To Brine or Not to Brine, To Fry or Not to Fry? Let's talk turkeys!

[[deleted user]]

OK, let's get the debate going...how do you prepare your turkey? Are you trying something different this year?

[[deleted user]]

I am going to try a new prep technique this year. It's not as pretty, but I'm anxious to see how it works. I read in Cooking Light that if you have the butcher remove the backbone from the turkey and roast it 'flat' at a higher temperature, it cooks in less time, cooks more evenly, and retains more moisture. I can't find the name of the technique and right now I can't locate the recipe, but I read it on the plane and am determined to try it. A pioneer woman would de-bone her own turkey, but I have to confess that I absolutely despise handling meat. I'm a 90% vegetarian and only eat meat rarely & more than a little reluctantly. I'm not even a fan of turkey per se, but my husband loves it and the idea of to-furkey is something we joke about in our house...so I'll update you later!!

[Lesley]

Paula wrote: "I am going to try a new prep technique this year. It's not as pretty, but I'm anxious to see how it works. I read in Cooking Light that if you have the butcher remove the backbone from the turkey a..."
My son is a chef & one year our turkey was too big for the oven so he boned & rolled it. Cooking time was so much quicker and we didn't have to juggle things round in the oven as much. Only thing is if you usually carve at the table it doesn't look as impressive as a whole turkey. If you are not good a boning meat it's best to get your butcher to do it otherwise you can loose a lot of meat. Enjoy.

[[deleted user]]

The people who built our home back in the 80's installed two tiny ovens, one atop the other, built into a cabinet. Neither will hold even a standard size turkey. We need to redo our kitchen but even then, it would be a major investment...likely at least $30K. So we cook smaller stuff! Lol.

Being a chef was a dream of mine at one time. You must be so proud of your son!

[Lola]

I am not doing Turkey . But when I did I loved using my electric Roaster oven. They are not expensive, it frees up the main oven and everything always comes out so moist and juicy. We have a store in Helena who does the Best Ham I have ever tasted. Like Paula I am mostly vegetarian, but this ham is "like Butter" all glazed and I will only have to reheat it in the roaster oven. The hams are local and my Daughter knows the farm.

[Lesley]

Paula wrote: "The people who built our home back in the 80's installed two tiny ovens, one atop the other, built into a cabinet. Neither will hold even a standard size turkey. We need to redo our kitchen but eve..."
We are very proud of him & his brother. Mark trained for three years as an Army Chef, serving in Germany, & in the Ireland & Bosnia conflicts but is now in 'civiy street'. His brother was an Engineer in the Navy serving in Ireland & the Gulf conflict. He also is now in 'civiy street'.

[Jessica]

I just do it the traditional way lol i stuff that bad boy and put enough butter in there to make it happy and baste it through the whole day lol

[[deleted user]]

Ham is always on the menu in Virginia, along with turkey. I will cheat for a good Virginia ham...! I have never stuffed a turkey (I have this aversion to touching the outside of meat, much less the inside!) - but I love to eat stuffing that other people prepare -- and butter? More please!

[Kay]

We started frying our turkey a few years ago and I love it. It seems to always be very moist and since it is done outside it makes it so much easier to cook all the side dishes.

[[deleted user]]

Kay wrote: "We started frying our turkey a few years ago and I love it. It seems to always be very moist and since it is done outside it makes it so much easier to cook all the side dishes."

A friend of ours fried one for a dinner we attended a few years ago. It was wonderful.

We also have some of the funniest videos of men setting their decks on fire for not following directions... I won't let my husband near a fryer.

[Bernadette]

We inherited a blue enamel roasting pan {easily holds a 25 pound turkey, if needed) and I think it's the pan that helps roast our turkey to a golden brown every time! No special seasoning or treatment needed.

[[deleted user]]

Bernadette wrote: "We inherited a blue enamel roasting pan {easily holds a 25 pound turkey, if needed) and I think it's the pan that helps roast our turkey to a golden brown every time! No special seasoning or treatm..."

My mom has a blue enamel roasting pan!! I love it when a post triggers a childhood memory! (Note to self...find out where she's keeping it, next trip home...)

[Lola]

I have one too probably about 40 years old.

[[deleted user]]

Lola wrote: "I have one too probably about 40 years old."

I'd guess that mom's is at least that old, too. I wonder if they still make them?

[Linda]

Ever since I saw Alton Brown's "Good Eats" show about Roast Turkey, that has been the way I do a turkey or turkey breast. Be it for Thanksgiving or any given Sunday Supper! But we are not doing Turkey this year since my sister is doing roasted chicken.

Linda W

[[deleted user]]

Linda wrote: "Ever since I saw Alton Brown's "Good Eats" show about Roast Turkey, that has been the way I do a turkey or turkey breast. Be it for Thanksgiving or any given Sunday Supper! But we are not doing Tur..."

I just called the butcher in Healdsburg to order my spatchcocked turkey. I could tell he was trying very hard not to laugh...I swear I am so juvenile I giggle every time I say the word. If this doesn't work, I'll have a few choice words for the woman who put that recipe in Cooking Light! I'll have to tell her my cock flopped. *stop me now.
somebody stop me now.*

I love Alton Brown - we got to meet him at the aquarium in Monterey (he was doing a signing there) - he is every bit as funny and human in person as he is on TV.

[Lola]

Oh Man I really did laugh out loud when I read "my cock flopped !" Wolf looked at me like "ok the old girl is losing it !"

[[deleted user]]

Lola wrote: "Oh Man I really did laugh out loud when I read "my cock flopped !" Wolf looked at me like "ok the old girl is losing it !""

Clearly, the cold medicines made me more than a little bit loopy. But just so you don't think I'm completely off my rocker, I found a link to a video from Bon Appetít magazine that shows the smashcocking procedure.

Warning: As a predominantly vegetarian for humanitarian and health reasons, a video of smashing said cock made me a bit queasy. The butcher is removing the backbone and my husband is doing the smashy-thing...I am not touching that bird until it's cooked and husband has his dinner plate in his hand.

http://www.huffingtonpost.com/entry/h...

[Kay]

Paula wrote: "Kay wrote: "We started frying our turkey a few years ago and I love it. It seems to always be very moist and since it is done outside it makes it so much easier to cook all the side dishes."

A fri..."
I have heard of some horror stories Paula but thankfully my husband and brother are good at it. We usually fry 2, one for dinner and a second for leftovers since they can't be too big. The guys sit out by the fryer while we women do all the hard work getting the rest of the dinner ready.

[[deleted user]]

Kay wrote: "Paula wrote: "Kay wrote: "We started frying our turkey a few years ago and I love it. It seems to always be very moist and since it is done outside it makes it so much easier to cook all the side d..."

I love it when men cook outside. Ray always comes in from the grill and says, "Ray make fire" like some kind of caveman...it never gets old for me.