posted ago by mynewspiritclothes
+5988 / -0
Saltwater (should taste like the ocean), mace, allspice, nutmeg, peppercorns, cloves. You won't regret it. Hit me up if you want more pointers. Am chef.
More pointers: different parts of the turkey cook to different times. If you wanna knock it out of the park, carve it first. Then brine it. Then cook the parts separately. You can still use the carcass for stuffing.
Happy Thanksgiving everyone. Let Freedom ring!
I really am grateful for each and every one of you patriots. I'm thankful that I have a huge family who ALL are on the side of freedom... (which means they support Trump.)
Saltwater (should taste like the ocean), mace, allspice, nutmeg, peppercorns, cloves. You won't regret it. Hit me up if you want more pointers. Am chef.
More pointers: different parts of the turkey cook to different times. If you wanna knock it out of the park, carve it first. Then brine it. Then cook the parts separately. You can still use the carcass for stuffing.
**Happy Thanksgiving everyone. Let Freedom ring!**
I really am grateful for each and every one of you patriots. I'm thankful that I have a huge family who ALL are on the side of freedom... (which means they support Trump.)
I use the autumn harvest one from William Sonoma. Has a lot of those spices in it. Add chopped onions and celery in and around turkey. Then we soak a cheesecloth in butter and cover the turkey with it. It’s worked for us! Extra thankful this year for all my family and 73+ million freedom fighters
I made an orange / cranberry brine a few years ago. Very tasty but the cranberry made the bird look bruised. Like I clubbed it to death like an antifa faggot.
Bike-lock Bird
I'm sure the Turkey was a trump supporter because it spent hours in the oven being based
If your turkeys don't turn out right with all these froo-froo overpreparations, you are all welcome to stop by this party I'm going to. Just make sure you bring your invitations!
I had the BEST DREAM last night. INCREDIBLE! ❤️ MELANIA ❤️ invited me to a THANKSGIVING TAILGATE TRUMP RALLY at The White House tomorrow. She said I could bring my frens if they had this INVITATION...
https://thedonald.win/p/11QS7cKUFv/i-had-the-best-dream-last-night-/c/
This made made me lol. Sorry. Thanks for the laugh, pede.
I giggled like a teenager and I'm a man. This shit is lit 😂
Love my potus, love my pedes. :D Thank GOD for tdwin.
Didn’t Rocky beat on sides of beef?
Talk about an expensive work out. Whole black Angus cow sells for about 5k around me.
Dressed out and butchered?
Honestly not 100% but it it didn't sound that way when I looked into it. It seemed more they didn't want to sell parts of animal because of waste parts. They wanted to sell the whole thing because they didn't want to get involved with the lb'ing it out as you can buy x pounds and get much less cut lbs. Either way it was way outside my price range so didn't move much past 5k .
Kind of like we did in 2016!
Lol
Damn. Sounds good.
I LIKE MY TURKEYS BASTE AND REDPILLED
I red pill mine anally for that extra kick of Patriotism.
Confused freedom boner rising...
r/dontputyourdickinthat
Got any tips for spatchcock turkey? Time's a premium tomorrow. 2 hours for a 20# bird ain't a bad start.
ETA: It's going in the oven.
Big kitchen shears, and watch a the portion of “Predator” where Billy gets killed......
Or you can YouTube a guy name Malcom Reed BBQ done right. He has a video where he Spatchcocks an 18 pounder. I don’t think you are going to be able to cook a 20#er in two hours. One video said you could do an hour for every 8# vice 5# by Spatchcocking.
I found the only interesting part of spatchcocking was flattening out the bird. That requires cutting away on the inside center of the bird until it can be pulled flat.
Spatchcocking also makes it cook more evenly.
Thank you. Very informative!
Pulled and then smooshed. Very satisfying.
I hope you have a big oven.
Sure do
It’s a solid method and a crowd favorite. William Sonoma always puts the brine half off on Black Friday so we grab a couple for $10 instead of the normal $20 for the next year!
Can't rub enough butter on 'em. Be bold with the butter.
Andrew Jackson Brand Buttah
Andrew Jackson and the Battle of New Orleans: Richard Barbuto - January 8, 2014
Bake Back Better.
Aunt Jemima Covid Sizzurp Vaccine
Lol. I like your little trademark.
You been sipping, pede?
We all oversipping this year tbh
Tell me the part about the cheese clothe coated in butter again...
Melt a bunch of butter, can be herbed or whatever, soak the cheesecloth in it, cover turkey and cook it with the cheesecloth on. Keeps the turkey from drying out and keeps it super moist. Saw it in a food and wine magazine and it’s a winner. You can search for tutorials online, I know the food blogger Half Baked Harvest has one.
This sounds awesome. Sweet potato casserole, mashed potatoes, and pies are my specialty with the holidays. I make my pie crust with LARD because we're all gonna die someday, anyway.
I’ve always used Crisco but haven’t done a trial to compare which ingredient makes for a better pie crust. We make a good sweet potato recipe too. The crunchy brown sugar topping is my favorite.
Do you make mincemeat pies? Asking for a friend
Never have. Might get adventurous one day, tho
I am going to try this 🦃 🧈 😋
Growing up my mom always cooked the turkey in those turkey bags. It was good but this is an infinitely superior method in my opinion.
Slightly different subject, but curious how much butter people put in mashed potatoes (per 5 lbs of potatoes)
Here’s how we make our mashed potatoes-once you’ve peeled and cooked your potatoes, put them through a potato ricer. It’s a freaking big A tool that is pointless but makes the smoothest mashed potatoes ever. Rice them into a kitchen aid. Then we melt 1-2 sticks of salted butter and pour that over the riced potatoes. Then we add hot milk (eyeballed and all these ingredients are added hot so that the potatoes don’t start to cool down) as they are whipping in the kitchen aid until they reach the desired consistency. They are super smooth and fluffy. Thanksgiving food is an art at our house-no shortcuts on anything.
Heavy cream in place of milk.
Nap time.
I'd start out with 1/2 c, but honestly you can't have too much butter. The extra will just rise to the top. I add 1/4 c. sour cream, and enough milk to make it a nice consistency. The most important thing is adding enough salt. I'm not a big salt user, but not enough and they'll taste like crap. I make mine and then pop them in my crock pot and add another stick of butter to melt on the top.
Yeah I forgot to say add salt. Salty, creamy potatoes with gravy are just the best.
All of it.
Start the pan with some water (not much) then add the cold butter in small batches. It will melt without breaking, the French call it buerre mont I think
My wife loves Half Baked Harvest, and I enjoy eating what my wife makes.
Probably a crazy leftist, but no autistic screeching yet.
She lives in a small Colorado town up in the mountains. Her brother Red Gerard is the kid who won a bunch of gold metals in snowboarding at the last Winter Olympics. She doesn’t come off a leftie to me based on pictures of her family but I’ve been surprised before so who knows. She has some good recipes though!
Lol i was sort of joking, but 10/10 would read again and will try this next time. Sounds amazing
Thanksgiving food is taken very seriously at my in laws house. Everything is made from scratch, no short cuts. They now use my grandma’s super secret pie crust recipe (vinegar and an egg for a super flaky and tender crust!) but otherwise most of my recipes come from them (minus the turkey method, my spouse and I came across this method a couple years ago and haven’t looked back)
Thanks for sharing!
74 million
80+ million. Prove me wrong.
I see your 80+ million, and raise you 10+ million.
War of 1812: Battle of New Orleans 1/3
War of 1812: Battle of New Orleans 2/3
War of 1812: Battle of New Orleans 3/3
Deep-fried in peanut oil.
Fuck. Yes.
You can dry-rub in seasonings, and it will maintain flavor, as long as the rub was on for long enough. Basically, you cure it, then fry the shit out of it.
So juicy and tasty you will get an erection.
Yes, or use an ove' glove!
And for the love of GOD, make sure the turkey is fully thawed first.
Yes. This.
Magnum ove' glove!
KEK!
I am feeling...aroused by this.
Name checks out lol.
Seriously though, fried turkey is the shit.
It will make you a potent weasel!
I think the PA hearings today is the cause of your erection, my dear sir.
Yep!
One year, my dad did a turkey in the oven covered with salt pork. He hasn't done it since and I have no idea why. That was the juiciest, most flavorful Thanksgiving turkey I've had.
And you know how good conservatives are at curing things!
This is the way.
I injected it on Monday and added a rub.
Then tomorrow I will reinject in the morning with 1/2 a beer and and juice at bottom for each bird.
Drop in oil while drinking wiskey (which is a must as it helps with any burns). And stand around it with the guys as we congratulate ourselves for being men.
50 lbs of Cajun fried turkey later and I will be back here to wish you all a amazing Thanksgiving!
Always wanted to tr fried turkey, but hate deep frying as it is too much work. I also want to eat Turducken before I die
It is the least amount of work. And in my expert medical option the most manly way to cook a turkey.
What's the least manly way, doc?
Everything else is a tie.
We did a turducken one year. Wasn't bad. We also did turkey and duck separately the year before with the duck breasts getting breaded and fried. That way was better in my opinion. But idk, opinions vary, I like duck better than turkey or chicken anyway. And quail.
Love love love quail, and squab. Actually I just love to eat tasty animals.
I used to think this too until I tried it last year. So simple.
Thaw turkey and inject it with some injection and rub some spices on the outside, let sit for like 24 hours in the fridge. Fill the fryer with peanut oil until it gets to 350. Drop turkey in there for 3.5 minutes per pound. Take turkey out and let it sit. Carve and eat. When the oil cools down, pour it back into the container and the oil is good for a few more turkeys.
Worst part is cleaning the fryer when you're putting it away for the season. But that's like a half hour with a hose or maybe an hour with a sink.
So just a Thanksgiving tailgate then?
I mean, I am not going to a game after soooo.. close? But we will still drink together as family!
Peanut oil? Don't you care that some lib's bubble-boy Purell kid somewhere is allergic to peanuts?
Know what is weird? If you are allergic to peanuts it doesn't mean you are allergic to peanut oil!
https://acaai.org/resources/connect/ask-allergist/does-peanut-oil-cause-allergic-reactions#:~:text=A%3A,you%20should%20avoid%20peanut%20oil.
I am allergic to peanuts and eat peanut oil(chick fil a) all the time. It just has to be highly refined to remove the allergens. Love that stuff! Hate my allergy though
I don't think CFA uses peanut oil. Penn Station does iirc.
Vast majority of people who are allergic to peanuts don't have any reaction to peanut oil. I believe it's because it doesn't have the protein. That's why places like Chick-fil-A can use it without people dying.
Didn't know that, thanks.
Peanut allergy is easy to cure anyway. It's just one more vector for the Leftwaffe to pursue power and control over absolutely everything.
A kid with a deadly peanut allergy, IMHO, is like a kid who can't swim. They both have negligent parents.
My twins both have peanut allergies. They are big, based, gun toting, elk hunting spear fishing MAGA boys. Nobody in our families have allergies. My boys were raised around dogs, goats, and chickens and were never fussed over. They love their Mama, God and the USA!
How old? If you don't mind me asking. I wasn't aware that exposure stops being an effective treatment around 18 years old.
If that's even the case though. You have to remember, this is one of those "controversial" areas of medicine because you cannot charge high drug prices for a gram of peanut flour.
Shitload of money in epi pens and hospital visits though.
They are 13, yes at 600 per epi pen which expire every 6 months they are ridiculously expensive
You still have a few years to do something about the allergy.
I have negligent parents because I have a life-threatening peanut allergy? I hope someone close to you gets one with all of my heart. It’s not easy to cure and you just sound like a fucking moron. Show me evidence please that anaphylaxis is easy to cure instead of speaking out of your ass
There are many clinics that you can check in to (if you're too stupid to manage it yourself). They expose you with microdoses of peanut, until they hit a level where you have a reaction. And they slowly ramp that up to increase your tolerance.
Go back to reddit, hateful libtwit.
Hahaha dude I’m not a liberal, I’ve been on the Donald longer than you I guarantee it. The clinics only work for those under the age of 18. And they don’t always work especially for anaphylaxis. Fucking retard rhetoric you spew out that asshole you call a mouth
Doubt.
Interesting though. Shame you libtwits are incapable of being civilized, I'd like to learn more and you're a child who can't communicate like a grown up.
Why are there all these peanut allergies now? I don't remember any peanut allergic kids when I was growing up in the 60s
Same reason an alligator can have a whole arm bitten off, and it just heals, despite the fact that the creature lives in a festering stagnant soup of bacteria and organisms that would kill you or I. Same reason you or I would be hospitalized shitting ourselves to death if we accidentally drank tap water in India, but they're not bothered.
When you were growing up in the 60s, humans were not a subterranean species sheltered in sterile hypoallergenic habitats. We're seeing diabetes rates climb too, because there's no sunshine indoors and people don't go outside anymore.
See my comment above
I grew up in the 90’s and same. Have no recollection of anyone having peanut allergies. My personal theory is GMO’s. First introduced commercially in 1994. They’ve been modified so that they can handle being sprayed with glyphosphate. I feel that is behind the rise of food allergies/gluten intolerances etc. Who owns stock in Monsanto? Bill freaking Gates. I started deep diving into this back in 2017 but here’s an interesting article written this year https://www.aol.com/2010/02/04/monsanto-the-evil-corporation-in-your-refrigerator/
I was born in the late 70's and have a peanut allergy, and never knew anybody else with it growing up.
Nope. Not even a little.
Another reason to use it!
That's what I'm doing. Just got my setup today. Might just have to start frying up some other shit.
Make sure to put turkey in empty pot, fill with water to cover the bird, remove bird from water, and mark the water level with wife's lipstick or a crayon. Notice displaced water. This mark is how much oil to use. This will help avoid a dangerous fire from using too much oul.
I just burn a Knorr pasta side dish while reading TD. So I'm feeling great about deep frying a turkey tomorrow!
But yeah, I saw your tip on a YouTube video I was watching the other day. I'm planning on showing everybody how smart I am when I do it.
Good! I also use a step ladder to lower the turkey into the hot oil. Allows slow lowering without your arm wearing out or getting splashed.
How do I trick my wife to kiss the raw turkey water line?
Very carefully.
Good idea. Also turn the flame off when you drop the bird in just in case.
I never do that. I like the element of danger.
My only thanksgiving tradition growing up was watching the news segments of dumbasses putting frozen little boulders in deep fryers and their shock that there was turkey blood, spit and ass everywhere.
Good times.
Nice wholesome post, Pede
One of the nicest choices for a sticky post I've ever seen.
Thank you, man.
Yeah, outstanding post. Let's have more like this, focuses on our history that living now!
very wholesome
i feel so jaded that i was looking for the reference to salty liberal tears, even reading to the last word of the post i was waiting for the punch line
whew
now my dark heart doesn't feel so alone
“Stuff your turkey the way Willie stuffed Kamala”
Is that better?
i'm crying laughing
feeling a little guilty we're besmirching the wholesomeness but damn that's funny
It almost makes me feel bad for the guy married to her now, having to hear over and over how she sucked her way to power lol.
Anyways, happy Thanksgiving!
he prolly enjoys hearing the stories
and, happy Thanksgiving to you as well
thanks for the good laugh!
Cheers fren
I dry brine...
So you're pretty much "curing" it. Lots of salt, lots of sugar?
No sugar, lots of kosher salt and spices including sage, thyme, etc. You leave it uncovered in the fridge 6 to 48 hours. I used to wet brine... prefer this.
I like wet brine better for poultry, but trying to bath an entire turkey in water sounds like a nightmare. Dry brine is basically as good as a wet brine and way less messy. Good call
Crispier skin, too. Yah, wet brining a turkey was a nightmare! Try making room in the fridge!
Ice chest. No fridge needed.
No room!
You can get as crispy of a skin with a wet brine. You just have to thoroughly dry it (best done by removing it from the brine, and letting it sit uncovered in the refrigerator overnight). I prefer a wet brine for a whole bird, as it's harder to get an even layer with a dry brine.
Never thought this would be my first post here!
Lol.
Don't forget baking powder on the skin.
The year I wet brined I lived in a very cold place and put it in the garage.
I would then have to defrost it after leaving it in my garage overnight haha
You're basically screwed at that point. I'd prolly just shoot for a nice soup stock
It was right next to the house and a well insulated garage. We used to get 60 below with wind chill. Now I live in balmy and tropical Utah on the Wasatch front, but people here seem to think it gets cold LOLOL. USDA climate zone 6 is not cold
Got a giant ziplock "brining bag" for mine. Was very spacious.
As for crispy skin, take the turkey out of the brine and leave in fridge uncovered. This will dry the skin out, and it will crisp up in the oven.
Small cooler, put turkey in trash bag with salt and water, leave out overnight. Way easier than trying to reconfigure the entire fridge.
Only works if you're in an above-zero overnight low area.
Food grade 5 gallon bucket. Any brewing supply store has ale pales on hand. Or if you know anyone who works in an industrial kitchen or cafeteria, they have all kinds of spare 5 gallon buckets from pickles and other foods.
Kosher salt needs to just be called "Cooking Salt" and Iodinated salt called "Table Salt" so people start making pasta the right way.
What is this about pasta now?
We do the basically the same just more herbs & the stuffing is that good it is part of the meal,l also cut wedges of herb butter & insert under the breast skin it makes the skin nice & crispy & the breast moist & full of goodness .
l like doing a proper Old School Turkey roast for Thanksgiving & fry for Xmas as we also have a tradition of taking one of our Kids on their first hunt where they are responsible for taking the Thanksgiving Turkey, that will feed the family using a special gun gifted to his great Granpa ,they also hold the knife with the head of the table for the first carve & tell us what they are thankful for .
I made a post on it earlier he took this at 8 yrs & 2 days old using a 1890 20G SXS.Here is the post for those interested & the story on the gun & the tradition in comments -
-We The People Thanksgiving Turkey-Our family has for generations had the tradition of taking our youngest out on their first turkey hunt & having that on Thanksgiving using a gun gifted to Pop from a family whose son was KIA next to him in WW2 .No Gov't will ever tell us who we have at our table -
https://thedonald.win/p/11QS32TKje/we-the-people-thanksgiving-turke/c/
That is so cool! Family tradition! Way to go 'pede!
I liked dry brine too, just didn't bother this year. Never ever sugar for me.
About 1Tbsp kosher salt per 5-6 lbs
It's a brine. Instead of salty water, it's salty meat juice. The salt absorbs moisture from the meat, dissolves, then seeps back into the meat, releasing the moisture and salt deep into the tissue.
Not a ton of salt, about as much as you'd need to season the meat.
You lost me at mace....🤣😂🤣🤡😂🤣
Ha! It's a spice derived from nutmeg, so you can substitute that, but don't use too much.
... welp wish I would have seen this comment sooner. Brb, gotta get a new turkey.
That's why you tase it until the meat is falling off the bone.
I’m just tensing my wings 🦃
The ANTIFA Method.
Aren’t you worried about finishing the parts with the darts before the rest of the bird?
Maybe try the X2 (four darts) or a couple tasers for even cooking.
Alternative is to pop it with 40 mike mikes until tender.
Spicey!
Ok I'll bite what would you recommend for a family that is about to smoke their first turkey... Seriously. And ya I didn't know mace was a spice. we are not cooking it till Saturday. We know our way around the smoker but have never done a turkey.
This is what you need
In a big saucepan, bring 4 cups of water to a low boil, add the salt and sugar and stir until both are completely dissolved.. Then add the rest, stir and simmer for 30 mins. Add the rest of your cold water and put it in the fridge for an hour.. Then put your bird in to brine overnight.
Tomorrow morning you need this. First wash that brine off your bird with cold water. Spatchcock that beast. While your smoker is getting going dry rub it with this (my go-to rub, you wont need to use all of it, lightly dust the bird)
Melt 1 stick of butter and get a 12 oz can of Dr. Pepper.. Mix the butter and the soda, inject the breasts and thighs with that concoction.
No low and slow with poultry.Keep your grill at 350 and smoke it until you get 160 internal temps in the breast then pull it off and let it rest for about 30 minutes before you carve it. Should take like 4.5 hours from pulling it from brine to carving.
I like a mixture of oak, slider and fruit wood for this.
Mace is the outer hull of nutmeg. If all you do is brine it, then rub it down with butter, salt and pepper it'll still be awesome. I mean, if you don't have the spices and the time to go buy them.
Go ahead and brine it. If you don't want to get too crazy, just a saltwater brine should do, esp if you're going to smoke.
Carve up the turkey after the brine tomorrow morning, then start a nice, slow hot smoke, but you don't want to exceed 220 degrees. It will take a while, probably into the evening. You want an internal temp of 160, and that's DEEP into the bone.
If you don't have that kind of time, smoke it for a while first and then roast it on high heat in your oven.
I am not pimping for Malcom Reed, but he has multiple on YouTube about smoking turkeys. He is pretty good about explaining things. BBQ Done Right is his channel.
My wife bought a much bigger bird than we need. 20#. I am using my smoker so I spatchcocked it and it is brining in the cooler as we speak. Spatchcocking should cut an hour off the cooking time.
Thanks will check him out.
I'll give you a different opinion on a smoked turkey. I do this every year for Christmas. I don't brine.
preheat smoker to 225 I use a ceramic stand designed for this (sittin' turkey). You can use an actual beer can, but get some sort of support for the bird rinse the bird everywhere, pat dry with paper towels sprinkle everywhere with dry rub. I can PM the recipe if anyone wants it, but it isn't anything special, you can find basically the same recipe on many sites. Pour a cup or two of beer, wine, juice or water into the stand (or open the beer if using an actual can) Place the turkey upright on the stand, tuck wings behind the neck
Put in smoker. I use a pan to carry the whole assembly around.
Plan for 1 hour per pound, but also plan for what you'll do if it is ready 4 hours early. Put your probe in the thigh and cook to temperature.
DO A PRACTICE TURKEY BEFORE YOU INTEND TO FEED YOUR FAMILY WITH A SMOKED TURKEY
Also, learn to carve a turkey. I didn't care for thigh meat until I learned to remove them intact and slice them properly.
You should see the rapeseed oil
No need to go Biden on it.
You rang?
https://www.thespicehouse.com/products/ground-mace
I love Spice House. I found them after Penzey's went full retard on Trump during the 2016 election. Turns out it is the based half of the same family and their spices are even better.
Now that's interesting.
OKAY, SAME! I thought it was turning into a joke... I still don’t really get it.
For you lonely pedes this Thanksgiving, we are thinking of you, praying over you, and posting and laughing at epic memes for Trump with you. Love this crowd, very positive, very fun, and VERY PATRIOTIC!
MAGA
We have the best chefs. Don't we folks. It's not even close.
While we exchange all these big beautiful recipes, r/politics is probably debating which kind of tofurkey is most racist.
Can you use liberals tears?
Yes, but reduce the amounts by half or it's too salty and bitter.
While the salt content is good, you may want to be careful of the amount of soy. Too much and it's basically tofu.
They're out of stock until after thanksgiving. Maybe for christmas
With that much salt it's not healthy. It will taste AMAZING though...
Best seasoning for everything and everyone!
And for the Christmas ham you gotta soak/cook it in ginger ale, makes it tender and gives it that sweet taste.
My mom always did coke :)
OH, and she also used to splash Coca-cola over the ham.
Her and Hunter Biden
We always poured the ginger ale over the ham every so often through the cooking process. On top of all the other ingredients of course
I'm sorry to hear that
Very cool! My grandma always covered it in maple syrup, I thought she was crazy til I tried it!
This intrigues me. I’ll have to give it a shot.
You serious or joking? I've never heard this and am a little skeptical.
I vote serious. I’ve not done ginger ale ham but I’ve used cola for other meat.
Please tell me you've at least heard of gator tale cooked in coca cola.
Florida pede so yup :P
Right on!
Very serious. Makes it sweet and gives it that glazed ham consistency.
Definitely serious. I haven't used ginger ale, but I've cooked pulled pork in coca cola and the result was very good.
My Grandma used to cover a ham with pineapple slices, and about a hour before it's done slather it with honey mustard.
We always had lasagna for dinner because all of us requested it from my mom
Boyfriend is doing apple cider, rosemary and sage for the turkey brine. Then stuffed celery, Brussels sprouts roasted with butter and bacon , then a baked potato for each of us.
I’m only making a cheesecake from scratch.
Call me a bad woman all you want, I’m not fisting a turkey.
Can I come over and eat with ya'll?
We are in cold as fuck Eugene, OR. I flew up here last night and I’ve been wrapped in my blanket, parka with gloves and fuzzy socks since I landed.
If you can make it up here, he likes his beer warm and seasonal.
LOL, I appreciate it, but I got a turkey to cook myself. That cider brine sounds awesome though. Cheesecake too!
Yeah I’ve been on keto for over a month and half and lost 17lbs on it, so he is trying to make it as keto as possible for me.
Thus, I’m making the cheesecake.
I left ducking 80 degrees and sunny Scottsdale for 35 and hazy and weary Eugene. He appreciates it tho. I made him! 🥶
Nothing says "I love you" like cooking you a turkey.
I can't believe its November over here. I was ready for the cold after the long summer but dang has it been beautiful lately!
Happy Thanksgiving
Yeah we are spoiled in Arizona with the weather.
It gets hot as fuck in the summer but no hurricanes!
Know what keeps me warm? Fisting turkeys. Get to it
Pretty sure the turkey can handle it, but not for me.
When I said “so this is what a gynecologist must feel like” the first time I looked instead a raw turkey was only suppose to be a joke. But that’s all I think about haha
Uh... maybe you should see a gynaecologist if you think the open end of a Turkey is what ladyparts should resemble...
Nah. I don’t need to look inside another woman. Haha
Hey, I'm in Portland! Hope you have a lovely thanksgiving in the People's Republic of Oregon.
Side note: Kate Brown is a dumpy, old cunt.
Any woman that would make a cheesecake from scratch is a fine woman.
I'm wet brining mine for smoking, gonna be delicious. Also doing one traditional because America.
Me too!
Ain't nothing more traditional than smoke and brined.
Same! Having the boy help this year for the first time. Gonna be a nice wholesome day with the family.
My brother and I are brining and smoking the legs, thighs, and wings. Gonna pressure cook the tits to keep them nice and juicy. I know they're super trendy, but I love using an Instant Pot.
They may be trendy, but there’s nothing lame about pressure cooking. Same imo w sous vide.
I’ve made some fantastic meals in the pressure cooker. It’s awesome for quick and easy pulled pork. My dad has a whole sous vide setup for steaks and the occasional smoked brisket. The steaks get seared on an infrared burner on the grill after the sous vide treatment. Holy shit are they good and perfectly cooked.
Patriot Poultry. I dig it.
Let freedom gobble gobble!
Throw in a cup of Bourbon! It helps break down the meat, making it even more tender.
Yes! Anything acidic will help permeate the flavor. Squeeze a lemon into your brine. Add bourbon. Beer could dry it out because of its boiling point so be careful.
It's too late to put bourbon in our brine, but we'll have a bottle of Jefferson's very small batch to go on the side.
I like to inject with butter and some herbs and then just leave it on the smoker all day. Melt in your mouth.
Damn that sounds good.
I mean... yeah.
What if I'm using a traeger
Oooohhhhh,
Please, still brine it. Then you want to slow roast it, or even steam it very, very slowly. Once it's almost up to temp, carve it and throw the meat on the grill, maybe 2-3 minutes each side.
Brining right now, was curious about cooking after carving on smoker, I guess not recommended lol
https://thedonald.win/p/11QS7bC5jj/x/c/4DpKmOTwB04
Pellet smokers are easy bake ovens for this. Enjoy more time with the fam and get that smoked flavor.
I'm spatchcocking the turkey for my smoker. Not a pellet grill here, but the concepts should be very similar. I'm gonna go mild on the smoke with apple wood.
Check out this video.She doesn't wet or dry brine. I'm thinking of putting some salt on the bird right now, but I'm not sure how necessary it'll be. I'm a big believer in dry brining things like steak and pork, however.
Phriend?
Still brine it and enjoy more time with family not having to stoke the fire.
https://thedonald.win/p/11QS7bC5jj/x/c/4DpKmOTwB04
We’re doing our first smoked one on the new Camp Chef pellet smoker. Husband has no clue so I’ll direct him here. 😂 Thankfully our awesome neighbor is a BBQ caterer and always fries one for us as well. Just in case. Bout 40 people coming over.
Camp chef wifi here.... Love this grill
Same! Birthday present for husband so this is first turkey for us.
not sure if you facebook but there are 2 really good groups I use. camp chef grill owners and camp chef smoker smokers.
happy thanksgiving!
Thanks so much for this! Definitely passing along!!
We haven’t completely weaned off of FB. Too many family, friends, and my husbands army buddies all over the nation. Although we’ve both been glued here for weeks. Fate of the country is more important.
Sounds like a super spreader event.
You know it!
https://thedonald.win/p/11QS7bC5jj/x/c/4DpKmOTwB04
Toss them with a little oil salt and pepper
Bake them
Eat plain. Skin and all.
Fuck yeah.
These are delicious. I add some orange zest and chopped up orange to the potato part for some extra happy.
https://www.foodnetwork.com/recipes/ree-drummond/soul-sweet-taters-recipe-2109353
100%. I put next to nothing on sweet potatoes and love them.
Hm, how do you like?
Edit - So, for me, salt and roast on high heat. No oil. When you can press your finger in, it's ready.
Then - if my fellow chefs don't mind my saying - smash up some cinnamon toast crunch and darken it with a little butter. Throw it on top and broil for about 1-2 minutes.
Alright, I'm gonna try that. I've done crushed up spicy chicharrones on meat dishes before with zero shame or regret.
I cook for up to 20 people every year, been using the same recipe for 30 years.
Boil them w/ skin. Lay them out on a towel to cool and air dry for hours. Remove skin. Slice them in 1 inch chunks. Stick of butter in a large baking dish (I use those big flat ones from the dollar store), in oven at 350 to melt. Lightly sprinkle brown sugar. Mix it with the butter. All the potatoes laying down (do not stack, important). Sprinkle lightly with brown sugar.
Let the sugar and butter caramelize under the yams, about 20 mins. Flip them. Little more brown sugar. Same deal - caramelize. About 5 or so mins out add a few marshmallows (small), each potato slice should only have about 4-6 mellows touching it (don't want to dominate the flavor or cover them). Melt/slightly brown the marshmallows.
The key is caramelizing the butter/sugar on the surface of each slice, and NOT adding too much brown sugar or marshmallows. You want them sweet, but you want to taste the caramelized sweet potatoes.
It's a real pain in the ass and I literally fill the oven with them every year for about 45 mins.
pealed, cubed, shit load of butter and brown sugar. roast till done, fork tender.
I have a family member who's into railroad history. I started making Harvey House style sweet potatoes for him. They're very easy and yummy.
https://dawns-ad-lib.com/2018/11/23/harvey-house-candied-sweet-potatoes/
Hm, I'm going to stuff the turkey breast I have, raised the bird, butchered it - since it's just us 5, only cooking a breast vs a large bird.
Should I still brine it? I've been debating all day. The plan was to butterfly it and stuff it. Thoughts?
Happy Thanksgiving everything!!
I'd brine, it'll keep it from being dry. Probably won't need to leave it in that long if it's just the breast.
I use your post plus oranges and lemons. Roast 3 cloves garlic with olive oil, then blend with butter in the AM for a rub down. Roast 450 for 45 mins reduce heat and roast at 350 until temp is right.
I'm going to try it your way at Christmas. I basically do what OP does, but add apples and figs. Try it!
I butter my butter with butter
And then butter some more! ;D
I'm currently doing the second soak after brining, to remove the salt.
I'll put it back into the fridge to rest in a bit, after drying it off. At 11, I will take it out and pack it with cajun seasoned butter under the skin. I used like 4 sticks of butter. There is no such thing as too much butter and a about half a thing of Tony Chacheries seasoning.
At Midnight I will put it in the oven for about 30 minutes at 400F. After that I will toss the lid onto the roasting pan and take the temp down to 170F and let it cook at that temperature for 13 hours (1 hr per pound).
It will be done at 2 tomorrow, at which point I can take it out, still covered and set it aside and have the oven available to use to cook everything else. Dinner is at 4, and the turkey will still be hot.
And no need to carve it, it will fall apart just by tugging at it.
It took me about 4 years to come up with this whole method of making the best, most moist turkey ever.
Tony chacheres extra spicy has replaced salt for me on basically everything. Also Goya adobo seasoning
I have Goya seasoning now. Basically the same mix of seasonings I use in a lot of things, but it's convenient premixed in one bottle.
Giving this a try tonight for Christmas dinner.
Is that with stuffing in the turkey, or do you cook the stuffing separate since the turkey will be in the oven for so long?
I’m doing the spatchcock method this year for the first time, which is taking the backbone out and putting the turkey flat with legs and thighs on the outside.
It’s brining now, I’ll make a nice Cajun rub with my own mix for the skin. Also former chef.
Good call. It cooks way more evenly.
You will never go back.
Username checks out
Emil, should’ve added “Bam!”
Apple cider, orange peels, kosher salt, allspice berries, peppercorn, sage, and a few bay leaves. Bring to boil then let cool. Add 3 quarts of water and submerge Turkey. Smoke to temp. with apple wood. It's amazing!
Instead of brine I spiced it with pepper, garlic paprika, then slathered it in a compound butter consisting of garlic salt pepper sage lemon pepper, paprika and a dash of memphis BBQ powder to add a touch of smoke.
By the time it melts it should leave a nice flavor on it.
Pro gravy people reject this, the bird hoards all it juices when you brine and you get little to no dripping for that liquid gold. Sacrifice the meat tor the gravy gods.
gravy. Roast neck & giblets with carrots celery garlic onion and sage in bacon fat. About 2 hours. Chop giblets and remove neck bones. Discard vegetables. Add turkey broth pre thickened with corn starch to meat. bring to a boil. Reduce to simmer for 15-20.
This is the way.
It's never as potent, I did similar but also used the wings(neck/carrot/onions). I did a 1 hour roast and than a 2 hour simmer/reduction. Strained and added a roux for thickness.
Bro for real, I clicked expecting a meme with a turkey being brined in liberal tears, lol. nice write up!
Mace is pretty handy against Antifa, too.
I dry brine and work herb butter in under the skin before putting in the oven
Already got mine Brinin for a smokin tomorrow!
Do liberal tears count as salt water/brine or is that too salty?
I brine my turkey in tears. Then roast it in the glory of our manifest destiny.
Oh my goodness my wife brined the turkey once and it was the best ever! Haven't been able to get her to do it again since though. I highly recommend it!
Just tagging on to say happy thanksgiving and that I’m grateful I found this community
What do you mean by mace?
It's a spice derived from nutmeg. You can use nutmeg in place, but don't use too much. When you're heating your brine, you want it to taste like a nice salty soup. Let it chill (or chill it with ice), and then put it over your turkey.
Huh - I've never heard of it. Will have to check it out next time I go to the store. Thanks for the tips! I'm off cooking duty this year but perhaps, next!
Opinion on using actual sea water?
Not as good as liberal tears, more dangerous for contamination.
IRL - would not recommend
Always want to boil liberal tears before use. Dont wanna catch Hepatitis.
He means this:
https://www.thespicehouse.com/products/ground-mace
Well. He's a professional. I have never used it. But that's what he means. Not the weapon.
Mace is a spice.
My cousin is a Cleveland firefighter they us mace in their 5 alarm chili. Not the nutmeg kind. The hot pepper spray.
🤣🤣🤣 dang!! I seriously was just wondering if anyone has ever used the mace spray for flavoring!
Thanks. I can't believe I never heard of it (you should see my spice cabinet too which makes it more embarassing!).
Ahahaha no worries! You're welcome. I dont think I've ever had it in any meal myself, I seen it one day awhile back at the store when buying a bunch of spices for Christmas cooking/baking. Happy Thanksgiving pede! 🦃🦃🦃
Happy Thanksgiving to you too!
Thank you!!
I've followed Alton Brown's recipe for years now.
https://www.food.com/recipe/alton-browns-brined-turkey-443177
I don't change the recipe but I put it in a cooler in a brining bag instead of in a 5 gallon bucket.
EVERYONE who has ever had my Alton Brown Brined turkey say it's the best they ever had.
First bird I ever cooked and it was a 20 pounder. My wife was freaking out because she invited a ton of people, she had volunteered me to cook because I'm a really good chef, and then I told her I'd never cooked a turkey.
I brined it for 2 days and it was the juiciest bird anybody had ever tasted. The 500 degrees for 30 minutes and then reducing to 350 degrees for the duration is the most important part of the process other than the brining itself.
Here's the video of Alton Brown describing the roasting process and why it's important-
https://www.youtube.com/watch?v=eaKOLGIcMGE
Best deviled eggs ever: mix cooked yolks with Duke mayo. Add a little honey and a little less hot sauce to the yolks. (Add more honey than hot sauce to taste). Don’t over do it and make the yolk runny so add the honey first.
Jalapenos and olive juice!!
I've never brined my turkey in mace before. Does regular bear mace work? Sounds spicy!
You can also spatchcock it where you cut it down the spine and spread it out.
Brining since this afternoon. Will roast in an oven bag and turn all that baste juices into delicious gravy.
We have the best turkeys don’t we Lady Pede?
Literally never heard of Mace until this post. Thanks chef.
It's nutmeg.
Eh....I have no idea where I'd get seawater in New Mexico at 7:20 the night before.
But I'm getting my potatoes cubed and ready.
Though I did want to try rubbing seasoning on the turkey this year. Anybody got a specific preference?
So....the simple method?
Sounds delicious. Wishing all of you a blessed Thanksgiving!
Damn, this post has me so hungry now!!
Happy Thanksgiving! 🇺🇸🦃🇺🇸
LET FREEDOM RING!
Bless you Pede! Brine is love ❤️.... Brine is life...
Bless you, too. Happy Thanksgiving.
Thanks, chef pede!
I'm doing a 3 day dry salt brine, and finishing up with paprika and orange. Can't wait!!!