Armed Polite Society
Main Forums => The Mess Hall => Topic started by: 41magsnub on November 16, 2017, 01:42:22 PM
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Well?
I will be roasting in the pellet grill at 350. Probably splatchcocked (fun word!). I'm debating smoking it at 180 for a few hours before cranking up the heat for a little more smoke flavor, at 350 you get little or no smoke flavor. It burns too cleanly.
We went ghetto and bought a butterball pre-brined 20lb bird.
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Splatch?
I've always heard it Spatch... No L.
It looks like I'm eating with friends this year. If previous years are any indication, they'll do one smoked on the grill and another in the oven.
"We went ghetto and bought a butterball pre-brined 20lb bird."
You're a monster...
I have a 12-15 pounder in my freezer I got after the new year's sales. I've been thinking that I want to cook it on the Weber, but I'm most likely going to do a classic stuffed bird in the oven. I'll probably do it in a couple of weeks, in between T-giving and Christmas so that I have some meat and gravy and ancillary leftovers for pie and stock and the like.
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We're not going to be around for Thanksgiving, so I'll probably roast a turkey on Christmas.
I got a 12# bird in the freezer I picked up the other day when I bought a ham (buy the ham, get a free turkey).
I'll just roast it in the oven in a oven bag. Wife isn't a big fan of spicy things, so it will be pretty plain Jane, salt and pepper with a bit of olive oil. Oven bag makes sure you have a nice moist bird.
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I got rave reviews for my bird last year (first time I'd cooked a turkey), so we've had requests to do it again.
I'll be injecting butter into it. (And rub with salt and pepper). That's all.
WOW, was it good last year. (To toot my own horn)
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Whatever frozen turkeys I can find that's the cheapest (preliminary search, Butterball for 99¢ lb). I'll put it in the electric roaster Thursday morning. Takes about 4 hours, or maybe 5 if it goes in still frozen. When it comes out, the skin on top needs a little work with a heat gun to brown it :D
Not sure yet what we'll have for sides; maybe sweet potatoes cooked with bananas and a little butter, and steamed broccoli.
It's just Wife and me and the 2 dogs, so I don't want to do anything elaborate. (the previously-mentioned tamales will be made the weekend after Turkey Day)
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We're not going to be around for Thanksgiving, so I'll probably roast a turkey on Christmas.
I got a 12# bird in the freezer I picked up the other day when I bought a ham (buy the ham, get a free turkey).
I'll just roast it in the oven in a oven bag. Wife isn't a big fan of spicy things, so it will be pretty plain Jane, salt and pepper with a bit of olive oil. Oven bag makes sure you have a nice moist bird.
For Christmas we will be doing a prime rib.
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For Christmas we will be doing a prime rib.
I miss prime rib
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I just buy a turkey breast, only two of us so a lot less wastage that way. I think I'll cook it in the dishwasher this year because I don't have my sous vide yet. :)
bob
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We're moving into the new house starting tomorrow, and my wife can't wait to try out the new Thor 6 burner stove with double oven. So probably a traditional roasted stuffed turkey, along with ham. I can abide turkey, I like ham, but mashed potatoes and dressing with gravy is what I'm waiting for (My mom would always put on five extra pounds of potatoes when I was coming for dinner.)
For Christmas we will be doing a prime rib.
Us too. My dad never cared for turkey, so we'll keep up with tradition and have prime rib and (yum) brown gravy. The gravy is for the mashed potatoes, natch. Horseradish (home grown) is what goes on prime rib.
We should have a large crowd for both holidays. Everyone wants to see the new house.
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Blow torch or molten lava soak. Haven't decided yet.
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Flammenwerfer.
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Blow torch or molten lava soak. Haven't decided yet.
Where you getting your lava from? I may need some soon. ;)
bob
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In 2015 I did an herbed pork loin with some of the most fantastic au gratin potatos I've ever had. Found the recipe on the internet for making in a slow cooker.
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I'm leaning to smoking one this year.
I need to cut down another hickory tree though.
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I'm doing the boring "in the oven" thing. For a few years a ways back I fried it, but I'm lazy and the oven always seems to do a good job given I do mine, so it works for me. :)
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Swmbo is brining the bird for a day and then do whatever other magic she does when she pops it in the oven. One of the legs is mine! The rest of the family can fight over what's left. Mashed potatoes covered in corn and stuffing then bathed in turkey gravy. Cranberries and DIL's green bean casserole (a whole bunch of stuff including cheese) Home made cornbread. My job is to stand by for eating.
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Last year, I brined two turkeys, then smoked them at about 220 for... 13 hours? Wood fired, using oak.
Turned out really well. I'll probably do the same this year. I'll probably also throw a slab or two of ribs on, because if I'm tending the smoker anyway, why not?
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Flammenwerfer.
The ClF3 version?
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CFL3 CFL4, you know, whatever it takes.
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Smoking the beast is always good. I probably will put a bacon weave atop it.
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We raised 7 of the poor dumb bastards this year, butchered in August. Average weight 18 lbs. I plan to brine one, and then roast him in the oven old school, just normal roaster pan. They were so docile and otherwise friendly I almost feel bad. Almost :cool:.
We usually fry one in peanut oil, but this is the first Thanksgiving without my grandmother so we're trying one her way.
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Slow cooking in the pit barrel over charcoal.
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"We raised 7 of the poor dumb bastards this year..."
You raised 7 Jamis Jockeys?
Cloning?
:rofl:
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Got a 3lb Turkey breast with the certificate I won at the American Legion Turkey Shoot. Open the outer bag, but the thing, inner bag and all in this: https://www.amazon.com/Magnalite-Classic-18-Inch-Covered-Roaster/dp/B00080QE20/ref=sr_1_1_sspa?ie=UTF8&qid=1511593846&sr=8-1-spons&keywords=magnalite+roaster&psc=1
(It's what Dad used when I was growing up. My niece glomed onto it before I could grab it. He also used it to make his stews... I got mine on E-bay for $12. While it's not Dad's, he would approve.)
Anyway, sides consist of Aldi boxed chicken flavor stuffing (I like it.) Aldi Four Cheese Potatoes, and Mini Green Bean casseroles: https://www.campbells.com/kitchen/recipes/mini-green-bean-casseroles/
Since there was just the two of us, and Robert had to work at 5pm, it was a low-key day...
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The turkey I bought (I think it was Jennie-o brand) had a pouch of gravy concentrate tucked inside. I'm always suspicious of those sorts of things and make my own gravy if I want gravy. But this year I was trying to keep everything simple. The directions said to add 2 cups of water or broth. I had plenty of watery drippings from the roaster (that later went into the stock after I boiled the carcass) but figured that would have too much salt, and the gravy mix was probably too salty already. So I boiled the giblets and neck in about 3 cups of water to make broth and I used that. The gravy was still too salty, but not bad.
Leftovers time, I decided to thin the gravy out a little with some half-n-half and see what I got. Added less than a cup but not much less, and brought it to a simmer and stirred it up good. Also gave it a couple of grinds of black pepper. Damn, that was good! There's still a little left, but not much; I've been eating it with potatoes and leftover turkey. I need to try some on a baked sweet potato before it's all gone...
I'll know next year to start out like that. And now you know too.
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I can't wait to have grandkids...
https://www.youtube.com/watch?v=mmsB8iAXBdI
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"The turkey I bought (I think it was Jennie-o brand) had a pouch of gravy concentrate tucked inside."
Never heard of that before.
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"The turkey I bought (I think it was Jennie-o brand) had a pouch of gravy concentrate tucked inside."
Never heard of that before.
My butterball had that too, I tossed it.
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My butterball had that too, I tossed it.
I'd have tossed the turkey and kept the packet.
I HATE Butterballs. They're more like Mushy Meat Balls. I've never had one that's been, as far as I'm concerned, edible. The mouthfeel has always been horrid.
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I'd have tossed the turkey and kept the packet.
I HATE Butterballs. They're more like Mushy Meat Balls. I've never had one that's been, as far as I'm concerned, edible. The mouthfeel has always been horrid.
yep, pre-brined water injected poultry.
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This one wasn't bad really. I would have preferred something better, but I wasn't the one grocery shopping. It picked up some smoke flavor and the texture was acceptable.
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I'd have tossed the turkey and kept the packet.
I HATE Butterballs. They're more like Mushy Meat Balls. I've never had one that's been, as far as I'm concerned, edible. The mouthfeel has always been horrid.
Should be okay if you overcook it (unstuffed) to squeeze out all the salt water. Covered roasters are really good for that without it being dry afterwards. (Pressure cooker too if you don't care how the bird looks when it's done)
Or if you get a Butterball on sale cheap enough, cut it up like a frying chicken and refreeze it; use it for soup.
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I really prefer an all natural turkey that I brine myself, but they're getting harder and harder to find in the grocery stores.
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I really prefer an all natural turkey that I brine myself, but they're getting harder and harder to find in the grocery stores.
Why I love living in Iowa, with all the packing plants nearby we probably have at least 7 or 8 different choices in the grocery store.
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Empire Kosher Poultry is just down the road from where my parents lived.
Unfortunately they closed their plant store to the public and now only allow employees to purchase there.
The birds were koshered, but you could get them literally an hour off the killing floor if you timed it correctly.
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I want to try Spatchcock turkey. Told SWMBO next time she sees turkey for a decent price to pick it up and I'll try that method.
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early December, I cooked 6 turkeys for a gathering. One in the oven, 4 deep fried in peanut oil, and one in a Char-Broil "Big Easy" oil less 'fryer'. The latter was by far, the best of the flock. I don't brine, just cook. All the birds were good, but that last one was really something else.
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If you're going to spatchcock a turkey, I'd suggest investing in a good pair of poultry shears.
Makes taking out the back bone a LOT easier.
Just make certain that they are the kind that separate into two halves. Otherwise you'll never get them clean around the hinge.
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Little late to this thread but we used a propane powered "air fryer" to do a ham and turkey for Thanksgiving and since then we've done a sirloin and a pork shoulder. I'd say it's 90% as good as an oil fryer without the hassle and cost of oil so it's a win win in my book