Getbig Bodybuilding, Figure and Fitness Forums
Getbig Female Info Boards => Open Talk for Girl Discussion => Topic started by: Butterbean on November 05, 2007, 05:37:14 AM
-
Does anyone brine? I usually use a bag so the turkey always turns out moist and tender but the skin does not turn a golden brown. I'm sure some people would like to eat the skin :P :P :P but bag skin is not very appealing.
I might try this recipe:
Ingredients
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
Cooking Instructions
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
-
Good God Stella, do you think a store bought turkey REALLY needs more salt?? My hands are so swollen I cant wear my wedding ring for days after Thanksgiving.
I like the bag too, You can always cut it across the top and peel it back a bit for the last 45 minutes to brown the skin. AJ requests you save him a drumstick and the neck.
-
I'm just making a Turkey Breast this year. No one eats the legs. I do have the BEST recipie for Pumpkin Muffin Stuffin. YUMMY!!!!
-
Does anyone brine? I usually use a bag so the turkey always turns out moist and tender but the skin does not turn a golden brown. I'm sure some people would like to eat the skin :P :P :P but bag skin is not very appealing.
I might try this recipe:
Ingredients
1 (18 pound) whole turkey, neck and giblets removed
2 cups kosher salt
1/2 cup butter, melted
2 large onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks celery, chopped
2 sprigs fresh thyme
1 bay leaf
1 cup dry white wine
Cooking Instructions
Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.
Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover with the white wine.
Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.
Are you Insane!??!?!?!??!?!?!?
-
I'm just making a Turkey Breast this year. No one eats the legs. I do have the BEST recipie for Pumpkin Muffin Stuffin. YUMMY!!!!
My mom and her hub eat the dark meat and she takes the carcass :P home to make soup etc. Otherwise I'd just make a breast.
Good God Stella, do you think a store bought turkey REALLY needs more salt?? My hands are so swollen I cant wear my wedding ring for days after Thanksgiving.
I like the bag too, You can always cut it across the top and peel it back a bit for the last 45 minutes to brown the skin. AJ requests you save him a drumstick and the neck.
Thanks for that info on skin browning Lord H! Maybe I'll do that instead.
And I try to get an Amish Turkey that doesn't have a bunch of sodium etc.
AJ doesn't want the neck lol. But Emmett might!
-
Are you Insane!??!?!?!??!?!?!?
The salt is for the brine you knucklehead! The brine gets poured off ;D
-
The salt is for the brine you knucklehead! The brine gets poured off ;D
What about the 10 pounds of Butter!?!!??!?!?!??!?
-
What about the 10 pounds of Butter!?!!??!?!?!??!?
lol I only eat the breast meat and probably under a pound on that day ;D so I'm not that worried about it!
-
Im a breast man from way back but I can wear the hell out of some legs and ass too :)
-
Are you Insane!??!?!?!??!?!?!?
quit actin like such a fairy !
>:(
-
i would look at adding some type of sugar to the brine. I generally use brown sugar and kosher salt in my brine. You don't taste the sweetness but it helps the overall flavor and moistness
-
i would look at adding some type of sugar to the brine. I generally use brown sugar and kosher salt in my brine. You don't taste the sweetness but it helps the overall flavor and moistness
:D
Thanks Migs!
P.S. Hi Migs! You're out of Preparation H! :)
-
The Weber (kettle) grill is the only way to go!!!! SOOOOO sooooo easy and saves room in your oven for other things.
-
666 .....
:o
-
Way too complicated.
Stick it in the oven for 3.5 hrs at 350 degrees, then, eat it.
-
I'm just making a Turkey Breast this year. No one eats the legs.
We are doing seafood this year, I have a 52lb Dolphin and a lot of Red Fish in the freezer and those bubbas are going on the grill, mmm yummy!
-
burp
-
:D
Thanks Migs!
P.S. Hi Migs! You're out of Preparation H! :)
And here i was gonna give you my brine recipe...
You need more peanut butter by the way.
-
Or do it like they do in the commercial / photo shoots...
make a thick brown sugar and water mixture, brush it on then take a propane torch to it till it's a nice, even, crispy brown.