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How are you cooking the bird?

Discussion in 'Lounge' started by Phinvader Bill, Nov 24, 2010.

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  1. Phinvader Bill

    Phinvader Bill The all new Mr. Event

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    For the actual cooking process, I'm going old school. I was camping around Thanksgiving in 2006, and there was a pile of bricks nearby. So, I built up a small cooking pit, stuck a peice of bamboo through the turkey, with charcoal at the bottom, covered the open areas with aluminum foil, and let er rip! I turned it a quarter turn every 45 minutes or so. It was the best damn turkey I've EVER made. This year, I'm doing it again, except, I'm brining the turkey until tomorrow morning when I start the turkey.

    In 2006, I had a TV with rabbit ears hooked up to a power source at the campsite, and had the TV on top of my van and a cooler full of beer, and got to witness the Phins whip up on the Lions.

    So, how are you cooking your turkey?
     
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  2. maynard

    maynard Who, whom?

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    in the oven. nothing crazy. but im using a brine. its the absolute best way to do it.

    5 gallon bucket
    about 1 gallon of water
    about 1 gallon of stock, any kind
    1 cup salt, dissolved
    16 oz molasses
    handful peppercorns, some cracked if you wish
    allspice berries
    ice

    depending on your tastes and time wanting to brine, you can add any kind of flavors you like. i have used rosemary sprigs, crystallized ginger, thyme, etc

    a brine works by having the salt in the brine solution diffuse into the turkey. the salt breaks down some of the proteins in the turkey, "loosening" up the meat, that stays contained within the skin and cell membranes. unlike the salt, it cannot pass through into the brine. as the brine and liquid become of the same concentration on both sides of the turkey, the turkey meat (along with takng on some salt) can now receive a lot of water after the salt has done the work to break down the proteins. thats why you notice the turkey plump up quite a bit
     
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  3. Phinvader Bill

    Phinvader Bill The all new Mr. Event

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    My brine is 4 gallons of water, 4 cups of salt, 2 cups of sugar, 4 tablespoons of pepper, 1/2 cup of garlic powder, and 1/4 cup tarragon. I cooked it last night and let it cool to room temp overnight. I put the turkey in it this morning, and stuck it in the frige, where it will sit all night until about 8AM tomorrow, when I put it in my smoker pit.
     
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  4. maynard

    maynard Who, whom?

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    oh wow. the smoker pit. sounds outstanding. yeah, garlic too. last year i took a whole bulb, smashed it and threw it in. problem for me this year is that its been really warm here. i have to use less water and will probably have to add in more ice tonight. my fridge wont be able to hold it all.

    i would give molasses a shot at some point. you get the sugar you want and deeper flavor. nice color too
     
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  5. Phinvader Bill

    Phinvader Bill The all new Mr. Event

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    The tarragon is pretty sweet too. I don't want to go overboard on sweetness. Not a big fan of sweet.

    After I pat the turkey down with paper towels, I'm going to put a light coat of olive oil over the outside to make the skin crispy with a nice brown color.
     
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  6. maynard

    maynard Who, whom?

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    oh yeah. sounds great. after using it, my opinion is that a brine is essential to cooking a turkey. i use a brine for other meat now too. works good for pork especially since it has a tendency to dry out
     
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  7. Phinvader Bill

    Phinvader Bill The all new Mr. Event

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    Its my first time using a brine. I wish I had started this post 4 days ago when I made a pork roast. I'll try a brine with pork the next time I make one, will likely use salt, sugar, garlic and brown sugar. Sounds like that would go well with BBQ pork..

    By the way, if people are reading this and want to try a brine for their turkey, keep in mind it will need to brine approximately 1 hour per pound. In other words, get on it now! lol
     
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  8. maynard

    maynard Who, whom?

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    the only thing i would say is that it may be salty. i usually use about 1/2 cup salt per gallon. looks like you are using 1 cup/gallon. maybe just add some ice to be safe. imo

    molasses would be good for pork too

    i never used a brine before because the explanation people usually give as to why it works never made sense to me. then i did some research on it and figured out what the salt is actually doing ie, breaking down the proteins so that the meat can absorb more fluid
     
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  9. Phinvader Bill

    Phinvader Bill The all new Mr. Event

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    I just took a spoonful of it and tasted it (then spit it out and gargled with listerene) and it was VERY salty. So, I added another gallon of water, and took 2 cans of creamed corn and 1 can of water, cooked it, cooled it down with ice and added it, along with 2 trays oc ice. Should be fine now, and the corn should add to the flavor.
     
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  10. TheAnswer385

    TheAnswer385 Stay Low Run Free

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    NuWave
     
  11. Phinperor

    Phinperor formerly In_Flames Luxury Box

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    SICK's mom...
     
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  12. BlameItOnTheHenne

    BlameItOnTheHenne Taking a poop

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    Davie
    Oven.
     
  13. GreysonWinfield

    GreysonWinfield Release The Hounds

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    The wife. She gets the bird at 6:30am, cooks the bird at 10am, serves the bird at 3pm. I'm done by 6:35am, sleep until 9am, will greet my guests with unwashed hands and watch The Expendables.
     
  14. MikeHoncho

    MikeHoncho -=| Censored |=- Club Member

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    Hotplate. I always cook pidgeon on the 'ole hotplate. I might get fancy this year and stuff it with the expensive mustard too.
     
  15. Vengeful Odin

    Vengeful Odin Norse Mod Staff Member

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    I got a fresh turkey (first time that I've gotten a fresh turkey, we usually get frozen). I'm brining it. Most of the time I just do a basic brine of some allspice, sugar, salt, and chicken stock. This year I'm using a beer brine (Octoberfest / Martzen style). Along with that I've tossed in 3 onions, 2 carrots, 2 stalks celery, 2 bay leaves, 2 lemons, about 15 cloves of garlic, 2 cups of Kosher salt, 1 cup of sugar and some sprigs of thyme. I put the brine together last night and it smelled incredible.

    As for actual cooking I'll use my roaster for it (the one time a year I actually use a roaster oven) and cook it for about 4 hours or until it hits an internal temp of 160 degrees. I am trying to talk my wife into letting me get a propane burner - in which case I will be deep frying it next year.
     
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  16. Starry31

    Starry31 Phins and Heels.

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    Deep fried!
     
  17. King Felix

    King Felix chasing the high Club Member

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    I CanT FeeL MY FacE
    iphone, i just got the new turkey cooker app
     
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  18. Cosmic

    Cosmic Social Disease

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    Deep fried. Once you go fried, you never go back.
     
  19. maynard

    maynard Who, whom?

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    never had it fried. too afraid of burning something down or myself
     
  20. Pauly

    Pauly Season Ticket Holder

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    Why do people insist on cooking Turkeys?

    Unless you're getting a wild bird they really are tasteless leathery things.

    Buy a goose instead.
     
  21. Phinvader Bill

    Phinvader Bill The all new Mr. Event

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    ^^^

    You've never had a turkey that I made.
     
  22. Nappy Roots

    Nappy Roots Well-Known Member

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    Yea I never eat turkey...I always eat the ham
     
  23. The G Man

    The G Man Git 'r doooonnne!!!

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    We're gonna try it. My sis-in-law got a fryer from QVC. She's a pretty good cook, so I'm looking forward to it.

    Happy Thanksgiving y'all!
     

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