Fresh Turkeys for Thanksgiving

[jniff101]

Originally Posted by secondcurve

Belmont Resident:

In your posts you speak of a second home in Maine, expensive boats and snowmobiles. It sounds like you are doing well. Maybe if you cut back a bit on your toys you could eat fresh turkey, too!!!

Im pretty sure his financial situation and what he decides to spend his money on is none of our business! Just my opinion.

[secondcurve]

Originally Posted by jniff101

Im pretty sure his financial situation and what he decides to spend his money on is none of our business! Just my opinion.

I just made an observation regarding facts that Belmont Resident has shared with us in the past. Interestingly, he took my observation in a positive manner while you apparently did not.

[pointicus]

http://www.facebook.com/#!/WineingButcherGilfordNH


I just placed my order at the Gilford Wine'ing Butcher. Here's their facebook page. They brine them for you - We had it from here last year and it was DELICIOUS!

[Irish mist]

There was a farm in Sanborton up near Steel Hill Resort that sells their own fresh raised turkey....don't know if they are still there ?

[Jonas Pilot]

Originally Posted by pointicus

http://www.facebook.com/#!/WineingButcherGilfordNH

I just placed my order at the Gilford Wine'ing Butcher. Here's their facebook page. They brine them for you - We had it from here last year and it was DELICIOUS!

It's worth the money to not have to brine the turkey yourself. It makes a big difference in taste when the turkey is brined, but the bird takes up a lot of room in the fridge during the process. You lose all that space when you need it the most. I'd rather have someone do it for me.

[Belmont Resident]

Originally Posted by Jonas Pilot

It's worth the money to not have to brine the turkey yourself. It makes a big difference in taste when the turkey is brined, but the bird takes up a lot of room in the fridge during the process. You lose all that space when you need it the most. I'd rather have someone do it for me.

I'm going to try that brine thing this year. I have looked up and printed out several recipes from the internet.
With the cost of the turkey being so much higher I wonder how much more your paying for the extra weight from the brine solution.
A block of ice in a cooler will last for several days but in many instances it is cool enough out just to leave the bird in a cooler out of the sun.
By Thanksgiving it's usually not above the 50's and sometimes even the 40's.

[garysanfran]

Submerge for 24 - 48 hrs., rinse and roast at 400 deg. for 20 min per pound.

CHEZ PANISSE'S BRINE FOR TURKEY
INGREDIENTS:

--2 1/2 gallons cold water

-- 2 cups kosher salt

-- 1 cup sugar

-- 2 bay leaves, torn into pieces

-- 1 bunch fresh thyme, or 4 tablespoons dried

-- 1 whole head of garlic, cloves separated and peeled

-- 5 whole allspice berries, crushed

-- 4 juniper berries, smashed

-- 1-2 Oranges, quartered (optional)

-- 1-2 limes quartered (optional)

INSTRUCTIONS: Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all ingredients and stir for a minute or two until the sugar and salt dissolve. Put your turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, use a plate or other weight to keep it completely submerged in the brine.

Note: The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the turkey. Before roasting, remove the bird from the brine and drain well. Pat dry

[Happy Gourmand]

Originally Posted by garysanfran

Submerge for 24 - 48 hrs., rinse and roast at 400 deg. for 20 min per pound.

CHEZ PANISSE'S BRINE FOR TURKEY
INGREDIENTS:

--2 1/2 gallons cold water

-- 2 cups kosher salt

-- 1 cup sugar

-- 2 bay leaves, torn into pieces

-- 1 bunch fresh thyme, or 4 tablespoons dried

-- 1 whole head of garlic, cloves separated and peeled

-- 5 whole allspice berries, crushed

-- 4 juniper berries, smashed

-- 1-2 Oranges, quartered (optional)

-- 1-2 limes quartered (optional)

INSTRUCTIONS: Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all ingredients and stir for a minute or two until the sugar and salt dissolve. Put your turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, use a plate or other weight to keep it completely submerged in the brine.

Note: The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the turkey. Before roasting, remove the bird from the brine and drain well. Pat dry

400 degrees, 20 minutes per pound? That's 8 hours for a 24 pound bird. Seems kind of hot for that long. Is 400 correct for this recipe?
I have started them out at much lower temp, 250 to 275 for about 3 hours, then bring it up to 325 for the remainder. I like to think it cooks more evenly that way and doesn't cook the moisture out. Using a meat thermometer, it still seems to take 8 to 9 hours for a 20 pound plus bird.
Any other thoughts on cooking times/temps?

[SIKSUKR]

I love using the pop-up temperture indicators.I prefer to start my turkey at 400 for 1 hour and then finish at 325-350.

[Little Bear]

The best trick I ever tried was to soak a cheesecloth in melted butter, then place this over the breast of the turkey for the entire cooking time. You won't believe how moist the breast meat stays with this method.

[Argie's Wife]

Originally Posted by Little Bear

The best trick I ever tried was to soak a cheesecloth in melted butter, then place this over the breast of the turkey for the entire cooking time. You won't believe how moist the breast meat stays with this method.

Yes - this is how I do my turkey. And I drizzle more butter on later.

Now, add a drizzle of maple syrup and a little fresh sage under the wings (in the wing pits) before you place the cheesecloth on the turkey. I'm not joking - it's to die for.

Do it up with a good sausage stuffing (moist, with lots of onion and celery and carrot) - and it's the best.

[Belmont Resident]

Originally Posted by SIKSUKR

I love using the pop-up temperture indicators.I prefer to start my turkey at 400 for 1 hour and then finish at 325-350.

I stopped using the pop-up's. I've overcooked a couple of birds both chicken and turkey using them.
I believe it was last year or one before where one of the cooking shows said to throw out the pop-up and use a meat thermometer. The temp range varies and tends to be on the high end of cooked before many pop up.
I will admit that I have had some birds turn out great, but once you have had one overcooked with guests to serve you will prefer a more accurate meat thermometer. At least if you screw up using the meat thermometer you have no one else to blame but yourself.