Consolidated "How to cook turkey?" thread
Nov 12, 2009 | 9:13 pm
#61
Join Date: Sep 2006
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Best turkey ever... my special version, great for outdoors
Yep, my famous trash can turkey, complete with dressing. Never fails to come out perfectly
http://www.youtube.com/watch?v=94OGFFds9vc
http://www.youtube.com/watch?v=94OGFFds9vc
Nov 12, 2009 | 10:41 pm
#62
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have you seen they sell a cooker to do that now? It's something like $40 at BJ's (they just sent an e-mail about it this morning) and $90 most other places
Nov 13, 2009 | 6:30 am
#63
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Nov 14, 2009 | 10:58 am
#64
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Yeah, isn't that always how it works?
Beer can chicken uses an empty beer can or for $20 you can buy an aluminum version of it.
I need to check out this roaster thing, i think it may have great potential for pork and beef.
Beer can chicken uses an empty beer can or for $20 you can buy an aluminum version of it.
I need to check out this roaster thing, i think it may have great potential for pork and beef.
Nov 14, 2009 | 8:37 pm
#65
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Every do this at a public park and get yelled at for killing the grass?
Nov 16, 2009 | 12:22 pm
#66
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Or, if you have lots of money and want to do 12 turkeys or a whole pig, do it the way the Cubans have for years.
http://www.lacajachina.com/Articles.asp?ID=136
http://www.lacajachina.com/Articles.asp?ID=136
Dec 5, 2009 | 6:24 pm
#68
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How exactly is this the best turkey ever? Is there an advantage over using an oven with even, uniform perfectly controlled heat levels? The bird itself in the video looked like it was cooked unevenly. Why not just cook it in the oven?
Dec 5, 2009 | 7:05 pm
#69
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The general feeling of all these high heat methods is the high heat seals the outside of the meat, and while it cooks less moisture escapes from the inside of the meat, leaving it much more moist and flavorful.
I know when I cook a roast over an open fire it's a billion times better then cooked in the oven or coals. It's crusty on the outside, tender and moist and juicy inside, and picks up some of the smoky flavor from the coals. I assume it would be the same with a turkey.
Ovens are great for cakes, but most meats do much better over a fire or coals or something.
I know when I cook a roast over an open fire it's a billion times better then cooked in the oven or coals. It's crusty on the outside, tender and moist and juicy inside, and picks up some of the smoky flavor from the coals. I assume it would be the same with a turkey.
Ovens are great for cakes, but most meats do much better over a fire or coals or something.
Dec 7, 2009 | 8:27 am
#70
Join Date: Sep 2006
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I guessed there might be a question like this.... The method I am using is meant for camping out. Besides the fact that food just flat out tastes better while in the great outdoors, it does in fact produce an excellent result.
If we had ovens on our campouts I am sure we'd use them.
Nov 26, 2013 | 10:34 am
#72
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Seasoning a brined turkey?
I will once again make my "soon to be world famous" adobo turkey (roasted in a pan with bourbon and then it gets a maple/bourbon glaze at the end).
The recipe calls for seasoning before roasting with a fair among of salt along with other spices.
This year for the first time we bought a brined turkey - Glatt Kosher from Trader Joe's - which they actually label "similar to being brined."
Should I just cut back the salt? Leave it out completely??
The recipe calls for seasoning before roasting with a fair among of salt along with other spices.
This year for the first time we bought a brined turkey - Glatt Kosher from Trader Joe's - which they actually label "similar to being brined."
Should I just cut back the salt? Leave it out completely??
Nov 26, 2013 | 11:05 am
#73
Join Date: Dec 2009
Location: IAD
Posts: 319
Seasoning a brined turkey?
A kosher turkey has already been salted. You may have problems with your recipe and a kosher bird, since the salt in your rub is what allows the seasonings to penetrate into the meat. Cut the salt in the rub, you may reduce the flavor on the meat, leave it, your turkey may be too salty. I'd leave the salt out I the rub, or cut it back to a bare minimum.
Also, beware that any pan drippings from a kosher bird will be very salty, so any sauce-gravy made from them will be significant adjustment (I dilute with white wine and low-sodium chicken broth).
Also, beware that any pan drippings from a kosher bird will be very salty, so any sauce-gravy made from them will be significant adjustment (I dilute with white wine and low-sodium chicken broth).
Nov 26, 2013 | 11:29 am
#74
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A kosher turkey has already been salted. You may have problems with your recipe and a kosher bird, since the salt in your rub is what allows the seasonings to penetrate into the meat. Cut the salt in the rub, you may reduce the flavor on the meat, leave it, your turkey may be too salty. I'd leave the salt out I the rub, or cut it back to a bare minimum.
Also, beware that any pan drippings from a kosher bird will be very salty, so any sauce-gravy made from them will be significant adjustment (I dilute with white wine and low-sodium chicken broth).
Also, beware that any pan drippings from a kosher bird will be very salty, so any sauce-gravy made from them will be significant adjustment (I dilute with white wine and low-sodium chicken broth).
Nov 27, 2013 | 8:17 am
#75
Join Date: May 2013
Location: JFK
Posts: 459
I wouldn't just cut the salt way back in the rub, I'd eliminate it completely. The salt in the koshering has already had an opportunity to penetrate the bird. You can always add salt to your finished product (or gravy) if necessary.
Good luck! Let us know how your turkey turned out. Mine is currently relaxing in it's brine bath.
Good luck! Let us know how your turkey turned out. Mine is currently relaxing in it's brine bath.