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Mon 14 Dec, 2009 02:05 am
No, I don't want a reward. I just thought I'd share my experience. I've posted in the past some of my cooking ventures, and this was one in particular that Iw as very excited about. I've always wanted to know how, and with the help of my roommate, I did it.
This is a recipe for a 16-17 lb bird.
It was delicious.
Day 1: Let's get cozy.
1) Turkey is frozen so I remove from the freezer and place in the refrigerator.
***PRO-TIP*** don't be like me, put the turkey in some sort of pan, the bastard may leak and make a goddamn mess!
Day 3: Brine time.
1) Clean sink with warm water and soap. Rinse well.
2) Remove turkey from packaging. Remove neck and gizzard.
3) Rinse turkey in sink.
4) Place the bird in a large pot. The pot should be large enough to be filled with water above the bird.
5) Take two cups of kosher salt and rub the bird down thoroughly both inside and out.
***BONUS*** Your hands will feel really soft after rubbing the turkey with the abrasive kosher salt. However before rubbing them on a loved one's face, wash with warm water and lots of soap.
6) Fill the pot with water until the water level is just above the turkey.
7) Place the pot in the refrigerator
Day 4: Cook the Bastard.
1) Remove the turkey from the brine, rinse, then pat dry with paper towels.
2) Place turkey in cooking pan.
3) Cut
- 4 carrots
- 4 stalks of celery
- 2 sweet onions
4) Jam as much of the veggies into the turkey as your might will allow.
5) Melt 1/2 cup of butter and paint the turkey like you're trying to paint ofer a dry wall patch and you don't want your land lard to take your deposit when you move out.
6) Pour 1/2 cup of dry white wine into cavity with the veggies. Drink the remainder of the wine.
7) The turkey should be breast side down in the pan.
8) The oven should be heated to 350 degrees F
9) For the 16-17lb turkey leave in the oven for 3 hours.
10) After the timer has gone off, remove the turkey from the oven and be whatever means you have available, flip the turkey breast side up.
11) Return the turkey to the oven. Cook until core temp is 180 degrees F. This should take another 1.5-2 hours.
12) Eat like a glutton.
Enjoy.
T
K
O
@Diest TKO,
Congratulations! (Well, I've never cooked a whole one.) Well done!
Aren't you supposed to brine with a combination of salt and sugar (or some type of sweet)
I mix the salt with sugar, brown sugar, syrup, molasses etc. in a large bowl or pot, and emmerse the chicken/turkey in it, weighing it down with a plate on top.
thanks for the narrative and congrats on the fine job done.
Few questions:
350 degrees? That seems high.
I have brined pork but am hesitant to do it for a turkey. God help me if i change ONE Thanksgiving recipe, I'd have a family revolt on my hands.
I cooked my 18 pound amish turkey at 325 for two hours, then lowered it to 275 for a really long time. Juiciest one yet.
@chai2,
chai2 wrote:
Aren't you supposed to brine with a combination of salt and sugar (or some type of sweet)
From what I know about cooking with sugars is that once heated and the sugar structure is reformed, it pulls a lot of the moisture from around it so this can dry out the meat. The same principle is why you put the teriyaki sauce on after you cook a chicken.
I'm not sure if all sugars behave the same or draw the same amount of moisture.
It does sound delicious though.... mmmm
T
K
O
@Diest TKO,
Bravo for being the brave chef
Diest TKO! Was this for a special occasion? Or for the heck of it?
@Diest TKO,
Here's the chez panisse recipe for brining, which I won't take as definitive, but as a not bad example -
http://www.recipezaar.com/Chez-Panisse-Turkey-Brine-267592
@ossobuco,
Last time I cooked a turkey that came out just right, I did this -
http://thebittenword.typepad.com/thebittenword/2009/11/thanksgiving-2009-roast-spatchcocked-turkey.html
got to do this again soon. Might even try a capon, which I've never cooked, or even tasted.
@ossobuco,
But wait, I applaud you for cooking your first turkey, a good and funny report.
@tsarstepan,
tsarstepan wrote:Was this for a special occasion? Or for the heck of it?
Totally for the heck of it. It's just something I've wanted to learn how to do. I'm going home over Christmas, and I wanted to learn before I went home so I could cook my dad a turkey. He's always taken on the heavy tasks of cooking, and I wanted to impress him this year.
Next up, baking a bad-ass ham.
T
K
O
@Diest TKO,
Color me proud! Taken on the cooking responsibilities! Very thoughtful!
I'm going to bed right now. Just finished writing a letter to the Australian PM in to appeal to his better nature regarding their internet censorship program.
In response to ...
http://able2know.org/topic/139211-1
@Diest TKO,
Good work!
and on the side you served ... ?
or was it all protein all the time
See Urban Accents gourmet foods for brines, if you want to purchase on-line. Their port brine is kick ass.
See Urban Accents gourmet foods for brines, if you want to purchase on-line. Their pork brine is kick ass.
@ehBeth,
Mac & cheese, cranberry relish, turkey gravy, the cooked veggies from inside (although delicious, they probably had no nutritional value left in them), steamed rice.
T
K
O
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