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  1. #351
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    Nov 2002
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    Quote Originally Posted by glademaster View Post
    Dry brine or GTFO.
    <shrug>

    Barbecuing my bird like always. Tried and true recipe.

    Brine is:
    Kosher salt
    Onions
    Brown sugar
    Fresh ginger
    Bay leaves
    Star anise
    Peppercorns


    Bird gets brushed with sesame oil, stuffed with oranges then when it's almost done a maple mustard glaze.

    So good!
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  2. #352
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    Nov 2002
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    EWA
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    Making cornbread now for the dressing. My favorite side.
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  3. #353
    Join Date
    Sep 2001
    Location
    upstate NY
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    1,854
    Last year’s turkey just out of the smoker Click image for larger version. 

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  4. #354
    Join Date
    May 2002
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    Halfway Between the Gutter and the Stars
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    3,625
    I was part of a turkey deep fry event on thanksgiving. We all stood around drinking while the oil heated up. A few beers later it was time to dip the bird. Well fuck me if it didn't erupt into a ball of flame. Fortunately 4 of us were in the local fire department and knew what to do. One grabbed the garden hose, one turned it on and I went to the cooler for another round of beers. We turned the garden hose on the propane hose and let the rest burn out. We ended up with a nice little burnt piece of lawn and a delicious turkey.

  5. #355
    Join Date
    Jan 2019
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    59715
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    Doing a fermented dairy brine this year for our 24 lb Hutterite bird. Never tried it on a turkey, but years ago would do a yogurt/tumeric marinade for a amazing tandoori chicken dish on the menu in a restaurant where I worked behind the line (with a real tandoor oven).

    Golden garlic roast turkey - https://niksharma.bulletin.com/1024814461690942

    https://www.npr.org/sections/health-...tastier-turkey





  6. #356
    Join Date
    Jan 2008
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    livin the dream
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    Name:  IMG_3878.JPG
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    If it’s so good… how come you don’t eat it any other day of the year?


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
    1992 - 2012
    Squaw Valley, USA

  7. #357
    Join Date
    Mar 2019
    Posts
    376
    Quote Originally Posted by nickwm21 View Post
    Name:  IMG_3878.JPG
Views: 269
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    If it’s so good… how come you don’t eat it any other day of the year?


    Sent from my iPhone using TGR Forums
    Its your own fault if you make food you don't enjoy for Thanksgiving. We do prime rib and crab legs for Thanksgiving, which definitely doesn't suck. Either your food choice or culinary skills are the problem and not the holiday.

  8. #358
    Join Date
    Jun 2020
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    in a freezer in Italy
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    4,041
    Quote Originally Posted by MakersTeleMark View Post
    I do both. First a wet brine to impart some flavor and moisture, then a dry brine to seal it all in. Works really well.
    I've done both, dry the past few years, but never both. Never occurred to me. Might not have time with this bird but next time I'll give'r. Danka.

  9. #359
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    7,699
    oops. put this in "Whatcha Cookin" earlier so, repost in the right thread.
    Advancing Turkey dinner. Sous vide-ing one small heritage bird locally sourced, and smoking another one. Broke the sous vide victim down and bagged. Roasted the carcass with onions for stock, roasting pan deglazed with wine and reduced, which will be reserved for gravy later. Stock came out amazing.




    Attached Thumbnails Attached Thumbnails Click image for larger version. 

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    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  10. #360
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    Nov 2002
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    EWA
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    Quote Originally Posted by nickwm21 View Post
    Name:  IMG_3878.JPG
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Size:  98.4 KB

    If it’s so good… how come you don’t eat it any other day of the year?


    Sent from my iPhone using TGR Forums
    Because it's a lot of work
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  11. #361
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    Jan 2008
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    livin the dream
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    Quote Originally Posted by cspringsposer View Post
    Its your own fault if you make food you don't enjoy for Thanksgiving. We do prime rib and crab legs for Thanksgiving, which definitely doesn't suck. Either your food choice or culinary skills are the problem and not the holiday.
    Thanks for helping me prove my point.


    Sent from my iPhone using TGR Forums
    Best Skier on the Mountain
    Self-Certified
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    Squaw Valley, USA

  12. #362
    Join Date
    Mar 2012
    Location
    The Bull City
    Posts
    7,241
    Quote Originally Posted by KQ View Post
    <shrug>

    Barbecuing my bird like always. Tried and true recipe.

    Brine is:
    Kosher salt
    Onions
    Brown sugar
    Fresh ginger
    Bay leaves
    Star anise
    Peppercorns


    Bird gets brushed with sesame oil, stuffed with oranges then when it's almost done a maple mustard glaze.

    So good!
    I started using the grill last year. Makes the sides and dessert operation indoors go a lot smoother. This year so far..
    Not a whole bird,, 6 drumsticks and 2 breast tenderloins. Made up the brine as I went, salt, broth, cayenne pepper, lemon pepper, chopped onions. Gonna rub with Jane's Crazy Mixed Up Salt and grill. Should be done in an hour to an hour and a half.

    Going crock pot brown sugar ham as meat #2.
    Go that way really REALLY fast. If something gets in your way, TURN!

  13. #363
    Join Date
    Jan 2008
    Posts
    6,974
    Click image for larger version. 

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    Prep run (/ dinner tonight) on sides

  14. #364
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    817
    Click image for larger version. 

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    Cranberry sauce done and stuffing prepped.
    Dry brining the bird tonight.

  15. #365
    Join Date
    Jun 2020
    Location
    in a freezer in Italy
    Posts
    4,041
    Cranberry sauce comes in a can, that's something else.

  16. #366
    Join Date
    Dec 2009
    Location
    The Mayonnaisium
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    Quote Originally Posted by JimmyCarter View Post
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    Alton Brown's? If not, it's another good one.

  17. #367
    Join Date
    Feb 2018
    Posts
    239
    No turkey over here. Golabki and kielbasa for thanksgiving this year… we got a ham for good measure.

  18. #368
    Join Date
    Jan 2008
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    6,974
    Quote Originally Posted by Mazderati View Post
    Alton Brown's? If not, it's another good one.
    Original was allrecipes.
    Sugar, brown sugar, OJ, cinnamon and cranberries

    (Looks like this one: https://www.allrecipes.com/recipe/21...anberry-sauce/ )

  19. #369
    Join Date
    Jan 2008
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    6,974
    Quote Originally Posted by JimmyCarter View Post
    Original was allrecipes.
    Sugar, brown sugar, OJ, cinnamon and cranberries

    (Looks like this one: https://www.allrecipes.com/recipe/21...anberry-sauce/ )
    Slightly off.
    2/3 cup OJ and 1/4 cup water instead

  20. #370
    Join Date
    Aug 2007
    Location
    At the beach
    Posts
    16,487
    Quote Originally Posted by KQ View Post
    <shrug>

    Barbecuing my bird like always. Tried and true recipe.

    Brine is:
    Kosher salt
    Onions
    Brown sugar
    Fresh ginger
    Bay leaves
    Star anise
    Peppercorns


    Bird gets brushed with sesame oil, stuffed with oranges then when it's almost done a maple mustard glaze.

    So good!
    That is the wining recipe my family requests whenever I make a turkey. Had an 18lb bird on Monday with the kids and their friends and then making a 12lb bird to take to mom and Joe's place tomorrow. Best recipe ever...
    Quote Originally Posted by leroy jenkins View Post
    I think you'd have an easier time understanding people if you remembered that 80% of them are fucking morons.
    That is why I like dogs, more than most people.

  21. #371
    Join Date
    Oct 2004
    Location
    50 miles E of Paradise
    Posts
    12,326
    Quote Originally Posted by cspringsposer View Post
    Its your own fault if you make food you don't enjoy for Thanksgiving. We do prime rib and crab legs for Thanksgiving, which definitely doesn't suck. Either your food choice or culinary skills are the problem and not the holiday.
    This. It's a fall harvest feast, eat what you want

    Family Thanksgiving as a kid was a locavore hunter-gatherer affair. All the basic meat groups were represented - Salmon or steelhead, ducks or geese, and venison or elk. Squash and camas root. Variety of veggies from the garden. Huckleberry and the other gazillion Willamette Valley berries raw and in pies. All of which we shot, caught or gathered during summer and fall. I thought it was great.

    Wasn't until I was married that I learned a casserole of green beans in mushroom soup concentrate with fried onions on top was served at Plymouth in 1621.

  22. #372
    Join Date
    Dec 2012
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    I smell poutine!!!
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    17,017
    Fun fact. Green bean casserole makes me the instant shits. Probably should use it fir colonoscopy prep.

  23. #373
    Join Date
    Aug 2007
    Location
    At the beach
    Posts
    16,487
    Bird is on the grill. Apple smoke in the hood. Have a great day.
    Quote Originally Posted by leroy jenkins View Post
    I think you'd have an easier time understanding people if you remembered that 80% of them are fucking morons.
    That is why I like dogs, more than most people.

  24. #374
    Join Date
    Oct 2002
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    Shadynasty's Jazz Club
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    Quote Originally Posted by nickwm21 View Post
    Name:  IMG_3878.JPG
Views: 269
Size:  98.4 KB

    If it’s so good… how come you don’t eat it any other day of the year?
    Some of the sides are good, but agree that turkey and a lot of the stuff that goes with it is mediocre. I’ve tried to get the family on board with alternatives, but I get shut down. This year’s suggestion was a “food island” which is my nephew’s name for a big ass charcuterie spread.

    My overbearing aunt made the decision for us by declaring that she was going to invade my folks town, rent a beach house, and host thanksgiving. My dad was initially furious, but was easily talked down when we explained that we now get to show up, eat, and enjoy the views. She gets to deal with the cooking and aftermath, allowing us to focus on the things that are actually important, family, football, and excessive drinking and marijuana use.
    Remind me. We'll send him a red cap and a Speedo.

  25. #375
    Join Date
    Sep 2001
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    Before
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    25,171
    We have a little bird brining with rosemary. Will roast with strips of applewood bacon deftly draped across the breast, basting as on the half hour provided I can remember. Stuffing is home made gf with a little bit of rosemary, apple bacon sausage, apple, almonds and cashews.

    I agree that turkey is not my favorite fowl. That would be the bacon of the bird world, duck.

    But hey, it's Thanksgiving and not being of a religious nature, it's my favorite holiday when I enumerate and fondle all the luck and good tidings from the magnificent mysteries of life.

    (edit) Given the time of year and the mounds of goo needing swabbing we've decided to honor the season by the Consecration of The Fresh Sponge as well.
    Last edited by Buster Highmen; 11-25-2021 at 09:24 AM.
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