- Joined
- Mar 10, 2011
- Messages
- 5,960
- Reaction score
- 108
- Location
- Oklahoma
- My Car
- 1971 Boss 351
1971 Mustang Sportsroof
1972 Q Code 4-speed conv.
Hey CZ,Happy Thanksgiving!
I'm already cooking, LOL!
We're having it at our house this year. I just got done preparing the brine... Will put the thawed turkey in the iced-down brine tomorrow, and let it soak for a good 24 hours. Then will cook the turkey on Wednesday, so all I have to do on Thursday is put it in a 250 degree oven for 30 minutes before feast time.
I'm also making spiced peaches, "make ahead" mashed potatoes, and will do the gravy once the turkey is done.
I LOVE to cook!!!! keeps me off the streets.
For brine, I use a gallon of vegetable broth, a cup of kosher salt, tablespoon of peppercorns, half tablespoon of whole allspice, half cup of brown sugar, and a teaspoon of ground ginger.I do hope everyone has a safe and blessed Thanksgiving. I know we all sometimes lose sight of just how blessed we are, this is a good time of year to remind ourselves of that. My twin brother and his son will be here tomorrow to spend Thanksgiving with us... Can't wait! Take care all...
Hey CZ,Happy Thanksgiving!
I'm already cooking, LOL!
We're having it at our house this year. I just got done preparing the brine... Will put the thawed turkey in the iced-down brine tomorrow, and let it soak for a good 24 hours. Then will cook the turkey on Wednesday, so all I have to do on Thursday is put it in a 250 degree oven for 30 minutes before feast time.
I'm also making spiced peaches, "make ahead" mashed potatoes, and will do the gravy once the turkey is done.
I LOVE to cook!!!! keeps me off the streets.
I started brining my turkey last year, it really came out much juicer. Just curious about your recipe you use. I'm thinking of using one of these this year:
http://www.spiceislands.com/HolidayKits.aspx
The cook ahead turkey sounds like a good idea. Does that have any negative effects on the turkey flavor or juiciness?
Thanks...
That's it, CZ! I'm coming over!Happy Thanksgiving!
I'm already cooking, LOL!
I LOVE to cook!!!! keeps me off the streets.
Thanks CZ, that sounds like an awesome brine and "process". I like the idea of freeing the oven. I'm Italian and we always like to cook an Italian dish with the turkey, either lasagna or baked ziti. I heard a lot of different ways to brine and what to use, but I also heard it's a good idea to dry out the turkey after brining for a day before cooking. Sounds like we'll have to start cooking on 1 Nov!! Thanks again... Happy Turkey Day!!For brine, I use a gallon of vegetable broth, a cup of kosher salt, tablespoon of peppercorns, half tablespoon of whole allspice, half cup of brown sugar, and a teaspoon of ground ginger.I do hope everyone has a safe and blessed Thanksgiving. I know we all sometimes lose sight of just how blessed we are, this is a good time of year to remind ourselves of that. My twin brother and his son will be here tomorrow to spend Thanksgiving with us... Can't wait! Take care all...
Hey CZ,Happy Thanksgiving!
I'm already cooking, LOL!
We're having it at our house this year. I just got done preparing the brine... Will put the thawed turkey in the iced-down brine tomorrow, and let it soak for a good 24 hours. Then will cook the turkey on Wednesday, so all I have to do on Thursday is put it in a 250 degree oven for 30 minutes before feast time.
I'm also making spiced peaches, "make ahead" mashed potatoes, and will do the gravy once the turkey is done.
I LOVE to cook!!!! keeps me off the streets.
I started brining my turkey last year, it really came out much juicer. Just curious about your recipe you use. I'm thinking of using one of these this year:
http://www.spiceislands.com/HolidayKits.aspx
The cook ahead turkey sounds like a good idea. Does that have any negative effects on the turkey flavor or juiciness?
Thanks...
After the turkey cools a bit, I remove the breasts, legs, thighs and wings,, and arrange them on a baking pan, cover it in foil and refrigerate. Then about 45 minutes before eating time, debone the thighs, slice the breasts and the thighs against the grain, then cover with the foil and put into a 250 degree oven for 30 minutes... Comes out awesome!
Enter your email address to join: