+18Get 2 beers (your choice, but I prefer a little more stout), pour one down your throat, and the other down your throat after that. Best if used when your wife is cooking, and when chased with Wild Turkey.
- immatellyouwhat, on 11/10/2009, -0/+18Oh calm down you eat it once a year, don't be a douche.
- doctechnical, on 11/10/2009, -0/+14After having fried turkey, my desire for the roasted version has dropped precipitously.
- pilljar, on 11/10/2009, -0/+14dugg for "f my mom's roasting skills"
- MaxxusFlamus, on 11/10/2009, -0/+12I had to digg you up for using mini buffalo.
- FI5HERMAN, on 11/10/2009, -0/+12I love nice turkey and after reading this you have made me hungry !!!
- Zelzega, on 11/10/2009, -0/+12I kinda like the drier turkey, at least the way my mom does it, cause the turkey just flakes into delicious pieces without cutting, but looking at the three different turkeys makes me want the brine one! I love turkey.
I really want to eat a brined turkey now - Laminarcissus, on 11/10/2009, -0/+10I'm just sayin'...
- Laminarcissus, on 11/10/2009, -0/+10I'm just sayin'...
- backwardscompat, on 11/10/2009, -0/+9I've got a few friends I could really pass this along to...
- aquapete, on 11/10/2009, -0/+8so did i, but she'll still find a way to overcook it.
- cjays1, on 11/10/2009, -0/+8I've been brining turkeys (and other carcasses) ever since I saw it on his show. If you do right, and make sure you nail the perfect internal temperature, you won't need gravy.
- shutaro, on 11/10/2009, -0/+7Bacon also helps.
- serif69, on 11/10/2009, -0/+7"Stuffing is evil." - Alton Brown
- Houndstooth, on 11/10/2009, -2/+9Get 2 beers (your choice, but I prefer a little more stout), pour one in the turkey, and one around the turkey. Best if used with a broiling bag, and a dead turkey.
- immatellyouwhat, on 11/10/2009, -0/+7Oops sorry for the double post...
- immatellyouwhat, on 11/10/2009, -0/+7Oops sorry for the double post...
- ugacrew, on 11/10/2009, -0/+7My family cooks the stuffing separate from the turkey so it doesn't dry it out.
- drmangrum, on 11/10/2009, -0/+6If you fry food correctly, it's not greasy at all. Most people simply fry at the wrong temperature. Too low and the oil soaks in before it can start to flash boil the water in the food. Too high and the water content on the outside of the food is exhausted before the interior is done. The water content is important since the outward pressure of the steam escaping keeps the oil from soaking in.
- tenaciousdino, on 11/10/2009, -0/+6I remember watching AB explain brining before my first Thanksgiving on my own. I took notes, followed the method to a tee, and my very first thanksgiving turkey (which i always imagined would be a burnt awful mess) came out better than, dare I say, my dear old mom's.
The next year, I went home to visit, and showed my mom the light. Now she always brines. - Brassbud, on 11/10/2009, -0/+6I agree, he explains the theory of cooking, not just a recipe. Good Eats and South Park are the only shows I go out of my way to watch.
I've tried to convince my family to let me do brined turkey for Thanksgiving, but they are close minded to dry tradition. - jmorganthall, on 11/10/2009, -0/+6Dugg for creativity. Nice.
- eadnams, on 11/10/2009, -2/+7Putting an orange/lemon/lime inside it instead of stuffing helps a lot. Stuffing is what causes a lot of the dryness.
- borez, on 11/10/2009, -0/+5TURKEY SCIENCE!!!!
- stonebear, on 11/10/2009, -0/+5Done right; we start partying on Halloween and don't stop until after New Years.
- leif777, on 11/10/2009, -0/+5in ma belly
- s73v3r, on 11/10/2009, -0/+5I love how he gets into the science of food.
- nbcaffeine, on 11/10/2009, -0/+4Shrimp are awesome brined
- Brassbud, on 11/10/2009, -0/+4Yeah, I make due with the youtube versions, but I'll support AB anyway I can if there is an official link.
I used a streaming version of the Mac&Cheese episode a few weeks ago, but it didn't include the entire episode. I find the video versions of the recpies to be better than the text versions on the Food Network website. - ncmusic, on 11/10/2009, -0/+4Where the hell do you find prime rib for < $2/lb?
- s73v3r, on 11/10/2009, -0/+4Digital thermometers are the way to go. Especially when you can get the ones with a probe. That way, the probe goes into the turkey while its cooking, and you can keep the readout handy and check the temp of the bird without opening the oven, and ruining your heat.
- zip000, on 11/10/2009, -0/+4I've been brining my turkeys just like that ever since I saw that episode.
- CrunchyDeluxe, on 11/10/2009, -0/+4I'm rather used to breast meat being a desert, myself.
- stonebear, on 11/10/2009, -0/+4To be fair; extant diaries of colonists present at the first Thanksgiving do not list turkey among the catalogue of victuals. There were no deserts of any kind, or fancy beverages either. The meat the colonists brought to the feast was only duck, which would have required about 40% less work to hunt than the wily turkey; an energy savings that would have been of great import to the decimated colony. Other fare was squash, maize and nuts.
Apparently neighboring natives had been invited in hopes they would bring food with them, and also as a desperate bid for mercy. They came expecting a fully catered affair, and were shocked to find a small band of pot-lucking colonists (50 of the original 200) on the verge of starvation in spite of a fine growing season; only two of them women.
The natives were not all that comfortable with the presence of the colonists (and visa-versa), so it's not surprising their delegation was composed only of a lesser chief and a contingent of young men sufficient to overwhelm the colonists if necessary, and whose original intent may not have been all that certain. The young chief, apparently satisfied by what he found; sent out his young men for deer (a wild and extravagant splurge of energy to the colonists), and they promptly brought down, butchered and roasted 4 or 5 for the occasion, which no doubt saw the white men feeling rather small. Perhaps that was the point.
The colonist's meager harvest did not get them through the following winter; it was the pity and generosity of their Native American neighbors. So I guess to do it right, you would have not only omit turkey, but beg food from your neighbors (once you got them to put down their rifles) for Thanksgiving dinner.
I think prime rib will do just fine, if that's what you like. - Super6, on 11/10/2009, -0/+4Deep-fried turkey isn't breaded and it scalds the turkey so there is minimal grease that actually gets into the turkey.
As for actually hurting yourself by blowing up the turkey, that only happens if you're an idiot, you're supposed to thoroughly defrost the Turkey for a day so that this doesn't happen. - doctechnical, on 11/10/2009, -0/+4@emkaysmith: Sheeesh, I'll bet you don't even shoot off fireworks on Thanksgiving!
- Halsfield, on 11/11/2009, -0/+4Stuff it with a brined turkey.
- Alli3388, on 11/10/2009, -0/+3While prime rib is definitely way better than turkey, and in fact my family does have prime rib for Thanksgiving, turkey is also pretty tasty, and I'm glad we still have it for Xmas.
- rodted2, on 11/10/2009, -0/+3I brine my turkey every time I make it. But I don't just use salt water because you lose a great opportunity to bring more flavor to the party. Want my recipe go to this page on my personal website.
APPLE TURKEY:
http://tedrodifer.com/my-recipes/turke/ - KJSatz, on 11/10/2009, -0/+3With the probe thermometer, there aren't any batteries in the oven! Just a solid state probe and a wire out of your oven. Digital probe thermometers are substantially more accurate and precise than an "old fashioned" thermometer.
- locondcoco, on 11/10/2009, -1/+4RTA
"Enter brining, the process in which a lean cut of meat (like turkey, chicken breast, or pork) is soaked in a salt water solution to help it retain moisture during cooking. Sure, sure—this is nothing new" - CrunchyDeluxe, on 11/10/2009, -0/+3Your husband is a crazy man.
In other news, what's a woman doing on Digg? - ncmusic, on 11/10/2009, -0/+3The digital (battery) part of the thermometer should not be exposed to that much heat unless you are doing something wrong.
- s73v3r, on 11/10/2009, -1/+4Won't need it, but still have it. Gravy kicks ass.
- s73v3r, on 11/10/2009, -0/+3I came here to post that information. And what's really cool, is that the Food Network is starting to stream his show online, in honor of its 10th anniversary. And that episode is one of the ones they're offering.
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