Janeway Posted November 21, 2018 Share Posted November 21, 2018 I am considering changing things up after having read some ideas in some magazines over the last week or two. Just would love to hear what everyone does, including brining and sitting in the fridge with no cover and such. We have always not brined and not sat uncovered in the fridge. Rachael Ray has a brine and sits it in the open in the fridge for 12 hrs up to 2 days. Found out my oldest sister does not brine but does sit the turkey in the fridge like that. She says if you brine, you cannot really make a gravy from the juices. Please tell me what you all do. Thanks! Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted November 21, 2018 Share Posted November 21, 2018 We do a turkey breast because we don't like leftovers. It will be brined tonight in the fridge, and smoked over applewood chips all day tomorrow. 2 Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted November 21, 2018 Share Posted November 21, 2018 I dry brine it (herb/salt mixture rubbed onto the bird, wrapped and refrigerated for at least 24 hours). roast hot at 475 for about 20-30 Minutes (get a nice crust), and then turn down to 300 to slow roast the rest of the way. I’ve never tried letting it dry in the fridge first. I think roasting it hot at first probably accomplishes the same thing? I make gravy from my drippings, it’s salty, but I add broth anyway because drippings alone never give enough gravy. Mmmm. 1 Quote Link to comment Share on other sites More sharing options...
theelfqueen Posted November 21, 2018 Share Posted November 21, 2018 I dont really like Turkey that much. When we have hosted we usually just order from either Rudy's or a local BBQ place for smoked turkey. Everyone loves it. Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted November 21, 2018 Share Posted November 21, 2018 Ive spatchcocked chickens before, but doing a turkey seem borderline insane to me. How on earth would you safely cut the backbone out of a big turkey?? Thier bones are harder. 1 Quote Link to comment Share on other sites More sharing options...
theelfqueen Posted November 21, 2018 Share Posted November 21, 2018 (edited) I saw someone do it (spatchcock the turkey) on Food Network just the other day lol .. it was kind of amazing! Edited November 21, 2018 by theelfqueen 1 Quote Link to comment Share on other sites More sharing options...
SamanthaCarter Posted November 21, 2018 Share Posted November 21, 2018 1 minute ago, theelfqueen said: I saw someone do it on Food Network just the other day lol wire cutters? Lol! Quote Link to comment Share on other sites More sharing options...
DawnM Posted November 21, 2018 Share Posted November 21, 2018 Dh is the turkey man. I think he puts butter and some seasoning salts on it and then keeps "juicing" it by putting the drippings over it every 30 min. or so while it is cooking. We use a large plug in roaster to cook it. Quote Link to comment Share on other sites More sharing options...
theelfqueen Posted November 21, 2018 Share Posted November 21, 2018 She just had a big butcher knife. But she did look strong 😉 1 Quote Link to comment Share on other sites More sharing options...
Suzanne in ABQ Posted November 21, 2018 Share Posted November 21, 2018 No brining here. I don't open it until I'm ready to cook it, but I do two things that make all the difference, especially to keep the breast meat from drying out. I separate the breast skin from the meat, and smear butter all in there (feels gross, but SO worth it). I cook the bird breast-side-down. It's not beautiful when I pull it out, but I carve it before serving anyway, so it doesn't matter. This also serves to cook the thighs thoroughly -- they're sticking up, so they tend to flop open as they cook. When they start to separate from the bird, I know it's done. Another tip: I cook the turkey in an electric roaster. It's super easy to open for basting, and (most important) it frees up my oven for all the other good stuff. 3 Quote Link to comment Share on other sites More sharing options...
itsheresomewhere Posted November 21, 2018 Share Posted November 21, 2018 I brine ours outside in the cooler as the outside keeps it nice and cold. Then I pay it dry and rub it down with herbes de provence, avocado oil and stuff it with an apple, sage, thyme, and rosemary. Slow cook it in the oven. My brine has apple cider, sage and other seasonings. 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted November 21, 2018 Share Posted November 21, 2018 (edited) I thaw and brine simultaneously. 24 hrs in a large, rectangular cooler. Then stuff the cavity with butter, carrot, celery, garlic, fresh sage, and onion. Evoo on the skin. Bird breast down on the roaster rack. Oven at 450, turned down to 275 as the turkey goes in. Cook til instant read thermometer in the breast reads 160. We get a pastured turkey which cooks a bit faster than a conventionally raised one. Edited November 22, 2018 by ScoutTN Quote Link to comment Share on other sites More sharing options...
prairiewindmomma Posted November 21, 2018 Share Posted November 21, 2018 I'm not fond of the brining technique. My favorite way is smoked, but we don't have access to a smoker anymore. I massage the turkey with butter and herbs, roast at a high heat, and then turn down to a low slow cook temp. I will bathe it in its juices from time to time. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 21, 2018 Share Posted November 21, 2018 8 hours ago, HomeAgain said: We do a turkey breast because we don't like leftovers. It will be brined tonight in the fridge, and smoked over applewood chips all day tomorrow. If I did a turkey this year and wasn't going to relatives, I'd soak it in buttermilk and herbs overnight. Makes a tender bird. 1 Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted November 22, 2018 Share Posted November 22, 2018 For years I would brine my turkey and then cook it in one of those cooker bags. 2 years ago I tried Spatchcocking and I'm a convert. The.best.turkey.ever... and so easier too, IMHO. Here's the method I use... the video was very helpful. I don't have the fancy scissors, so I used my best big sharp knife and that worked fine, https://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html?utm_source=yt&utm_campaign=nov16 2 Quote Link to comment Share on other sites More sharing options...
marbel Posted November 22, 2018 Share Posted November 22, 2018 I spatchcocked a turkey once. Well, ok, my husband cut out the backbone and I did the rest. It was fantastic. I don't know why we've never done it again. This year we are following Ina Garten's method for dry brining. The bird is sitting in the fridge, exposed to the air, as we speak. We'll see tomorrow! Quote Link to comment Share on other sites More sharing options...
sheryl Posted November 22, 2018 Share Posted November 22, 2018 10 hours ago, HomeAgain said: We do a turkey breast because we don't like leftovers. It will be brined tonight in the fridge, and smoked over applewood chips all day tomorrow. I've bought and prepared whole turkeys for years. This year we're doing the breast only. I've never done just the breast before. Do you have time to talk me through this? I just decided the other day and bought the breast today so the brine will be short. I'll make it tomorrow (Thursday) and let it sit for a few hours b/c I decided last minute to go this route. What do you use to brine? After researching, I guess it's salt and water? But, you can add other spices as well? What do you use? Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted November 22, 2018 Share Posted November 22, 2018 Just now, sheryl said: I've bought and prepared whole turkeys for years. This year we're doing the breast only. I've never done just the breast before. Do you have time to talk me through this? I just decided the other day and bought the breast today so the brine will be short. I'll make it tomorrow (Thursday) and let it sit for a few hours b/c I decided last minute to go this route. What do you use to brine? After researching, I guess it's salt and water? But, you can add other spices as well? What do you use? This is the recipe dh is using this year: Applewood smoked turkey breast with cider bourbon gravy. The brine is......well, it's fragrant. 😄 I think it will either turn out well, or terrible. Usually we brine with a bit of salt, pepper, rosemary, thyme, sage and whatever else dh throws in, but the recipe is pretty basic each year. 1 Quote Link to comment Share on other sites More sharing options...
Ali in OR Posted November 22, 2018 Share Posted November 22, 2018 My turkey is in the brine right now--6-8 hours in Alton Brown's recipe (water, salt, veg broth, honey). I will take it out before bed tonight and let it sit in the fridge overnight. Tomorrow dh will smoke it on the bbq for several hours using applewood and/or hickory chips. He might rub it with oil first. It is truly delicious. I'm not a huge turkey fan but this stuff is good. 1 Quote Link to comment Share on other sites More sharing options...
sheryl Posted November 22, 2018 Share Posted November 22, 2018 2 hours ago, HomeAgain said: This is the recipe dh is using this year: Applewood smoked turkey breast with cider bourbon gravy. The brine is......well, it's fragrant. 😄 I think it will either turn out well, or terrible. Usually we brine with a bit of salt, pepper, rosemary, thyme, sage and whatever else dh throws in, but the recipe is pretty basic each year. OK, thanks for that. You add these herbs, spices in a bag with water and turkey, right? I figured of doing something like this as well so you're idea above confirms that! We do NOT have a smoker however. I also restrict my salt intake so I won't be using a lot of salt. How much salt do you use? Pepper? I appreciate your help! THANKS so very much! Quote Link to comment Share on other sites More sharing options...
Hoggirl Posted November 22, 2018 Share Posted November 22, 2018 I pour a glass of wine and call and make a reservation at a restaurant that serves a Thanksgiving meal. 7 2 Quote Link to comment Share on other sites More sharing options...
Baseball mom Posted November 22, 2018 Share Posted November 22, 2018 Thaw in fridge several days. Take out of bag when ready to cook. Pull out stuff stuck in cavity. Plop bird in pan. Rub a little oil all over bird. Pour beer in cavity. Cover with foil & bake at 325 for however long suppose to. Yep I go all fancy. LOL But seriously it comes out moist and everyone likes it. Quote Link to comment Share on other sites More sharing options...
HomeAgain Posted November 22, 2018 Share Posted November 22, 2018 8 hours ago, sheryl said: OK, thanks for that. You add these herbs, spices in a bag with water and turkey, right? I figured of doing something like this as well so you're idea above confirms that! We do NOT have a smoker however. I also restrict my salt intake so I won't be using a lot of salt. How much salt do you use? Pepper? I appreciate your help! THANKS so very much! Maybe the buttermilk bath mentioned above would be better, then? Brining takes a lot of salt. I think dh uses 1/2-1c for what he does. We use a few (1-2)teaspoons of barely crushed peppercorns also. I really don't think you can go wrong doing a brine unless you overload it with the salt. 1 Quote Link to comment Share on other sites More sharing options...
sheryl Posted November 22, 2018 Share Posted November 22, 2018 4 hours ago, HomeAgain said: Maybe the buttermilk bath mentioned above would be better, then? Brining takes a lot of salt. I think dh uses 1/2-1c for what he does. We use a few (1-2)teaspoons of barely crushed peppercorns also. I really don't think you can go wrong doing a brine unless you overload it with the salt. Thanks so much! I've started and hope it turns out. This is a first so who knows but it's a starting point. 🙂 Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted November 24, 2019 Share Posted November 24, 2019 It's that time of year again and I thought I'd resurrect this thread. There's a lot of helpful ideas and methods for cooking a great turkey. 2 Quote Link to comment Share on other sites More sharing options...
Pam in CT Posted November 24, 2019 Share Posted November 24, 2019 Mmmm. I just thaw it, stick gobs of butter under the skin, shake some salt/pepper/sage over the top, plonk it in a pan with ~1 inch of apple cider on the bottom, and baste whenever the thought occurs to me throughout the day until it's done. Plenty of drippings/liquid for gravy. Stuffing is separate because several in the family are vegetarian, so I make it stovetop, finish in the oven for crispy, and then split into two dishes, one of which gets lots of drippings/liquid. Intrigued by those who do the smoking. How do you keep the top part moist? Do you turn it as it cooks? (Not a lot of smoking in my area!) 1 Quote Link to comment Share on other sites More sharing options...
KrissiK Posted November 24, 2019 Share Posted November 24, 2019 I just stick it in a roasting pan. Stick a bunch of onion and celery into the cavity, put butter under the skin, salt and pepper it, put foil on the br3ast and roast at moderate heat, basting every 45 minutes. I’ve tried brining (too messy and too much trouble) and different ways of roasting, but.... IMHO, if anything is different, it’s too subtle for me to tell. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted November 24, 2019 Share Posted November 24, 2019 1 hour ago, PrincessMommy said: It's that time of year again and I thought I'd resurrect this thread. There's a lot of helpful ideas and methods for cooking a great turkey. Lol. I didn’t even look at the year! 1 Quote Link to comment Share on other sites More sharing options...
PrincessMommy Posted November 24, 2019 Share Posted November 24, 2019 1 hour ago, KrissiK said: Lol. I didn’t even look at the year! That's fine.. I figured resurrecting an old thread was easier than trying to remember how I cooked last year's turkey 😉 1 1 Quote Link to comment Share on other sites More sharing options...
Caraway Posted November 25, 2019 Share Posted November 25, 2019 Just listened to an interview with Carla Hall and wondering if anyone uses her technique of cutting the raw turkey into 8 pieces. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 25, 2019 Share Posted November 25, 2019 On 11/21/2018 at 9:02 AM, Janeway said: I am considering changing things up after having read some ideas in some magazines over the last week or two. Just would love to hear what everyone does, including brining and sitting in the fridge with no cover and such. We have always not brined and not sat uncovered in the fridge. Rachael Ray has a brine and sits it in the open in the fridge for 12 hrs up to 2 days. Found out my oldest sister does not brine but does sit the turkey in the fridge like that. She says if you brine, you cannot really make a gravy from the juices. Please tell me what you all do. Thanks! Not a prep thing, but I spatchcock my turkey. It cooks much faster this way so drying out is less of a factor and you don't need to go to so much effort beforehand. I do a salt rub on the meat, but there is really no need to get buckets of water involved. 1 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 25, 2019 Share Posted November 25, 2019 On 11/21/2018 at 9:57 AM, Æthelthryth the Texan said: To me the size of the turkey determines how I prep and cook. If it’s 14lbs or under I just salt and pepper it in and out and then high heat roast it. Like 475 degrees. No basting. If it’s bigger then I mess with the brining. Big turkeys don’t do well with high heat, so those get cooked at normal temp. In The Food Lab, Kenji is big on spatchcocking and cooking them that way. You can probably find that on Serious Eats. I haven’t cooked a turkey that way yet. This year we are cooking a turkey breast sous vide and finishing it on the smoker. If it’s good, next year I’ll break a whole turkey down and do it that way. For what it's worth. I LOVE the sous vide for beef and venison, but I don't appreciate the texture of poultry in the sous vide. I've only tried it with chicken, but we didn't care for it. On 11/21/2018 at 10:14 AM, SamanthaCarter said: Ive spatchcocked chickens before, but doing a turkey seem borderline insane to me. How on earth would you safely cut the backbone out of a big turkey?? Thier bones are harder. I use kitchen shears. On 11/21/2018 at 8:33 PM, sheryl said: I've bought and prepared whole turkeys for years. This year we're doing the breast only. I've never done just the breast before. Do you have time to talk me through this? I just decided the other day and bought the breast today so the brine will be short. I'll make it tomorrow (Thursday) and let it sit for a few hours b/c I decided last minute to go this route. What do you use to brine? After researching, I guess it's salt and water? But, you can add other spices as well? What do you use? I've done this recipe more than once. It's fairly easy, and it's scale-able if you want to do an odd number of breasts. https://www.foodnetwork.com/recipes/rachael-ray/herb-roasted-turkey-breast-with-pan-gravy-recipe-2268617 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 25, 2019 Share Posted November 25, 2019 58 minutes ago, Æthelthryth the Texan said: I know this was last year, but just for the record we ended up not doing turkey at all, so no sou vide trial. I had bought a turkey breast and when I unwrapped it, it smelled off. So we had a turkey-less Thanksgiving in 2018. And that's what I get for skimming. I read all of page one, but apparently posted before reading page two. I never even noticed it was old. I rarely do. 1 Quote Link to comment Share on other sites More sharing options...
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