Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Homeschooling Moms Homeschooling Moms

How do you cook your turkey????

Posted by on Nov. 22, 2011 at 6:24 PM
  • 13 Replies

 i know, i know! not another turkey question!! and off topic!

but i love to see how everyone cooks their turkeys!! i like to learn new ways!

by on Nov. 22, 2011 at 6:24 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-10):
SusanTheWriter
by on Nov. 22, 2011 at 6:35 PM

This year, we're trying the rotisserie.

Usually, it's brined for 24 hours, rubbed with softened butter mixed with fresh chopped herbs (sage, rosemary and thyme), stuffed with a few aromatics (apples, lemons, oranges and sprigs of herbs), then roasted breast side down to keep the white meat juicy.

usmom3
by BJ on Nov. 22, 2011 at 6:59 PM

 We usually just roast it & basting it with butter &/or chicken broth.

wowguildmomma
by on Nov. 22, 2011 at 9:04 PM

No really sure this is my first year to solo cook a turkey so hopefully it ends up edible ><

LeBoof
by on Nov. 22, 2011 at 9:10 PM
In this part of the world fried turkeys are common. We'll be heading to my in laws for the holiday so I won't be cooking If I were then we woulld probably be doing a honey ham or orange chicken instead. No one here actually likes turkey.lol..
Danielle163
by on Nov. 22, 2011 at 10:22 PM

 I buy a Honeysuckle White turkey breast ( a 12# this year) and I use the Reynolds oven bags.

Boobah
by Nikki :) on Nov. 23, 2011 at 9:10 AM
My mom puts it in the oven, and that's about it I think. Lol
Posted on CafeMom Mobile
TigerofMu
by Bronze Member on Nov. 23, 2011 at 9:28 AM

I've heard about brining, but never done it.  How do you do that?

Quoting SusanTheWriter:

This year, we're trying the rotisserie.

Usually, it's brined for 24 hours, rubbed with softened butter mixed with fresh chopped herbs (sage, rosemary and thyme), stuffed with a few aromatics (apples, lemons, oranges and sprigs of herbs), then roasted breast side down to keep the white meat juicy.


TigerofMu
by Bronze Member on Nov. 23, 2011 at 9:30 AM

I take the Rachel Ray recipe from one of the Thanksgiving in 60 minutes specials a few years ago, and modify it for a whole bird...I slit the skin, and rub inside with olive oil, cilantro, lemon and other herbs, then I also rub the skin with a mixture.  I seal the pan with foil and roast it low and slow.  

I do skip the pistachios since we have nut allergies at our house, but it's always tender and juicy!

TigerofMu
by Bronze Member on Nov. 23, 2011 at 9:34 AM

http://www.rachaelray.com/recipe.php?recipe_id=1113

I did try the pumpkin muffin stuffing one year, and I didn't really care for it, but someone else might like it!

PRESSED HERBS AND SPICES TURKEY BREAST, PUMPKIN-ZUCCHINI MUFFIN STUFFIN' WITH CHIPOTLE GRAVY

SusanTheWriter
by on Nov. 23, 2011 at 9:47 AM

It's pretty easy, but you need a biiiig pot! We use a 5-gallon bucket.

A brine at its most basic is just salted water. Ours is a gallon of chicken or veg stock, a cup of kosher salt, 1/2 cup of brown sugar, a handful of peppercorns and a handful of allspice berries. Bring to a boil, let cool a bit, add a gallon of cold water, then let the turkey sit in it overnight (at least 12 hours, really), completely submerged.

TEACHABLE MOMENT ALERT!!

This process is kind of like cellular diffusion.

You're taking a liquid with a high concentration of flavor and allowing it to seep into a material with very little flavor, creating equilibrium of a sort.

This way you're not depending on a relatively short cooking time for external flavors to seep into the deepest part of the meat. It gives you a flavor headstart. Not to mention, meat absorbs water - and hence, water-based flavor - more easily than oil-based flavor, which tends to stay shallow.

I love kitchen science!

Quoting TigerofMu:

I've heard about brining, but never done it.  How do you do that?

Quoting SusanTheWriter:

This year, we're trying the rotisserie.

Usually, it's brined for 24 hours, rubbed with softened butter mixed with fresh chopped herbs (sage, rosemary and thyme), stuffed with a few aromatics (apples, lemons, oranges and sprigs of herbs), then roasted breast side down to keep the white meat juicy.



SusanTheWriter

Wife, Mom, Author

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

close Join now to connect to
other members!
Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN