Aces High Bulletin Board
General Forums => The O' Club => Topic started by: ROX on November 21, 2010, 05:32:35 PM
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OK...There's a lot to be said for "Traditional" when it comes to the holidays. After all, it's done us all well for hundreds of years, right? Well, here's a few that don't fit the "traditional" mold. In fact, some of these recipes are downright "radical". I've made this a number of years and it's ALWAYS a hit. Just don't make the wife or girlfriend jealous that you may be out-shining her traditional awesomeness. And these recipes DEFINITELY aren't just for "the guys". I always copyright my stuff so using it in your commercial eatery or for any commercial purpose is prohibited. It's just my gifts to you for you to enjoy. Here goes:
SMOKED ANTI-TURKEY ©
Bruce Brady, "ROX"
Stuffing:
1 Large white onion, chopped (you can use a large red onion if you wanted)
3 ribs celery, chopped (leaves included)
12-15 slices white bread, made into crumbs in blender or food processor
3T parsley flakes
1T kosher salt, sea salt or iodized salt
1T FRESH ground black pepper
1 lb crumbled bacon from THICK Applewood Smoked Bacon (precooking weight)
1 egg, beaten
2T drawn butter (melted)
1/3 Cup of hot water
1 2 oz package slivered almonds
1 4 oz package dried & sweet cranberries
1 8 to 10 oz bottle marachino cherries, roughly chopped--RESERVE the cherry juice!!!
(Details for injection ingredients to follow)
2 sticks unsalted butter, melted
1 bottle Liquid Smoke (Hickory or Mesquite, your call)
1 turkey injector
1 10 to 12 lb turkey, defrosted and neck and giblet package removed, washed and patted down inside & out
Go ahead and get your Weber charcoal or smoker grill started on HALF of one side of the grill and a pan of water on the other side. You don't actually have to put water in the pan (use a large bread loaf pan) until you are actually starting to cook. This is called "indirect cooking". The bird in it's roasting pan will end up mostly over the water pan. The water pan is there to insure your smoked bird will be very moist. You may have to add more charcoal and more water to the pan over the cooking time of your bird. The coals should be just a bit higher than the pan.
Stuffing:
In a LARGE bowl, mix bread crumbs, parsley, salt, pepper, and all other stuffing ingredients EXCEPT butter, celery, egg, and onion and set aside.
Saute the onion and celery in a little bit of EVOO. Set aside for a couple of minutes to cool, then combine with the bread crumb mix, add egg and mix very thoroughly. Stuff the neck cavity first and then the main cavity, pack it in nice and tight. Now pour the water and reserved cherry juice into the main cavity stuffed dressing, holding the cavity side of the bird up at a slight angle so the juice soaks into the stuffing.
Melt the injection butter and add about 1/2 or so of the bottle of Liquid Smoke. You will be making FOUR injection sites on the turkey. Two on each side in the turkey in teh top of the breast-side-up bird and two in the top of the meatiest are of each thigh. You won't want to make more than that or your injection juice and necessary bird juices will leak out. In fact, if you can find something to plug these holes once injected your one-up on the rest of the crowd. Cover both wings and both leg & thigh with alumunium foil and wrap it tight so it doesn't fall off.
In an (disposable) aluminium roasting pan, take a two-pronged corncob holder and poke about 4 or 6 small holes in one corner of the roasting pan so just a small tad of the juices can drip out slowly onto only a small portion of the hot coals. Some of the thicker juices will partially block these tiny holes and that's a good thing. You don't want flame-ups on the coals. When you place the turkey in the pan place it with the legs pointing at the end that has the holes in it and have this corner and this corner ONLY over the coals--the rest directly over the water pan.
Baste: with pan drippings and a little bit of cranberry juice. Don't forget to baste the stuffed area.
Keep that indirect heat nice and hot--add coals at the first sign of a waning heat...keep that water pan about 1/2 full at all times. Try to keep pulling the lid up to a minimum--only to baste and take temp readings. And take the temp readings to one hole (in the thickest part of the breast meat. Making a bunch of holes only gives more places for critical juices to run out and leave you with a dried-out bird. I also cheat and save the bacon drippings to put a 1T or so on the hot coals direcly after each basting and slap that lid down fast. The smoke it makes is heavenly.
So, WHEN'S MY BIRD DONE?
Pay ZERO attention to any turkey with a "done" re pop-out button. THEY LIE! NEVER ever cook a turkey (or any other poultry for that matter) with out having a MANUAL read meat thermometer. Leave the fancy digital ones in the drawer. Once your bird is stable at 170-175 F in the thickest breast meat portion of the bird--it's DONE.
ATTENTION: Once you are satisfied the bird is at that magical 175F-- pull it off the coals and give it at least a good 35 minutes to rest before carving. Some of the meat will "appear" pink (and you will think it's not cooked) BE ADVISED: SMOKED poultry will have meat that does look pink, but it you followed the 175F degree rule, it's done. It's a good idea to have the pan rest in the kitchen sink because there are holes (remember?) and those juices will continue to drip out. Another hint will be that all juices will begin to run clear. It's easier to pull out the stuffing with either a large ice cream scoop or a punch bowl ladle.
HINT: Chow down hearty because if you serve this to guests they will be hinting they want to take the left-overs home with them. Happens all the time....weasels.
HAPPY THANKSGIVING AH'ERS!
ROX
(More recipies to appear in this thread)
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Yummy.. :D ya know Rox we need to do another recipe thread. Lots of new faces and such. I actually printed out the old thread and have them in the kitchen. I'll try to remember to link it tomorrow <S>
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What's Thanksgiving without the mashed/whipped potatos. Sure, you could boil your own potatos but the dried box kind is almost as cheap and takes less time, so get the box kind and make the full 6 servings following their instructions in a large bowl that you have a cover top for.
Now, what you have is bland, tasteless, everyday potatos. We're gonna fix that.
Non-Traditional Creamy Garlic Whipped Potatos ©
Bruce Brady "ROX"
4 cloves fresh garlic, finely minced (BIG cloves, not the dinky ones)
2 cups additional milk, cold
5 T unsalted butter, cold
1 small onion, finely chopped
4 green "Spring" onions, white sliced into small wagon wheels, the green finely chopped
2 T dried parsley
1 T cayenne powder (optional)
2 Cups mozzarella cheese
Once you have made the box mashed potatos, with a hand mixer, slowly mix in the additional milk a little at a time until the consistency is about that of a VERY thick milk shake. After that, do not add any additional milk. Add the rest of the ingredients EXCEPT BUTTER and THE CHEESE and mix VERY well with the hand mixer. Preheat oven to 400F. Cook COVERED for 35 minutes. At 35 minutes, pull out and dab the sliced, cold butter into the hot potato mixture at even intervals on the top and then cover with the mozzarella. Place the potatos back into the oven UNCOVERED for another 8 minutes or until the butter is melted and the cheese is only slightly brown and melted. Pull immediately and serve. Usually serves 6 unless they are all rabid potato fans and then the servings are all a crap shoot. Note that there is no salt & fresh black pepper IN the recipe....that's usually a very personal taste so leave it to you & your guests to salt and add fresh ground pepper (pepper mills are cheap and the taste difference is huge) themselves.
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Some folks look forward to Black Friday and Gray Saturday just for the left overs....and the turkey sandwiches, but why just have sandwiches on plain white bread when it can be lightly toasted French or Italian Bread or even subs? Get CLASSY with those left-overs!
Killer Turkey Left-Over Classy Sandwiches or Subs ©
Bruce Brady "ROX"
Thinly sliced turkey 3 to 4 oz
2 slices bread of your choice or French Bread or Italian bread or Sub
buns cut in half and lightly toasted. For French or Italian Bread
lightly butter before lightly toasting.
3 very thin slices tomato
2 lettuce leaves (your choice of lettuce)
1T mayonaise or salad dressing
1T sour crème
1T Spicy Brown Mustard (Boetje’s, Grey Poupon, etc.)
1T fresh or bottled horseradish (optional)
In a non-reactive bowl, mix the mayonaise, sour crème, spicy brown mustard, and horseradish very well. Layer bottom bread, turkey slices, lettuce, tomato and then the sauce, then top with the other piece of bread or bun. Some may choose to use the sauce as a dip instead.
Also, you COULD use Gray Poupon but it's really best with Boetjes. Boetjes was voted #1 Best In World 2008 International Mustard Show and beat Gray Poupon hands down. It's mainly marketed in the Midwest/Great Lakes area (it's made in Rock Island, IL) and is sold by the Mustard Museum near Madison, WI. It used to be THE mustard that came on every hot dog sold at Milwaukee County Stadium.
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The problem with gravy at the holidays is that unless you are at grandma's or the mother-in-laws--no one does homemade anymore and that is of the suxxorz because fresh made beats store made every time. Why do most folks use store bought? Because the art of homemade gravy has almost been lost. Why? Because the vast majority make one simple mistake that results in ICKY-LUMPY gravy. The mistake? They add the flour to the liquid when the liquid is worm or worse yet--HOT! This is a "perfect every time" gravy that has a number of options...everything except white gravy which is primarily a breakfast gravy. With this you can make beef gravy, chicken gravy, or better yet turkey gravy (provided you made stock from last year's turkey bones and froze it for this year). If your into FRESH mushroom gravy you can make that too--and it's super easy!
Killer Gravy Ya CAN'T Screw Up! ©
2 cups COLD broth (canned or packaged) beef, chicken, or pork (pick one) low sodium, low fat is best
4 T pan drippings from the turkey, set aside to cool
4 T flour (LEVEL, NOT heaping)
1 t kosher salt
1 t fresh ground black pepper or white pepper
4 drops (or a tad more) "Kitchen Bouquet"
In a medium pan you have a lid for, pour in the COLD broth. Measure in all other ingredients and mix well with a whisk or hand blender until all ingredients are thouroughly mixed--NO LUMPS! Once it's a thin mix with NO LUMPS, place on low range heat. Keep a whisk handy to stir with throughout the process. SLOWLY turn up the heat until it begins to boil. At this point (stirring constantly with a whisk) it will begin to thicken. Cover immediately and return the heat to low.
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At this point you have an awesome, tasty gravy and it's HERE you have a number of options.
You can:
A) Stir in 4 coarsely chopped mushrooms for mushroom gravy
B) Stir in 5 T of diced white turkey meat for turkey gravy (hoped you used chicken or turkey stock for this one).
C) Sautee 2 T of finely chopped (or pressed) garlic and stir for a garlic version
D) Pan sautee 4 T of the bagged turkey giblets for giblet gravy
Bring back to near boiling, stirring constantly while incorporating the new addition(s).
Serve immediately.
Regardless of which one you serve in your gravy boat chances are your guests will be looking near the trash bin to see what store bought gravy used. Make sure you use LEVEL Tablespoons of flour not heaping or your gravy will be WAY too thick!
edited for typos: bb
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Ok...it's can't be ALL radical. There has to be some tradition. Everyone loves pie on Thanksgiving, even if they have to wake you from your L-tryptophan coma to eat it. While folks from the New England, Upper Midwest, and Western states have rarely heard of it, Chess Pie is a Deep South tradition. If it's not in your repitoire of holiday pies your really missing out on a very tasty Southern Post-Turkey Day sugar buzz!
Old Deep South Chess Pie
1 (9-inch) unbaked pastry shell
Filling:
3/4 cup (1 1/2 sticks/6 oz/170g) butter, melted
4 eggs, beaten
1 1/2 cups granulated sugar
2 ts cornmeal
1/4 t salt
4 t half & half
1 t vanilla extract (Watkins if you have it)
1/3 cup lemon juice (fresh squeezed is best)
Preheat oven to 350°F (180 C). Place unbaked pastry in a 9-inch pie pan (or a ready-made store-bought unbaked pie crust may be used).
Combine all filling ingredients in large bowl. Stir until well mixed (use a hand mixer).
Pour filling into prepared pastry shell. Bake in preheated oven for 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Cool completely. Served room temprature or slightly chilled.
Serve topped with whipped cream, garnish pie plate with a sliver fresh lemon slice.
This is NOT a diabetic-friendly dessert!!!!!!!
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Traditional "canned" cranberry sauce is ok. It's open a can and put it on a plate and that's it. Yeah, traditional, yeah, kinda tasty, yeah, kinda boring.
Homemade cranberry sauce ROCKS like there's no tommorow. Your guests WILL ask where it came from.
Homemade Buttkickin' Cranberry Sauce
1 lb Can jellied cranberry sauce
10 Oz Jar Smucker's Simply Fruit Orange Marmalade
1 T Fresh Ginger, finely grated
2 1/2 Cups Fresh cranberries each sliced into 2 or 3 pcs
1/2 Cup Walnuts, chopped fine
In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to stir together jellied sauce, marmalade and ginger until melted, about 6−8
minutes (for some reason citrus based sweets do NOT like metal). Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate and/or serve slightly chilled.
This is not my personal recipe and please don't ask where it came from. :D
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I make my own Cberry sauce every year with fresh berries, sugar, orange zest and cinnamon and serve it warm, but 50% of the family HAS to have the canned crap. My question on the recipe above is, does it turn into a gel upon cooling (because of the gellied sauce) so it can be cut and served like the canned stuff?
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Okay Rox I've got a fairly decent size turkey at work
I want something with flavor and juicy... hit me up.
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I make my own Cberry sauce every year with fresh berries, sugar, orange zest and cinnamon and serve it warm, but 50% of the family HAS to have the canned crap. My question on the recipe above is, does it turn into a gel upon cooling (because of the gellied sauce) so it can be cut and served like the canned stuff?
Yes, once it is refirgerated, the gelitin in the canned stuff takes shape again and it returns to a semi-gelled state. It becomes far more like the "whole" state of canned whole canned cranberry sauce--kind of in-between. Your version sounds prettty awesome as well--care to share (PLEASE? :pray) ? That way we can have a cut and measured recipe for both. If the old fashioned folks require the full gelled and cut-able state you could add a packet of Cranberry Jell-O to the mix before chilling..
I have relatives who require the old fashioned canned stuff as well. Both kinds are on our table/island buffet. :confused:
ROX
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Okay Rox I've got a fairly decent size turkey at work
I want something with flavor and juicy... hit me up.
The Anti-Turkey recipe above can also be oven done. Just roast it as normal but do the stuffing and use the manual meat thermometer to find out when your done..and don't forget the juiciness meat injection instructions above in the OP. You can also do Memphis-Style dry rubs. Martha Stewart recommends wrapping the bird in cheesecloth so it "wicks" up the drippings and keeps it moist. Looks like a turkey death shroud to me but it works for her.
What kind of "flavor" are you looking for? Spicy? Hot? Traditional? BBQ? Talk to me! :)
ROX
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:aok...thanks for sharing rox
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I tend to mix 5 or 6 recipes and then create anything else on the fly as I cook. This is a good start for a killer Cranberry Sauce. I like to add a bit of Nutmeg, 1/2 tsp or so. If I have a little Port or Cream Sherry in the fridge, I give it a splash or 2. Last year I substituted some molasses instead of the brown sugar. I tend to never make the same thing twice because everything can be improved. :)
* 2 (12 ounce) packages fresh cranberries
* 1 orange, zested
* 3 cinnamon sticks or 2 tsp ground
* 2 cups orange juice - fresh squeezed with the remainder from a jug.
* 1 cup packed brown sugar
* 1 cup sugar
Directions
1. In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency.
Let the sauce cool about a half hour before serving.
A few family members found that it you pour some of this over the canned stuff, it's really good. Kinda a best of both worlds thing.
Anything left over freezes very well in a gallon bag and can be served with chicken throughout the year, just sayin.
SWchef :cheers:
Edit - changed the recipe as I re-read it. No, I can't leave anything alone, but that's what makes it so damn good.
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All I have to say ROX is, Creme Fraiche?
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The Anti-Turkey recipe above can also be oven done. Just roast it as normal but do the stuffing and use the manual meat thermometer to find out when your done..and don't forget the juiciness meat injection instructions above in the OP. You can also do Memphis-Style dry rubs. Martha Stewart recommends wrapping the bird in cheesecloth so it "wicks" up the drippings and keeps it moist. Looks like a turkey death shroud to me but it works for her.
What kind of "flavor" are you looking for? Spicy? Hot? Traditional? BBQ? Talk to me! :)
ROX
I'd say spicy but my roomie doesn't do well with anything hotter than black pepper so something with a little smoky sweet flavor. Generally I just rub it with a rub I get from a local meat market. It's pretty good. I place it on racks in the pan, pour a couple of beers in the bottom, and do a foil tent over it. Generally turns out moist but not a lot of flavor after you get past the first bite. I'll give the recipe you posted another look over but if ya got any ideas hit me up sir.
Edit... just re read the original post, I was in a hurry at work this afternoon, that sounds very good sir. <S>
And, considering roomies girl of the week is a vegetarian, the stuffing would be a nice plus for her. Although I can't, for the life of me, consider a life without meat.
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All I have to say ROX is, Creme Fraiche?
Well, good stuff and all....higher milkfat content (so far less apt to curddle) but hard to find in most places in the States. It's far tastier (and creamier) than stateside sour cream. Although you and I live in the same state it's not available in my area...maybe some haute cuisine place in Little Rock or St. Louis might have some. Heck, with me dieting even low fat sour cream is a treat. :aok
ROX
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I'd say spicy but my roomie doesn't do well with anything hotter than black pepper so something with a little smoky sweet flavor. Generally I just rub it with a rub I get from a local meat market. It's pretty good. I place it on racks in the pan, pour a couple of beers in the bottom, and do a foil tent over it. Generally turns out moist but not a lot of flavor after you get past the first bite. I'll give the recipe you posted another look over but if ya got any ideas hit me up sir.
Edit... just re read the original post, I was in a hurry at work this afternoon, that sounds very good sir. <S>
And, considering roomies girl of the week is a vegetarian, the stuffing would be a nice plus for her. Although I can't, for the life of me, consider a life without meat.
The injection in the OP will give you all the juicy and smoky you could humanly ask for. With the injection and manual read meat thermometer...kiss dry turkey goodbye forever. I also do some "under the skin" injecting as well as direct meat injecting and it works well. The main reason people end up with dry turkey white meat is temperature. They either trust that LYING little red pop-out button or just plain leave it in too long. Once the meat gets over 200 to 210 the juices are almost BOILING out of the bird and their stuck with dry-chewy meat...what are they trying to make ---turkey jerky?? The 175F reading is magical as well as the "bird rule".
If you are looking for "smoky-sweet" you have PLENTY of VERY tasty options. You can't put sugar, mollasses, or corn syrup in the injection juice...it would most likely carmelize in the bird. However, natural fruit juices won't. So what tasty juice do you want it to taste like? You could put up to 6 T of any of the following into the injection juice with each having a nice subtle taste in the meat...(don't forget the liquid smoke in the melted butter mix).
Pulp-free orange juice, cherry juice, slightly sweetened lime juice, or a nice "wet" (sweet) white wine. A sweet white wine is probably your best bet but the others are tasty too. I've done it with chicken as a test and in chicken the cherry juice is out of this world.
As for the stuffing, most vegans won't eat any meat or meat products so the stuffing inside the bird would be out as it would have been moistened with turkey juices, but there is an alternative. While in the "putting it together process leave the bacon to last". Set aside anough for her and place is a small shallow bowl that can take oven temps. Ditch the bacon in her portion and add another 3/4 cup of water in addition to the other liquid in the recipe--in fact, melt some butter (4 or 5 T and then stir in the water and mix her portion until it's a bit over-wet...some will cook out in the oven) (chicken broth is better but aww well, it's non-vegan friendly) cover with aluminium foil and put it in the oven in the last hour that the turkey is cooking. If you have enough candied yams, mashed potatos, gherkin pickles and olives she'll be stuffed and still have that Happy Vegan Thanksgiving.
When my oldest daughter was a teenager she woke up on Thanksgiving morning and decided to go vegan....thanks for the warning :rolleyes:
Dragon--I cannot wait to make that c-berry sauce! I'll definitely incorporate the stick cinnamon. BTW: the best and CHEAPEST stick cinnamon is definitely NOT in the spice aisle...it's in the Mexican/Latino aisle. Go figure. :rolleyes:
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Thanks Rox.. I wasn't going to do turkey this year but they gave us free ones at work and, as you know, I love to cook. Fortunately my room mate can easily eat for three :D
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Thanks Rox.. I wasn't going to do turkey this year but they gave us free ones at work and, as you know, I love to cook. Fortunately my room mate can easily eat for three :D
:rofl :rofl :rofl :rofl
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You sods are making me hungry, so, in revenge:-
For shrimp lovers (crayfish can be substituted)
2 pound of shrimp (peeled, uncooked)
Garlic, Chilli (to taste)
Olive oil (enough to half cover the shrimp/crayfish
Combine Olive Oil, Garlic and Chilli, pour over shrimp and allow to marinate until your ready to eat.
Warm pan up (you don't want the garlic burning so not major hot, just enough to make the oil sizzle when introduced)
Pour in Shrimp, and all olive oil, garlic, chilli etc.
Keep the shrimp on the move, allowing them to cook slowly (I say slowly, only takes around 5 mins to completely cook the shrimp)
Serve whilst hot, eat with Crusty bread (the bread takes the heat of the chilli away, so you can use a slightly warmer chilli if you wish)
Tastes lush, easy to make and you can sub the shrimp with any sea food basically - so multi use too.
Wurzel
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gpwurzel :salute :aok
I was luck enough to have wurzel send me that recipe about a month ago and it was FLIPPIN' AWESOME!!!
I made it with large shrimp and it was KILLER!!!! :aok :aok :aok :aok :aok
ROX
PS- "Sod??"..."Sod??"...I thought I was a chocolate starfish?
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Just sprayed hot coffee outta me nose ya bastage.
Sod/Git - same difference ;)
Wurzel
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This is how we do Thanksgiving. It's like bobbing for apples except we use turkeys.
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs964.snc4/75777_179819162031994_100000117352581_729292_8118809_n.jpg)
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Here's a link to the second annual recipe swap. There are some great recipes and cooking instructions in it.
http://bbs.hitechcreations.com/smf/index.php/topic,239501.0.html
Rox I'm happy to say I've tried several of yours and many others and they were all fantastic.
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Hey Rip :salute
Nothing wrong with brining and nothing wrong with Cajun Deep Fry either.....
Except the people who burn down their houses doing the deep-fry.
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Hey Rip :salute
Nothing wrong with brining and nothing wrong with Cajun Deep Fry either.....
Except the people who burn down their houses doing the deep-fry.
No deep fryer here! Smoking it.
Actually, we're doing our traditional "bobbing for Turkey" first, Grandma has first crack at it with her dentures OUT naturally. Strongest neck usually wins this competition.
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Hey Rip :salute
Nothing wrong with brining and nothing wrong with Cajun Deep Fry either.....
Except the people who burn down their houses doing the deep-fry.
Then it's just funny :D
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Or the wonders who try to deep-fry a frozen bird.
<S> Oz
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The same people who say 'hold my beer and watch this' and 'if she aint good enough for her family she aint good enough for us'
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hmmmm the turkey is done and the potatoes are almost done. any suggestions for keeping them warm or warming them up before everybody chows down?
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6 more hours. Mmmmm!
(http://pic100.picturetrail.com/VOL767/2726312/23510941/393624322.jpg)
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hmmmm the turkey is done and the potatoes are almost done. any suggestions for keeping them warm or warming them up before everybody chows down?
Slightly on oven (if it's digital do 150F) with a large pan of water on the lowest rack at least half full.
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Grats sir.. you have provided numerous happy bellies around here and made me an undeserving legend among my peers :D
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Grats sir.. you have provided numerous happy bellies around here
I had to loosen my belt just reading these recipies :lol
Happy Thanksgiving all
<S>
Mbailey
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Rox you are freaking awesome. Got the turkey done and the meat literally fell off of the bone. The taters and gravy are drawing rave reviews and I was actually full before I served the meal.
THANK YOU SIR :salute
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Rox you are freaking awesome. Got the turkey done and the meat literally fell off of the bone. The taters and gravy are drawing rave reviews and I was actually full before I served the meal.
THANK YOU SIR :salute
You are MORE than welcome :salute
YOU deserve the KUDOS because you were the one that cooked it! It's one thing to have a top notch recipe but it's another to actually think it out...do all the prep work, and then execute it. There's 101 things that can go wrong...phone rings, people who constantly interrupt you...anything that keeps your eye off the ball can screw up what your cooking.
One thing that's always awesome is when your guests really appreciate how it turns out. When they start poking around the garbage can looking for (non-existant) take-out boxes...or accuse you of passing off store made or restaraunt food as your own...you know your doing it right.
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That's an AWESOME smoker RIP.
I think you may have misunderstood what I was getting at. It looked like you were brineing your turkey prior cooking, I was just mentioning alternative prep and cooking methods. There are a number of great ways to ensure a juicy, tender, delicious turkey. "Someday" I want to start doing them Cajun deep fried every once in awhile. Your smoker is another fantastic way---sorry you have to do it in the snow :aok That is one nice piece of equipment.
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Thanks a ton Rox.
I fired up the grill today with a few bricks of charcoal and threw some mesquite chips on top. Got them smoking really good and tossed some of the leftovers on there. Gave it a few minutes to absorb the smoke and get warm and served 7 sandwiches on sub buns to Squid and his friends. They're currently fighting off the effects of a food coma out in his 'Apartment'.
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UPDATES:
1) Out of the two turkeys we made this week the "pop-out" button FAILED 100% of the time. Never trust the pop-out buttons....they LIE. When the bird is manual read meat thermometer to 175F (180F at the most) pull the bird--it's DONE.
2) When it comes to leftovers for meat and stuffing--ALWAYS use the zipper seal plastic freezer bags to put the meat & stuffing in. Put about 3 T of pan drippings in each bag, seal. Using aluminium foil ensures that your next meal will be DRY...plastic sealable bags = juicy and fresh.
3) Store bought re-sealable chicken or beef stock is a wonderful thing. Boullion cubes or pellets have WAY too much salt and will make anything you work with (like fresh homemade gravy) terribly salty. I used chilled chicken stock for the gravy, mixed in 1 level T of flour per cup of stock and 2T of pan drippings and the gravy was lump-free and awesome.