|
he sucks an awful amount but i'm thinking of doing this https://www.youtube.com/watch?v=2fLP-DyM57g
|
#
?
Nov 12, 2017 09:06
|
|
|
|
| # ? May 5, 2024 07:33 |
|
|
mindphlux posted:I'm sort of tempted to google 'smoked turkey dallas fort worth' and find somewhere that does a premade one or something, I'm sure someone in texas knows how to cure and smoke a bird. Man I am slow but you're drat right there is. These guys, a little outside Dallas: https://www.gobblegobble.com/public/home Meat's good cold, can be warmed just fine. Leftovers end up in chili or potato-leek soup, bones for stock. Skin mostly gets tossed. Using mostly all of it helps me feel good about having a turkey shipped ~1,100 miles.
|
|
#
?
Nov 12, 2017 18:18
|
|
|
TheNothingNew posted:Man I am slow but you're drat right there is. These guys, a little outside Dallas: Greenberg turkeys are famous and delicious. They’re also made in my hometown.
|
|
#
?
Nov 13, 2017 01:20
|
|
|
How much meat do you get off a turkey? I've heard varying answers from 9 pounds off a 15 pound bird to 8 pounds off a 20 pound bird.
|
|
#
?
Nov 13, 2017 08:47
|
|
|
i remember someone in gws mentioning using corn husks to make a corn broth which could then be used in a corn crème brulee. does anyone have a recipe or any knowledge of the concept, it seems interesting as a non-pie based thanksgiving dessert
|
|
#
?
Nov 13, 2017 08:47
|
|
|
Dr. Gitmo Moneyson posted:Greenberg turkeys are famous and delicious. They’re also made in my hometown. Hey dipshit post your paypal or venmo so we can send you turkey money
|
|
#
?
Nov 14, 2017 04:20
|
|
|
Steve Yun posted:Hey dipshit post your paypal or venmo so we can send you turkey money Umm... yeah before I do that, I need to talk to my parents and tie my PayPal to their account since my checking account is pretty heavily overdrawn. I’ll PM you my info once I do that. Thanks, by the way, this is really great of you.
|
|
#
?
Nov 14, 2017 06:23
|
|
|
Jose posted:he sucks an awful amount but i'm thinking of doing this Aww, I kind of like the guy. I think he has just grown on me since I got the Joule, and I am right there with you, this is happening.
|
|
#
?
Nov 14, 2017 13:00
|
|
|
Jose posted:he sucks an awful amount but i'm thinking of doing this If you don't have a sous vide like me you can put it in at 175* or 200* until the center is to temp and then take it out. Bring your oven to the highest it'll go and then trow it back in for 10-15 minutes. Almost no grey ring, it just takes forever.
|
|
#
?
Nov 14, 2017 15:28
|
|
|
Steve Yun posted:If you message me with your PayPal address I will buy you a turkey I’ll buy you a few pounds of potatoes, garlic, butter, and cream. Gotta have mashed potatoes, just PM me. Here’s what i do: Peel whole cloves of garlic, put in the smallest sauce pot you have (i use a baby 2 cup cast iron pot), then cover with oil and put over low heat for at least an hour, up to 2-3 hours. Only enough heat to form small bubbles slowly. Dice potatoes, skins on or off, it’s up to you. Cover with cold water, salt heavily (HEAVILY), boil until you can smash a cube against the side of the pot with a fork but before the flesh turns white and dry. Add 3-5 cloves of garlic and a little of the oil, a few Tbs of butter and cream, then mash together. Salt and pepper as desired.
|
|
#
?
Nov 17, 2017 02:45
|
|
|
My turkey seems to have thawed faster than I expected, will it be OK in the fridge for about 6 days? I'm gonna brine it on Thanksgiving and cook it on Black Friday because we're doing the meal on Saturday.
|
|
#
?
Nov 17, 2017 03:39
|
|
|
Probably? Was there a sell by date on it? I bought a fresh turkey on Saturday, it says sell/freeze by the 27th.
|
|
#
?
Nov 17, 2017 05:16
|
|
|
Annath posted:My turkey seems to have thawed faster than I expected, will it be OK in the fridge for about 6 days? I'm gonna brine it on Thanksgiving and cook it on Black Friday because we're doing the meal on Saturday. Go ahead and brine it in an ice bath. It'll be fine as long as the ice doesn't melt.
|
|
#
?
Nov 17, 2017 15:23
|
|
|
Croatoan posted:Go ahead and brine it in an ice bath. It'll be fine as long as the ice doesn't melt. So it'll be fine thawed in the fridge until next week?
|
|
#
?
Nov 17, 2017 16:55
|
|
|
I'm thinking it'll be fine in icewater. Probably. I don't know, good luck. Don't die.
|
|
#
?
Nov 17, 2017 17:26
|
|
|
I mean, don't quote me if you die and I haven't had coffee yet so I'm not all there, but in a fridge in a bucket of salty ice-water is about as preserved as I can think of food getting. Like, a hundred years ago people would do just one of those things and leave stuff for months so I guess you should be fine for a week.
|
|
#
?
Nov 17, 2017 17:31
|
|
|
If the water has a substantial amount of ice in it, it’s at 32 degrees F. It will be fine.
|
|
#
?
Nov 17, 2017 17:50
|
|
|
GhostofJohnMuir posted:i remember someone in gws mentioning using corn husks to make a corn broth which could then be used in a corn crème brulee. does anyone have a recipe or any knowledge of the concept, it seems interesting as a non-pie based thanksgiving dessert Wasn't me but I did recently make a corn broth (went with some cod and succotash). Principle is probably the same: Take the corn husks and silk and toast them in the oven until they're dried and a nice golden brown. A little char is fine. Break them up into pieces. For savoury, steep them in hot chicken stock with garlic, onion and cracked coriander seed for about an hour. More if you have stuff to do. Overnight is probably best. Strain, reduce, taste. For a Creme Brulee I'd steep them in hot heavy cream and maybe a little vanilla. Let it sit for a while. Strain the cream and use that to make the dessert. The flavour isn't going to be massive so I'd think about making a little corn bourbon syrup to go with the creme brulee.
|
|
#
?
Nov 17, 2017 18:37
|
|
|
Sooo... I should put it in brine now? Right now it's in its store packaging, in the fridge. I feel like a week in salt water might be not the best idea? Also, I don't have a fridge big enough to fit the brine container, the turkey itself barely fits as it's 21lbs. Maybe I shouldn't just smoke this one this weekend and buy another turkey for Thanksgiving  I really didn't realize it'd thaw so quickly.
|
|
#
?
Nov 17, 2017 18:46
|
|
|
Stop freaking out, Your turkey probably going to be OK. Brine it the night before. Your turkey is probably not completely thawed through, even if the outside feels thawed Steve Yun fucked around with this message at 19:07 on Nov 17, 2017 |
|
#
?
Nov 17, 2017 19:03
|
|
|
Steve Yun posted:Stop freaking out, Your turkey probably going to be OK. Brine it the night before. Correct, it's probably still quite frozen on the inside. Or just cook it, and get another one for Thanksgiving. Turkey's not particularly expensive and you can pick this one clean and freeze it or something.
|
|
#
?
Nov 17, 2017 19:45
|
|
|
I'd go ahead and brine it in ice water.
|
|
#
?
Nov 17, 2017 19:53
|
|
|
For crying out loud, make life easy on yourself and don't brine your turkey. Salt it. If it makes you feel better, you can call it a "dry brine", but it means you won't have to gently caress around with a tub of salt water.
|
|
#
?
Nov 18, 2017 02:52
|
|
|
I mean yes, but on the other hand when I took the effort to brine a turkey it was the best turkey I've tasted in my entire life so... Kenji recommends the dry brine too which does seem easier.
|
|
#
?
Nov 18, 2017 03:28
|
|
|
So much easier, and results that are at least as good.
|
|
#
?
Nov 18, 2017 04:11
|
|
|
How long should I fridge a turk that's been in a deep freeze for a year so it cooks properly on thanksgiving?
|
|
#
?
Nov 18, 2017 07:54
|
|
|
Fridge now
|
|
#
?
Nov 18, 2017 08:51
|
|
|
I want to make turkey leg confit using the chefsteps recipe where I’m cooking them at 149 for 24 hours in olive oil, except gently caress olive oil I want to use duck fat. Am I good to start these tonight, then stick the still-bagged legs in the fridge tomorrow and finish them thanksgiving?
|
|
#
?
Nov 18, 2017 13:57
|
|
|
Yes.
|
|
#
?
Nov 18, 2017 23:35
|
|
|
I work in EMS and I'm working the night before and night of thanksgiving, so I'm going to bring in a side dish for everyone. What's something that's cheap and easy to make? I have twelve hours between shifts, so I need something I can make while sleep-deprived.
|
|
#
?
Nov 19, 2017 00:03
|
|
|
Sweet potato? You can peel, chop, steam and half-rear end mash them and call it a day. Any amount of effort you put in past that (brown sugar, marshmallows, pecans, herbs, butter, thorough mashing) is completely voluntary and up to your level of laziness.
|
|
#
?
Nov 19, 2017 00:17
|
|
|
Ugly In The Morning posted:I work in EMS and I'm working the night before and night of thanksgiving, so I'm going to bring in a side dish for everyone. What's something that's cheap and easy to make? I have twelve hours between shifts, so I need something I can make while sleep-deprived. I made cauliflower gratin last year for a side to a friendgiving and was gone in seconds. Meanwhile, the stuffing, pecan sweet potatoes and pumpkin pie were completely untouched... cheese seems to have a way with people.
|
|
#
?
Nov 19, 2017 01:21
|
|
|
I have a good recipe for blackened brussel sprouts in a lemon-vinagrette reduction that I’ll post when I’m not on a phone. It’s a solid side that takes like ten-fifteen minutes.
|
|
#
?
Nov 19, 2017 03:32
|
|
|
emotive posted:I made cauliflower gratin last year for a side to a friendgiving and was gone in seconds. Cauliflower gratin is the poo poo.
|
|
#
?
Nov 19, 2017 17:29
|
|
|
Xiahou Dun posted:I have a good recipe for blackened brussel sprouts in a lemon-vinagrette reduction that I’ll post when I’m not on a phone. It’s a solid side that takes like ten-fifteen minutes. That would be perfect, thanks!
|
|
#
?
Nov 19, 2017 20:13
|
|
|
In lieu of turkey, we're going to do cornish game hens on Tuesday. Does anyone have a surefire preparation they'd like to share?
|
|
#
?
Nov 20, 2017 21:16
|
|
|
About to make whole cranberry sauce with an added tin of sour cherries and freeze and ice block. Tomorrow sees me prepping the stuffing, spatchcocking and compound butter rubbing the turkey, making creamed pearl onions, and cranking out an infused simple syrup for the punch. Thursday is mashed spuds, roast squash, the freezer rolls my sister gave us when she lost power for a week, gravy, and bird over indirect heat on the charcoal grill with soaked wood chips. Plus assembling the punch and floating the ice block. Wife is handling pies (pumpkin from scratch and dutch apple using a Cook's Illustrated recipe), cranberry sauce, and her own stuffing as we seem to fight over what's best (she doesn't do gravy but likes natively wet stuffing where mine gets gravied to hell and gone). My father is bringing green beans, blackeyed peas, and mashed squash. Having friends over on Saturday. That menu will include a small bowl of punch, beer from Vermont, deep dish turkey pot pie in a springform pan using leftover bird, roast or au gratin potatoes, pumpkin pie, brandied whipped cream, and more tea than is healthy.
|
|
#
?
Nov 21, 2017 14:47
|
|
|
I'm trying my hand at a turkey roulade this year, and I know for sure I'll be using fresh figs and prosciutto in it. Any other suggestions that would work well with those two things?
|
|
#
?
Nov 21, 2017 17:05
|
|
|
Dried apricots, dates
|
|
#
?
Nov 21, 2017 18:38
|
|
|
|
| # ? May 5, 2024 07:33 |
|
|
Ugly In The Morning posted:That would be perfect, thanks! Sorry, traveling for the holiday meant that I was phone-posting for longer than I thought. So here's the rough sketch of my recipe. I generally eye-ball everything so amounts are vague and should be adjusted to taste, but it's pretty simple. Pan-Browned Brussel Sprouts with Lemon- Vinaigrette : You will need : Brussel sprouts, halved (Say a pound for now ; it scales fine depending on how many brussel sprouts you want) 1/3 cup balsamic vinegar 1/3 cup water A lemon (or like 2ish tablespoons lemon-juice) 1 tablespoon of brown sugar (or raw sugar or whatever works ; just white sugar doesn't work in my experience) Optional : some kind of roasted nuts to sprinkle on top* Add the vinegar, the water, the lemon-juice and the sugar in a small, wide-bottomed saucepan on medium-high heat and let it reduce until you get a runny glaze. Feel free to toss a bit of lemon zest in there if you're feeling fancy, I guess. If you're in a rush you can do this on as high a temperature as you want, the only issue is that the vinegar fumes can get pretty over-whelming : subject to your nose's tolerance and your ventilation. While that's going, drizzle oil into a wide pan for the brussel sprouts. The wider and hotter the better. I find that the best is one of the porcelain-coated cast-iron jobs like you buy from Le Creuset, but anything that'll get nice and hot works good. Once the oil's going good, place the sprouts in cut-side down to brown up, swishing them around every once in a while so they don't get stuck but letting them mostly just do their own thing. Flip them over with tongs to get the other side, and (maybe) back onto the cut-side for a final crisping. You know they're done when they get all dark and crunchy and some are falling apart. Drizzle with the lemon vinaigrette and nuts if you're adding those. Serve immediately. It's a super simple recipe because I basically improvised it like 5 years ago while in a rush and half-drunk, but it's super popular and it gets demanded pretty frequently. You can make it in a broiler too if you're pushed for burners or don't want to futz with it, but I don't like that as much. Hope this helps! *I personally am not a big fan but other people like it with like some roasted walnuts. You do you.
|
|
#
?
Nov 21, 2017 19:36
|
|