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Thread: Thanksgiving Stoke Thread

  1. #51
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    at the in-laws eating dried out turkey....cause she never figured out that the "warming tray" at the bottom of the stove really does continue to cook the bird. gravy helps the cause though, a little.

  2. #52
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    Quote Originally Posted by cinnepa View Post
    at the in-laws eating dried out turkey.....
    Yup. May have to make a batch of eggnog to keep it fun. cheers!

    next year thanksgiving at our house, for certain! Done with spending it every year at someone else's house.

  3. #53
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    Quote Originally Posted by pepperdawg View Post
    Dumb question - which I am going to look up now on an actual cooking site - brine is just salt+water?
    Or is there more to it?

    Got a 23.5lb bird need to soak tonight....
    Yes some is just salt and water (Kosher or table salt - there is a difference!) some is cooked first and cooled such as this one:


    6 quarts water
    2 large onions, quartered
    1 cup coarse salt
    1 cup chopped fresh ginger
    3/4 cup (packed) golden brown sugar
    4 large bay leaves
    4 whole star anise
    12 whole black peppercorns, crushed


    And here is another simpler brine:

    SERVES 10 TO 22, DEPENDING ON TURKEY SIZE

    We offer two brine formulas: one for a 4- to 6-hour brine and another for a 12- to 14-hour brine. The amount of salt used in each brine does not change with turkey size. If you’re roasting a kosher or self-basting turkey, do not brine it; it already contains a good amount of sodium. Rotating the bird from a breast-side down position to a breast-side up position midway through cooking helps to produce evenly cooked dark and white meat. If you’re roasting a large (18- to 22-pound) bird and are reluctant to rotate it, skip the step of lining the V-rack with foil and roast the bird breast-side up for the full time. If making gravy, scatter 1 cup each of coarsely chopped onion, celery, and carrot as well as several fresh thyme sprigs in the roasting pan at the outset; add 1 cup water to keep the vegetables from burning.

    INGREDIENTS

    Table salt
    1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
    4 tablespoons unsalted butter, melted

    INSTRUCTIONS

    1. Dissolve 1 cup salt per gallon cold water for 4- to 6-hour brine or 1/2 cup salt per gallon cold water for 12- to 14-hour brine in large stockpot or clean bucket. Two gallons of water will be sufficient for most birds; larger birds may require three gallons. Add turkey and refrigerate for predetermined amount of time.

    2. Before removing turkey from brine, adjust oven rack to lowest position; heat oven to 400 degrees for 12- to 18-pound bird or 425 degrees for 18- to 22-pound bird. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan.

    3. Remove turkey from brine and rinse well under cool running water. Pat dry inside and out with paper towels. Tuck tips of drumsticks into skin at tail to secure, and tuck wing tips behind back. Brush turkey breast with 2 tablespoons butter. Set turkey breast-side down on prepared V-rack; brush back with remaining 2 tablespoons butter. Roast 45 minutes for 12- to 18-pound bird or 1 hour for 18- to 22-pound bird.

    4. Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees if roasting 18- to 22-pound bird. Using clean potholders or kitchen towels, rotate turkey breast-side up; continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer for 12- to 15-pound bird, about 1 1/4 hours for 15- to 18-pound bird, or about 2 hours longer for 18- to 22-pound bird. Transfer turkey to carving board; let rest 30 minutes (or up to 40 minutes for 18- to 22-pound bird). Carve and serve.

    **************************************************

    Here's a little bit on the science of brining:

    Why should I take the time to brine my meat?

    We find that soaking turkeys (as well as chicken and even pork chops) in a saltwater solution before cooking best protects delicate white meat. Whether we are roasting a turkey or grilling chicken parts, we have consistently found that brining keeps the meat juicier. Brining also gives delicate (and sometimes mushy) poultry a meatier, firmer consistency and seasons the meat down to the bone. (We also find that brining adds moisture to pork and shrimp and improves their texture and flavor when grilled.)

    To explain these sensory perceptions, we ran some tests. We started by weighing several 11-pound turkeys after they had been brined for 12 hours and found an average weight gain of almost ¾ pound. Even more impressive, we found that brined birds weighed 6 to 8 ounces more after roasting than a same-sized bird that had not been brined.

    Our taste buds were right: Brined birds are juicier.

    How does brining work? Brining promotes a change in the structure of the proteins in the muscle. The salt causes protein strands to become denatured, or unwound. This is the same process that occurs when proteins are exposed to heat, acid, or alcohol. When protein strands unwind, they get tangled up with one another, forming a matrix that traps water. Salt is commonly used to give processed meats a better texture. For example, hot dogs made without salt would be limp.

    In most cases, we add sugar to the brine. Sugar has little if any effect on the texture of the meat, but it does add flavor and promotes better browning of the skin.

    We usually list both kosher and regular table salt in recipes that call for brining. Because of the difference in the size of the crystals, cup for cup, table salt is about twice as concentrated as kosher salt.

  4. #54
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    I going to get Chinese food and a scorpion bowl for 9 with one straw.
    People should learn endurance; they should learn to endure the discomforts of heat and cold, hunger and thirst; they should learn to be patient when receiving abuse and scorn; for it is the practice of endurance that quenches the fire of worldly passions which is burning up their bodies.
    --Buddha

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    www.skiclinics.com

  5. #55
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    Feb 2011
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    Thanksgiving eve prep work done!

    - 2 birds in brine (veggie stock, kosher salt, brown sugar, cracked black pepper)
    - cranberry sauce made
    - sweet potatoes roasted and mashed with butter, cream, bourbon, nutmeg and cayenne
    - 4 pounds carrots peeled and sliced

    Birds go on at 9 tomorrow morning, one on the grill, one in the oven. Finish the rest of the sides, guests arrive at 1.

  6. #56
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    Nov 2005
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    thanks all - 23.54 lb bird in a 5 gallon bucket {tight fit} w/ salt, bay leaves, cut up lemons, 2 1/4;d apples, honey and some brown sugar.....will flip before I pass out and flip again when I wake up........mmmm....Happy Tday Mags!!!!

  7. #57
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    Mar 2006
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    Change of plans with the bird.

    I planned on frying it but apparently my last was sub-par.

    This one got 46 hours of brine-time with Williams-Sonoma Apple-spice brine, (trust me, unless you're a James Beard Chef you're not making a better one) cider, and water in the cooler.

    12 hours of drying time then a nice rub-down between the meat and skin with homemade compound butter of thyme and butter.

    Slow and low tomorrow with ample basting should = the tits bird.

    Either way I'll be half-cocked on hooch so I'm sure it'll be the best evar. /whatareyoutalkingaboutthreadfuckyourlawn

    EDIT: sidebar, I'm still rocking a fire in the yard/mulled cider
    /bourbon if anyone wants to hang
    I still call it The Jake.

  8. #58
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    Pumpkin Cheesecake will be done in 30 minutes...."and boom goes the dynamite."

  9. #59
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    Nov 2005
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    Quote Originally Posted by BmillsSkier View Post
    Change of plans with the bird.

    I planned on frying it but apparently my last was sub-par.

    This one got 46 hours of brine-time with Williams-Sonoma Apple-spice brine, (trust me, unless you're a James Beard Chef you're not making a better one) cider, and water in the cooler.

    12 hours of drying time then a nice rub-down between the meat and skin with homemade compound butter of thyme and butter.

    Slow and low tomorrow with ample basting should = the tits bird.

    Either way I'll be half-cocked on hooch so I'm sure it'll be the best evar. /whatareyoutalkingaboutthreadfuckyourlawn

    EDIT: sidebar, I'm still rocking a fire in the yard/mulled cider
    /bourbon if anyone wants to hang

    I'm coming over dammit!

  10. #60
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    starting the day with a slice of pumpkin pie and a breakfast stout.
    happy thanksgiving!
    crab in my shoe mouth

  11. #61
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    Bring the stoke bitches! I'm stuck in the hospital so the big green egg isn't getting fired up this year. Need to live vicariously through your turkey triumphs.

    Sent from my Nexus 7 using TGR Forums
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  12. #62
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    Quote Originally Posted by cinnepa View Post
    at the in-laws eating dried out turkey....
    Until I was out of college. I thought all turkey was supposed to taste like sandpaper.
    Ski Shop - Basement of the Hostel



    Do not tell fish stories where the people know you; but particularly, don't tell them where they know the fish.

    Mark Twain

  13. #63
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    At the airport now... Whomever said that Thanksgiving day is a quiet travel day is a filthy liar. I'll be in park city having a good orphan dinner with friends by noon tho.

    Sent from my DROID RAZR using TGR Forums
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  14. #64
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    the macy's/any turkey parade coverage blows; when did it become just a fukkin marketing blitz for broadway shows?! show the goddamn parade already, you know - floats, bands.......enough of the showtune shit!

  15. #65
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    and now cooking tips? show the fukkin parade! hard to explain to a 5 year old why the world is in a downworld spriral.

  16. #66
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    Quote Originally Posted by buttahflake View Post
    starting the day with a slice of pumpkin pie and a breakfast stout.
    happy thanksgiving!
    couple hours behind you but some new harvest cured greens and a slice o pecan bourbon pie with my coffee.
    happy holidays bflake and the rest of the PR CREW!
    bF
    .

  17. #67
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    Quote Originally Posted by flowing alpy View Post
    harvest cured greens
    bF
    ummm, delicious!
    Happy Thanksgiving, Bobby.

    Last edited by buttahflake; 11-28-2013 at 09:55 AM.
    crab in my shoe mouth

  18. #68
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    Feb 2010
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    that looks delicious
    .

  19. #69
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    Pie out of the oven, turkey prepped and stuffed and in the oven. Potatoes peeled and ready for the pan to cook up for mashing. Need to do some tossed salad in between the first football game action. Then eating just before the 2nd football game of the afternoon.

    No soaking in brine this year- just basting it and watching that it does not get over cooked no more than 4 hours in the oven and then plenty of rest before carving). If it ends up a bit dry- that is what gravy is for. Maybe have to pull up this thread next year and plan on sticking it in a container the night before.

  20. #70
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    Feb 2010
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    my wife and i will sit down and prepare an exit plan to get us home early.
    i already plan on being late
    we're in charge of pie so pecan it is with a flat of raspberries and copious amounts of heavy whipped creme.
    b
    .

  21. #71
    Bobby Stainless Guest
    Quote Originally Posted by buttahflake View Post
    ummm, delicious!
    Happy Thanksgiving, Bobby.

    lol.

    Happy Thanksgiving!

  22. #72
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    Feb 2010
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    my brilliant wife just played 4 aces to my full house and called an audible.
    appears now our baby girl, 8mo., has a 'fever' so she won't be going, but , 'you and the boy can go and take the pie'.
    game set match good play lady, good play.
    b
    .

  23. #73
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    Mar 2006
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    Bonjour mes ami! Le Thanksgiving buffet est L'hotel Softel tres bon!

    Did a long workout at Pacific Sports Resort then dinner. No clean up. I do that again for sure.

  24. #74
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    Never had this before, it was good.

    The food was killer today.





    edit: pic should be showing up now
    Last edited by east or bust; 11-29-2013 at 12:35 AM.

  25. #75
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    You're posting the URL to the image in your gmail inbox, not a hosted image.

    Can't see shit capt.
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