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Lindalou
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Registered: 1-12-2004
Location: Punta Banda Baja
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We are going to Baja Mama's. Gringo turkey, Gringo cook. Friends went last year said it was wonderful!
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DENNIS
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| Quote: | Originally posted by Mexicorn
it was friggen raw! |
Ohhh yummy...Sashimi Turkey.
Bobby Flay says to "Brine" your turkey overnight and it won't be dry after cooking.
Now, I had to look up the Brine process and all I could find for info says you have to first unwrap the critter then, soak it in your toilet untill
nine AM. Feel free to use the fixture in the meantime as Brine is just another name for Salt.
That's what Bobby Flay says to do. You know Bobby....food channel etc.
Bon Apetít.
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vandenberg
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| Quote: | Originally posted by Mexicorn
OK Just picked up my Turkey at Albertsons it was like a few bucks with my $25.00 purchase. Now I bought that dern oven bag so that I dont dry the poor
beast out like I do year after year. Any of you guys know how to cook one of these suckers without drying it out?
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Corn,
Buy yourself a good basting needle. I use a needle used to inject cattle, available in any feed store.
Buy a few pounds of unsalted butter and shoot the whole turkey just under the skin. Guaranteed to have the softest, moistest and most delectable
turkey in the neighborhood.
Not to mention the best gravy.
[Edited on 11-23-2009 by vandenberg]
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capitolkat
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Pompano-- looks like you come from the Julia Child school of cooking--"make sure the Chef has a glass of wine before starting the preparation- or
another way- the most important ingredient is wine for the chef"
Bon Apetite
Life is too short to drink bad wine
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ELINVESTIG8R
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I am making turkey breast, Ham, Prime Rib with horseradish sauce made with heavy cream, baked potatoes, corn on the cob, peach cobbler and to drink,
Martinelli's sparkling cider. My mouth is watering.
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Pompano
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Yumm...See what you started, docsmom...Mucho fiestas! The only decision left is...
Free-range Domestic -----------------------------------------or ---------------------------------------------------Wild?
I do what the voices in my tackle box tell me.
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Mexicorn
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by Mexicorn
it was friggen raw! |
Ohhh yummy...Sashimi Turkey.
Bobby Flay says to "Brine" your turkey overnight and it won't be dry after cooking.
Now, I had to look up the Brine process and all I could find for info says you have to first unwrap the critter then, soak it in your toilet untill
nine AM. Feel free to use the fixture in the meantime as Brine is just another name for Salt.
That's what Bobby Flay says to do. You know Bobby....food channel etc.
Bon Apetít. |
Who's up for some of Dennis's turkey with home made brine?
Golden Showered Turkey Yummy!
Would it be weird to take my turkey to Anthonys for a second opinion?
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DENNIS
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| Quote: | Originally posted by Mexicorn
Would it be weird to take my turkey to Anthonys for a second opinion? |
If you get real creative with your turkey, you won't have to go to Anthonys. 
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BajaNuts
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Mexicorn,
about those roasting bags, they work great!
Just follow the directions. I think you're supposed to put 2 TBSP flour in the bag and shake it up......dunno what for, but i do it anyway.
Hopefully your turkey has one of those nifty pop-up "done" thingys.
Use the cooking time chart and you're good to go!
I like to throw some herbs and garlic cloves inside the cavities. You do know that the turkey does not come pre-stuffed, don't you?
I saw a funny video about a young lady who was cooking Thanksgiving dinner for her family for the first time. She was so pleased and proud to tell
her family (as she served this wonderfully roasted turkey) that it came pre-stuffed.............but it wasn't stuffed with dressing!
The nice thing about the roasting bag is that it saves all the juices for gravy. Nothing is lost in the steam.
[Edited on 11-24-2009 by BajaNuts]
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DENNIS
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| Quote: | Originally posted by BajaNuts
Hopefully your turkey has one of those nifty pop-up "done" thingys.
You do know that the turkey does not come pre-stuffed, don't you? |
There ya go, Corny. Stuff it before or during the brineing process. Ain't no directions available for that maneuver but, I suggest perching
yourself on the porcelain lip of the "Brineing Pot" and doing the time tested gravity packing method which has been Pilgrim perfected. A goal
oriented diet is suggested as preparation for this procedure.
Happy Holidays.
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BajaNuts
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this post has hit the bottom..........no pun intended...
Let's clean it up and get back to dinners that actually sound GOOD!
BTW- my neighbor dropped off a squash pie yesterday, I was a little leary, but it's actually pretty yummy! Nice change from pumkin.
[Edited on 11-24-2009 by BajaNuts]
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Gypsy Jan
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Baja Nuts
"There you go again", in the words of the late, great communicator, trying patiently to reverse the hijacking of this holiday menu and cooking thread.
I wish you luck,
GJ
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DENNIS
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Bobby Flay says, "I'm sorry."
So do I.
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BajaNuts
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Well, I tried......we'll see if it works
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docsmom
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Back on track........
Mexicorn,
BajaNuts is correct about the roasting bags. Been using them for 20 years or so, they're the best, never a dry turkey. Follow the directions for
timing, add the celery, onion and flour to the bottom of the bag. This year I'm also adding some fresh bay leaf, sage leaves & orange peel.
We'll see what happens. And, against food network advise the bread stuffing is cooked inside the turkey. Salmonella be damned. If it kills me I'm
going out with a belly full of turkey and dressing!
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docsmom
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| Quote: | Originally posted by DENNIS
| Quote: | Originally posted by docsmom
If you want the greatest cranberry sauce recipe ever, let me know. I'm not really a fan but the DH makes the best ever! |
You mean, it all doesn't just slide out of a can? |
Yes Dennis, there are better things than canned cranberry sauce. Just don't tell my mom please. She thought we really classed it up by opening the
can at both ends, sliding the whole nasty thing out, slicing it evenly and placing it on salad plates with a piece of iceberg lettuce underneath and 3
pimento stuffed olives. No wonder I never liked the stuff.
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Paulina
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Docsmom,
Please check your u2u as I would love that recipe.
P<*)))>{
\"Well behaved women rarely make history.\" Laurel Thatcher Ulrich
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docsmom
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Paulina,
Gotcha mama. It's in your U2U.
Gobble gobble!
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vandenberg
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Just received a surefire way to cook your turkey from one of my "sick"friends.
Happy Thanksgiving, from my recipe box to yours.....
Here is a turkey recipe that also includes the use of popcorn as a stuffing -- imagine that. When I found this recipe, I thought it was perfect for
people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
8 - 15 lb. turkey1 cup melted butter1 cup stuffing (Pepperidge Farm is Good.)1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper to
taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with
the neck end toward the back of the oven.
Listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room, it's done.
And, you thought I didn't cook...
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Martyman
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Cheesecloth on the breast and frequent basting will keep it moist I hear. Brining sounds like it is worth a try. Popcorn??
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