Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Rondar on December 04, 2009, 12:07:20 AM
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cuz I'm going to bake a turkey this weekend. I got a 14 pound butterball brand bird with a popup thingie to tell ya when its done. I'll have to bake it in an electric roaster. Anything I should do besides thaw it, wash it, and salt and pepper and bake it til the lil red doobob pops up? Wife sez this one is my baby. She gets to babysit grandkids and I get to cook :O
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make sure you baste it regularly to keep it moist. Thats all i got pall, goodluck to ya! :salute
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Deep fry it, just be sure to follow instructions.
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Get yourself a good temperature probe, the pop up things are junk.
Strip
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Don't forget to eat it!
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STUFF DA Bird
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AHHHHHHHHHHHHHHHHHHHHHHHHHHHH HHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Please: NEVER, EVER trust a pop-out on a turkey!!! They are a HORRIBLE indicator of when a turkey is really done. Only trust a meat thermometer!
The biggest reason people end up with dry turkey is because they trusted the red pop-out indicator. On Thanksgiving, our turkey's pop-out popped almost an hour before the turkey was ready, temp then was barely 160F. Poultry is not fully cooked until the thiskest part of the breast and leg is 178 to 180F. Eating any poultry that is not fully cooked will make people sick. A meat thermometer runs about $5 to $6 bucks and is the best investment any cook can make. Next time you go to a casino, track, fancy restraunt and see a chef walk by, look in his left chest pocket--you will see at least one meat thermometer.
There are a number of options you can do to insure you get a juicy turkey:
1) Inject the bird (from the top) at two locations on each breast and the drumsticks (from the top) with a meat injector. Use melted butter (some people also put in a few drops of liquid smoke) just prior to cooking and each time you baste.
2) Half way through the roasting process place aluminium foil back over the bird after injecting and basting each time.
3) Many fine restaraunts do this one...just prior to roasting, wrap the entire bird in a couple of layers of cheesecloth. This will keep the basting juices on the bird longer and the bird tends to hold it's juices longer as well.
Roast until the internal temp is 178 to 180F by checking in the deepest part of the breast meat (stay away from the breastbone as it will give false higher readings) then pull it out and set aside to rest for about 20 minutes or so, still basting a couple of times during this period (wouldn't hurt to inject with pan drippings again either). Then, you are ready to carve.
Turkey pop-out indicators don't know jack---thermometers do.
Enjoy your turkey---it came from Arkansas.
ROX
PS--If you need the recipe for an awesome stuffing that includes sausage and bacon, let me know!
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cuz I'm going to bake a turkey this weekend. I got a 14 pound butterball brand bird with a popup thingie to tell ya when its done. I'll have to bake it in an electric roaster. Anything I should do besides thaw it, wash it, and salt and pepper and bake it til the lil red doobob pops up? Wife sez this one is my baby. She gets to babysit grandkids and I get to cook :O
dam....i thought maybe global warming set somethign in your yard on fire./ :noid :bolt:
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Before Thanksgiving we were entertained by SWrokit explaining to us how his wife was fisting the turkey in preparation for cooking. We were, of course, get quite crude during the rest of our flight time together and I posted this response on our squad forums. Maybe it'll help, maybe not, but I feel that as "chef", I wouldn't be living up to my call sign without adding a bit to this thread. Enjoy.
LMFAO, discussing turkey prep and flight should not be done at the same time. It's too hard to see bogies through the tears. :lol:
So Thursday morning I get the turkey out of the fridge, cut off the wrapper, and begin giggling. Rinsing the cavity just brings a smile to my face. So I decided to write down for ya'll how I prepped my bird. Remember to do the reach around thing at this point to allow for proper fluid drainage. Clean up with a towel. :uhoh
Next, I place her on the kitchen counter and formulate my plan of attack. Spin her around to get a good look-see and assure cleanliness. I've found that getting under her skin at this point is much better then later on. Start at the small hole by inserting 1 or 2 fingers, depending on how loose it is, and slide back forth slowly, adding more fingers until your whole hand is in. Hold by the breast if needed while you push all the way in. ;)
While still under her skin, grab a handful of seasoned butter and, beginning at the breasts, apply liberally while massaging your way back to the opening. Remember to get the inner and outer thighs and legs too. Fill injector with seasoned oil and butter mixture and poke and inject every inch or so till body is oozing injector fluid. Rub excess to cover body.
Take a break, wash up, grab a beer and smoke if you want, and let her rest before stuffing. :cheers:
Position so the cavity is facing upwards, grab the legs to hold in this position while you pour Olive oil to coat inner cavity walls. Rotate, move, wiggle, as necessary for proper lubrication. Insert hand and rub oil throughout cavity until evenly covered. Lay her back down and stuff with whatever you want till the cavity is full. I used 3 carrots, 2 onions and 4 stalks of celery. She was bigger than I thought. :eek:
Drizzle entire body with hot, melted, seasoned butter and put in roaster or oven till she pops.
At this time, after a cooling off period, she is ready to be eaten. But that's a story for another time. :devil
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Those oven bags you stick the turkey in are great. They reduce cooking time and help keep em moist.
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Send me some! :banana: Just kidding.
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LOL Dragon.. that is funny as all getout. Whooda thought fixing a turkey to be an erotic experience :O
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Deep fry it, just be sure to follow instructions.
Well he did say call the fire department. :uhoh