It's almost time. Let's cook a nice dinner for our family & friends. For you ladies that cook please post some nice recipes. I can cook but I need help & I'm sure a lot of other girls need help. Let's all have a great Thanksgiving.
bring a large pot with salty water and spice to boil
place thawd turkey in the boiling water for 10 min
drain the turkey and let it cool down for 5 hours
rub the turkey with a mixture of sugar, salt, spices, butter
deep fry the turkey
voila...
Deep fry the entire turkey? How? After doing everything can you just bake it? I never deep fry anything.
Deep fried turkey is delicious! It really needs to be done outdoors in a turkey fryer though. The best thing is it cooks in about 30 minutes and it isn't dry.
once you go "fry it" you will never go back to bake it...
BTW I use soybean oil for my fryer... and yes has to be done outdoors with an appropriate fryer
I'm doing two turkeys this year. One traditional with stuffing and the other on my rotisserie with just salt and pepper to be served with mole. Mole is a Oaxacan sauce made from dried chiles, nuts, seeds, tomatillos, tomatoes, plantains, raisins, lard, spices and chocolate and takes a couple of days to make.
Quote from: Jill F on November 25, 2014, 08:42:20 PM
I'm doing two turkeys this year. One traditional with stuffing and the other on my rotisserie with just salt and pepper to be served with mole. Mole is a Oaxacan sauce made from dried chiles, nuts, seeds, tomatillos, tomatoes, plantains, raisins, lard, spices and chocolate and takes a couple of days to make.
GF, I'm impressed. Sounds delicious.
Quote from: Jill F on November 25, 2014, 08:42:20 PM
I'm doing two turkeys this year. One traditional with stuffing and the other on my rotisserie with just salt and pepper to be served with mole. Mole is a Oaxacan sauce made from dried chiles, nuts, seeds, tomatillos, tomatoes, plantains, raisins, lard, spices and chocolate and takes a couple of days to make.
I see how you sailed nonchalantly past lard. Most people recoil at the mention of it! Two turkeys, how many people are you feeding?
I think I will have to get the Aussie guys and girls together and have a Thanks giving dinner to join our USA family one year.
Can you throw a turkey on the barbie?
How nice for all of us to have some fun with Thanksgiving. We know it's not about the food but being thankful for family & good friends. Off to the grocery store to do my best anyway. I'll just have to bake a turkey the old fashioned way.
My 'tureky' this year lookslike it will be .....stuffing? Out of food money, not totally out of food though so it is all OK.
Quote from: LordKAT on November 26, 2014, 03:08:38 PM
My 'tureky' this year lookslike it will be .....stuffing? Out of food money, not totally out of food though so it is all OK.
my favorite left over fried stuffing for breakfast
OK, my recipe & suggestion for a turkey. 7-8 pound just turkey breast section, 10 $ range, Fire up the BBQ with charcoal, wrap the turkey tight in aluminum foil after seasoning, let cook for 1 & 1/2 hours. Delicious, absolutely so tender, melt in your mouth. So easy to cook. Happy Thanksgiving GF's.
Quote from: FrancisAnn on November 26, 2014, 04:19:27 PM
OK, my recipe & suggestion for a turkey. 7-8 pound just turkey breast section, 10 $ range, Fire up the BBQ with charcoal, wrap the turkey tight in aluminum foil after seasoning, let cook for 1 & 1/2 hours. Delicious, absolutely so tender, melt in your mouth. So easy to cook. Happy Thanksgiving GF's.
Thank you so much for this thread, I'm cooking turkey this Christmas, great recipe ideas and suggestions.
Quote from: Devlyn Marie on November 26, 2014, 05:55:22 AM
I see how you sailed nonchalantly past lard. Most people recoil at the mention of it! Two turkeys, how many people are you feeding?
Mmmm, laaaard... You all know it goes in refried beans, carnitas and a lot of "down home" cooking, right? Tortilla chips are best fried in lard as well.
So 10 people this year. Mostly elderly, which means more leftovers pour moi. ;D
Turkey?? Pfft! That's for hipster posers. Only a stuffed Cornish Hen is TRVE KVLT!
Some day I want to try a pheasant inside a duck inside a fat chicken. Not a "turducken", but a "phucken".
Quote from: Cindy on November 26, 2014, 06:11:02 AM
I think I will have to get the Aussie guys and girls together and have a Thanks giving dinner to join our USA family one year.
Can you throw a turkey on the barbie?
Place turkey on a roasting pan, then use a webber barbecue with the lid on. They are small and unsightly, but when it comes to roasting food they are the best barbies out there
Always brine if you plan on baking/roasting your turkey. There are plenty of brine recipes online.
So, along with the salt, and perhaps sugar, I advise adding 20 or so peppercorns, an onion and some cloves of garlic to the brine. Citrus, like orange, lemon and lime in moderation. Also, cinnamon, nutmeg, all spice, cardamom and cloves. That will permeate the meat and it is very rewarding. It also insures your bird will not get dry. The Scarborough Fair seasonings are great for poultry. Parsley, sage, rosemary and thyme. A touch of dry mustard powder will not hurt.
After you brine and dry your bird, season and butter it. Feel free to use the same seasonings as you used in your brine. You can always add salt but you can not take it away. Remember, butter is usually salted and so is brine. You do need to salt your bird, just do not be a hero.
Part of the turkey experience when you cook it is how it smells SO good. Consider adding cinnamon, all spice, nutmeg and cloves to your stuffing as well as more onion and garlic. Those seasonings are very aromatic and they also make people feel the autumnal shift into winter when they smell them baking.
Unless you have a REALLY good reason not to, use butter. Put as much beneath the skin as you can fit. My mom swears by basting with butter. I agree. It is not a healthy day. Embrace the fat! Makes for GREAT gravy. Just tell your guests it is trans* fat.
People always say "Do not over stuff the bird." It can lead to uneven cooking. I disagree. Those built in turkey thermometers are in the thickest part of the meat. They do not pop until it is done. It may take a little while to cook with a lot of stuffing, but it never seems to take as long as people claim. I stuff both cavities to their fullest. You need enough stuffing, and it often is one of the first things to go. Stuffing made outside the bird just does not live up BUT, here is a tip, make a stuffing casserole while you cook your bird and then MIX both stuffings together so you do not have one very tasty but very soggy batch and another less tasty and dry batch. Best of both worlds.
Do not leave your turkey on the bone (but save or freeze the bones to roast later and make some great soup stock).
Watch a YouTube video or three if you do not know how to carve a bird. Good presentation always tastes better so try not to tear the bird apart. Set one breast aside if you expect leftovers. it makes great sandwiches, or meat for turkey noodle soup (chicken noodle but with turkey). This will make the balance between dark and light meat more equal for Thanksgiving Day.
Be sure to take out the neck, giblets and that stupid plastic thing before you cook.
Aloha
Quote from: Tori on November 26, 2014, 05:39:22 PM
Be sure to take out the neck, giblets and that stupid plastic thing before you cook.
*barf* I might have had a relative who did that once.
Quote from: Tori on November 26, 2014, 05:39:22 PM
Always brine if you plan on baking/roasting your turkey. There are plenty of brine recipes online.
So, along with the salt, and perhaps sugar, I advise adding 20 or so peppercorns, an onion and some cloves of garlic to the brine. Citrus, like orange, lemon and lime in moderation. Also, cinnamon, nutmeg, all spice and cloves. That will permeate the meat and it is very rewarding. It also insures your bird will not get dry. The Scarborough Fair seasonings are great for poultry. Parsley, sage, rosemary and thyme. A touch of dry mustard powder will not hurt.
After you brine and dry your bird, season and butter it. Feel free to use the same seasonings as you used in your brine. You can always add salt but you can not take it away. Remember, butter is usually salted and so is brine. You do need to salt your bird, just do not be a hero.
Part of the turkey experience when you cook it is how it smells SO good. Consider adding cinnamon, all spice, nutmeg and cloves to your stuffing as well as more onion and garlic. Those seasonings are very aromatic and they also make people feel the autumnal shift into winter when they smell them baking.
Unless you have a REALLY good reason not to, use butter. Put as much beneath the skin as you can fit. My mom swears by basting with butter. I agree. It is not a healthy day. Embrace the fat! Makes for GREAT gravy. Just tell your guests it is trans* fat.
People always say "Do not over stuff the bird." It can lead to uneven cooking. I disagree. Those built in turkey thermometers are in the thickest part of the meat. They do not pop until it is done. It may take a little while to cook with a lot of stuffing, but it never seems to take as long as people claim. I stuff both cavities to their fullest. You need enough stuffing, and it often is one of the first things to go. Stuffing made outside the bird just does not live up BUT, here is a tip, make a stuffing casserole while you cook your bird and then MIX both stuffings together so you do not have one very tasty but very soggy batch and another less tasty and dry batch. Best of both worlds.
Do not leave your turkey on the bone (but save or freeze the bones to roast later and make some great soup stock).
Watch a YouTube video or three if you do not know how to carve a bird. Good presentation always tastes better so try not to tear the bird apart. Set one breast aside if you expect leftovers. it makes great sandwiches, or meat for turkey noodle soup (chicken noodle but with turkey). This will make the balance between dark and light meat more equal for Thanksgiving Day.
Be sure to take out the neck, giblets and that stupid plastic thing before you cook.
Aloha
I love you
Yay!
:)
Quote from: pretty pauline on November 26, 2014, 04:49:42 PM
Thank you so much for this thread, I'm cooking turkey this Christmas, great recipe ideas and suggestions.
Pauline, you are sure a much better cook than me. I try my best but I'll never be as much of a woman & as excellent of a cook as you.