Newbie to cooking a Turkey and can't find the giblets
lyfia
12 years ago
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lyfia
12 years agoRelated Discussions
Can't brine a kosher turkey but need the other flavor agents
Comments (7)Butter also wouldn't work since mixing milk and meat (turkey counts as meat) wouldn't be kosher. If I was going to try to make this recipe kosher, I'd probably use a mild olive oil instead of the butter and make some extra so that it could be spread in the cavity as well as under the skin and on the outside. Or you could use a refined coconut oil which doesn't have coconut flavor and will be a soft solid at room temp so it will rub on like the butter. I wouldn't use parve margarine because I don't find it tastes like butter and I like to avoid the hydrogenated oils in it. You can also put some extra aromatics - the herb sprigs and a quartered onion inside the cavity to get the herb flavor cooking in from the inside as well as from under the skin....See MoreTurkey cooking techinques
Comments (13)Lots of good info there! Of course, the genius of the antiquated Gardenweb format is that we keep answering the same questions over and over, and our answers change slightly over time as we learn new things and refine our techniques. I've pretty much given up stuffing the bird. It affected cooking time too much, took too long at the wrong time in my schedule, and, probably from using the wrong kind of bread-things, wasn't coming out the way my mother's did. Before I start, I clean the sink area really well, and unwrap in the sink. It's the best way for me to contain potential contamination. Before touching the turkey, I put on close fitting food service gloves. They also help remind one not to touch anything else, but they also keep my hands warm handling that big, cold bird. The giblets go in a prep bowl to be addressed later. The turkey is inspected well for feathers and pinfeathers, which are removed, and I make sure the cavity is clean. Since I'm going to be scrubbing down the sink anyway, I do rinse the bird. It seems to like it, whereas the chickens I get from the butcher's case don't seem to care about bathing. Then it's open the trash can and blot dry with paper towels, which go right into said trash can without touching anything. The turkey goes on a large food service board I keep for the purpose (meats) and which can go in the dishwasher. I cut a long branch of tarragon into turkey sized lengths and put them in the cavity, sometimes with a lemon or orange which has had its zest removed to the desserts or similar. My birds are usually about 22 lbs. so there's plenty of room. I also season inside and out, usually with a blend of salt and pepper, and whatever else takes my fancy. It's more habit than anything. I don't think it really affects the flavor of such a big bird. Sometimes I put chunked root vegetables in the bottom of the roaster (Le Creuset cast iron--wonderful "goose pot". I also have a silicone covered rack that goes in, then the turkey. A bottle of inexpensive but palatable white wine goes over the top. Usually, my turkey is too big for the lid to go on, so I crimp the edges of a sheet of heavy duty foil and lay it on top like a blanket. Whenever I think of it--about once every hour or two--I baste the turkey, but mostly that lets me keep an eye on it. I figure the time by poundage and pull it out to rest for at least half an hour, then carve. It's always brown and gorgeous. People sneak into the kitchen and take pictures of it while its resting. I don't do anything special to achieve this, so am bemused by the reaction....See MoreYour favorite method of cooking turkey breast?
Comments (20)Whether bone in or boneless, I cook it the same way. Shove a ton of herbed butter under the skin(I like sage,chives and thyme for a turkey),heavily season the skin with salt and pepper,and roast that sucker. I have long wanted to try Ina Gartens turkey roulade(minus the fruit) but finding a whole,boneless skin on turkey breast has proved almost impossible around here. And I couldn't debone one myself, it would be shredded......See MoreWe gotta start a new product line for cooking a turkey dinner.
Comments (11)emerogork, I have a couple dozen chickens in the freezer that I raised myself. They weren't egg layers, and there are differences. If your friend tried to roast an old laying hen I'm surprised it even tasted as good as crow. Actually the process, though, isn't as bad as people think. You can make it as difficult as you like, of course, just like everything else in life. I have stainless steel cones, stick a chicken in it upside down, blood rushes to their head and they kind of pass out. Nick the jugular and they bleed out before they ever come to. No flopping, no mess, no fuss. Dunk the bird into 150F water, swish it up and down a couple of times, toss it into the plucker. 30 seconds later, clean as a whistle. I used to pluck by hand, it took me 4 or 5 minutes, then my lovely husband bought me a chicken plucker for my birthday. Best present ever! Anyway, my stepson timed me. If I take my time and don't hurry, I can clean a chicken in 50 seconds. So, 2 minutes for killing, another two minutes for scalding, 30 seconds in the plucker, a minute for cleaning, 5 or 6 minutes and I have a bird ready for the table. Oh, and I raise broilers and slaughter at 8 weeks. Even a heritage bird goes in the freezer in 6 months, which is barely enough time for them to even be old enough to lay eggs. Now comes another "hitch". Like other muscle meats, chicken is better after it ages. Not for days or weeks, like beef, but 24 hours. Leave that bird on ice for 24 hours and it's ready to cook. Cook without that resting period and it's stringy and tough. You can slaughter a bird my way, quick, easy, apparently relatively painless, little mess or fuss. If you prefer you can catch an old tough bird, lop its head off, let it flop around the yard spreading blood and feathers everywhere and traumatizing the kids and the neighbors, pluck and clean it, then roast it immediately. It will be virtually inedible and send you directly to your local supermarket for chicken from there on in. The heritage turkeys we raised were, without exception, the best turkey I've ever eaten in my life. The problem was that it took hours of time, $45 per bird before labor considerations and they all got infectious sinusitis which caused me to have to give them antibiotics to just keep them upright, which kind of messed with my "organic heritage turkey" plans, LOL. Annie...See Morejessicavanderhoff
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