GLP Turkey Secrets and Recipes | |
Robotanimal
User ID: 81105744 United States 11/23/2021 08:35 PM Report Abusive Post Report Copyright Violation | |
BasiliusValentinus
User ID: 45290091 United States 11/24/2021 07:12 PM Report Abusive Post Report Copyright Violation | We discovered this secret on accident over 30 years ago. It's the only way my Brother will have Turkey now Yes it stays moist and juicy. It changes the flavor for me, makes it seem a bit oily or fatty tasting. Just stuff it with whatever you like and use a oven bag. I never use stuffing though. It's a waste and gets disgusting inside the bird plus pulls moisture from the bird. The way I do it is stuffed in layers from bottom to top. Stuff 3 celery stalks bottom of cavity About 1/2 stick butter slices get tossed on top of those. Half a chopped onion with 2-3 crushed garlic cloves tossed back to front on top of that. (Have thrown an apple quartered in before if cavity is large) About 3 medium carrots. Then another layer of celery stalks in the top to finish. Seems like a waste because I toss all of those away but the flavors and moisture is perfect. After stuffing turkey is rubbed with butter and sprinkled with parsley and whatever is your favorite herbs. Have made other versions Cajun or Indian styles. But the above is traditional Thanksgiving go to. Well, you heard about the Boston Honey, it's not one of those |
Brit Perspective
User ID: 80577503 United Kingdom 11/24/2021 07:14 PM Report Abusive Post Report Copyright Violation | |
Alpacalips
User ID: 77694187 United States 11/24/2021 07:20 PM Report Abusive Post Report Copyright Violation | We discovered this secret on accident over 30 years ago. It's the only way my Brother will have Turkey now Yes it stays moist and juicy. It changes the flavor for me, makes it seem a bit oily or fatty tasting. Just stuff it with whatever you like and use a oven bag. I never use stuffing though. It's a waste and gets disgusting inside the bird plus pulls moisture from the bird. The way I do it is stuffed in layers from bottom to top. Stuff 3 celery stalks bottom of cavity About 1/2 stick butter slices get tossed on top of those. Half a chopped onion with 2-3 crushed garlic cloves tossed back to front on top of that. (Have thrown an apple quartered in before if cavity is large) About 3 medium carrots. Then another layer of celery stalks in the top to finish. Seems like a waste because I toss all of those away but the flavors and moisture is perfect. After stuffing turkey is rubbed with butter and sprinkled with parsley and whatever is your favorite herbs. Have made other versions Cajun or Indian styles. But the above is traditional Thanksgiving go to. Interesting tip. I always slather my bird in butter and oil. Then I generously season it. That locks in the moisture. I also stuff the bird with onion,garlic, celery, carrots bayleaf and poultry seasoning and line the pan with the same veggies. Then, we the turkey is done, I puree a few cups of the veggies and add it to my gravy. It makes it divine! Another great tip is to add a tablespoon or two of white wine vinegar to your gravy. It's so good you can't stop eating it. |
Anonymous Coward User ID: 79283367 United States 11/24/2021 07:46 PM Report Abusive Post Report Copyright Violation | Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. |
Happy in Nature
User ID: 81071993 Nicaragua 11/24/2021 08:00 PM Report Abusive Post Report Copyright Violation | Not a turkey secret, but adding a tiny pinch of nutmeg greatly improves mashed potatoes. If you cook onions for green bean casserole, soak the onions in buttermilk for 10 minutes before dredging with flour. A tablespoon of apple cider vinegar or lemon/lime juice in 1 cup of milk makes buttermilk in 5 minutes. |
Happy in Nature
User ID: 81071993 Nicaragua 11/24/2021 08:02 PM Report Abusive Post Report Copyright Violation | We discovered this secret on accident over 30 years ago. It's the only way my Brother will have Turkey now Yes it stays moist and juicy. It changes the flavor for me, makes it seem a bit oily or fatty tasting. Just stuff it with whatever you like and use a oven bag. I never use stuffing though. It's a waste and gets disgusting inside the bird plus pulls moisture from the bird. The way I do it is stuffed in layers from bottom to top. Stuff 3 celery stalks bottom of cavity About 1/2 stick butter slices get tossed on top of those. Half a chopped onion with 2-3 crushed garlic cloves tossed back to front on top of that. (Have thrown an apple quartered in before if cavity is large) About 3 medium carrots. Then another layer of celery stalks in the top to finish. Seems like a waste because I toss all of those away but the flavors and moisture is perfect. After stuffing turkey is rubbed with butter and sprinkled with parsley and whatever is your favorite herbs. Have made other versions Cajun or Indian styles. But the above is traditional Thanksgiving go to. Interesting tip. I always slather my bird in butter and oil. Then I generously season it. That locks in the moisture. I also stuff the bird with onion,garlic, celery, carrots bayleaf and poultry seasoning and line the pan with the same veggies. Then, we the turkey is done, I puree a few cups of the veggies and add it to my gravy. It makes it divine! Another great tip is to add a tablespoon or two of white wine vinegar to your gravy. It's so good you can't stop eating it. I am not on turkey duty this year, but I am going to try that with a whole chicken. |
Alpacalips
User ID: 77694187 United States 11/24/2021 08:09 PM Report Abusive Post Report Copyright Violation | Not a turkey secret, but adding a tiny pinch of nutmeg greatly improves mashed potatoes. Quoting: Happy in Nature If you cook onions for green bean casserole, soak the onions in buttermilk for 10 minutes before dredging with flour. A tablespoon of apple cider vinegar or lemon/lime juice in 1 cup of milk makes buttermilk in 5 minutes. That sounds good! I will try it. I'm also going to try cooking my turkey breast upside down tomorrow. I will report the results on this thread. Thanks for the great tips! |
BasiliusValentinus
User ID: 45290091 United States 11/24/2021 11:20 PM Report Abusive Post Report Copyright Violation | Not a turkey secret, but adding a tiny pinch of nutmeg greatly improves mashed potatoes. Quoting: Happy in Nature If you cook onions for green bean casserole, soak the onions in buttermilk for 10 minutes before dredging with flour. A tablespoon of apple cider vinegar or lemon/lime juice in 1 cup of milk makes buttermilk in 5 minutes. That sounds good! I will try it. I'm also going to try cooking my turkey breast upside down tomorrow. I will report the results on this thread. Thanks for the great tips! Good luck with the upside down the meat does really turn out well. As I said for me it changes the flavor a bit too much. Much of the entire birds flavor goes into the meat. It gives it all a Dark meat flavoring. The oils and the bones which would be marrow basically the whole carcass drains into itself. Some love the flavor. My taste bud's may be too sensitive for that taste. Idk it's just different in a bad way. For some in a good way. 50/50 Well, you heard about the Boston Honey, it's not one of those |
Pilgrim001
User ID: 78018011 United States 11/24/2021 11:29 PM Report Abusive Post Report Copyright Violation | Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac. Quoting: Anonymous Coward 79283367 Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. Is poultry safe to eat at 135F, even after 24 hrs? I don't have the time or the crayons to explain this to you. Slake Blake |
Let Freedom Ring 365
User ID: 81228902 United States 11/24/2021 11:45 PM Report Abusive Post Report Copyright Violation | Thx for all of the turkey GLP tips You are the creator of your own master plan... Make it a good one. Wake the fuk up and be ready... This is absolutely no time to be stupid! “If you want to find the secrets of the universe, think in terms of energy, frequency and vibration.” - Nikola Tesla |
Grove Street (revived)
User ID: 80882194 United States 11/24/2021 11:46 PM Report Abusive Post Report Copyright Violation | |
CageyBee
User ID: 71214588 United States 11/25/2021 12:00 AM Report Abusive Post Report Copyright Violation | I first brine the turkey and then smoke it. Always good and I eat the whole thing. https://imgur.com/5lskwqR |
RoyRoj
User ID: 79536864 United States 11/25/2021 12:03 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 81236795 Lithuania 11/25/2021 12:04 AM Report Abusive Post Report Copyright Violation | |
Arlie27
User ID: 79141158 11/25/2021 12:06 AM Report Abusive Post Report Copyright Violation | |
BasiliusValentinus
User ID: 45290091 United States 11/25/2021 12:06 AM Report Abusive Post Report Copyright Violation | I first brine the turkey and then smoke it. Always good and I eat the whole thing. Quoting: CageyBee https://imgur.com/5lskwqR Oh yea nothing can touch smoked turkey. For those without smokers idk open fire pit. Well, you heard about the Boston Honey, it's not one of those |
Anonymous Coward User ID: 69610345 United States 11/25/2021 12:07 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 69610345 United States 11/25/2021 12:17 AM Report Abusive Post Report Copyright Violation | I first brine the turkey and then smoke it. Always good and I eat the whole thing. Quoting: CageyBee [imgur] [link to imgur.com (secure)] Oh yea nothing can touch smoked turkey. For those without smokers idk open fire pit. All my places I go to smoke theirs. I never have but should. Hell an electric smoker is like 100 bucks. If you do for next year or for smoking anything, def would spend more and get one with a digital thermostat. It is not stop fiddling to get the right temp on some of the manual ones. |
Grove Street (revived)
User ID: 80882194 United States 11/25/2021 12:17 AM Report Abusive Post Report Copyright Violation | |
Anonymous Coward User ID: 77888356 Switzerland 11/25/2021 12:27 AM Report Abusive Post Report Copyright Violation | Turkey as a Country Now is the time to share your best recipes and secrets...assuming you got a turkey in time lol Quoting: Gobble Gobble 17429141 Ill start off with the most supreme secret When you stuff the turkey you put a stick of unsalted butter inside, those will go deeper than in injections, those who believe in injection are heretics |
Anonymous Coward User ID: 80663418 United States 11/25/2021 01:19 AM Report Abusive Post Report Copyright Violation | Butter the roasting pan and the entire bird. Stuff it with a little celery, onion and carrot. Season with Lowrey's Seasoned Salt all over including the inside. Tent the bird with tin foil about an hour before it's done. The butter and seasoned salt makes the BEST turkey ( or chicken ) you've ever tasted ! |
Dr. Pickle16
User ID: 3162016 United States 11/25/2021 01:30 AM Report Abusive Post Report Copyright Violation | Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac. Quoting: Anonymous Coward 79283367 Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. Most people can't do this. Too late use Alton Browns brine recipe. But that's the best way. You let it drain and put that bird on carrots, celery and onion, all chopped. Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons. Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp. Pull that aluminum off and that skin will be crispy as fuck. The meat? Like filet mignon. You are a welcome. Dr. Pickle |
Dr. Pickle16
User ID: 3162016 United States 11/25/2021 01:33 AM Report Abusive Post Report Copyright Violation | Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac. Quoting: Anonymous Coward 79283367 Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. Most people can't do this. Too late use Alton Browns brine recipe. But that's the best way. You let it drain and put that bird on carrots, celery and onion, all chopped. Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons. Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp. Pull that aluminum off and that skin will be crispy as fuck. The meat? Like filet mignon. You are a welcome. Sorry auto correct. Use a thermo pen(not thermogenesis) Most people are fucking lazy and won't take the advice. I love a smoked turkey personally but that's not a forum discussion. Dr. Pickle |
Dr. Pickle16
User ID: 3162016 United States 11/25/2021 01:33 AM Report Abusive Post Report Copyright Violation | Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac. Quoting: Anonymous Coward 79283367 Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. Most people can't do this. Too late use Alton Browns brine recipe. But that's the best way. You let it drain and put that bird on carrots, celery and onion, all chopped. Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons. Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp. Pull that aluminum off and that skin will be crispy as fuck. The meat? Like filet mignon. You are a welcome. Sorry auto correct. Use a thermo pen(not thermogenesis) Most people are fucking lazy and won't take the advice. I love a smoked turkey personally but that's not a forum discussion. Dr. Pickle |
A Jackson
User ID: 80925742 United States 11/25/2021 01:35 AM Report Abusive Post Report Copyright Violation | Interesting tip. I always slather my bird in butter and oil. Then I generously season it. That locks in the moisture. I also stuff the bird with onion,garlic, celery, carrots bayleaf and poultry seasoning and line the pan with the same veggies. Then, we the turkey is done, I puree a few cups of the veggies and add it to my gravy. It makes it divine! Another great tip is to add a tablespoon or two of white wine vinegar to your gravy. It's so good you can't stop eating it. Don’t garlic your turkey. Well, unless you are Chinese. Smoke me a kipper, I’ll be back for breakfast. If you do not take an interest in the affairs of your government, then you are doomed to live under the rule of fools. — Plato “AI is kind of a fancy thing, first of all it’s two letters. It means artificial intelligence.” Kamala Harris VPOTUS |
A Jackson
User ID: 80925742 United States 11/25/2021 01:41 AM Report Abusive Post Report Copyright Violation | Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac. Quoting: Anonymous Coward 79283367 Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. Most people can't do this. Too late use Alton Browns brine recipe. But that's the best way. You let it drain and put that bird on carrots, celery and onion, all chopped. Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons. Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp. Pull that aluminum off and that skin will be crispy as fuck. The meat? Like filet mignon. You are a welcome. My son cooked one this way. Very tasty! I’m lazy, I cook it most of the way upside down then flip it over to crisp the top. Smoke me a kipper, I’ll be back for breakfast. If you do not take an interest in the affairs of your government, then you are doomed to live under the rule of fools. — Plato “AI is kind of a fancy thing, first of all it’s two letters. It means artificial intelligence.” Kamala Harris VPOTUS |
LuckyBolt
User ID: 36878000 United States 11/25/2021 01:54 AM Report Abusive Post Report Copyright Violation | Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac. Quoting: Anonymous Coward 79283367 Use the drippings in a pan gravy to ladle over dressing and mashed potatoes. Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for. Most people can't do this. Too late use Alton Browns brine recipe. But that's the best way. You let it drain and put that bird on carrots, celery and onion, all chopped. Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons. Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp. Pull that aluminum off and that skin will be crispy as fuck. The meat? Like filet mignon. You are a welcome. Alton Brown's recipe is the best. I've done catering for 1000s for years on Thanksgiving and everyone loves the way it comes out. My turkey is brining as we speak. |
BoatyMcBoatface
User ID: 77825331 United States 11/25/2021 01:55 AM Report Abusive Post Report Copyright Violation | I've had a turkey in my freezer for 3 years. Bitch is thawing. ```````````````` ````__/\__`````` ~~~\____/~~~~ .~~..~~~....~~~ ~..~~~....~~~~ Thoughts do not come from you nor God; you do not create thoughts; you are not your thoughts; every thought is a lie. - 2 Corinthians 10:5 - [link to www.biblegateway.com (secure)] |
Hadriana
User ID: 77936235 United States 11/25/2021 02:30 AM Report Abusive Post Report Copyright Violation | I'll make a pretty good turkey and don't find that it really takes much effort. Now I really like to inject a turkey for it to be really great, but most the time when I cook one, I just buy the store brand and I buy as much turkey as I can because the first so many pounds is always going to be the skeleton and stuff I'll throw away. The bigger ones really offer you more edible meat per pound. It freezes well. I like to put butter up underneath the skin. On top of the skin I rub softened butter and use a sprinkling of Montreal steak seasoning. Then I cover it in foil, bake mine on hot- 400°- for about 45 minutes to an hour and then I turn it down to cook the rest of it on 350. When it's done, I turn it back up to 400 and take the foil off to really crisp the skin. You don't have to start one out cooking it at 400, but that's just the way my mother did it and I find usually do really well like that. I mean turkey is really like the easiest thing on earth to cook. It's not much different than just roasting a chicken, it's just bigger. (You can get the big marinade injectors that look like syringes on Amazon. Shoot that bird up with melted salted butter, chicken broth anda big pinch of white pepper.) Last Edited by Hadriana on 11/25/2021 02:37 AM |