25 replies to this topic

[Deb aka Resume Lady]

I was watching the Food Network's Thanksgiving Live show over the weekend. Bobby Flay does something I also do, but forgot to list in my instructions. If the breast meat is done before the dark meat, separate the two and keep roasting the dark meat. I do it by slicing off the whole breasts and wings. Bobby does it by slicing off the whole thighs and legs and returning them to the oven. The dark meat may need another hour of roasting time. By separating the two you will avoid overcooking/drying out the breast meat.

[AMETHYST PRODUCTIVITY]

Deb, we always break down the bird and roast it in separate pieces (I think that's what Clay's part of the blog highlighted). Then you can be sure to cook each to its perfect doneness. Since we don't have company for Thanksgiving, we don't carve the turkey as part of the "show". 

[Deb aka Resume Lady]

Deb, we always break down the bird and roast it in separate pieces (I think that's what Clay's part of the blog highlighted). Then you can be sure to cook each to its perfect doneness. Since we don't have company for Thanksgiving, we don't carve the turkey as part of the "show". 

 

Yes,  noticed that. Accommodating for different roasting times is the way to go!

 

I don't go for the "carving" show even with company! LOL

 

So what do you do for Thanksgiving when Clay works?

[AMETHYST PRODUCTIVITY]

We are going to the restaurant for the last hour so maybe he can sit down with us.

[Ray]

I like to smoke my Turkey with Apple and Pecan wood (after brining for a few days): Here it's filled with Onions, Sage, Rosemary, and Orange Peel for aromatics while smoking.

 

 

MyFolsom Member #14 - Circa 2002 - Old School

[Darth Lefty]

Great article, thank you!

 

I'm doing a turkey this year and I plan to try the method recently published in Cooks Illustrated.

[Steve Heard]

I like to smoke my Turkey with Apple and Pecan wood (after brining for a few days): Here it's filled with Onions, Sage, Rosemary, and Orange Peel for aromatics while smoking.

 

 

MyFolsom Member #14 - Circa 2002 - Old School

 

Ray, that looks great! I love 'em smoked, but my wife says they taste too much like ham. 

[Ray]

Starting on the brine for this years Smoked Turkey:  (light smoke only).  Will be brined for 24 hours then smoked in apple wood.

 

[Darth Lefty]

The recipe I'm going to try has you partly cut up the turkey and roast it on top of the stuffing, posed to look like it's still whole.  Since it's breast side up and the breast is so much bigger, it gets pre-roasted a bit before you assemble it with stuffing and other parts to roast.  Completely the opposite of the usual problem... the gravy is made separately with the other pieces (back, neck).

[ducky]

I would absolutely make that with turkey, but I'm one of "those" people who doesn't like cilantro so I'd leave that out. I often put mandarine oranges, diced apples, and/or dried cranberrires in salads. Yum!

Sorry. I do feel for that segment of the population that I understand feels cilantro tastes like soap.

 

Thanks for mentioning the cutting up the bird so the thighs can continue cooking.  It's nice to know I didn't necessarily do anything wrong those times that the bird didn't cook evenly.

[Deb aka Resume Lady]

Almost everything is done, so this afternoon I have time to clean, get linens ready, etc.