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Thread: Great Turkey Tip!

  1. #1
    God/dess Bella21's Avatar
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    Default Great Turkey Tip!

    I mixed melted butter and olive oil, brushed it on the turkey, then stuck fresh mint leaves all over it before putting it in the oven... OOOOOOOOOOOOMMMMMMMMMMMMMMMMMFFFFFFFFFFFFFFGGGGGGG GGGGG!!!!!!!!!!!!!!!!!! It's soooo good!!!!
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    Featured Member Katherine's Avatar
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    Default Re: Great Turkey Tip!

    Was this your $7 turkey? Did you make the stuffing? Did ya add the apples? Huh, huh, huh???

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    God/dess Vyanka's Avatar
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    Default Re: Great Turkey Tip!

    The entire turkey or parts of it?

    I only like the white meat of turkey, the rest I hate.

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    God/dess Bella21's Avatar
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    Default Re: Great Turkey Tip!

    The entire turkey. I should have used red apples, I'm thinking... and yes, it was my seven dollar turkey! I made it through almost an entire plate. Oooooo, full! I think... I overdid it... But I like to make things!
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    Default Re: Great Turkey Tip!

    SEVEN DOLLAR turkey??!! ;-; ;-;

    I had to buy my 'American in Australian' turkey last week.

    $85.

    ...

    I officially hate you.


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    God/dess Bella21's Avatar
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    Default Re: Great Turkey Tip!

    Omg... Buy a ham!!
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  7. #7
    God/dess Lysondra's Avatar
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    Default Re: Great Turkey Tip!

    Nah... I had to buy a turkey. Family tradition. We never eat ham. Besides, most Aussies haven't had turkey (because they're effing $15 a kg!) so I wanted to share.


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    Veteran Member Vegas_dancer's Avatar
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    Default Re: Great Turkey Tip!

    Even better is in addition to brushing it on the turkey, create a pocket between the skin and meat, and stuff a few pats of herb butter in the pockets you made. This will make the meat very juicy and tender.

  9. #9
    God/dess Vyanka's Avatar
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    Default Re: Great Turkey Tip!

    Here's a good recipe, not a tip though...........


    Apricot-Glazed Turkey With Herb Butter

    The apricot glaze gives a wonderful sheen to the bird, and the herb butter adds moisture and subtle flavor.

    1 cup apricot nectar
    1 cup apricot preserves
    2 Tbsp. minced fresh ginger root
    1 Tbsp. honey
    3/4 cup butter, unsalted, room temperature
    3 Tbsp. chopped fresh sage
    1/2 tsp. salt
    1 tsp. ground black pepper
    1 turkey (21 to 22 lbs.)
    1 can (14 1/2 oz.) or more low-salt chicken broth
    1 tsp. chopped fresh thyme or 1/2 tsp. dried
    1/2 tsp. chopped fresh sage or 1/4 tsp. dried
    1 can (14 1/2 oz.) chicken broth
    Salt and ground black pepper, to taste
    For Glaze: Combine apricot nectar, preserves, ginger root and honey in a small heavy saucepan, and bring to boil. Reduce heat to medium-low, and simmer until reduced to 1 1/4 cups, about 15 minutes.

    For Herb Butter: Blend 3/4 cup room temperature unsalted butter, 3 tablespoons chopped fresh sage, salt and pepper in small bowl. Set aside.

    Preheat oven to 400 degrees F.
    Pat turkey dry with paper towels. Season turkey cavity with salt and pepper.
    Place turkey on rack, and set in large roasting pan. Slide hand under skin of turkey breast to loosen skin.
    Spread half of herb butter over breast under skin. Place remaining herb butter in small saucepan. Stir over low heat until melted. Brush butter over outside of turkey. Tie legs together loosely to hold shape of turkey.
    Roast turkey for 1/2 hour. Reduce oven temperature to 325Á F. Roast turkey another 1 1/2 hours, basting occasionally with pan drippings. (Add chicken broth to pan if pan drippings evaporate.)
    Tent turkey with heavy-duty foil; roast 1 hour, brushing hot glaze over turkey.
    Remove foil; roast another 1/2 hour. Turkey is done when colorful buttonhead of Timer "pops" up.
    Place turkey on platter; tent with foil. Let stand 1/2 hour before carving.


    Turkey Roasting Chart

    For a fully thawed turkey, use this roasting chart to estimate when the turkey will be done:

    Weight Time/Unstuffed
    8 to 12 lbs. 2 3/4 to 3 hrs.
    12 to 14 lbs. 2 to 3 3/4 hrs.
    14 to 18 lbs. 3 3/4 to 4 1/4 hrs.
    18 to 20 lbs. 4 1/4 to 4 1/2 hrs.
    20 to 24 lbs. 4 1/2 to 5 hrs.
    Last edited by Vyanka; 11-06-2006 at 10:34 AM.

  10. #10
    Reznor
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    Default Re: Great Turkey Tip!

    Fun helpful turkey fact, courtesy of Reznor...

    Smoosh bread onto/around the ends of drumsticks and wings to keep them from getting tough or burnt!

    It's true!

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    God/dess Andygirl's Avatar
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    Default Re: Great Turkey Tip!

    The Ultimate best turkey tip I've ever gotten is BRINING. This is the turkey that will have your family begging you to make it every year.


    Good Eats Roast Turkey Recipe courtesy Alton Brown
    See this recipe on air Wednesday Nov. 15 at 1:00 AM ET/PT.

    1 (14 to 16 pound) frozen young turkey

    For the brine:
    1 cup kosher salt
    1/2 cup light brown sugar
    1 gallon vegetable stock
    1 tablespoon black peppercorns
    1/2 tablespoon allspice berries
    1/2 tablespoon candied ginger
    1 gallon iced water

    For the aromatics:
    1 red apple, sliced
    1/2 onion, sliced
    1 cinnamon stick
    1 cup water
    4 sprigs rosemary
    6 leaves sage
    Canola oil

    Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

    Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

    A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

    Remove bird from brine and rinse inside and out with cold water. Discard brine.

    Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

    Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
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    Default Re: Great Turkey Tip!

    I wish my easy bake oven sized oven in my house could fit a turkey . It fits a 1/2 a ham instead.
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    Default Re: Great Turkey Tip!

    I think I am ready to cook turky.

    I will have to get a bigger Forean though
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  14. #14
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    Default Re: Great Turkey Tip!

    If you want to try turkey recipes for T-Day and you've got a whole bunch that sound good, would it be weird to cut down the recipe try it on chickens?

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