Sandbox forum: Turkey talk

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Name: Debbie
Ventura County, CA
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ChefDebbie
Nov 13, 2017 4:42 PM CST
To brine or not to brine? How does everyone prepare their birds?
A transplanted New Yorker now living in Southern California..... Rudeness is the weak person's imitation of strength.
Name: Karen
NM (Zone 7b)
Region: New Mexico Region: Arizona Cactus and Succulents Greenhouse Sempervivums Bromeliad
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plantmanager
Nov 13, 2017 5:02 PM CST
Welcome back! You've been missed! My MIL used to brine them, so I tried it. I never thought it added much of anything except too much salt, so I quit doing it. We do love turkey! This year we'll be with our oldest daughter. Her husband is big on deep frying them.He marinates and injects them with seasonings. They are good that way! It's so dangerous that I wouldn't do it, for sure.
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Minnesota (Zone 3b)
RpR
Nov 13, 2017 5:11 PM CST
I will brine again this year having done so for most of the past ten years when we cooked a Turkey.
I went online for some more in depth info on brining and types
This year I will use Red Sea Salt.
I will brine it this year for several days, leaving it in a unheated porch unless it gets really cold.
Considered frying but Sharon has a new range and want to see how good it is.
Am debating Spatchcock.
[Last edited by RpR - Nov 13, 2017 5:12 PM (+)]
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Name: Karen
NM (Zone 7b)
Region: New Mexico Region: Arizona Cactus and Succulents Greenhouse Sempervivums Bromeliad
Adeniums Garden Ideas: Level 1 Tropicals Xeriscape Garden Art Plumerias
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plantmanager
Nov 13, 2017 5:56 PM CST
I had to look up that term, RpR. It looks like a way to cook it faster, but the presentation isn't as nice.
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Name: Debbie
Ventura County, CA
Cat Lover Garden Procrastinator Frugal Gardener Bookworm Region: United States of America Salvias
Region: California Herbs Enjoys or suffers cold winters Region: New York Vegetable Grower Organic Gardener
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ChefDebbie
Nov 13, 2017 6:23 PM CST
I've never brined before, plus I just don't have the refrigerator space to put a 5 gallon bucket into with the turkey brining inside. I've wanted to try frying, but the oil can be costly, and wouldn't want to try it without someone with more experience by my side.

A transplanted New Yorker now living in Southern California..... Rudeness is the weak person's imitation of strength.
[Last edited by ChefDebbie - Nov 13, 2017 7:59 PM (+)]
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Name: Amanda
KC metro area, Missouri (Zone 6a)
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pepper23
Nov 13, 2017 6:38 PM CST
We just brush ours with seasoned butter. Tastes good and is easy to do while everything else is cooking at the same time.
Name: Karen
NM (Zone 7b)
Region: New Mexico Region: Arizona Cactus and Succulents Greenhouse Sempervivums Bromeliad
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plantmanager
Nov 13, 2017 7:52 PM CST
The oil can be reused if it's strained and kept clean. It does seem dangerous, but long fireplace type gloves help and a good place away from everything flammable. I've burned myself just trying to deep fry small quantities of food in oil, so I'm a big chicken about a giant pot of oil!
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[Last edited by plantmanager - Nov 13, 2017 8:18 PM (+)]
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Minnesota (Zone 3b)
RpR
Nov 13, 2017 9:04 PM CST
I do not put it in a fridge.
If the porch is too cold I just find the coolest place in the house; recipes call for that for legal reasons.
Deep fat frying is simple if you get a decent outfit but not using too much oil is most important.
I had a dead spot on the lawn, that was hard to fix, when it overflowed.
Fire is only problem if you are a complete putz.
Name: Karen
NM (Zone 7b)
Region: New Mexico Region: Arizona Cactus and Succulents Greenhouse Sempervivums Bromeliad
Adeniums Garden Ideas: Level 1 Tropicals Xeriscape Garden Art Plumerias
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plantmanager
Nov 14, 2017 8:37 PM CST
I agree, RpR. We had a dead spot on our lawn from the same thing. Had to dig out the dirt and toss it and put in new soil and sod.

Our son in law does have a good unit, and all the safety gear. He had some problems the first year, but he has it all figured out now, and we enjoy his efforts.
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Name: Cheryl
Texas (Zone 9a)
Region: Texas Greenhouse Plant Identifier Plant Lover: Loves 'em all! Plumerias Ponds
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ShadyGreenThumb
Nov 14, 2017 9:44 PM CST
We have a new-ish tradition of going to my GF's home for Thanksgiving. I am in charge of the veggies now. GF Pre-slices her turkey and plates it. Some of it goes into a plate of gravy. It's easier for the buffet for 20 and more. But I miss the whole big turkey sitting on the table with the Host carving it.

When I roasted the turkey that was in brine my family told me they noticed no difference after it was roasted. They liked it either way. So I stopped doing it, and saved myself from the job the night(s) before.
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Name: Rita
North Shore, Long Island, NY
Zone 6B
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Newyorkrita
Nov 22, 2017 2:34 PM CST
I just defrost and stick it in the oven and bake.
Minnesota (Zone 3b)
RpR
Nov 22, 2017 2:49 PM CST
The turkey is brining now, 12 hours so far,, will take out of solution in another six or seven hours.
Decided I was going to make my cottage cheese desert/salad whether Sharon likes it or not.
Cottage cheese, mandarin oranges, crushed pineapple, orange jello mix and Coolwhip, though this time I bought some other whipped topping from Fresh Thyme grocery store that is not made with vegetable oil but palm oil. Will whip up some cream and add that also.
Sitting and deciding if I should make a squash pie and if I do if I should make the crust.
Just thought I better check if I have orange jello mix for the cottage cheese.
I guess I should go in the basement and get up the potatoes, wash the dirt off so my hands do not look like I was making mud pies while peeling.

Well big surprise, Sharon's niece just called and they are coming tomorrow.
Five instead of two.
I skipped on the cottage cheese item using a blue berry jello that expired four years ago because I thought it was just for me and I had it.
Now I wish I had done the way I usually do..
[Last edited by RpR - Nov 23, 2017 9:54 AM (+)]
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Name: Karen
Cincinnati, Oh (Zone 6a)
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kqcrna
Nov 23, 2017 5:16 AM CST
I love that orange cottage cheese salad/ desert. I used to make it all the time when my son was still at home. He loved it too. My husband won't eat it, so I never make it anymore. I never had a name for it either so we just called it "orange stuff".

I used to work with a woman who called that stuff "car jello". She said it was so easy to make that her sister once made it in the car on the way to a family picnic. Hilarious!

Happy Thanksgiving Everyone.

Karen
[Last edited by kqcrna - Nov 23, 2017 5:17 AM (+)]
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Name: Rita
North Shore, Long Island, NY
Zone 6B
Charter ATP Member Seed Starter Tomato Heads I was one of the first 300 contributors to the plant database! Vegetable Grower Lover of wildlife (Raccoon badge)
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Newyorkrita
Nov 23, 2017 10:51 AM CST
No jello here today of any kind.

Turkey is already cooking in the oven. I have stove top stuffing because it is easy to make and I still have to peel the potatoes for mashed potatoes. I have gravy mix and I have frozen green beans. And I have crescent rolls. Lots of food for later. Can't wait!!
Minnesota (Zone 3b)
RpR
Nov 23, 2017 6:04 PM CST
Turkey took an hour longer to cook than I thought. I cooked it uncovered as they cook quicker covered but are hard to brown and often fall apart when you try to take them out of the roaster.
Turned out well and had a different taste from the injected type.
With food Sharon's niece brought we had enough food for a dozen people or more.
I forgot to take the cottage cheese dessert out of the fridge so now it is part of huge lot of left overs.
Name: Philip Becker
Fresno California (Zone 8a)
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Philipwonel
Nov 29, 2017 7:03 PM CST
No to brining. Keeps moisture in, but makes Turkey taste like some kind of creature from the black lagoon.
Not of this world !!!
Angry Drooling BARF !
Anything i say, could be misrepresented, or wrong.
Name: Rita
North Shore, Long Island, NY
Zone 6B
Charter ATP Member Seed Starter Tomato Heads I was one of the first 300 contributors to the plant database! Vegetable Grower Lover of wildlife (Raccoon badge)
Birds Garden Ideas: Master Level Butterflies Celebrating Gardening: 2015 Roses Photo Contest Winner: 2016
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Newyorkrita
Nov 30, 2017 10:39 AM CST
Hilarious! Hilarious! Hilarious! Hilarious! Too funny. Everyone has a different view on it.

I have turkey meat put in the freezer for whenever I want it but otherwise the entire Thanksgiving feast is gone. Eaten up.
Name: Philip Becker
Fresno California (Zone 8a)
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Philipwonel
Nov 30, 2017 7:27 PM CST
I like to get the whole dog gone Turkey. Cook whole thing up. Bone it up. Seal portions in vacuum bags for weeks latter . Works great !👍!
Yumm !!!

Cook the bird ! OK ! 😀 !
Brine ! Nope Thumbs down yuck ?
Salt, pepper, garlic, and what ever else turns me on. Throw that sucker in oven, uncovered, in oven at 500, for one hour ! He'll get, nice and brown. Pretty 💃 !
NO ! Sighing! Don't eat him yet ! D'Oh!

Throw a cube of butter on him !
And, a blankie of foil .
Throw him back in oven, at 200 degrees, for all day or nite ! Thats like 8 hour's.
There ! You, have a perfect Turkey.
👍😀 !!!
Ta ta. CHOMP Hurray! I tip my hat to you.
😎😎😎




Anything i say, could be misrepresented, or wrong.
Name: Rita
North Shore, Long Island, NY
Zone 6B
Charter ATP Member Seed Starter Tomato Heads I was one of the first 300 contributors to the plant database! Vegetable Grower Lover of wildlife (Raccoon badge)
Birds Garden Ideas: Master Level Butterflies Celebrating Gardening: 2015 Roses Photo Contest Winner: 2016
Image
Newyorkrita
Dec 1, 2017 10:49 AM CST
Interesting way of cooking. But I want to eat my turkey the day of cooking so have to do it the usual way. Only takes 3-4 hours depending on the size of the bird.
Name: Philip Becker
Fresno California (Zone 8a)
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Philipwonel
Dec 1, 2017 8:22 PM CST
Rita Rita , Please !!! .... How, do you do a 25 lb. Turkey in 3 to 4 hours ?
😎😎😎
Anything i say, could be misrepresented, or wrong.

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