Jehannum
Puts the "pro" in procrastination
Time is an illusion. Lunchtime doubly so.
However, not all turkeys cooked by time per weight are dry, and not all turkeys done by dutch ovening your face are moist.
Food Christmas dinner
- Thread starter hydra
- Start date
However, not all turkeys cooked by time per weight are dry, and not all turkeys done by dutch ovening your face are moist.
Chances are better for a delicious turkey on the temp/dutch ovening my face method than the time method. Trust.
Amstel
The Hoarse Whisperer
We hide our alcoholism so well.
For dessert we'll have Chocolate Stout Floats!!! 16oz of the chocolate stout of your choice with a teaspoon of delicious, homemade, real vanilla icecream floating on top. Guise, we used REAL VANILLA BEAN. I have enough for seconds for everyone.
Only going to heat to 145 for 5-6 hours. Sealed in a bag with a little added water.
Jehannum
Puts the "pro" in procrastination
I just don't understand how all these people end up with dry turkey. It's just not that difficult and it doesn't require modern tech.
If you want a really foolproof method do it breast down laying in goose fat. Can turn that over and brown it pretty at the end and it still ain't drying out. Christmas dinner's supposed to be goose anyway, turkey is for Thanksgiving.
I've found it is best if I get ALL the bourbon into the pot with the other stuff right away. Otherwise the cook will be sloshed before the meal is ready. This will be my 3rd year where I am not drinking any booze until after the meal.We hide our alcoholism so well.
For dessert we'll have Chocolate Stout Floats!!! 16oz of the chocolate stout of your choice with a teaspoon of delicious, homemade, real vanilla icecream floating on top. Guise, we used REAL VANILLA BEAN. I have enough for seconds for everyone.
My grandmother has cooked quite a few as well. She's 94 and the turkeys were as dry as her. So your statistic doesn't really mean anything...
Mr. Argumentor
I fab shitboxes and shitbox accessories.
nukes
I Eat Buttholes Raw
While you're correct, I find turkey to be much more agreeable to everyone.
True, but it is statistically significant that I'm not your grandma.
I'm much younger and do employ much of the latest technology. I am very big on thermometers and other stuff that help control the cooking environment. Unlike the truly ancient.
I could live without the salt and nitrates and crap. A pulled pork shoulder would be my choice of pork.
nukes
I Eat Buttholes Raw
nukes
I Eat Buttholes Raw
Most of these pre curmudgeons are only a decade from our age range. Some of them are only five years from our age range.True, but it is statistically significant that I'm not your grandma.
I'm convinced (by researching, admittedly still kind of a novice) that dry turkey comes from inconsistent temperature (usually because of too much basting) and not giving a good resting period before carving.
My parents were terrible cooks (when they felt like feeding me), so all of the turkey I ever had was basically like someone else said "cardboard". I did last year's turkey very simply, and am pleased to say it came out very well juice-wise, this year I'm trying to add a little more flavor and flare to it.