alright tcg martha stewarts. what's your turkey tidbits and how-to's.
- Thread starter Yaj Yak
- Start date
Starting to defrost the turkey is the kick off to counting down until Thanksgiving.
One turkey defrosting for a couple days already (they take time in the fridge to defrost). Two more going into the fridge soon for our Sunday fake Thanksgiving when my daughters will be in town. Wife is not happy about 3 turkeys defrosting at once. She says I need to buy a new fridge now. Hmmm.
microwave might work too.
nah truth be told, if you're planning to eat it thursday you needa hustle at this point
id thaw it under cold water and then refrigerate and fuck, if there's one thing i preach on here, spatch cock that shit and dry brine it tomorrow night.
my 15 lb'er i just did took 5 days to thaw in the fridge and i pulled it out a few times and set it on my stove to accelerate it thawing for a few hours at a time.
Shit pictures but it turned out awesome. Spatchcoocccked. Dry brine with salt and baking powder and rested in the fridge. The bone in breast I had to remove the skin from because I tented it in the fridge in tinfoil and bits of it stuck to the foil and WOULD NOT come off which sucked but was still delicious.
Grilled over charcoal about two hours. The tinfoil was in place to speed up cooking in places and slow it down in others.
I hacked the spatchcocked back bones up, sautéed them, roasted and then made stock for the gravy and dressing and to stock up also. Badumpch
Grilled over charcoal about two hours. The tinfoil was in place to speed up cooking in places and slow it down in others.
I hacked the spatchcocked back bones up, sautéed them, roasted and then made stock for the gravy and dressing and to stock up also. Badumpch
nah, no need for this thursday, grandma has that covered. i just mean in general, gunna need to cook it eventually before it goes bad like 75% of my food does that megan buys and never cooks.microwave might work too.
nah truth be told, if you're planning to eat it thursday you needa hustle at this point
id thaw it under cold water and then refrigerate and fuck, if there's one thing i preach on here, spatch cock that shit and dry brine it tomorrow night.
my 15 lb'er i just did took 5 days to thaw in the fridge and i pulled it out a few times and set it on my stove to accelerate it thawing for a few hours at a time.
It is decided. I'm cooking a turkey on the Weber for me and Amy tomorrow and, on our fake Thanksgiving on Sunday when all my kids are in town, I am going to
SOUS VIDE ONE OF THE TURKEYS!
That's right. 12 hours sous vide at 150* for the breasts and 24 hours sous vide at 150* for the legs. I'll butcher the turkey into legs and breasts and use the carcass and wings for gravy and stuffing. Pre brown the skin in cast iron pans, then Sage, Rosemary, Thyme and salt in the sous vide bags, vacuum seal and into the sous vide bath for what will supposedly be some of the most succulent, perfectly cooked turkey ever. I'll finish the skin with my blow torch in front of the kids. They already know their dad is crazy but why not reinforce the idea? ?
I'll do a back up turkey on the Weber just in case...
SOUS VIDE ONE OF THE TURKEYS!
That's right. 12 hours sous vide at 150* for the breasts and 24 hours sous vide at 150* for the legs. I'll butcher the turkey into legs and breasts and use the carcass and wings for gravy and stuffing. Pre brown the skin in cast iron pans, then Sage, Rosemary, Thyme and salt in the sous vide bags, vacuum seal and into the sous vide bath for what will supposedly be some of the most succulent, perfectly cooked turkey ever. I'll finish the skin with my blow torch in front of the kids. They already know their dad is crazy but why not reinforce the idea? ?
I'll do a back up turkey on the Weber just in case...
I pulled this bird at 158*. Gonna let it rest for an hour. The french videos I was watching last night said let the bird rest as long as it was cooked. That seems a bit excessive?
You can see the compound butter and spices under the skin. I dry brined it because you guys made that sound attractive. Skin is crispy. Maldon salt and a brown sugar mix for the overnight dry brine. Today I let my compound butter of Plugra butter, sage, thyme and rosemary soften then I stuffed it in under the skin. I didn't have unsalted butter so I took it easy with it because I am trying to avoid over salting the turkey.
I have had the neck, gizzard and giblets simmering in chicken broth, beef broth, caramelized onions, sage, thyme and rosemary for the last couple hours. Good depth of flavors to make the gravy from. I'm making a roux now to thicken it up. After I finish it, I'll taste it and add some of the turkey drippings if I need more flavor.
It's just Amy and me today. Kids aren't in town yet or are with their GF's family today. Their loss.
I will add the roux as a thickener and strain all the solids out of the gravy when I am ready for it.
You can see the compound butter and spices under the skin. I dry brined it because you guys made that sound attractive. Skin is crispy. Maldon salt and a brown sugar mix for the overnight dry brine. Today I let my compound butter of Plugra butter, sage, thyme and rosemary soften then I stuffed it in under the skin. I didn't have unsalted butter so I took it easy with it because I am trying to avoid over salting the turkey.
I have had the neck, gizzard and giblets simmering in chicken broth, beef broth, caramelized onions, sage, thyme and rosemary for the last couple hours. Good depth of flavors to make the gravy from. I'm making a roux now to thicken it up. After I finish it, I'll taste it and add some of the turkey drippings if I need more flavor.
It's just Amy and me today. Kids aren't in town yet or are with their GF's family today. Their loss.
I will add the roux as a thickener and strain all the solids out of the gravy when I am ready for it.
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