Turkey recipes?

[pektel]

Originally Posted by shilala

How'd it turn out, Peter?

I'm converted. It was AWESOME. Crispy, delicious, seasoned skin, super moist breast meat. The gravy was one of The best I've ever made. After cutting out the back (serrated knife is WAY easier than shears, btw), I also removed the rib bones. All that went into the giblet stock.

Glad I only brined the bird for 6 hours. The salt level of the gravy was perfect. I didn't need to add anything but pan drippings (allspice berries removed), a bunch of giblet/turkey stock, and corn starch slurry (made with potato water) to thicken it up.

I rubbed the "inside" with kosher salt and pepper. Skin side I did the same, but added some crushed rosemary, rubbed sage, and marjoram. Then threw a few sprigs of fresh sage and rosemary between the wing/breast for aromatics. Also tossed some allspice berries into the bottom of the roasting pan for an added flavor to the drippings. I don't know if it was the rub or the herbs, but the breast had awesome herbal flavor. Probably the rub from the skin. I cut the whole breast filet off the bird, then sliced across the grain so everyone gets skin with the meat.

Wish I would've taken an after picture, but I served dinner an hour behind schedule. I bought a guitar on a whim yesterday, and the guy who delivered it stayed for over an hour instead of the 10 minutes I expected. Didn't know the guy is a recording artist. So we ended up playing for a while. He wants me to put down some backing piano tracks on a record he's working on now. I'm pretty excited about going into the studio. But I digress...

ALMOST all the picky eaters loved it. But my SO saw how much onions go into the stuffing, so she wouldn't touch it. Her loss, and more stuffing for me today

[sigsauer]

http://www.seriouseats.com/2014/11/v...nksgiving.html

did our turkey this year...
chopped the spine and neck bones into 3 inch chunks for the gravy...
bird was juicy under crisp skin...the best!

[sigsauer]

forgot did I store bought brine for 14 hours.....(14lb bird)
rinsed off brine and patted dry..
salt/pepper/butter all over skin....baked @ 400 degrees for 90minutes
succulent!

[Chainsaw13]

Nicely don a Peter. I like the idea of the allspice.

[pektel]

Thanks bob. It was a last- minute decision, and I did notice the added layer in the gravy.

[shilala]

Ya know, I'm 100% sold on this spatchcocking thing. But only if I was doing the bird on the grill with some mesquite. Or something on that order.
A chicken on the grill, even.
The only reason I wouldn't do the bird this way for Thanksgiving is because I like stuffing SO much better than dressing. And the stuffing and gravy is my favorite, by a longshot.
I probably eat three tiny pieces of turkey at dinner, a giant pile of stuffing, and a quart of gravy.

I'm happy it worked out for you guys. That's awesome. I certainly look forward to trying it.

[pektel]

I have another bird thawing in the fridge as we speak. I've single-handedly eaten ALL the leftover turkey and dressing.

There is a little bit of potatoes and a tiny bit of gravy left (I slather EVERYTHING in gravy the next day, and mix the potatoes and stuffing together on my plate after reheating).

Maybe I'll try the upside down thing next to have a closer comparison than a year between turkey dinners.

Even though I've ate a whole 9x13 pan full of leftovers, I'm still hungry for more turkey.

[Stevez]

That's great Peter and it sounds delicious. I have never spatchcocked a turkey, nor cooked one up-side down, but can't wait to try both methods. Just curious, you mentioned you were glad you only brined it for 6 hours as the salt level was perfect. I have never noticed longer brining with saltier taste. I know that seems logical, but I brined for 24 hours and it was great and not at all salty.

[pektel]

I was just referring to the gravy. If I had brined it much longer, I'm thinking the drippings would've been too salty for gravy.

[mosesbotbol]

Not into brining poultry or pork, it gives it too much a water logged taste and the texture of the meat is processed tasting. It does flavor the meat; I won't argue that. I prefer to dry curing.

[pektel]

I didn't have the time required for a dry cure, Moses. Well, I did, but didn't ask about/research that option until after it was too late. I saw a new Alton Brown recipe in which he incorporates a dry rub/aging process in the fridge. Now that you've reminded me of that, maybe I'll try this next turkey that way.

This is the first year I tried a brine. I unpackaged the bird early Thursday morning, and it wasn't completely thawed. I put it in the sink to start running water over it, and thought a flavorful brine instead of plain water would be the better option.