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Happy thanksgiving you guys! I'm going up to my aunts and I get to see my cousins and brothers for the first time in a long time. Have fun!
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Surprisingly I was able to get a five gallon pickle bucket full of turkey in brine in my refrigerator.

happy holidays everyone

I love thanksgiving!!! It is very comforting to me. Plus I get to cook which is my second favorite activity. I brined the turkey overnight and it is going to be absolutely perfect!

fungalattack wrote:I love thanksgiving!!! It is very comforting to me. Plus I get to cook which is my second favorite activity. I brined the turkey overnight and it is going to be absolutely perfect!

One thing that I find helps is to cover the breast meat in heavy duty aluminum foil (or with an EGC guitar) and leave the dark meat exposed. Slow roast that muthafucka on 250.

You really don't want the breast meat getting much past 165 degrees internal temp even on a brined bird; or it will dry out. You DO want the dark meat to hit 185 however; otherwise it's underdone and gross and can carry salmonella. Having the breast meat covered in foil will allow the white and dark meat come up to those two different temps at roughly the same time.

If you have a bird with one of those pop up timers. Ignore it. Those are meant to pop at 185 and is in the breast meat. While that's fine for the leg and thigh meat it's way overdone for breast meat.

Oh and what I also do is once I know the temp is close (about 145 in the breast meat) I, pull the bird out take and crank my oven up to 500. Once the oven hits it's target temp I remove the foil from the bird and put it back into the oven. This will brown and crisp the skin.

I used the turkey triangle of aluminum foil to protect the breast meat from overcooking. I rubbed some canola oil all over the bird and put it in a blazing hot oven of 500 degrees for the first half hour to get the nice brown then lowered it down to 350 for the remaining. I also have the meat thermometer deep in the breast. I'm going to pull the bird out at 161 and let it carryover cook and rest for a half hour. I'm really excited to see how it tastes. It looks quite picturesque. Oh yeah I steeped an apple, onion, cinnamon and rosemary in hot water and dumped it in the cavity for soon aromatic flavors.

fungalattack wrote:I used the turkey triangle of aluminum foil to protect the breast meat from overcooking. I rubbed some canola oil all over the bird and put it in a blazing hot oven of 500 degrees for the first half hour to get the nice brown then lowered it down to 350 for the remaining.

We do it in reverse. I've done it the opposite way in the past but had found that going blazing hot first to crisp the skin, then lowering the temp and covering the bird in foil to roast the rest of the way caused the skin to get soggy, so I adjusted to slow roast then fire that bitch on high last.

Each way has it's merit. If you fire it on high first you get all the fat in the turkey frying the skin. When you slow roast first the fat runs off so to combat that,...while the bird is waiting for the oven to hit 5hundo I apply the oil (peanut in my case) to fry the skin on my final cooking stage.

Oh yeah and I don't stuff my birds. I just throw some halved apples in the cavity. Never thought about soaking them. I'll have to try that next year.

Interesting stuff. Ill have to try it your way next year. So far it looks really crispy and not too soggy.

wasn't thanksgiving last month

Casavettes wrote:

happy holidays everyone

I thought it was pretty hilarious that the Cowboys play the Redskins today.

Unfortunately, my dad is about to have a heart attack watching the Lions game (seriously refs, Schwartz shouldn't have had to challenge it to begin with, but that rule is total BS).

But happy turkey day everybody! It's approximately 15 minutes until I stuff my fucking face!

I'm out hunting with my Dad and a few other relatives. Shot my first deer today, so we're having venison tenderloin with dinner. Just got the text that a cousin shot a turkey, so we're having wild turkey and venison and probably some ham for dinner. Should be awesome.

Pic for those of you hunting inclined types. Not safe for vegans. http://twitter.com/jsokoly/status/27163 ... 88/photo/1

I could go for some wild turkey too...

im on my lunch break from
this job marathon i got goin on
missing thanksgiving blows
anyway i always brine the bird
with a cup of oj or pinapple juice in there
or cut two oranges in half squeeze the juice in the brine
and stick them up its butt
the first time i brined i used so much pinapple juice
the gravy tasted like pina colada
i slip a sticks worth of butter pads under the skin
with a few knobs of garlic
and try to get some rosemary on there as well
taters are my fave though
roast a bulb of garlic in the toaster oven
in a tinfoil cup(keeps from catchin fire)
put that in the tates
and use some sour cream too
of course tons o butter
i see you guys rubbin the turk with oil
whats that about?
no love for butter
or is it just a better way to get crispy skin
well back to work till about midnight
have fun my ilfy friends
make sure this thread continues tomorrow
with pictures of your turkey poops
lovelove

I was going to use butter under the skin method but I figured it was a bit much but I guess that's what thanksgiving is about excess. I used canola oil because it has a higher cooking temperature and won't burn up in a blazing infernus oven.