I'm getting a delicious, local, organically-raised turkey to EAT!!! Post cooking tips here!

[Bonobo]

Not frozen. Raised and yes, killed, locally. Hope the turkey didn't suffer too much. Still, probably better than having your neck ripped out by a fox or coyote, I suppose.

Please post your special cooking tips here.

I've got a nice V-shaped rack to cook it on. Should be delicious!

-Bonobo, the unrepentant omnivore.

[tavalon]

1. We are doing the same

We've committed to doing the 100 mile diet for Thanksgiving. I'm pleased but nervous. I have Celiac Sprue and I'm worried that it just won't work, but then again, I think I can fudge for my flours.

[slackmaster]

4. I'd love to take out a couple of my neighbor's freaking chickens

:hide:

[stubtoe]

12. We're having chicken this year

:evilgrin:

[jakem]

41. crap. i hope you arent my neightbor!

if so, SORRY!

:rofl:

[surrealAmerican]

46. Do they grow a lot of wheat, oats, barley, rye , millet, etc. ...

... near where you live? If not, you may find it's not much of a factor.

[Ms. Toad]

47. Celiac sprue would rule out any of those

The flour from most of the grains you identified contain gluten, which people with celiac sprue cannot tolerate. Millet flour generally needs to be mixed with other flour - so even if the millet is locally grown it may need to be mixed with something which is not. Flour from oats is not consistently safe for folks who cannot tolerate gluten.

[surrealAmerican]

48. That was the point.

Since those (problem) grains are likely not grown in your area, it shouldn't be a problem.

[Ms. Toad]

53. You're far more likely to be able to find

gluten containing flour grown within a 100 mile radius than gluten-free flour from within that same radius.

[tavalon]

52. It's more that if I want stuffing, I have to make the bread myself and

the flours I would need are not likely to be grown locally as they are specialty.

Edited to add: We've decided to try to get the flours locally but to go with one of the usuals if we can't find them locally.

[babylonsister]

2. For you, in case you didn't know...

http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=236

[Bonobo]

13. Thanks!

[tavalon]

3. I have one good tip

Flip the bird so the breast is down and it is much juicier that way.

[Bonobo]

14. When do I flip? From beginning?

[tavalon]

44. Yup

Another trick I had (but won't be using this year) was to use one of those roasting bags. But now that we know that nasty chemicals leach from heated plastic, that's out.

[meegbear]

5. Find yourself a good brine recipe and brine it ...

Helps keep the juices in as well as adding flavor.

Also, if you don't stuff the bird, fill the cavity with herbs, like rosemary and thyme, to give the bird seasoned flavor.

[JuniperLea]

7. You beat me to it...

These are my suggestions as well.

[Bonobo]

15. You bet I will!

Thx.

What is your suggestion for a brine? Is it necessary in a fresh, non-frozen turkey?

[Geoff R. Casavant]

23. Brine is good for any turkey

It helps keep the breast meat from drying out before the dark meat can cook thoroughly.

Here's my recipe -- two gallons of water, 1 cup sugar, half cup of salt, some thyme leaves, and two oranges in slices. None of this is an exact science, so add any other appropriate poultry falorings you like.

The important part is to keep the turkey submerged in the brine overnight. Most folks don't have a fridge big enough to hold it all, so I usually put the turkey in a large kitchen trash bag, then put the bag in a large insulated cooler, then add ice to partially fill the space between the bag and the cooler, and then pour the brine into the bag, adding more water as needed to cover the turkey (with some extra sugar and salt to keep the strength up). Add more ice and seal the cooler up -- just check and add ice as necessary.

I don't cook stuffing in the turkey, so I fill the cavity with more poultry herbs like sage and thyme, and some onions, peeled and cut in quarters. Roast with the breast down for the first hour, then flip it over for the rest of the cooking time. Use a meat thermometer in the thigh, and keep cooking until it reaches 170. And please, please don't carve it right from the oven -- you will lose lots of juices. Let it rest with an aluminum foil tent for fifteen minutes to allow the meat to reabsorb the juices.

Have a great holiday!

[Bonobo]

24. !!!! great tips!!!!

[meegbear]

36. Excellent!

:thumbsup:

[flvegan]

6. Use an oven set to a certain temp

For a certain time. Sorry dude, that's all the turkey cooking tips I've got.

[CTyankee]

31. Use a meat thermometer that works!

We got a real shock last Thanksgiving when we discovered the thermometer was broken. We thought it was taking an awfully long time...

[heliarc]

8. Unconventional but GREAT

This requires some handiwork, but this is Thanksgiving folks! I got the idea from Wolfgang puck a while back...

The turkey is quartered and the legs are butterflied so that you have the complete breast on bone and two Leg/Thigh pieces. This works best on a larger bird... Cut away the bone from the Leg/Thigh pieces so that you have 2 boneless pieces of meat. Butterfly them out and remove the tendons so that they are almost a sheet of meat about a foot or so in length. You can also tenderize the sheet at this point if you like and it makes the sheet longer...

And this is what I love about this recipe... It allows you to make 2 different kinds of stuffing... I've done corn-bread andouille and some wild mushroom and rice stuffing. After making the stuffing you spread a layer of it on on one of the sheets, and layer of the other stuffing on the other sheet... Roll em up... and bake along side the breast... Then when they are done (use a meat thermometer) slice them into rounds to serve.

What's great too is that this speeds up the cooking time for the legs since there's less mass total and the Breast can get cooked over a bed of vegetables... Delicious.

Happy Thanksgiving everyone!

[Bonobo]

16. That sounds interesting. If you find a link, I 'd appreciate it too!

[heliarc]

42. Awesome! Found the link...

I modify this recipe, but it works as is too!

http://www.foodnetwork.com/recipes/wolfgang-puck/roasted-turkey-two-ways-recipe/index.html

Have fun. Happy Thanksgiving!

[Bonobo]

43. Thanks!!!!

[heliarc]

51. Haha...

I love your Obama line sunrise...

I used to ride the Yamanote line to work. Konbanwa.

[Tandalayo_Scheisskopf]

9. Get thee hence...

To somewhere that sells the Brinkeman or Colman(same thing) small, inexpensive water smoker. Get some chunk charcoal. Get some chunks of oak, or fruitwood, like Apple. Not hickory, as it is a little too strong. Smoke that sucker according to the recipe and instructions in the manual that comes with the smoker.

Having done this many times, I assure you that your tongue will slap the brains out your head.

Have you priced smoked turkey by the pound, of late?

[Bonobo]

18. We had a smoked one a couple of years ago and it was great.

Unfortunately, the local place that did them burned down... :(

[Lyric]

10. I always soak ours in a huge bowl

full of very salty chicken broth and dried mixed herbs for about 24 hours before--with the bowl in the fridge, of course. Then I take it out, pat it dry with paper towels, lightly salt and pepper it, rub about a half-stick of softened real butter all over it, stuff it, cover it with foil, and bake it on a rack that's inside of a big roasting pan with about a cup full of regular chicken broth and a bit more melted butter (following instructions per pound, and basting occasionally) until about a half-hour before it's supposed to be done. Then I remove the foil, baste well, and let it bake until the skin is deep golden-brown and crisp.

Turns out wonderful every time :)

[greguganus]

11. Go get stuffed.

I was talking to the turkey, not you. ;)

[Sabriel]

17. Those tend to be leaner and a tad drier

So I recommend the brining and also extra basting.

[Bonobo]

19. Thanks!

[cali]

20. Here's my cooking tip, Bonobo

Take a large heavy brown paper grocery bag (make sure it's not chemically treated) cut out out one long side. Grease the bag completely with vegetable oil. Place over the turkey and roast in a moderate oven. Yes, you can do it with the turkey stuffed. Of course, season your turkey before adorning with said paper bag. This method produces a beautifully browned, crispy skinned turkey.

[Bonobo]

27. Craziest thing I ever heard, Cali! I will give it a try instead of foil. Thanks.

[cali]

33. the problem with foil is that it steams the bird. and you don't want to do that

paper lets it breath.

And I guarantee it will turn out perfectly.

bon appetit.

[demnan]

21. All I can add is don't overcook it

The one I had one year (lived near a farmer's market where I ordered it) when it was done the juices still came out pink. It was lucky that we figured that was just the color of the juices or we might have overcooked it. It was the most delicious bird I ever had.

The way I cook poultry is to put the oven on 425 cover the bird with a little olive oil and some dry rub spices and a piece of foil over the breast. Remove the foil and reduce the oven temperture to 350 after about an hour for a small turkey, hour and a half for a larger one, or 1/2 an hour for a chicken.

The bird is done when you can wiggle one of the drumsticks.

[Warpy]

22. Grease it up and wrap it in cooking muslin

then roast breast side down for the first half of the cooking time.

Then flip it over for the second half.

The bird will brown inside the muslin and the muslin will hold both grease and basting juices on the skin just a bit longer.

Yes, it looks weird, but it works.

Let the bird rest for at least 20 minutes after a meat thermometer inserted into the thickest part of the thigh says it's done. The resting period finishes cooking the bird and redistributes the juices within.

The muslin peels right off. It doesn't stick to nicely crisped skin. Your guests will never know they're eating The Mummy.

[Bonobo]

28. I did it one year. Makes a lovely color and pattern if I recall. Professional looking.

[Warpy]

40. Yes, a turkey shroud of Turin

and the pattern on the turkey is nice, too.

[bread_and_roses]

54. I use the muslin method also

although I've never wrapped the entire bird, just used the muslin over the top. I have always wanted to try the upside down trick, but the years when I've done turkey it's been a huge one, so I just manage with frequent basting. The muslin & basting keeps the breast meat from drying out.

I am a traditionalist with turkey - don't want brining, or smoking, or exotic flavors.

Best advice is to use real butter, a meat thermometer, and a good fresh turkey that's not injected full of nasty oils and chemicals.

[cherokeeprogressive]

25. Going with the deep fryer again this year.

Tried it for the first time last year and it was the best bird I've ever cooked.

Oh yeah, there was a thread the other day about the cost of Thanksgiving. My 18lb Butterball cost all of $9.00. Should feed the ten people who will be here just fine.

[Arugula Latte]

30. Anyone who fries a turkey: Make sure it's defrosted thoroughly!!!

You don't want a 'SPLODIN' turkey! :o

[cherokeeprogressive]

34. LOL!

I don't want a 'SPLODIN' anything!

[dysfunctional press]

26. how do you know that it's delicious?

have you already had a taste? :shrug:

[Bonobo]

29. Good point.

[Spazito]

32. I use beer for basting, it is great and helps make delicious gravy as well...

Depending on the size of the bird (chicken or turkey) I pour a third to a half a bottle/can of beer over the bird before putting it into the oven. I then baste it every hour to hour and 1/2 (depending again on the size of the bird). It keeps the meat moist and the drippings very flavorful, I promise!

[riqster]

35. Lay some celery stalks and onion slices under the bird in the pan

Helps to moisturize for folks like me that are on low-sodium diets (can't use brine anymore, bummer), and has the additional benefit of flavoring the broth - makes an AWESOME soup stock for later use.

[GrpCaptMandrake]

37. The best overall turkey process

http://www.goodeatsfanpage.com/GEFP/index.htm

It's the transcript from Alton Brown's "Romancing the Bird." From brining to roasting, it's almost foolproof. We saw this episode years ago, tried the methodology and found it to work the way it's described. The advice regarding temperature, the "breast shield" and how to get a perfectly golden bird with all parts of equal done-ness solved a lot of issues here.


Get On The H.O.R.N.!
www.headonradionetwork.com
America's Liberal Voice

[jxnmsdemguy65]

38. or an owl....

Owls are one of the primary predators of wild turkeys... most folks don't know that.

[deaniac21]

39. I'm getting local, organically raised, free range veal for

Thanksgiving!

[rasputin5]

45. Isn't "free range veal" an oxymoron?

??

[deaniac21]

49. You can't eat an oxymoron.

[IDemo]

50. First, locate one of these kitchen appliances: