Re: How to cook a real turkey?

[Guest guest]

24 herbal brining and roasting covered in a buttered soaked cheesecloth

works best for me.

I follow Martha s recipes....they are on her site.

I find the cook almost twice as fast so the key is to be sure to check that

temp...not rely on time.

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102265/stime=1215823812/nc1=5191951/nc2=5191949/nc3=3848641>

[Guest guest]

> 24 herbal brining and roasting covered in a buttered soaked cheesecloth

> works best for me.

Brine, absolutely. It makes all the difference.

I use a TF-version of Alton Brown's Recipe.

KerryAnn

http://www.cookingtf.com/ - American and Australian TF Menu Mailers

http://www.tfrecipes.com/forum/ - Traditional Foods forum

[Guest guest]

That was way too hard. Have to be on the mailer list which costs money.

On Jul 11, 2008, at 7:24 PM, KerryAnn at CookingTF.com wrote:

>> 24 herbal brining and roasting covered in a buttered soaked

>> cheesecloth

>> works best for me.

>

> Brine, absolutely. It makes all the difference.

>

> I use a TF-version of Alton Brown's Recipe.

>

> KerryAnn

> http://www.cookingtf.com/ - American and Australian TF Menu Mailers

> http://www.tfrecipes.com/forum/ - Traditional Foods forum

>

>

> ------------------------------------

>

>

[Guest guest]

In the past, we deep-fried in peanut oil. Love the taste, especially when

we injected them with spices, but it's insanely expensive, so we

experimented with brining which results in a juicy, tasty turkey. I've been

brining ice-bath brining for years, using a combination of my own brine

inspired by Alton Brown and Emeril - stuffing the cavity with lemons,

oranges, limes, as well as having orange/lemons and a variety of herbs and

aromatics in the brine mix. The last one we brined was a 34-pounder (bought

local, not TT). We've baked them in our oven, always in a covered roaster.

Our favorite method is smoking and long slow grilling on our Traeger wood

pellet grill. I prefer the grill method to the oven method because the

Traeger acts more like an indirect heat, convection method. Oven method,

low and slow, I use temps at 375 for 30 minutes and then temp lowered to 250

for hours and hours is my 2nd favorite method. But it has to be covered

with a roaster cover if using lower temps for long periods, or you end up

with dehydrated turkey. Now I'm getting hungry for

Thanksgiving...........LOL.

Sharon

On Fri, Jul 11, 2008 at 8:50 PM, louisvillewapf <louisvillewapf@...>

wrote:

> Friends,

>

> We purchased some of Tropical Traditions pastured Turkeys. We hear

> they are great. We have had poor results with our last whole turkey

> cooking attempt so wanted to ask for input/recipes.

>

> Much thanks!

> and

> Louisville

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

> That was way too hard. Have to be on the mailer list which costs money.

Uh, no. In fact, I never referenced my business in that post so I'm not

sure where you're getting that from. My website and forum are free and very

active, and don't require a subscription to join in and talk to others about

anything TF or health related. If you wish to purchase products, mailers or

books, that is an option.

I assume you don't know who Alton Brown is? He's on Food Network. Go to

www.foodnetwork.com and search for Alton Brown Turkey Brine and his recipe

should pop right up. Then you just have to TF-ize it.

KerryAnn

http://www.cookingtf.com/ - American and Australian TF Menu Mailers

http://www.tfrecipes.com/forum/ - Traditional Foods forum

[Guest guest]

When we got our last pastured turkey they said we could keep it in the

refrigerator for a week, and that it would age it and improve flavor

and texture. So maybe your turkey was too fresh??

The store turkeys like Butterball say on the label they may contain 25%

liquid (or something similar) which is brine to add flavor and make it

more moist/tender. The salt in the brine forces the fluid into the

cells to plump them, and that keeps the meat from drying out when it is

cooked. The brines often include MSG and other stuff so I stay away

from them when possible but you can brine your turkey as well. You can

use a plastic bag if you don't have a container large enough to keep it

submerged. There are special bags for this that supposedly don't leach

chemicals. I like a salt/sugar or honey brine, but you can add your

favorite herbs as well, like thyme, sage, pepper, etc. and the salt in

the brine will force the flavors deep into the meat as well. I'd guess

it might take a week to brine a large turkey. You can probably find

directions online if you are interested.

Use natural salt like RealSalt or Himalayan. The store salt has flow

agents, whiteners, etc. added that aren't really good for you. There

is lots of anecdotal evidence, tho that natural salt doesn't have the

same bad health effects as store salt - as far as blood pressure, water

retention, etc.

>

> Friends,

>

> We purchased some of Tropical Traditions pastured Turkeys. We hear

> they are great. We have had poor results with our last whole turkey

> cooking attempt so wanted to ask for input/recipes.

>

> Much thanks!

> and

> Louisville

>

[Guest guest]

How do you brine?

Like, a stock pot full of water and a couple of cups of sea salt?

How long?

Rinse afterwards?

On Jul 12, 2008, at 5:47 AM, Sharon son wrote:

> . I've been

> brining ice-bath brining for years

Parashis

artpages@...

portfolio pages:

http://www.flickr.com/photos/11468108@N08/

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

Huge stockpot in another huge stockpot......lots of ice between the

two............I'll throw my brine recipe together for you and send you pics

if you'd like. I brine for 24 hours and no rinsing...........

Sharon

On Sat, Jul 12, 2008 at 11:42 AM, Parashis <artpages@...>

wrote:

> How do you brine?

>

> Like, a stock pot full of water and a couple of cups of sea salt?

>

> How long?

>

> Rinse afterwards?

>

> On Jul 12, 2008, at 5:47 AM, Sharon son wrote:

>

> > . I've been

>

> > brining ice-bath brining for years

> Parashis

> artpages@... <artpages%40earthlink.net>

>

> portfolio pages:

> http://www.flickr.com/photos/11468108@N08/

>

> http://www.artpagesonline.com/EPportfolio/000portfolio.html

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

2 stock pots! I'd like to seeee that.

Thanks

On Jul 12, 2008, at 2:26 PM, Sharon son wrote:

> Huge stockpot in another huge stockpot......lots of ice between the

> two............I'll throw my brine recipe together for you and send

> you pics

> if you'd like. I brine for 24 hours and no rinsing...........

> Sharon

Parashis

artpages@...

portfolio pages:

http://www.flickr.com/photos/11468108@N08/

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

You can use as much sweetner as you want, depending on the desired

results. I use equal parts to the salt, which is one tablespoon per

cup of water. If you want to add herbs it works better if you bring

some of the water to a boil then steep the herbs in it to release the

flavors into the water, then let it cool and add it to the rest of

the brine. Always keep the 1 tablespoon salt per cup of water, the

rest is up to you. I don't think it makes the meat very salty, but

then again I've always liked the saltiness of processed meats.

We've brined poultry and fish, the brined fish is really delicious.

You can do that overnight or in two days for most cuts. We get

halibut from neighbors who go fishing in Alaska every year. It's

kind of dull plain but really delicious brined with sugar and salt!

>

> > . I've been

> > brining ice-bath brining for years

> Parashis

> artpages@...

>

> portfolio pages:

> http://www.flickr.com/photos/11468108@N08/

>

> http://www.artpagesonline.com/EPportfolio/000portfolio.html

>

[Guest guest]

This Thanksgiving I'm determined to try cooking a turkey. Was always

dry so stopped.

So you just take the turkey out of the brine but don't rinse?

On Jul 13, 2008, at 6:12 AM, haecklers wrote:

> You can use as much sweetner as you want, depending on the desired

> results. I use equal parts to the salt, which is one tablespoon per

> cup of water. If you want to add herbs it works better if you bring

> some of the water to a boil then steep the herbs in it to release the

> flavors into the water, then let it cool and add it to the rest of

> the brine. Always keep the 1 tablespoon salt per cup of water, the

> rest is up to you. I don't think it makes the meat very salty, but

> then again I've always liked the saltiness of processed meats.

>

> We've brined poultry and fish, the brined fish is really delicious.

> You can do that overnight or in two days for most cuts. We get

> halibut from neighbors who go fishing in Alaska every year. It's

> kind of dull plain but really delicious brined with sugar and salt!

Parashis

artpages@...

portfolio pages:

http://www.flickr.com/photos/11468108@N08/

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

Here are the 2 best recipes I have found for brining a turkey.

<http://geo./serv?s=97359714/grpId=386954/grpspId=1705060950/msgId=

102297/stime=1215959903/nc1=5191951/nc2=5191950/nc3=4025338>

Martha -

http://www.marthastewart.com/recipe/marthas-ultimate-thanksgiving-menu-roast

ed-brined-turkey?lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD

Alton Brown -

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html

Blessings,

[Guest guest]

Hi,

I don't have a photo of the two stockpots (the larger one was originally

used as part of our outdoor turkey deep-dryer), but I do have photos of the

brining and grilling, etc. along with the recipe we use:

http://www.ericsons.net/575/brined-roasted-or-grilled-whole-turkey

Sharon

On Sat, Jul 12, 2008 at 8:54 PM, Parashis <artpages@...>

wrote:

> 2 stock pots! I'd like to seeee that.

>

> Thanks

>

>

> On Jul 12, 2008, at 2:26 PM, Sharon son wrote:

>

> > Huge stockpot in another huge stockpot......lots of ice between the

> > two............I'll throw my brine recipe together for you and send

> > you pics

> > if you'd like. I brine for 24 hours and no rinsing...........

> > Sharon

> Parashis

> artpages@... <artpages%40earthlink.net>

>

> portfolio pages:

> http://www.flickr.com/photos/11468108@N08/

>

> http://www.artpagesonline.com/EPportfolio/000portfolio.html

>

>

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Thanks so very much! I can't wait!

On Jul 13, 2008, at 8:51 AM, Sharon son wrote:

> Hi,

> I don't have a photo of the two stockpots (the larger one was

> originally

> used as part of our outdoor turkey deep-dryer), but I do have photos

> of the

> brining and grilling, etc. along with the recipe we use:

> http://www.ericsons.net/575/brined-roasted-or-grilled-whole-turkey

> Sharon

Parashis

artpages@...

portfolio pages:

http://www.flickr.com/photos/11468108@N08/

http://www.artpagesonline.com/EPportfolio/000portfolio.html