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Blogs > New2Midlo > Fun with a normal white guy... |
Maximizing Thanksgiving Yumminess
Maximizing Thanksgiving Yumminess The lack of cooking tips for the upcoming holiday is something I felt required addressing. My former partner and I were responsible for Thanksgiving for her family and we had it down pretty damned well. Our skills were sufficiently respected to allow us to threaten physical violence to family members who were dumb enough to wander into the kitchen, with no fallout. Here are the tricks we found for making an absolutely delicious bird. 1. Brine that - if it's fowl or pork, it gets brined. Do this tonight, so tomorrow you can... 2. Spatchcock that bird and let the skin dry in the fridge until Thursday. Turkey is a shifty critter, with light meat being ready at 5 degrees, whereas the dark requires hitting 5. Roasting the bird whole guarantees you'll either overshoot the light meat or cook the dark. Spatchcocking (or butterflying) allows the bird to cook more evenly, allowing you to the right temps simultaneously. 3. Dressing goes<b> downstairs </font></b>- with your bird all laid during its roast, take advantage of the juices it throws off by placing it on a wire rack, over a roasting pan and cooking your dressing in said pan. 4. Never cook by time, always by temperature - remote probe thermometers are cheap Bone appetite and all that shit. |
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Big note - don't brine a self-basting bird or you'll wind up with a majorly salty bird.
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My own take on this..... Fresh bird....free-range (what ever that means)....brine in salt water over night....fill cavity with cut oranges....barbeque on grill for 2 hours, closed lid.....Done..... Day after, turkey enchiladas..... As for those family members, they never saw it coming.....
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goodbuddy781
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Happy Thanksgiving!
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