Ensure a moist, flavorful turkey this Thanksgiving

[fullautovalmet76]

I use a salt water solution, better known as brining. I use three gallons of water and 4.5 cups of Morton's Kosher salt. I let the bird soak in this solution almost twelve hours (usually overnight); stored in the fridge. Next, I let it air dry in the fridge for another 24 hours. On T-day, I put some aromatics in the cavity and use Lurpak butter to coat the outside.

For the oven I start the bird breast side down at 400 for about 45 minutes, turn it over and bake it for an another hour, or until the breast meat is 165 degrees.

I have been doing this for about five years now and have had great success ensuring that a moist bird is on the table.

That's generally how I roll on Turkey day. How about the rest of you? What do you do to make sure your bird/dinner comes out great?

[MikeBjerum]

I  LOVE  RECIPES !!!

I also brine the bird:

In our largest soup kettle I place the bird

In one gallon of filtered water mix three cups of salt, two tablespoons each of garlic and onion powder, rosemary, sage and black pepper (not sure how much on these - I'd have to say one tablespoon of each dried herb and a couple tablespoons of pepper)

Pour this mixture over the bird and add more filtered water to cover the bird

Place a weight on top of bird to keep it submerged and place in refer for as long as possible (I shoot for 36 hours)

Remove from brine and place on a cooling rack in a cake pan to air dry in refer for 12 to 24 hours

Place onion, orange, celery and apple in cavity and place in smoker

Smoke with apple chips soaked in Samuel Adams at 225 F until 165 in breast (depending on size of bird anywhere from 6 to 10 hours).

I will usually start this process on a Tuesday (my typical afternoon off) so I can smoke the bird on a Saturday or Sunday. We take all the meat off the bones and put it in a cake pan.  We then reheat the meat for Thanksgiving or whenever the big meal is.

The same day I smoke the bird, I will take the carcass and make broth and turkey noodle soup:

Using the biggest soup kettle I place every bone I've got and two large onions quartered.  Simmer this for two or three hours. 

Strain the broth into another kettle, add the onions and any meat scraps that came off the bones (this is a finger picking time). 

You should have a gallon to a gallon and a half of broth (add filtered water if you need)

Add four stalks of celery cut in 1/4" slices and an equal amount of carrots

Add more meat if you need or wish

Add homemade egg noodles
        Four eggs
        1/2 cup of milk
        1 tsp of salt
        flour to make a dough just dry past sticky
        roll out 1/8" thick and air dry for 30 minutes
        cut into noodles 1/2" - 3/4" wide and 3" - 4" long
        let dry another 30 minutes

After adding noodles simmer soup for one hour

Serve with pepper and celery salt to taste

* Like any soup the left overs are even better, and this soup thickens as each day passes

[tombogan03884]

 I've always had good luck with those oven bags and following the directions on the box.
And I've never left the bag of guts in the bird either 

[fullautovalmet76]

M58,
This is a keeper! I'm printing this and putting it into my cookbook now....

Thanks!

I  LOVE  RECIPES !!!

I also brine the bird:

In our largest soup kettle I place the bird

In one gallon of filtered water mix three cups of salt, two tablespoons each of garlic and onion powder, rosemary, sage and black pepper (not sure how much on these - I'd have to say one tablespoon of each dried herb and a couple tablespoons of pepper)

Pour this mixture over the bird and add more filtered water to cover the bird

Place a weight on top of bird to keep it submerged and place in refer for as long as possible (I shoot for 36 hours)

Remove from brine and place on a cooling rack in a cake pan to air dry in refer for 12 to 24 hours

Place onion, orange, celery and apple in cavity and place in smoker

Smoke with apple chips soaked in Samuel Adams at 225 F until 165 in breast (depending on size of bird anywhere from 6 to 10 hours).

I will usually start this process on a Tuesday (my typical afternoon off) so I can smoke the bird on a Saturday or Sunday. We take all the meat off the bones and put it in a cake pan.  We then reheat the meat for Thanksgiving or whenever the big meal is.

The same day I smoke the bird, I will take the carcass and make broth and turkey noodle soup:

Using the biggest soup kettle I place every bone I've got and two large onions quartered.  Simmer this for two or three hours. 

Strain the broth into another kettle, add the onions and any meat scraps that came off the bones (this is a finger picking time). 

You should have a gallon to a gallon and a half of broth (add filtered water if you need)

Add four stalks of celery cut in 1/4" slices and an equal amount of carrots

Add more meat if you need or wish

Add homemade egg noodles
        Four eggs
        1/2 cup of milk
        1 tsp of salt
        flour to make a dough just dry past sticky
        roll out 1/8" thick and air dry for 30 minutes
        cut into noodles 1/2" - 3/4" wide and 3" - 4" long
        let dry another 30 minutes

After adding noodles simmer soup for one hour

Serve with pepper and celery salt to taste

* Like any soup the left overs are even better, and this soup thickens as each day passes

[Big Frank]

I'm going to my mom's house. We each live alone and it's just the two of us on holidays. This year she got a duck instead of a turkey. For Christmas I'm planning on getting a honeybaked ham.

[Sponsor]

[Tyler Durden]

I am going to try my hand a deep frying my 2nd ever turkey.  This will be over at my girlfriend's parents house, so unfortunately, all eyes will be on me... with the rest of her family probably wondering if I will set the place or me on fire.

[ellis4538]

I cook ours while drinking Hazarittas....tastes good burnt!

FWIW

Richard

[Hazcat]

M58,

When making the stock you should add celery and carrots. Simmer time could be longer (bring to a full boil first then simmer for 4 to 6 hours).  Then strain, pick up the meat for putting back in the pot.  Add fresh onions, celery and a few carrots.

The rest of the soup is perfect though you could add a few other vegeies (Lima beans, corn, etc) if ya want.


Haz (a soup Nazi )

[shooter32]

M58,
This is a keeper! I'm printing this and putting it into my cookbook now....

Thanks!

+1  Thanks m58

[MikeBjerum]

M58,

When making the stock you should add celery and carrots. Simmer time could be longer (bring to a full boil first then simmer for 4 to 6 hours).  Then strain, pick up the meat for putting back in the pot.  Add fresh onions, celery and a few carrots.

The rest of the soup is perfect though you could add a few other vegeies (Lima beans, corn, etc) if ya want.


Haz (a soup Nazi )