|
Going to roast a 15lb turkey in a roasting pan with a rack. I've already seen seriouseats' suggestion to use a baking steel or stone, but I don't have one and won't be buying one; same goes for a rack and sheet pan to spatchcock the bird on. I mean, I have pans, but they aren't big enough and I won't be buying a bigger one due to lack of funds. So, yeah. This is going to be interesting. If it's not a self basting turkey, I'm going to dry brine it, then rub it with butter and herbs and roast it. As for what temperature and time... I have no idea. Maybe 350F till everything temps right? Or maybe 300? Last time I roasted one, I took the temperature the wrong way and we couldn't eat it. Now I know how to do it properly, just gotta get the cooking time and temp down pat. I will probably do some baking I to next week once the leftovers start running out. I have a cinnamon roll crust pecan pie I want to try to make. E: I think I'm going to do this: https://www.youtube.com/watch?v=-nJLpx0Qx1o 325F, and about 15 mins per pound of bird. Although, I think I'll lift the skin up and put the herb butter mix under the skin and on top. I want to season the meat well and have some decently crispy skin. briefcasefullof fucked around with this message at 04:57 on Nov 23, 2016 |
#
?
Nov 23, 2016 03:33
|
|
|
|
| # ? May 5, 2024 02:49 |
|
|
If you don't have a baking steel, one of those Lodge griddles will probably do the same job: https://www.amazon.com/gp/aw/d/B002...dMXL&ref=plSrch Cast iron has most of the emmissivity of steel so it should be close. Way better than a stone at least. Steve Yun fucked around with this message at 10:34 on Nov 23, 2016 |
|
#
?
Nov 23, 2016 10:30
|
|
|
Best line in a holiday recipe: "Season water with salt until water is salty like tears." http://www.seriouseats.com/recipes/2014/11/print/mashed-potato-casserole-crispy-baked-potato-topping.html
|
|
#
?
Nov 23, 2016 14:37
|
|
|
Steve Yun posted:If you don't have a baking steel, one of those Lodge griddles will probably do the same job: I want a griddle, but I can't afford one due to Bank of America being assholes.
|
|
#
?
Nov 23, 2016 17:03
|
|
|
QuarkMartial posted:I want a griddle, but I can't afford one due to Bank of America being assholes. I am pretty sure banks do not keep one from affording things, but rather the opposite;...
|
|
#
?
Nov 23, 2016 18:51
|
|
Croatoan posted:Oh and it's probably too late to save some of you the trouble but brining is ok but not really worth it. Dry brining is better but the most effective method to flavor and moisten any turkey is injection. Brining + injection is the best but yeah, brining is way overrated. Invest in a $10 injection syringe and load that bad boy up with whatever butters and spices you want. Yeah, but brining isn't really all that hard to do. Don't most people use it to thaw the bird out because they forgot to start thawing the turkey the requisite three weeks or so anyway?
|
|
|
#
?
Nov 23, 2016 19:21
|
|
|
Meh like I said, it's fine. I was more advocating injecting your birds with tasty butter and herbs.
|
|
#
?
Nov 23, 2016 19:42
|
|
|
This will be the first year of my life that I didn't spend in the kitchen on Thanksgiving (when I was an infant, my mom had me in the swing next to her while she cooked). Instead, I'll be in Vegas with my girlfriend and her gigantic, awesome, and rambunctious Greek/Mexican family. Because of the number of people coming to Thanksgiving, one of the uncles decided that we couldn't all possibly fit in any of the houses, so he's taking the entire crowd out to the Wynn for Thanksgiving Dinner. Nice, and extremely cool, but a little weird to have a catered Thanksgiving.
|
|
#
?
Nov 23, 2016 19:45
|
|
|
I would like to see pics of what a catered Thsnksgiving at the Wynn looks like
|
|
#
?
Nov 23, 2016 20:02
|
|
|
I'll get some!
|
|
#
?
Nov 23, 2016 21:16
|
|
|
 Halfway through (3:15pm here) and everything seems to be going OK. Yes, I know my gantt chart game is weak! Pumpkin pie is hanging out in the fridge. Might throw together a bourbon whipped cream for that.
|
|
#
?
Nov 24, 2016 13:18
|
|
|
About 20 minutes ago, I put our turkey (15lbs) in the oven for it to be ready by noon. Here goes! 
|
|
#
?
Nov 24, 2016 14:06
|
|
|
Early Thanksgivng dinners are the best. Ours is at 2:00 and the bird is hitting the oven at noon. Was going to fry it but forgot to grab enough oil so backup butter rubbed and flattened turkey, it is.
|
|
#
?
Nov 24, 2016 16:00
|
|
|
6:45 to 10:55 at 350°F for a 15lb turkey sound right? It temped in all the right places, but I'm scared it's not done and/or over cooked since it temped in the 190s... At least we have gravy!
|
|
#
?
Nov 24, 2016 18:27
|
|
|
190? Hope you have lots of gravy.
|
|
#
?
Nov 24, 2016 19:05
|
|
|
We shall see.
|
|
#
?
Nov 24, 2016 19:09
|
|
|
Gravy makes the world go 'round so any excuse for more. 
|
|
#
?
Nov 24, 2016 19:45
|
|
|
Tamales going well. Unfortunately I seem to have squeezed them a bit too tight and overfilled them, they're puffing out their filling in some. But maybe that's good news, since I didn't have any baking powder, so they're still puffing up! Ended up using Queso Fresco and refried beans. The 2 big things are the remainder of the dough when I finished all my corn husks. Edit: Oh jesus it's worse now, there's a giant mass of masa, beans, and cheese on top of all of them.
|
|
#
?
Nov 24, 2016 22:08
|
|
|
Turduck (just duck inside), with porcini gravy, chanterelle bread stuffing, cranberry quince sauce, glazed butternut squash and carrots, brussel sprouts with bacon, wild and brown rice, popovers and a ham. Pumpkin pie, cookies and cream ice cream and real whipped cream. Everything seems to be OK so far. Skipped making the candy-cap mushroom pumpkin pie this year, because nobody ate it the last two years I made it.
|
|
#
?
Nov 25, 2016 00:46
|
|
|
My parents loved the spicy hot pot and the mushroom-scallion bao. No one else showed up. Then we got drunk and played Agricola. A+ would Thanksgiving again.
|
|
#
?
Nov 25, 2016 02:14
|
|
|
Butch Cassidy posted:Gravy makes the world go 'round so any excuse for more. Wonder of wonders it wasn't dry. Didn't stop me from covering everything in gravy though.
|
|
#
?
Nov 25, 2016 04:49
|
|
|
From last page regarding what to do if you have a whole turkey and make the breast meat and skin into Turchetta: I did just that with two turkeys this year. I did the white meat into Turchetta. I smoked the dark quarters (after a two day cure). The wings and carcasses I used to make pressure cooker stock which turned into gravy and probably enough extra stock for soup too. Also on the menu: -garlic mashed potato adapted from a Ming Tsai tv episode from forever ago - smoked sweet potato casserole boats (smoked sweet potatoes cut in half and covered with compound butter, candied pecans and marshmallows and baked to toast the mallows) - fried Brussels sprouts -sous vide glazed carrots - sous vide cranberry sauce - gravy - sage stuffing (okay technically dressing) People brought other stuff too: Pirogies, a geen bean casserole, a salad, about two hundred Kings Hawaiian Rolls because wtf are people going to eat eight rolls a person, and a bunch of desserts because I don't bake and my mother owns a bakery and other family insists on their traditional dessert and OMG so much pie and whatever. But yeah, take the whole turkey and make Turchetta and a bunch of other awesome stuff too.
|
|
#
?
Nov 25, 2016 06:33
|
|
|
I think I'm ready to give up on turchettas. Each 7lb breast is $28 at the grocery but Costco has whole turkeys for $20.
|
|
#
?
Nov 25, 2016 07:39
|
|
|
Steve Yun posted:I think I'm ready to give up on turchettas. Each 7lb breast is $28 at the grocery but Costco has whole turkeys for $20. Just get the whole turkey and make Turchetta and dark meat and stock with the bones. It's totally great.
|
|
#
?
Nov 25, 2016 18:10
|
|
|
Traditional white people thanksgiving. Ham, turchetta, semi modernist shells and cheese, Yukon gold mashed taters, stuffing, stuffing waffles, gravy, fluffy dinner rolls, and Brussels sprouts 
|
|
#
?
Nov 25, 2016 18:23
|
|
|
I made myself a stuffing waffle as a midnight snack, last night. Can now confirm the internet enthusiasm for them is deserved.
|
|
#
?
Nov 25, 2016 20:31
|
|
|
Okay, Thanksgiving at the Country Club at Wynn. Totally weird to have Thanksgiving at a casino, but judging by the 3 hour wait for the buffet, not entirely unheard of. I couldn't get any big shots due to the way I was sitting unless I wanted to be incredibly awkward and say "hey everyone I'm doing a group picture for my e-friends!" Really big group of us, though - we had the entire back section of the place, overlooking the waterfall on the golf course. Our place settings.  The soup was a nice crabcake over which the water poured butternut squash bisque. A good combination, and festive.  The mashed potatoes and sweet potatoes were both Robuchon style. This may have been the best part.  Turkey with cornbread stuffing and string beans. Good, not spectacular.  Dessert ruled, though. Individual pumpkin tarts, spiced whipped cream, toasted marshmallow ice cream. The edible gold on top was nice touch.  Also, though there's no shots here, the bread was really good, the shrimp cocktail extremely good, the wine so-so but very plentiful, and the cocktails middling. Overall an interesting experience. I'm happier in a home kitchen cooking all day, but this was a unique circumstance and I didn't have to do the dishes, so I'll count it in the positive column.
|
|
#
?
Nov 25, 2016 23:00
|
|
|
 New turchetta tip: if the skin has any knobs of fat on the edges, TRIM THEM OFF
|
|
#
?
Nov 26, 2016 23:32
|
|
|
Isn't that in the directions?
|
|
#
?
Nov 26, 2016 23:33
|
|
|
Looking back, it looks like it's in his slideshow tutorial but not in the main recipe. It never crossed my mind because the previous skins I had didn't have the fat blobs
|
|
#
?
Nov 26, 2016 23:45
|
|
|
 18 people came over for Turkeyween, including a Muslim girl and a vegetarian. No pork anywhere and several vegetarian friendly options  Turchetta. After 3 years of this I think it's time to try something different  Hasselback potato gratin  Glazed sous vide carrots  Cake pops  Berry trifle  Roasted Brussels sprouts  48 hour shortribs Not pictured: focaccia, cranberry relish and stuffing waffles. I'm sad vegetarian girl couldn't have the stuffing waffles (I used ground beef) but I think I could probably use one of those fake meats and none of the omnivores would know the difference Steve Yun fucked around with this message at 05:42 on Nov 28, 2016 |
|
#
?
Nov 28, 2016 05:27
|
|
|
Steve Yun posted:You just buy turkey breast by itself, make sure it's a "full" or "complete" turkey breast, meaning that it has its skin. And cheaper turkey breasts will have raggedy skins. Whaaaat? God damnit, I skipped on trying the turchetta this year because I thought I had to suddenly become a fancy knifeworker and do all sorts of weird ninjutsu with a full, bonefilled turkey. >=(
|
|
#
?
Nov 28, 2016 07:14
|
|
|
Kaedric posted:Whaaaat? God damnit, I skipped on trying the turchetta this year because I thought I had to suddenly become a fancy knifeworker and do all sorts of weird ninjutsu with a full, bonefilled turkey. >=( Well, here's the thing... turkey breasts are $28 at my local grocery, and I found out whole turkeys are $20 at Costco.
|
|
#
?
Nov 28, 2016 10:12
|
|
|
Last minute decided to spatchcock the turkey. The skin on the breasts actually started to blacken about an hour in so I turned down the oven from 450 to 350 and moved the turkey to the very bottom rack. Even so when the breast was registering 150 the thighs were registering 190. I think this may be because I didn't use enough veg underneath. The breasts were well protected but there wasn't really any under the dark quarters at all. This also made the drippings under the legs char. Fortunately, there was close to a 1/2 cup of drippings anyway so there was plenty for the gravy. For the gravy I toasted the flour in a pot on the stove top until it was light brown and then added an equal amount of turkey drippings and whisked it together and let it get deep dark brown before adding in starchy potato water (I don't use broth). The gravy comes out a deep nut brown with tons of flavor and all the starch makes it silky smooth/velvety textured. e: Now to see if I can source some USDA Prime standing rib roast for x-mas dinner.
|
|
#
?
Nov 28, 2016 14:57
|
|
|
When's the best time to make five christmas puddings? Did you guess 'in the middle of an Australian heatwave only twenty-two days from Christmas?' If so, get out of my head and seek psychological help for your terribly impaired judgment because it was a terrible idea.
|
|
#
?
Dec 4, 2016 05:08
|
|
|
I roasted two Honeysuckle Farms Cajun Recipe Turkey Roasts, and made Alton's recipes for baked mac and cheese, broccoli casserole, cranberry sauce, and (not pictured) pumpkin mousse. My wife made family recipe cornbread dressing and sweet potatoes. We also had deli mashed potatoes and Heinz jarred gravy that we seasoned up but didn't end up using much anyway. It was all really good, even if my food photography skills are not.  I'm probably hosting next year, this was just Friendsgiving.
|
|
#
?
Dec 4, 2016 12:45
|
|
|
Why do ovens always die during the holidays? There was mulled wine, last night and someone opened the oven door with stuff in front of it. Now I get to order a fresh sheet of outer glass and install it. :hulksmash:
|
|
#
?
Dec 5, 2016 12:55
|
|
|
Butch Cassidy posted:Why do ovens always die during the holidays? There was mulled wine, last night and someone opened the oven door with stuff in front of it. Now I get to order a fresh sheet of outer glass and install it. :hulksmash: How hard did they open it? I mean jesus I have never jeard of someone breaking an oven door by opening it. Was there something angled just so to break it or did they hulk out?
|
|
#
?
Dec 6, 2016 06:01
|
|
|
Butch Cassidy posted:Why do ovens always die during the holidays? There was mulled wine, last night and someone opened the oven door with stuff in front of it. Now I get to order a fresh sheet of outer glass and install it. :hulksmash: You're asking the wrong question. The question is: Holidays? Drink.
|
|
#
?
Dec 6, 2016 06:44
|
|
|
|
| # ? May 5, 2024 02:49 |
|
|
Butch Cassidy posted:I've got the Christmas plan finalized: What are your recipes for the tourtiere and gravy?
|
|
#
?
Dec 6, 2016 18:29
|
|
