Because it's typically only once a year that there's enough people in a house to justify cooking an entire turkey, not because of the "elaborate lengths" to make it taste good. Brining is good for...
There's a reason most people only cook a turkey once a year
Because it's typically only once a year that there's enough people in a house to justify cooking an entire turkey, not because of the "elaborate lengths" to make it taste good. Brining is good for pretty much all poultry as the animals simply don't have the intramuscular fat of other meats. Brining isn't some "elaborate length" nor is seasoning. Everything tastes terrible without seasoning. It's also odd that the video talks about how factory turkey is flavorless, how brining is hard, and how it ruins the sauce. Most factory turkeys are pre-brined and don't require doing so again. Doing so again is wasted effort and is what is ruining the sauce. Not sure how, and simultaneously not surprised, that he can be wrong on this many levels at once.
Spatchcocking is the only way to cook any whole animal of appreciable size. You wouldn't rip the guts out of a cow or pig and toss it in an oven it either.
I can't help but think the issue is just modern turkeys being bred for size instead of flavor. I've heard great things about heritage birds and game birds, but they're much smaller (and healthier).
I can't help but think the issue is just modern turkeys being bred for size instead of flavor. I've heard great things about heritage birds and game birds, but they're much smaller (and healthier).
In 2017 we did turkey legs. Last year we had an enormous ham. I was thinking I might get a bit weird and make buffalo wings using turkey wings this year, but steaks honestly sound like a good use...
In 2017 we did turkey legs. Last year we had an enormous ham. I was thinking I might get a bit weird and make buffalo wings using turkey wings this year, but steaks honestly sound like a good use of my new sous vide.
I live in Australia and we do turkey at Christmas. For those of you playing along at home our entire country is 'too hot' at Christmas with a capital "Fucken" in between 'too' and 'hot', the...
I live in Australia and we do turkey at Christmas. For those of you playing along at home our entire country is 'too hot' at Christmas with a capital "Fucken" in between 'too' and 'hot', the turkey still turns out perfectly fine. If you don't have a big enough bucket, then buy a bucket when you buy the turkey. If you don't have a big enough pan you can just quarter it and stick it on 2 oven shelves - this also sorts out your inconsistent cooking times, though I've never had an issue with just sticking the whole thing in the oven.
We do a weird thing here at our house though - cranberry sauce is for the turkey, and the turkey gravy is for the veggies.
I'm surprised that larding/barding have gone unmentioned. I'd cram a chopped mash of butter, garlic, herbs, and turkey fat (removed from other parts of the bird) under the breast skin, and never...
I'm surprised that larding/barding have gone unmentioned. I'd cram a chopped mash of butter, garlic, herbs, and turkey fat (removed from other parts of the bird) under the breast skin, and never worry about basting.
Yes, there was more fat to separate when making the gravy, but the white meat came out succulent.
Turkey is just a vessel for stuffing, in my opinion. And I'm a fool for stuffing. Though I don't eat meat anymore the sausage stuffing my mom makes is...amazing. Damn, I need to find some good...
Turkey is just a vessel for stuffing, in my opinion. And I'm a fool for stuffing. Though I don't eat meat anymore the sausage stuffing my mom makes is...amazing. Damn, I need to find some good vegetarian stuffing recipes. I'm not even opposed to substituting in some fake meat stuff.
Because it's typically only once a year that there's enough people in a house to justify cooking an entire turkey, not because of the "elaborate lengths" to make it taste good. Brining is good for pretty much all poultry as the animals simply don't have the intramuscular fat of other meats. Brining isn't some "elaborate length" nor is seasoning. Everything tastes terrible without seasoning. It's also odd that the video talks about how factory turkey is flavorless, how brining is hard, and how it ruins the sauce. Most factory turkeys are pre-brined and don't require doing so again. Doing so again is wasted effort and is what is ruining the sauce. Not sure how, and simultaneously not surprised, that he can be wrong on this many levels at once.
Spatchcocking is the only way to cook any whole animal of appreciable size. You wouldn't rip the guts out of a cow or pig and toss it in an oven it either.
I can't help but think the issue is just modern turkeys being bred for size instead of flavor. I've heard great things about heritage birds and game birds, but they're much smaller (and healthier).
In 2017 we did turkey legs. Last year we had an enormous ham. I was thinking I might get a bit weird and make buffalo wings using turkey wings this year, but steaks honestly sound like a good use of my new sous vide.
Last year, it was just me and the spouse, so he smoked a duck. Best "Turkey Day" meal ever.
I live in Australia and we do turkey at Christmas. For those of you playing along at home our entire country is 'too hot' at Christmas with a capital "Fucken" in between 'too' and 'hot', the turkey still turns out perfectly fine. If you don't have a big enough bucket, then buy a bucket when you buy the turkey. If you don't have a big enough pan you can just quarter it and stick it on 2 oven shelves - this also sorts out your inconsistent cooking times, though I've never had an issue with just sticking the whole thing in the oven.
We do a weird thing here at our house though - cranberry sauce is for the turkey, and the turkey gravy is for the veggies.
Are we not going to talk about how turkey is a fantastic deli meat?
Definitely my preferred sandwich meat when I still ate meat. Though, deli turkey is a different beast, I think.
That it is: https://www.youtube.com/watch?v=RrmcO1QBEo8
I'm surprised that larding/barding have gone unmentioned. I'd cram a chopped mash of butter, garlic, herbs, and turkey fat (removed from other parts of the bird) under the breast skin, and never worry about basting.
Yes, there was more fat to separate when making the gravy, but the white meat came out succulent.
Turkey is just a vessel for stuffing, in my opinion. And I'm a fool for stuffing. Though I don't eat meat anymore the sausage stuffing my mom makes is...amazing. Damn, I need to find some good vegetarian stuffing recipes. I'm not even opposed to substituting in some fake meat stuff.