Anonymous
11/22/2015 22:52
Subject: Re:Turkey Confidential
New question. Once the bird is roasted, how do I get the hot bird out of the roasting pan and on to the carving platter? My bird is 22lbs. (Yes, we are hosting a LOT of people.)
I use the big carving fork and a long set of tongs. With my left hand and the fork, I stab into the neck cavity, and with my right hand and the tongs, I grab the top of the bottom cavity opening.
But you could also get yourself a pair of these:
http://www.target.com/p/chefs-heavy-duty-stainless-steel-turkey-lifters/-/A-50274064?ci_src=17588969&ci_sku=50274064&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Kitchen%2BShopping&adgroup=SC_Kitchen&LID=700000001170770pgs&network=g&device=c&location=9007781&gclid=CLjM_s_RpckCFdURHwodRJYCjA&gclsrc=aw.ds
I got a free pair of those with a roasting pan a few years ago, and they're pretty handy.
Anonymous
11/22/2015 21:37
Subject: Turkey Confidential
OP here. I have a bird! It fits in my fridge! I had to pull out the veg tray to get it in, but it fits.
New question. Once the bird is roasted, how do I get the hot bird out of the roasting pan and on to the carving platter? My bird is 22lbs. (Yes, we are hosting a LOT of people.)
New question. Once the bird is roasted, how do I get the hot bird out of the roasting pan and on to the carving platter? My bird is 22lbs. (Yes, we are hosting a LOT of people.)
Anonymous
11/10/2015 20:34
Subject: Re:Turkey Confidential
I tried maplelawn farm for the first time last year and loved it, they make buying a farm fresh humainly raised bird affordable. We get a pretty big bird, around 25lbs and it was between $50-60
Anonymous
11/10/2015 16:18
Subject: Re:Turkey Confidential
Anonymous wrote:I've cooked a turkey almost every year for the past 25 years. I've tried them all, including a fried turkey from Popeye's. I've always been happy with a Butterball.
What were your thoughts on the Popeyes? My brother has begged for that every year, and this year we gave in and said he could bring one... We will probably make a small one just in case because we truly have no idea what to expect with that.
Anonymous
11/10/2015 13:14
Subject: Turkey Confidential
I got an email today from Kapnos and another from Del Campo - they're catering. Turkeys cost $120 and weigh 15-20 lbs. Super expensive but the meals I've had were so good at both those restaurants I'm considering it. Has anyone ever ordered a catered bird and done the sides yourself? Or the inverse? Any good or bad experiences?
Anonymous
11/10/2015 12:45
Subject: Re:Turkey Confidential
I've cooked a turkey almost every year for the past 25 years. I've tried them all, including a fried turkey from Popeye's. I've always been happy with a Butterball.
Anonymous
11/10/2015 12:44
Subject: Turkey Confidential
Anonymous wrote:Anonymous wrote:Anonymous wrote:brining is for amateur cooks who are intimidated by one of the easiest things to cook.
The reason people brine is to avoid dry breasts.
The simple solution is to lower the temperature of the breasts prior to cooking it and they will be at the proper temperature at the same time as the thigh.
But how does one lower the temperature of the breast? Simple, get two gallon size Ziploc bags filled with ice. As the turkey is sitting on the counter before placing in the over, place the bags on the boobies and let them sit for 30 minutes.
Get an instant read thermometer and you are all set.
Not true. My DH is a pretty famous local chef and restaurant owner and he brines. He's about as professional as it gets. He also cooks the bird breast side down. He cooks all of his whole birds upside down.
THAT is the way to get juicy breasts that aren't dried out. Only way to do it.
How do you get it pretty and brown on the top then?
Anonymous
11/10/2015 12:41
Subject: Turkey Confidential
Anonymous wrote:Anonymous wrote:brining is for amateur cooks who are intimidated by one of the easiest things to cook.
The reason people brine is to avoid dry breasts.
The simple solution is to lower the temperature of the breasts prior to cooking it and they will be at the proper temperature at the same time as the thigh.
But how does one lower the temperature of the breast? Simple, get two gallon size Ziploc bags filled with ice. As the turkey is sitting on the counter before placing in the over, place the bags on the boobies and let them sit for 30 minutes.
Get an instant read thermometer and you are all set.
Not true. My DH is a pretty famous local chef and restaurant owner and he brines. He's about as professional as it gets. He also cooks the bird breast side down. He cooks all of his whole birds upside down.
THAT is the way to get juicy breasts that aren't dried out. Only way to do it.