Chickens in the Road Forum

A A A
Avatar

Please consider registering
guest

sp_LogInOut Log In sp_Registration Register

Register | Lost password?
Advanced Search

— Forum Scope —




— Match —





— Forum Options —





Minimum search word length is 3 characters - maximum search word length is 84 characters

No permission to create posts
sp_Feed Topic RSS sp_TopicIcon
How Do You Prepare Your Turkey?
November 4, 2010
10:48 am
Avatar
Joelle
Superstar
Members
Forum Posts: 2763
Member Since:
April 1, 2009
sp_UserOfflineSmall Offline

happy-flowerHello everyone, please forgive my error in grammar–I meant to say YOUR turkey, but didn't know how to go back and change my mistake– it seems as though there is so many ways to prepare our turkeys these day, I am just curious how everyone does theirs. I have done turkeys for nearly 50 years and tried most of the ways, not the deep fried, but I have tasted them and they are delicious, I use the cooking bags or foil—I do some stuffing in the bird because I like it moist, Hubby does not, I do stuffing in a cast iron pan for him, so it is drier and crusty– how do you fix your bird?      Thank you,

              Jo

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 4, 2010
11:40 am
Avatar
JenW!~
Ohio
Big Chicken
Members
Forum Posts: 36
Member Since:
June 8, 2010
sp_UserOfflineSmall Offline

HOW DO YOU PREPARE YOU TURKEY?

 

That gave me a good laugh.

But to answer your question, I don't prepare turkey because I don't like it. We always go to my Grandmother's house for Thanksgiving. When my grandfather was alive(I miss him so much) he was the one who prepared the turkey and it was always and still is fixed in the electric roaster with a small amount of water to keep it moist. Our stuffing is always done on the stove beacuse no one likes it done in the bird.

 

JenW!~

November 4, 2010
12:16 pm
Avatar
BuckeyeGirl
N.E. Ohio
Admin
Forum Posts: 4921
Member Since:
February 10, 2009
sp_UserOfflineSmall Offline

There you go JOJO!  Sorry to say it's not possible for a member to fix the title once it's been started, but it's easy enough for one of the human staff to do though! Not really any trouble at all either (the chicken staff has trouble using the Ctrl key properly though.) happy-flower 

I roast my turkey in a dark roaster pan, stuffed with large chunks of onion, celery (including/especially the leafy parts), salt, cracked pepper, whole garlic cloves, and any other aromatic herbs or veggies I have on hand.  I think it helps add moisture and flavor to the bird.  I drape some foil over it for the first while, then take that off to brown towards the end of baking time.

We like our stuffing baked outside the bird in a casserole too!

Located in N.E. Ohio

November 4, 2010
12:17 pm
Avatar
Joelle
Superstar
Members
Forum Posts: 2763
Member Since:
April 1, 2009
sp_UserOfflineSmall Offline

happy-flowerglad I made your day!

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 4, 2010
12:28 pm
Avatar
Joelle
Superstar
Members
Forum Posts: 2763
Member Since:
April 1, 2009
sp_UserOfflineSmall Offline

happy-flowerHi There Buckeye Girl–thank you so much for “fixing me”–I just knew it would draw comments, I am grateful to you. I was afraid to check my computer.
 

         I like they way you do YOUR  turkey, I also add some celery and onions inside of the bottom of the cavity before I add the stuffing –there is nothing like celery and onion is there? I have never tried the garlic, but It sounds good as well. I will add a bit this year.

  By the way, how did Dad like that wonderful meal you prepared for him–did you do the pancakes as well.  It sounds like you are a good old fashioned cook! The best kind!

                      Thanks again, I appreciate your help so much.

                                                Jo

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 4, 2010
12:29 pm
Avatar
Flatlander
Moderator
Moderators
Forum Posts: 1643
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

I trow mine in a brine for a few days…and then in the oven in a bag.

We tried different methodes like  deepfrying, can of beer in his/her “behind” etc, but just in brine and than in the oven we like the best.

The stuffing I make on the stove…

November 4, 2010
12:37 pm
Avatar
Joelle
Superstar
Members
Forum Posts: 2763
Member Since:
April 1, 2009
sp_UserOfflineSmall Offline

happy-flowerHi Astrid, I have always wanted to brine a bird, but never have, I would imagine it would impart a lot of flavor, I have also  seen  on some of  the cooking shows where they inject different flavorings with that big syringe, I wouldn't be able to touch the syringe, It looks like the thing the doctor used when I was a child to give my shots.

     Do you still rub the bird with salt before you roast it?

                                           Thank you,

                                                   Jo

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 4, 2010
12:49 pm
Avatar
Angela P
SW Michigan
Mighty Chicken
Members
Forum Posts: 169
Member Since:
November 23, 2009
sp_UserOfflineSmall Offline

These recipes all sound sooo good. Ill have to try them through out the year for sure.  One Thanksgiving I tried something I heard about from a TV cooking show. You prepare your bird with salt, pepper, seasons, etc…Then you place it in a very hot oven, I mean just under cleaning temp hot! For just an hour. It was the best bird ever. Juicy in the middle but with a nice crunchy skin!  Ohhh. Im getting hungry for turkey!

November 4, 2010
1:02 pm
Avatar
Joelle
Superstar
Members
Forum Posts: 2763
Member Since:
April 1, 2009
sp_UserOfflineSmall Offline

happy-flowerHi Angela, was an hour the entire cooking time? About how large was the turkey? I had a friend, long before crock pots were around, cooked her turkey in foil all night at 325, I was always afraid that is wasn't hot enough to kill any bacteria, but her turkeys were always very good.

  "Be kinder than necessary, everyone is fighting some sort of battle."

November 4, 2010
1:45 pm
Avatar
lizzie
Grass Valley
Super Chicken
Members
Forum Posts: 566
Member Since:
September 20, 2010
sp_UserOfflineSmall Offline

Love the Turkey Talk since I just roasted one on Tuseday and we have been eating it for the last two day's hubby wanted to know if we were having it again tonight?  yes we are , I think it will be Turkey soup!  I like to rub the bird all over with butter, salt, pepper, and garlic, I stuff it with carrots, celery, onion, fresh sage, parsley, and thyme, I cook the neck on the stove with onion, garlic, and all the herbs plus some chicken stock, I baste the turkey with this through out the roasting along with the pan drippings on the botton.  It turns out very moist and yummy.  I will be cooking another one for Thanksgiving, I just love Turkey, you can do so much with it and even freeze it in broth for later use, this keeps it moist.shimmy

November 4, 2010
2:11 pm
Avatar
judydee
Memphis
Mighty Chicken
Members
Forum Posts: 390
Member Since:
July 24, 2010
sp_UserOfflineSmall Offline

One tip that I heard several years ago was to place the bird breast DOWN for roasting.  I have made this a practice now, and it does seem to result in moister white meat.  I add the cut apple, onions and celery to the cavity as well.  Turn the bird and brown the breast before serving to crisp up the skin. Also, my husband's family does not care for dark meat, so often we just roast a couple of turkey breasts when cooking with them.  I use the electric roaster and cook on a layer of sliced onions and apples to provide some moisture.

November 4, 2010
2:16 pm
Avatar
Christy Miller
Big Chicken
Members
Forum Posts: 69
Member Since:
June 27, 2010
sp_UserOfflineSmall Offline

Wow, I am sure ready for some turkey. About brining……..any good recipes for brining and what is the best length of time to soak the turkey.

      My dad used to put pats of butter all over the turkey under the skin, and he would rub spices inside the skin too. Then, he would rub salt all over it and more butter on top of the skin. We sure had greasy hands when we were done.

     My dad is dead now,but talking about this made me think about how we all gathered in the kitchen at 7am to put the turkey on and make the stuffing. This is his recipe….I have made stuffing this way for 43 years. It is soooo good. Use SEASONED bread cubes (we use 2 bags ),place them in a BIG pan the gives you room to stir it all around. In a large frying pan saute 3-4 large onions, 4 stalks of celery or more, 1 pound of fresh mushrooms sliced. once in awhile I cheat and use canned mushrooms. Saute all this in 1/2 pound of butter.Don't cheat on the butter, that is part of the flavor. When the onions are clear, about 1/2 done, dump pan into the bread cubes and mix. Taste. Now you are on your own ….. add sage, salt, pepper, and garlic, mix and taste, when you like it begin to add canned chicken broth until it is moist enough for you. I like it to stick together well if I am cooking it in the oven in a GREASED  cast iron skillet covered with foil. ( place a few pats of butter on it , check it occasionally  and add broth if needed)If I put it in a turkey, I like it less moist because the turkey seeps its juices into it. It smells so wonderful, and tastes so good. I love the memories of my dad in the kitchen so proud to orchestrate the whole deal. He was a great cook. Especially his chicken cacciatore.  Happy Thanksgiving

November 4, 2010
3:19 pm
Avatar
Flatlander
Moderator
Moderators
Forum Posts: 1643
Member Since:
February 8, 2009
sp_UserOfflineSmall Offline

I don't have a good recipe for the brine, I took a big container, filled it with cold water and added salt until it tasted like the sea we had vacation at when I was a child.(not very helpful I know)

I left it in there for 2 days….just stored it outside, since we live in such a cold area it was like the fridge.

 

Now if you look at recipes the call for one cup of salt for a gallon of water..and then soak for a few hours.

I'm pretty sure I don't have that much salt, so that might be why I get away with soaking a few days.

November 4, 2010
3:26 pm
Avatar
corazon
cincinnati
Hatchling
Chickens
Forum Posts: 2
Member Since:
January 20, 2010
sp_UserOfflineSmall Offline

We have brined our turkeys before and always use the Alton Brown recipe just be sure to make your gravy separate and not with the drippings or it will be way too salty! I have also read it is pointless to brine a turkey that is already injected with salt solution like a butterball so we usually get ours without the injection. 

 

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

November 4, 2010
5:16 pm
Avatar
tsmith
Arizona
Mighty Chicken
Members
Forum Posts: 208
Member Since:
May 6, 2010
sp_UserOfflineSmall Offline

I give my bird a good rub down with olive oil, salt, pepper and garlic powder.  Then I season the cavity with the salt, pepper and garlic powder.  I will then stuff the cavity with as much onion, celery, carrots, garlic cloves, orange and lemon wedges as I can.  I will put it in a turkey bag and into the electric roaster it goes.  hungry

November 4, 2010
5:16 pm
Avatar
lizzie
Grass Valley
Super Chicken
Members
Forum Posts: 566
Member Since:
September 20, 2010
sp_UserOfflineSmall Offline

Hi Christy M, That Turkey your Dad made every year sure sounds wonderful!!! I loved reading about the memories!  Mom used to start her Turkey and stuffing at 7:a.m. to and the house smelled so GOOD!!!!  This year Thanksgiving falls on my Mama's birthday, so I will be thinking of her while I cook and bake pies.happy-flower

November 4, 2010
5:58 pm
Avatar
Woodwife
Houston-ish, TX
Big Chicken
Members
Forum Posts: 51
Member Since:
April 14, 2009
sp_UserOfflineSmall Offline

I like to rub butter and spices onto the skin before baking. I use seasoned salt, garlic, ginger, sage and thyme. I season inside the cavity too

I roast it in a blue speckled roaster on the bottom rack with the lid on at the lowest temp permissible, I forget what it is, I always have to recheck, until the leg wiggles. I take the lid off for the last 30 mins or so to brown and crisp the skin.

I baste it with Asti Spumante every so often. It makes yummy gravy.

I confess I still stuff the turkey. I like 1/2 regular bread, 1/2 corn bread stuffing with sausage and raisins as well as the usual onions and celery. This year I think i'll try some craisins.

It's like herding cats . . .

November 4, 2010
6:10 pm
Avatar
DarleneS
Columbus, Ohio
Mighty Chicken
Members
Forum Posts: 103
Member Since:
May 18, 2010
sp_UserOfflineSmall Offline

I always buiy a frozen turkey and thaw it from Sunday evening until Thursday morning. Even doing this there is always a little ice around the bag I pull out. I rinse it out really well with cold water. Then I take a paper towel and wipe out the cavities to get any blood I can find.  I roast it in a stainless steel pan without a cover. I learned this from Sara Moulton on the Food Network. This way the drippings do not burn and run clear for the gravy. I butter the skin and then salt it and  the cavities too.  I loosely cover it with foil for about two hours and then remove to brown. I cook my dressing in a separate dish now.  I really prefer to stuff the turkey. Cook in a 325° oven . I have cooked turkeys for over 50 yeqrs and it is pretty easy as long as you cook it according to the size of the bird.chicken

November 4, 2010
7:58 pm
Avatar
hershiesgirl
Mighty Chicken
Members
Forum Posts: 294
Member Since:
August 24, 2010
sp_UserOfflineSmall Offline

Rubbed down with butter, salted and peppered and DEEP FRIED.  :)

November 4, 2010
10:13 pm
Avatar
Pete
WV
Moderator
Moderators
Forum Posts: 8497
Member Since:
December 28, 2008
sp_UserOfflineSmall Offline

Golly!  We have had or cooked a turkey pretty much any way that it can be done, and are back to the original, easiest method of all.  Take the turkey, put it into a pan.  Try to remember to take the stuff in the little bag out first.  If it's still too frozen, try to remember to take that bag out a little later.  Then just bake it according to the directions on the package.

We do use a stainless steel roasting pan, usually very low temp, on the rack that came with the pan, covered for most of the cooking time.  Then let it brown up some and use the pan drippings for gravy.  Adding some fresh thyme, an onion and some citrus wedges in the cavity does add to the flavor. 

Anulos qui animum ostendunt omnes gestemus!

No permission to create posts
Forum Timezone: America/New_York

Most Users Ever Online: 205

Currently Online:
24 Guest(s)

Currently Browsing this Page:
1 Guest(s)

Top Posters:

Joelle: 2763

Leahld22: 2738

Ross: 2426

MaryB: 1783

JeannieB: 1500

Member Stats:

Guest Posters: 15

Members: 14284

Moderators: 3

Admins: 4

Forum Stats:

Groups: 1

Forums: 14

Topics: 3497

Posts: 67398

Newest Members:

sataneba, paintingBob, WhatsAda, Denicyapludge, Guerciopludge, plowpludge

Moderators: Pete: 8497, wvhomecanner: 3159, Flatlander: 1643

Administrators: Suzanne McMinn: 7368, emiline220: 16, CindyP: 7942, BuckeyeGirl: 4921





Sign up for the Chickens in the Road Newsletter





Sections

  1. The Farmhouse Blog
  2. The Chickens in the Road Forum
  3. Farm Bell Recipes

Latest Posts on the Farmhouse Blog:

Daily Farm






If you would like to help support the overhead costs of this website, you may donate. Thank you!


Forum Buzz



Site Info

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact