Turkey recipes?

mosesbotbol · 11-23-2014, 11:01 PM

My best tip is to pull out the spine and cut off the leg-thighs so it cooks faster or more even. I generally cook the stuffing separately. Stir in pan drippings when transferring to a serving bowl. You'll have three easy pieces of turkey to deal with and much easier to carve.

Ashcan Bill · 11-24-2014, 11:43 AM

The one recommendation I'd make is a simple one. Cook the bird with the breast down. As the gobbler cooks, the breast will absorb the juices and you'll never again worry about having dry white meat. The first time I tried this, it looked a little funny cooking an upside down turkey. But after tasting the difference both in flavor and texture of the breast meat, I was a convert.

And as already stated, brining the bird the day before is mandatory for me.

Now that I'm thinking about it, I suppose it's about time for me to start the defrost process.

Scottw · 11-28-2014, 09:53 AM

Quote:

Originally Posted by Ashcan Bill

The one recommendation I'd make is a simple one. Cook the bird with the breast down. As the gobbler cooks, the breast will absorb the juices and you'll never again worry about having dry white meat. The first time I tried this, it looked a little funny cooking an upside down turkey. But after tasting the difference both in flavor and texture of the breast meat, I was a convert.

And as already stated, brining the bird the day before is mandatory for me.

Now that I'm thinking about it, I suppose it's about time for me to start the defrost process.

I did the upside down bird this year and it was unreal!

Ashcan Bill · 11-28-2014, 12:24 PM

Quote:

Originally Posted by Scottw

I did the upside down bird this year and it was unreal!

Odd how a little change makes such a difference, huh?

I used to pretty much hate white meat. It was always too dried out and bland for me. After starting to cook with the breast down, I now find the breast meat to be very moist and flavorful.

Now it's time for turkey casserole. And turkey goulash, turkey hash, turkey sandwiches, turkey and eggs, maybe a little turkey chile.

Scottw · 11-28-2014, 06:37 PM

Quote:

Originally Posted by Ashcan Bill

Odd how a little change makes such a difference, huh?

I used to pretty much hate white meat. It was always too dried out and bland for me. After starting to cook with the breast down, I now find the breast meat to be very moist and flavorful.

Now it's time for turkey casserole. And turkey goulash, turkey hash, turkey sandwiches, turkey and eggs, maybe a little turkey chile.

It was really unbelievably good. Huge difference.

11-23-2014, 11:01 PM	#1
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Turkey recipes? My best tip is to pull out the spine and cut off the leg-thighs so it cooks faster or more even. I generally cook the stuffing separately. Stir in pan drippings when transferring to a serving bowl. You'll have three easy pieces of turkey to deal with and much easier to carve. __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

11-24-2014, 11:43 AM	#2
Ashcan Bill Ol' Dude Join Date: Oct 2008 First Name: Bill Location: Henderson, NV Posts: 1,902 Trading: (6)	Re: Turkey recipes? The one recommendation I'd make is a simple one. Cook the bird with the breast down. As the gobbler cooks, the breast will absorb the juices and you'll never again worry about having dry white meat. The first time I tried this, it looked a little funny cooking an upside down turkey. But after tasting the difference both in flavor and texture of the breast meat, I was a convert. And as already stated, brining the bird the day before is mandatory for me. Now that I'm thinking about it, I suppose it's about time for me to start the defrost process.