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TheCog posted:Thanksgiving is approaching. Sort of. This year I am determined to wrest control of the turkey cooking from my parents, because they don't do a very good job of it. So this begs the question, how do you cook a turkey in the oven and not have it come out terribly dry? If you are willing to sacrifice cooking the dressing inside I would spatchcock it, since I took over Thanksgiving this is what I have used: https://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html It cooks consistent every time with no under-cooked thighs or over-cooked/dry breast meat, cooks quicker than cooking it intact and stuffed, is very juicy, creates crisp skin, and carves easily. The gravy isn't too shabby but there isn't enough.
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Nov 1, 2018 01:01
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| # ? May 12, 2024 23:06 |
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Agree, dry brine and spatchcock. Or part it out between white and dark and stagger roasting them. Or roast the breast and braise the thighs/legs. Could debone and make turchetta.
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Nov 1, 2018 01:15
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I (wet) brine my turkey. I also usually smoke it, but oven is fine too. I find the whole spatchcock thing more work than it's worth and it, in my opinion, ruins the presentation. Just get a precise digital probe thermometer, set it to read 150-155 in the breast, and take the bird out when it dings, letting it coast up to temp. For added bonus points, soften some butter and mix thoroughly with your favorite spices and paprika, then firm it back up. Put some under the skin before cooking, then melt the rest in a saucepan and brush on the skin immediately before cooking and periodically during cooking. Amazing browning.
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Nov 1, 2018 01:19
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I stole turkey duty from my family once and did the old Alton Brown wet brine bird. It worked very well but was kind of a pain. Also no one ever washed out the cooler that I brined it in and I found it in a garage like a decade later with ten-year old turkey water in it.
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Nov 1, 2018 01:26
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My dad does this every year and it is excellent: https://www.weber.com/US/en/recipes/poultry/sage-orange-and-clove-rotisserie-turkey/weber-6436.html The rubbed sage and orange peel rub is what really makes it good. I'm sure it could be easily adapted to the oven. A good salting the day before is good too-I guess that's sort of a dry brine. Isn't the universal cure for dry turkey more gravy?
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Nov 1, 2018 01:58
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Brine, spatchcock, season well, have awesome turkey done in short time.
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Nov 1, 2018 02:33
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Annath posted:Just get a precise digital probe thermometer, set it to read 150-155 in the breast, and take the bird out when it dings, letting it coast up to temp. Most important advice right here
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Nov 1, 2018 02:46
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moller posted:I stole turkey duty from my family once and did the old Alton Brown wet brine bird. Fuuuuuuuck 
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Nov 1, 2018 12:49
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BrianBoitano posted:Most important advice right here If you only do one thing, it had better be using a thermometer to check for doneness.
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Nov 1, 2018 13:49
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Which reminds me, my probe thermometer died. Thinking of buying a Thermopro, any good? On Good Eats Reloaded Alton Brown suggests a thermometer with a calibration certificate and throws out $20, but I don't think inexpensive ones come with certificates. edit; to clarify, remote probe thermometer for an oven wormil fucked around with this message at 22:08 on Nov 1, 2018 |
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Nov 1, 2018 17:09
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wormil posted:Which reminds me, my probe thermometer died. Thinking of buying a Thermopro, any good? On Good Eats Reloaded Alton Brown suggests a thermometer with a calibration certificate and throws out $20, but I don't think inexpensive ones come with certificates. I have a Thermapen at work. I bought one for home use. I will never go back. If you don't want to spend $85 on a thermometer, the Thermopop I got my pop works almost as quickly.
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Nov 1, 2018 19:44
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effika posted:I have a Thermapen at work. I bought one for home use. I will never go back. That said, for something like roasting poultry in the oven I always use a remote probe thermometer. I don't have the current-gen ThermoWorks one (the ChefAlarm), but I have one of their older models, which I like. Before getting it, I'd gone through a couple cheaper random brands off amazon whose probes went south after a couple months.
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Nov 1, 2018 21:08
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What makes "the best" cheese steaks in Philly the best? Is it the quality of the meat and bread used?
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Nov 1, 2018 22:07
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effika posted:I have a Thermapen at work. I bought one for home use. I will never go back. To clarify I need one for the oven or grill, sloppy wording on my part.
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Nov 1, 2018 22:14
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wormil posted:To clarify I need one for the oven or grill, sloppy wording on my part. Thermoworks also makes oven probes like SubG mentioned. I have one and it's really good. The wire is nice and thick and the base is magnetic. Look for a sale to get one at a good price.
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Nov 1, 2018 22:32
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Honestly, Ikea has a probe thermometer for $7 and it's worked perfectly well for me. Because of the nature of its use, it doesn't have to work quickly or be accurate within 1 degree.
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Nov 1, 2018 22:39
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i like nice words
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Casu Marzu posted:dry brine I’m too lazy to just Google it: how does one dry brine? I thought brine was salt water? Which is wet by definition, surely?
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Nov 1, 2018 22:56
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Human Tornada posted:What makes "the best" cheese steaks in Philly the best? Is it the quality of the meat and bread used? No. Although shaved ribeye is good. Usually the old Time best places are that way due to just doing it well and this is why imho franchises can never be them. I never even see cheese wiz outside of Philly so you know it's not the ingredients. Also the chose your own mindset of franchises gets in the way e.g. big 10 burrito (although that's probably changed since they went franchise) vs Chipotle. A truly great you just order a burrito or cheese steak and it arrives delicious.
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Nov 1, 2018 23:07
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Scientastic posted:I’m too lazy to just Google it: how does one dry brine? I thought brine was salt water? Which is wet by definition, surely? It's just salting
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Nov 1, 2018 23:11
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Is there chipotle without heat?
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Nov 1, 2018 23:56
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Dry brine it, hot refrigerate it in the oven, manually auto-carve it with a sharp knife, and you got yourself a November Christmas
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Nov 2, 2018 00:05
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Disclosure: I've never been to Philly The best cheesesteak I've ever had came from a tiny, kinda grungy looking hole-in-the-wall "pizza" place in a tiny, dilapidated strip mall off of US Route 1 south of Quantico called "Padrinos II". I have no idea if there is/ever was a Padrinos I, and this place was almost exclusively takeout; it had like 2 card tables with seats. Run by a bunch of super friendly middle easterners (no idea which flavor) who charged almost nothing, and drat if that sandwich doesn't stick in my memory to this day.
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Nov 2, 2018 00:17
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Scientastic posted:I’m too lazy to just Google it: how does one dry brine? I thought brine was salt water? Which is wet by definition, surely? Salting and letting air on a rack in the fridge so you don't have to worry about excess liquid and can get super crisp skin.
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Nov 2, 2018 00:55
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Human Tornada posted:What makes "the best" cheese steaks in Philly the best? Is it the quality of the meat and bread used? When I went to Philly I asked every Uber driver (at least two dozen) what the best cheesesteak in town and they told me ignore the touristy Geno/Pat rivalry and head straight to Jim's. Aaaaand it was kind of underwhelming? The meat was unexpectedly finely minced almost like a paste which made for a very good texture because I hate pulling out chunks of meat as I bite, but the revelation here is that a cheesesteak is like a BLT: it's really hard to make a bad one but it's really, really hard to make one stand out. My favorite Uber driver said gently caress all that noise and go to Ocean Harbor for dim sum. Annath posted:Disclosure: I've never been to Philly I used to sling pizzas in the rotating Middle Eastern owned hole-in-the-wall shops that dot northern Virginia and while they use all the standard Italian restaurant frozen ingredients their spice mixes were based on the stuff they used back home so a lot of cumin and cardamom which makes soccer moms go "ooh, spicy!" Unless they changed hands the usual crowd 15 years ago was from Yemen.
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Nov 2, 2018 01:41
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al-azad posted:When I went to Philly I asked every Uber driver (at least two dozen) what the best cheesesteak in town and they told me ignore the touristy Geno/Pat rivalry and head straight to Jim's. Aaaaand it was kind of underwhelming? The meat was unexpectedly finely minced almost like a paste which made for a very good texture because I hate pulling out chunks of meat as I bite, but the revelation here is that a cheesesteak is like a BLT: it's really hard to make a bad one but it's really, really hard to make one stand out. Interesting. I certainly don't recall cardamom in the cheesesteak lol. It was just a hunk of greasy, cheesy (American, the closest thing to Whiz I've ever seen in Virginia, and definitely more appropriate than provolone) heaven that was worth the future heart attacks. Also I wish I knew a good dim sum place within a reasonable drive of Fredericksburg.
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Nov 2, 2018 01:58
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al-azad posted:When I went to Philly I asked every Uber driver (at least two dozen) what the best cheesesteak in town and they told me ignore the touristy Geno/Pat rivalry and head straight to Jim's. Aaaaand it was kind of underwhelming? The meat was unexpectedly finely minced almost like a paste which made for a very good texture because I hate pulling out chunks of meat as I bite, but the revelation here is that a cheesesteak is like a BLT: it's really hard to make a bad one but it's really, really hard to make one stand out. This is what I suspected.
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Nov 2, 2018 02:11
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Annath posted:Interesting. I certainly don't recall cardamom in the cheesesteak lol. It was just a hunk of greasy, cheesy (American, the closest thing to Whiz I've ever seen in Virginia, and definitely more appropriate than provolone) heaven that was worth the future heart attacks. This was 15 years ago and I worked at Sam's but keep your eyes on the little metal shakers. There's more than salt and pepper in those things! Anyway, hello fellow resident of Fredvegas. No good dim sum in town but if you're in the Five Mile area on Saturday mornings there's a farmer's market in that commuter lot across from LIDL called International Dumpling Company and they have good potstickers.
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Nov 2, 2018 02:16
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The best cheese steak was in a strip mall in RTP, NC. Lines out the door and down the sidewalk everyday during lunchtime. Sadly the owner/cook was murdered by an employee he fired.
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Nov 2, 2018 02:21
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al-azad posted:This was 15 years ago and I worked at Sam's but keep your eyes on the little metal shakers. There's more than salt and pepper in those things! poo poo son, I order from Sam's out by Spotsy Courthouse all the time! And I used to go to the farmers market at the commuter lot pretty regularly, until I finished college and got a job that involved working weekends. Now that I have weekends off again, I should really check it out again.
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Nov 2, 2018 02:32
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Cheesesteaks suck. Italian beef is so much better.
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Nov 2, 2018 04:51
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Thank you all for the turkey advice!Casu Marzu posted:Cheesesteaks suck. Italian beef is so much better. Buffalo Chicken cheesesteaks are where it's at, and the single thing I miss most from Philly.
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Nov 2, 2018 06:13
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We use the proper term "chickencheese" around here.
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Nov 2, 2018 12:57
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Doom Rooster posted:We use the proper term "chickencheese" around here.
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Nov 2, 2018 13:49
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TheCog posted:Thanksgiving is approaching. Sort of. This year I am determined to wrest control of the turkey cooking from my parents, because they don't do a very good job of it. So this begs the question, how do you cook a turkey in the oven and not have it come out terribly dry? 1) Brine It 2) Spatchcock It
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Nov 2, 2018 14:25
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I'd prob swap steps one and two
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Nov 2, 2018 15:32
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Is turkeycheese an acceptable thanksgiving delicacy?
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Nov 2, 2018 17:13
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It's cheating and probably will give you cancer but I've cooked turkeys in a Reynolds Oven Bag. They came out moist. Just have to open the bag near the end of the cooking time for the skin to brown some. It wasn't the best or quickest turkey, but it was moist!
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Nov 2, 2018 17:36
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effika posted:It's cheating and probably will give you cancer but I've cooked turkeys in a Reynolds Oven Bag. They came out moist. Just have to open the bag near the end of the cooking time for the skin to brown some. It wasn't the best or quickest turkey, but it was moist! This was my grandfather's secret and we still do it and they come out good and moist every time. Skin leaves something to be desired, but the meat is nigh perfect.
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Nov 2, 2018 17:55
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gonna spatch, brine and smoke another turkey this year gently caress yea
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Nov 2, 2018 18:27
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| # ? May 12, 2024 23:06 |
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wormil posted:To clarify I need one for the oven or grill, sloppy wording on my part. The Thermoworks Dot is a no frills version and pretty affordable. I use mine all the time.
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Nov 2, 2018 18:55
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