Turkey Cooking

jonblaze420

jonblaze420

Well-Known Member
What's up? What's on your T-giving menu?

How are you cooking your turkey?

I ask all these questions purely from the viewpoint of someone looking to spice up their Thanksgiving meal!

Oh one more question, what do you do with giblets? Is that shit good in stuffing?

PLease give input for Thursday!

Yeah fuck you Canada (not really) it's Thanksgiving!
 
massah

massah

Well-Known Member
baked...deliciously perfectly baked...bacon on the outside...drenched in its own fatty delicious drippings of goodness every 30 minutes...then fucktons of gravy made from the drippings sloshing it all over the turkey breast and mashed potatoes and home made delicious fucking stuffing...

FUCK YOU IM HUNGRY AS FUCK NOW...

:joint:
 
jonblaze420

jonblaze420

Well-Known Member
Here's what we got for now for Thursday massah:

An 8 lb turkey gonna broil it or (what I don't know how to cook a turkey, I'm married)

Are giblets good in stuffing? I need to know the answer. If yes then I will let them be in the stuffing.

Gravy from the turkey, stuffing, mashed potatoes, probly some other foods I can't think of....

Eh?
 
massah

massah

Well-Known Member
ok...this is how we do it around my neck of the woods...

You don't broil a turkey...you bake it at 325F for as long as it takes to get to 150F in the dark meat(in the thigh). You make a cover out of tinfoil that loosely goes over the top of it like a tent to keep all the fat/juices/etc all in the pan you have it in(raised not sitting directly in the pan...you don't want it sitting in its own juices if you can help it)...so get that dark meat up to 150F then take the tinfoil off to brown up the skin and get it up to 155F in the thigh...once the skin is nice and crisp and 155F in the thigh take it out and cover it up completely with foil and let it sit for 20mins-30mins to rest...the internal temp should get to about 162-165F at that point and that will be done...

Next strain all the drippings getting all the junk out and take the turkey baster and suck the fat off the top of the drippings(you can use an ice cube to get the rest as the fat will solidify against it and you can easily pull it out)...at that point add some water to double what you have for liquid/juices...start heating up the juices in a sauce pan...I like to use corn starch to make my gravy instead of flour...so mix up corn starch + a little bit of water to make a white less than paste consistancy mixture...once the juices are starting to simmer start pouring in the corn starch mixture and whisk it...it should start to thicken...you should only have to do this for about a minute then you can remove it from the heat...remember it will thicken more as it cools...so get it kinda thick stew consistency then remove it from the heat...add salt and pepper to taste

now as far as the stuffing goes...what we use here is chopped onion saute'ed in butter(lots of butter) + bread cubed up + turkey stock + bells seasoning mix:


There is a recipe on the side of the box thats pretty much the same thing...i think they use celery...i hate celery...

But yeah...that is my perfect delicious im starving as fuck now thanksgiving dinner :D Screw the yams...screw the other vegitables...screw the cranberry sauce...gimme turkey + potatoes + stuffing + gravy = win :D

Oh I don't do anything with the giblets...I usually just wrap them up in tinfoil and throw it in with the turkey next to it and someone else eats them :D
 
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jonblaze420

jonblaze420

Well-Known Member
massah said:
haha no prob man...I love to cook...wifey hates to cook...its a win win situation though more work for me :D
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See we both like to cook here, it's just getting the logistics down for this turkey. Got a nice deal on it yesterday, it's in the fridge thawing out.

That sucks your wife hates to cook, I actually feel bad for you. Literally.
 
Grumpy'

Grumpy'

Active Member
I'm going with 2 turkey breasts smoked for 10 hours over applewood chips. And the usual fixings, stuffing, taters, mac n cheese.
 
cannabineer

cannabineer

Ursus marijanus
jonblaze420 said:
Oh god, a wife who loves to cook but can't cook? Hell on earth I say.
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My ex treated me like a god ... every evening a burnt offering ...

<edit> for those living in central Ca and haven't bought their bird yet ... oh do allow me to recommend the "Zacky Jr." brand. i've cooked two such, and they were both the best bird I've ever eaten, i mean heda and shoulders and bellybutton above the rest. cn
 
stumps

stumps

Well-Known Member
going to deep fry our's this year. I use a garlic butter sauce and inject the bird the night before. it's ez once you get it down. it cooks at 350 4 min per lb plus 4 min and it's done Takes about 75 min to cook a 18lb bird. Giblets neck and what ever else the liver I think. Can be used in stuffing or gravy. but that stuff would go into a stock for use. I cooked for a living for about 16 years. Now days the only time I cook is outside with the bbq or deep fryer.
 
Grumpy'

Grumpy'

Active Member
Just in case she ever does read this,(happy wife, happy life) let me say she can cook if the recipe calls for opening a box and just adding what she is told. Lol. She can't just whip together stuff or cook without reading a recipe.
 
massah

massah

Well-Known Member
stumps said:
going to deep fry our's this year. I use a garlic butter sauce and inject the bird the night before. it's ez once you get it down. it cooks at 350 4 min per lb plus 4 min and it's done Takes about 75 min to cook a 18lb bird. Giblets neck and what ever else the liver I think. Can be used in stuffing or gravy. but that stuff would go into a stock for use. I cooked for a living for about 16 years. Now days the only time I cook is outside with the bbq or deep fryer.
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I've had deepfried turkey in peanut oil a few times and didn't really like it all that much...it was ok...I didn't cook it...it seemed dry to me...i dunno wtf they did wrong...I'd love to have a good deep fried turkey at some point...people say its awesome :D
 
jonblaze420

jonblaze420

Well-Known Member
stumps said:
going to deep fry our's this year. I use a garlic butter sauce and inject the bird the night before. it's ez once you get it down. it cooks at 350 4 min per lb plus 4 min and it's done Takes about 75 min to cook a 18lb bird. Giblets neck and what ever else the liver I think. Can be used in stuffing or gravy. but that stuff would go into a stock for use. I cooked for a living for about 16 years. Now days the only time I cook is outside with the bbq or deep fryer.
Click to expand...
Makes me wanna get a deep frier. They had them on sale at Ace's for Thanksgiving.
 
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