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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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 MoreHave you cooked a turkey on convection roast?
Comments (42)Shoot- just wrote a long comment/question and it seems to have lost it. I just read this whole thread. I have cooked loads of turkeys but this will be first on convection. I have an almost 21# bird in the freezer (moving to frig tomorrow -Sunday). I usually brine but wanted to use less this year to be able to use the broth/drippings. I usually start breast-side down. I just read Pioneer Woman's article on trussing, so I am planning on doing that. I don't stuff but am open to the idea of putting butter and/or stuffing under the skin. (If it was going to be stuffed under the skin right before roasting, wouldn't it be okay to use my own stuffing recipe with eggs?) I have a digital probe thermometer that will beep when the set temp is reached. Question- How much salt is enough in brine solution and yet not too much to make the broth overly salty? I like MOIST flavorful turkey- I love gravy. I cannot stand the chokingly dry white meat my in-laws served years ago. ugh. That's what I really want to avoid....See MoreTurkey Cooking Time in Wolf Convection Steam Oven
Comments (7)I've only done parts in my Gaggenau combi-steam. They came out fantastic, but I can't remember doing anything special. I think I just used the same temperature as for chicken (360° F., 20 min. per pound, 60% steam). Whether I'm doing a butterflied whole chicken or a quarter of a turkey, my theory is suntan lotion, seasoning, steam. That is, some kind of sauce, dressing or oil with a little sugar in it for the crisp skin, S&P and/or herbs and spices, and if not the steam oven, then some wine or broth in the pan to steam with. With the combi-steam, just put it in the solid pan and put it in. It's helps if it comes to room temperature first, however, so there isn't as much condensation. While I was offhand about the flavors, above, I do match them together!...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 More- 14 years ago
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