Newbie to cooking a Turkey and can't find the giblets
14 years ago
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- 14 years ago
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Giblets bag and other cooking 'uh-ohhhhs!'
Comments (8)OMG! I am aggravated. So I am glad I remembered this thread was here so I can vent and maybe find my sense of humor again. I have a long list of things I have to do today, plus a sick husband, and of course the grocery store had some beef shank cross cuts on markdown, just the thing I needed to turn the marrow bones in my freezer into stock. So, I figured I'd just get that going and move on to my other chores. I duly roasted the meat and bones 'till nicely brown and put them in the pot with water, and then put the veggies in to roast. I like to start the bones simmering first, so that I can skim off the first layer of gunk before adding the veggies, which complicate the skimming process. Then I realized that I had also picked up a big package of mixed, marked down mushrooms and had promised my husband his favorite, mushroom soup. So, I set to chopping and sauteing onions, mushrooms and celery again, got out my spice grinder to powder some dried mushrooms and sliced the fresh. I got the roux made, pureed the now soft vegetables I'd set to simmering in stock, added the roux and powdered mushrooms, and eventually finished off the soup with another batch of sliced onions, celery and mushrooms,and turned it off to cool. Phew. Now I noticed a rank smell. I'd burnt all the veggies I was roasting. I really didn't want to have to roast again, so I figured I'd use raw veggies as there were plenty of brown beef bits and caramelized juices from the veggies in the pan. Cut up more onions, celery, and carrots to add to the stock pot and went out to gather the herbs to add as well. Then I drained off the fat from the pan, and carefully added hot water and scraped every last smudge of brown off into the water. Which I promptly dumped into my mushroom soup which didn't need it instead of into my stock which did. I suppose I'll make do with adding a wee bit of Kitchen Bouquet to the stock to make up for the lack of all those lovely brown bits, but if I go back into the kitchen in the next half hour, I'll likely do something I'll regret later. It's almost 1:30, I've accomplished almost nothing on my original list, and I'm very glad my husband has finally gone back to bed because he really doesn't want to be around me right now....See MoreHow do you cook your turkey?
Comments (24)Just me, one dog, and seven cats. The bird will be first done on a Weber grill. Charcoal with some hickory wood... indirect heat. Wings for snacks, breast meat for sandwiches, and the rest with carcass will be boiled for chili meat. Dolly dog gets all the skin unless I nibble some extra crispy parts. Cats get a bit of lean meat because they are household members. Boiled clean bones will go out to the garden where Mr. Possum will munch them down. Chili meat will be cut half and half with beef... round roast. Enough for about four pots of chili so most will get bagged and frozen for later. I have a 12 quart chili pot so it takes a couple pounds of meat for a batch. Work gives me this turkey every year. I like boiling the carcass because it uses the bird down to the last bit. My oldest sister is doing T-day and Grandma is doing T-day part two. Making chili out of most of my turkey is a fitting way to eat it up. : ) lyra...See MoreShare your turkey cooking stories...
Comments (19)We usually have Thanksgiving at my sister's house. She would take care of the turkey and dessert and I'd do all the side dishes. One year she couldn't do it, so I volunteered to do it at my house, turkey and all, the whole feast. To save time, I purchased 2 frozen pre-cooked turkeys. My friends at work advised me to purchase them early and thawed in the fridge, so I did. That year, I had a new fridge too. It was only 1 month old and I sure didn't know much about it. Ok, back to the turkeys... I ran out of space on the upper shelves of the fridge so I threw 1 in the bottom drawer for the meat thinking that would be a perfect place for it. Come Thanksgiving morning, I took the turkeys out, I freaked out, 1 turkey was thawed and 1 was still... frozen! I sure didn't know that the temp for that drawer, when set on high, was at 32F degrees! So, I thought that if I cook as directed but a little longer, eventually the frozen one will be thawed out. Well?... wrong assumption! We ended up having to cut the turkey in pieces in order to fit it in the microwave to speed up the warming process. Fortunately, that works 'cause the turkey was precooked(luck #1). I had a very talented cousin that came that day. She volunteered to take care of that frozen turkey. After microwaved it, she put the pieces together on the plate so nicely, the turkey look whole in 1 piece! It was amazing, I couldn't figured out which turkey was whole and which was not. (luck #2) LOL... A few years later, that microwave died. When it came to purchase a new one, LOL... you bet, I remembered of the turkey incident and got a bigger size that fit my budget. I still haven't cook a fresh turkey from scratch but I'm wondering.... what else could happen.......See MoreHow to Cook a Turkey in a Wolf Convection Steam Oven
Comments (30)I usually do my turkey in my CSO using convection steam with probe in thigh to 160 degrees. BUT this does not produce enough drippings for gravy. I solve this by having frozen chicken stock in the freezer. Since I was only cooking for 5 adults/2 kids yesterday I did a 13 lb turkey on convection (no steam) to 160 in thigh. I thought I might get more drippings on this setting. Nope. Good thing I didn’t need much gravy because I still had very little drippings and no frozen stock on hand. Done in 90 minutes. definitely tastier/juicier on Convection Steam imo. Back to convection steam for next turkey....chicken stock in freezer....See More- 14 years ago
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