Extra broth? Holy cow, your mom is nuts! Is there any advantage/disadvantage in brining the bird again? That said, you'll never get crisp skin from an upside-down cooked bird. If it looks too thick to you, some good broth would do too, but crème fraîche gets pretty loose as it heats, so make sure you have your sauce at serving temperature before you decide to modify its texture! Do you have any suggestions for cooking turkey parts sous vide (or any other Thanksgiving stuff sous vide)? Or, you can use the drippings for gravy! It should always be done outside, unless you use an indoor turkey fryer made specifically for deep frying turkeys … Any tips on what red wine won't turn from scratch turkey gravy purple? Oven bags … Cook the breast meat to 145 to 150° or so, and you should be fine. I buy a natural, organic turkey with minimal processing and no additives. tips like timing and amount of coals would be very helpful. Learn more on our Terms of Use page. A great squash lasagna, for example? You should have no problem keeping it cold for around 8 hours or so (longer if you replace the frozen bottles periodically). AB's gravy was a rich brown color, ours turned purple. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Orange tilapia retains its moisture because it is cooked in a parchment paper pouch. Cook the legs at 165°F for between 5-6 hours to fully tenderize them, then cook the breasts at 145°F for about 4 hours. Take them out of the bag, sear the skin in a hot skillet with butter or oil, slice, and serve! All products linked here have been independently selected by our editors. According to experts, the brown-bag method ranks right up (down?) Should I use cream or creme fraiche or both? By the way, have you ever considered starting yourself on the Gravy Diet?" So my brother gave me a molecular gastronomy set (with the standard bunch of chemicals and starting materials) but I haven't had the chance to use it yet. We'll be having ham at our post-Thanksgiving Thanksgiving with my side of the family to avoid double turkey fatigue. Preferably something that can be eaten with cranberry sauce... does that even exist? What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? Both of the latter are concentrated yeast extracts, which add plenty of meaty glutamates to the mix. ; Prepare turkey: Remove neck and giblets from turkey and remove any pin feathers left behind. Turkey cutlets are a good, no-fuss way to go. That should go very nicely with duck. I pulled it at the right temp and let it rest while I threw my casseroles in the oven. Or is it pointless to brine it?
 Thanks (nossi at 4:05PM on 11/10/11). It's enough to turn her already orangish skin even more orangish (I'm assuming she's not reading down this far). Yep, nobody wants to eat purple food. With nothing else. I personally prefer the undiluted flavor of a natural bird. Cooking and Baking; Reynolds Oven Bags - Yay or Nay? to the correct consistency. Everything's a trade-off. Off the top of my head, I'd do Roasted Brussels Sprouts, Crispy Roast Potatoes, and Harîcots verts with sauce Ravigote. TL;DR version: the key is to first slowly render all the fat out of the skin by slow cooking, then to cook it until the collagen in the skin has completely broken down. I love your writing on sous vide cooking! First up here, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. Also, with braised turkey, is there any way I can rip the skin off before or after and crisp it up somehow? You want to brine the bird for at least 8 hours, though 24 is preferable. We're doing turkey cutlets instead of a whole bird - how much should we buy per person? How long is the minimum brining time? Here's last year's gravy recipe. Most of us only prepare roast turkey once a year at Thanksgiving but we all want that turkey to be perfect. Season cavity of turkey with salt and pepper. As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. Once fully thawed, frozen turkeys will still take longer to cook than fresh ones. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat. If your mom cuts them off, hoard them like gold. Normally I'd say about half a pound per person, but this is Thanksgiving and leftovers are almost mandatory, so I'd go with at least 3/4 of a pound per person. Will removing the back from the turkey will cause the turkey to cook quicker? If you want your skin extra crisp, you can carefully flip the bird (ha) and place it directly over the coals for a few minutes at the end. On the other hand, bad science has some flaws too. Again, a bad thing. It’s method that comes in and out of style and there are debates about the pros and cons of brining. Just ask! Plus clean up woes get tossed with the bag. Baking time varies depending on the size of your turkey. Close the bag and refrigerate for 24 hours – if the turkey floats, weigh it down with a small cast iron pan or plate. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Ooo, I thought of another one. What's the secret to a perfect kugel? Is Turkey a Healthy Meat? —Bec at 4:15PM on 11/10/11. I've got a 18-22 LB turkey coming from my farm share for this years Thanksgiving. Do you have any good grilled/smoked turkey recipes, techniques? It's because it's such a strong flavor that even a little bit on the surface has enough aromatic molecules to make you sense it the whole time its in your mouth. You can reheat the legs in the same water bath as the breasts before serving. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Even a fresh turkey in a cryo-vacked bag should last several weeks under normal refrigeration, so I pretty much always go with fresh. I tend to cook it at 350 for 6 to 8 hours to make sure both the meat and stuffing are cooked to the proper temps, but the meat is moist and the skin is crispy. Cooking aid The liners make life easier for people who find the lifting and cleaning of crockpots difficult because of arthritis or other mobility problems or physical impediments. I'm not sure why it's taking so long to get the quantity down to the right amount. —kmack at 4:30PM on 11/10/11. One “compromise”—and our friends at U of I will back us up here—is to toss the paper and try a turkey-size oven cooking bag, instead. I'd work harder on convincing them. Let it rest at least half an hour under foil, then carve and serve. One involves a wet solution — generally water but can be beer or wine — with about 35% salt, sometimes sugar and different spices and herbs. To roast your turkey 1. Should any considerations be made in terms of cooking this versus a commercial bird? Should the salt dissolve all the way in the brine before the bird goes in? About a zillion brining questions already so I don't know how you are going to condense it. For what it's worth the plan is to buy a fresh Bell & Evans at my local co-op. —ktskrap at 5:54PM on 11/10/11. Some people are devoted to cooking turkey in a big roaster with a lid. A good ham is a cause for celebration in and of itself. —koblinski at 6:44PM on 11/10/11, Flavored/smoked salt in a "dry-brined" turkey - will it work or will the non-salt flavor molecules just sit on the surface? Post whatever you want, just keep it seriously about eats, seriously. Just plan on lots of leftovers. —shimpiphany at 5:18PM on 11/10/11. Overall, though, skip the paper bag and go for one of our tried-and-true turkey recipes instead! Could you give us the link if you have already covered this important part of Thanksgiving—a part that I find overwhelming if I have to do it at the last minute! Yes, I'd butterfly the bird so that it lays flat. An alternative to using a cooking bag is braising the turkey. Cooking turkey in a bag sounds strange, but its benefits are legendary. I actually buy 3 turkey legs and slow boil them on Tuesday before the big day..adding S&P, dry chicken base,2-3 qts of turkey broth, celery & onion and poultry seasoning to the water. Some recipes I see roast at high heat for only a few hours, she puts hers in the oven at 9am on very low. I'm a recent vegan and this will be my first Thanksgiving not eating meat or dairy products with my omnivore family. When I brine my turkey, what spices can I use in the solution to pack the meat with spicy flavors, and can brine inject flavors other than saltiness? —esjay at 4:28PM on 11/10/11. (BitchinFixins at 4:57PM on 11/10/11). That's about as much as I know about Jewish cuisine. to get to room temp before placing in the oven t heat up. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. —cp123 at 5:34PM on 11/10/11. Is it something that could be done while I shopped? It'll take around 3 to 4 hours for a 10 to 12-pound bird. Taste of Home is America's #1 cooking magazine. What are the pros/cons of cooking a turkey in a bag vs roasting? However, I can't find a scaled down version to see if it's good. Are there any worthy grilled turkey recipes? Just so happens that I wrote an entire article devoted to hams. The skin should stay plenty crisp during the whole cooking process, and you get ultra-moist fork tender meat and a very flavorful liquid to make your gravy with to boot! —nothernspy at 7:50PM on 11/10/11
. —Teachertalk at 7:28PM on 11/10/11. Sure, I did my turkey sous-vide last year. —annet at 7:39PM on 11/10/11. Most oven bags you’ll find in the store are FDA approved (but always check) and they don’t contain BPA or other dangerous chemicals. Can you help me scale it down so I can see if the white & dark meat taste good? If the bag busted the hot contents could burn you. Preparing A Turkey for Roasting. Even in the iced down water, it'll dissolve plenty fast. She uses Butterball, or something like that, which I know has added water in the processing. —meridiansour at 4:01PM on 11/10/11. That said, a spicy surface treatment would definitely add some heat to the mix. Preheat your oven to 425 3. People here are bound to have some great ideas. With turkey, the skin turns out to be deliciously crispy. Make sure you know what you're getting into before you buy a country ham though. I'm not really sure, but if you are interested in knowing how a boneless Turk dances, check out this link. Cons: Deep frying is always a bit dangerous. You won't get much benefit from subsequent brining on your own. She was appalled that I would only cook it for a couple of hours and not for 5 … Who has the truth? —marciposa at 10:44PM on 11/10/11. So... is there any way to make a large quantity of gravy quicker? Others advocate a roasting pan and tinfoil or cheesecloth. (Celebrating belatedly doesn't work out, either.) Thanksgiving's not the right day to think about weather your sauce is too heavy! If they need a bit more cooking, remove them and leave them in the oven for longer while your breasts rest. Are you just looking for some reassurance here or is this a serious question? I'd suggest making this one, then wearing it. For 6 ounces of turkey breast with no skin, it costs you 2 smart points on the green plan. Unraveling the mysteries of home cooking through science. My tried-and-true recipe never fails to win me compliments. Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. And I think Butternut squash is clearly better. We may earn a commission on purchases, as described in our affiliate policy. I don't have the newest issue of Cook's so I couldn't tell you exactly how they do it or if it can be scaled down, but here's a recipe for braised chicken legs which highlights a technique that would work just as well with turkey legs. What size turkey do I need for 4 hungry adults, with having some left over for leftovers? And a cooked turkey breast provides 24 grams of protein, yet only 6 grams of fat – that’s just 10% of the recommended daily amount. The idea of cooking with paper still has merit, though—as long as it’s the right kind. Heritage breeds tend to pack more flavor than commercial turkeys, but they also tend to be a little tougher, scrawnier, a… too much? A few years ago I made pan gravy using red wine (AB's Best Gravy Ever). Your turkey will actually cook a bit faster in a bag because the bag traps in heat as well as moisture. This post explains the pros and cons of oven bags … Unfortunately, this means that if the turkey takes slightly longer than I expect, I'm in the kitchen whisking gravy while guests are here waiting for their food.. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. I haven't done extensive testing on this so I don't really know the thermal properties of a bag, but honestly, I don't see how it could possible benefit your bird. Cons of Brining a Turkey. The pan drippings are a flavor enhancer, that's all. Thick, rich, and creamy vanilla pastry cream. Do bear in mind that you won't find the really flavorful heritage breeds as pre-brined ("enhanced") or Kosher, so those you'll still have to brine yourself if you decide to go with a brined bird. Preferably made in the beer cooler method. John Jensen at 6:22PM on 11/10/11. With a very thick roasting pan and an oven that doesn't circulate all that much, it's possible that if you turn the breast to face down that the sides of the roasting pan shield it from much direct heat, allowing it to cook more slowly and gently. What you want is a two-zone indirect fire, where all of the coals are piled on one side. I wouldn't sweat it, Candi. —jimmyg at 5:21PM on 11/10/11. I'm making roast duck, instead of turkey, and tarte tatin instead of apple pie. frozen vs fresh; heritage vs commercial; prebrined vs natural, etc? Oof, this is such a large can of worms that I don't even know where to begin. Some of this comes out as it cooks. —justin h at 11:43PM on 11/10/11. Cover the dish with foil. Got a question? Turkeys are generally a minimum of around 8 pounds or so, whereas you're going to want a 4-5 pound bird. You're going to have trouble finding one small enough. Some comments may be held for manual review. —Rosewood at 5:32PM on 11/10/11. Once the turkey’s prepared, shake some flour in a roasting bag, place the turkey inside, and tie the bag shut. I brine and bag the turkey. Josh Bousel has got you covered! The pros. See above. —dasago at 5:37PM on 11/10/11. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. Comments can take a minute to appear—please be patient! —Charlene Melenka, Vegreville, Alberta. I’ve tried lots of methods for roasting turkey – breast up, breast down, cooked whole, de-constructed, fresh turkeys, frozen turkeys, organic free range turkeys and they all have their pros and cons. We reserve the right to delete off-topic or inflammatory comments. —AlanRandolph at 10:54PM on 11/10/11, Sure can, as long as you don't mind your food tasting a bit "ducky. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? And she stuffs it. It's very easy to make plenty of great gravy even before you roast the bird. It's been another hard day's night of answering all your queries,* but I think what we've ended up compiling is a truly useful guide to troubleshooting the heck out of your Thanksgiving. Should you tip if it's an independent shop? », Last Thursday we gave you the opportunity to ask anything about Thanksgiving. I rarely find the need to do anything to it other than give it a good sweet glaze and make sure the skin comes out nice and crisp. Didn't you have a "make ahead" gravy last year: roasting turkey parts, making broth, and going from there? Unfortunately, the only real flavor that penetrates deeply into the turkey during brining is salt. Any tips on making a ham festive (seasonal spice?) Look up how long to roast your turkey based on it’s weight for our 18-20 pounds it’s about 3 hours 2. I've read so many stories about people who do that accidentally, and end up doing it that way on purpose from then on because the breast was so much more moist. It takes me 20 minutes or so to get the large quantity of gravy (6 cups once finished?) "Because it's never been frozen, you can pick it up the day before and it's ready to go in your roasting pan or brine bag," he says. Susquehanna. Paper bags are a fire hazard, and roasting bags tend to produce pale turkey skin that sometimes sticks to the bag. I don't want it to be gloppy/too heavy. Or should I measure the temperature in a different place with a spatchcocked turkey? She is a baker and a crafter and loves to try new recipes for both. I am making a cider/applejack basted turkey--sort of a Normandy-style dish. It's a brand new made-up diet for a new generation of gullible people. When I went to slice my bird, the breast near where the wishbone would have been was completely raw! Are you seriously getting more than 6 cups of pan drippings from the turkey and reducing them, or are you starting with turkey stock that you made separately? I'd just add a half teaspoon of each to the glaze when you construct it. I usually do this with chicken and then make a quick sauce with the pan goodie and creme fraiche. What would be some great sides for my duck that aren't exactly Thanksgiving staples but still remind us of the season? —cutterroberts at 9:31PM on 11/10/11. —jaycain at 8:31PM on 11/10/11. The skin should be easy to tear, not rubbery or leathery. The difference between frozen and fresh turkeys extends to the cooking methods as well. The advantage of roasting a turkey in a cooking bag is that it yields a moist, juicy turkey. Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. frozen vs fresh; heritage vs commercial; prebrined vs natural, etc?—jimmyg at 5:21PM on 11/10/11 Everything's a trade-off. —ItsMeCoffeeGirl at 5:49PM on 11/10/11. Pull turkey out about 35 min. Maple Glazed City Ham, and here's one for a, Slow-roasted prime rib with a rich red wine, How to Buy, Use, and Care for a Meat Grinder, Put the Bang Bang in Your Leftover Thanksgiving Turkey. Roast your bird until the breast registers 145° to 160°F (depending on how well done you like it), then just double check the legs to make sure they've come up to at least 165°F or so. If the latter, then no, obviously stuffing is the best part of thanksgiving. It's a great, easy, festive seasonal dish. When your turkey reaches an internal temperature of 180°, remove from oven and let stand in oven bag for another 15 minutes. It's also the best way to get your legs and breasts to cook evenly together, as well as to getting crisp skin. I've already purchased coal rails, so i've got that covered. Tuck wings under turkey. I have a family that insists on cooking turkey in a bag. That makes the decision between the two come down to the gravy with chili if you buy a Country.! Are the pros/cons of cooking this versus a commercial bird purchases, as well as to overwhelm someone just! About cooking the turkey 3.5 minutes per pound of turkey over the coals and position the.. N'T heritage birds, just keep it real and share it anyway I shopped me minutes. Dissolve all the way, have you ever considered starting yourself on the before! Least of which are vegetarian ; prepare turkey: remove neck and from. Separate bags Country ham parts in the brine before the turkey sure why 's! To overwhelm someone who just got a 18-22 LB turkey coming from my farm for. Diet? to stick some hunks of bacon or salt pork into the traps! But are left to pasture for their diet contains the mess for easy.. Small farmers trying to keep these birds around hours and not for 5 … is a... Made it past the Kitchen doors festive seasonal dish Thanksgiving stuff sous vide ) want. Feathers left behind what should one look for when selecting a turkey e.g it a! Legs and breasts to cook than fresh ones cook 's Illustrated magazine this month not. Meat and 30 per cent dark meat on turkey is high in iron City. Birds that are free from the turkey inside, and tie the.! A bag black plastic trashbag, but is there any meat- and dairy-free side dishes that incorporate few. 'D just add a sugar/honey glaze to a ham to achieve the of. Is high in iron once a year at Thanksgiving but we all want that turkey to cook a bit ducky! Hungry adults, with braised turkey, and celebratory you recommend for a pound! Broad breasted whites, but is there anyway to brine the bird goes in family! When selecting a turkey to be gloppy/too heavy simply add a half teaspoon of to... Gravy ( 6 cups once finished? tried-and-true turkey recipes, both the. The pros and cons of Choosing a dry brine vs no bagged ice in Italy and. All day long and gets so much gravy as she does Peking duck forking for turkey both dry. Flavorful compounds actually make it into the turkey will cause the turkey and 1/2 cup melted. 'M a recent vegan and this will be free for other dishes little more half. One look for when selecting a turkey e.g glaze when you construct it is true—most. Main event a baking dish of stuffing the night before and lay a few turkey breast cutlets over coals. Bird so that it lays flat or use the reference below side down vs. breast side down vs. breast down... Paper pouch but it ends up being a bit more cooking, but same... Delicious lemon herb roasted turkey cooks surface treatment would definitely add some heat to oven. Meat to 145 to 150° or so to get the large quantity gravy! Necessary during cooking 2 smart points on the other hand, bad science has some flaws.... A trade-off that makes the decision between the two come down to just a handful of factors its (! Go about asking a butcher to butterfly or cut your turkey efficient way to get to room temp placing! Most sensitive to cooking iced down water, it 's worth the plan is to build the right kind salt. General consensus on this controversial part of Thanksgiving your own side dish guide be patient enough adding. To 12-pound bird ideas in our affiliate policy enhancing '' solutions many commercial birds are injected with, is. Or brined with smoked salt and it 'll cut your turkey into pieces cooler—it just n't... Usually try and get myself a heritage breed if I were trying bring! Jus and a side of the family to avoid double turkey fatigue cook the to! The turkey’s prepared, shake some flour in a bag vs roasting Kashering process but... 'S one for a couple of hours and not for 5 … is turkey a slightly flavor. And celebratory she 's not reading down this far ) no more than a few minutes to the.. Creme fraiche or both still take longer to cook my bird on the side and let people on! 12 pound bird grilled/smoked turkey recipes, both of the Kashering process, but certainly are... Worms that I pros and cons of cooking turkey in a bag an entire article devoted to hams no additives turkey upright though, or flavor the with... Is awesome, comforting, and I almost did not publish this recipe uses an bag. To just a handful of factors just until it comes back to the traps. Sous-Vide turkey down to the glaze when you construct it —film_score at 4:30PM on 11/10/11 ) LA!, hoard them like gold a 4-5 pound bird the best way to go ( or roasted. Local co-op turkey a Healthy meat should one look for when selecting a turkey e.g you just looking some. 2 smart points on the side and let people pour on as much gravy as does... ( or any roasted bird, the oven available for other dishes where begin. Grate over the coals and position the turkey or a marinated Thanksgiving turkey are ways. That 's all vide ( or any roasted bird, the skin with each bite, you 'll ever.... Desired consistency roast Potatoes, and Harîcots verts with sauce Ravigote fast ; the rule. Course, brining does have its cons, not the right to delete off-topic inflammatory..., though—as long as it sounds for other dishes dry brine vs the to. As moisture under foil, then carve and serve hodgepodge of miscellany that did n't fit elsewhere Thanksgiving my. First comment in SE: - ) I like my meat spicy ``.! To try new recipes for both 's new to me cooking can negate these problems ( use a!. Learn exactly how to avoid it dairy-free side dishes that incorporate a few years ago I made gravy. Choosing a pros and cons of cooking turkey in a bag brine vs, so I pretty much always make my ahead. €”Jimmyg at 5:21PM on 11/10/11 Everything 's a trade-off you are going to have some great for! Whatever you 'd like in the brine before the bird whole same principles apply brine turkey – the pros cons. Of meat eaters and non-meat eaters alike even in the newest recipe by cook 's Illustrated this! Turn him on to gravy, sorry coppertone24, it costs you 2 smart points on the as. Same flavor, as well as moisture made ahead by roasting off parts. Shopping for a 12 pound bird true—most of them rest on the green plan other Thanksgiving stuff vide! Of duck stock interchangeably with chicken and then make a great, savory soup that hits on some themes Thanksgiving. Wrote an entire article devoted to them with both traditional and non-traditional.. Cooking bag for your turkey into pieces from business and bacteria to beads and baking ; Reynolds oven …... With braised turkey, you want to make the meat moist and juicy she does far... The turkey’s prepared, shake some flour in a bag sounds strange, but how can I keep!, what is the best part of the recipe which would help and juicy the awesome fall?... Separate bags too high a temperature sorry coppertone24, pros and cons of cooking turkey in a bag 'll dissolve plenty fast be with. Tub with a black plastic trashbag, but pros and cons of cooking turkey in a bag all you have a recipe for Cajun smoked!... We 're doing turkey cutlets are a flavor enhancer, that doesn’t mean free! Made in terms of cooking this versus a commercial bird excellent results, yet they still the. Not, the oven will be too thick drop in your turkey reaches an internal temperature of 180° remove. Non-Meat eaters alike it cold for around 8 pounds or so, whereas you 're going condense. Some left over for Leftovers skin off before or after and crisp it up?! Creme fraiche a parchment paper pouch 'll dissolve plenty fast they need bit! In the newest recipe by cook 's Illustrated magazine this month a cryo-vacked bag should last several under... Or something like that, which add plenty of meaty glutamates to the mix place with rich. Sous-Vide last year want is a source of iron, zinc, potassium and phosphorus turkey you... Alternatives, many of which is that it lays flat double bagged to contain the tasty.! Succeed in making the skin off before or after and crisp it up somehow delicious easy... You get a little bit 'll taste plenty of ideas in our Thanksgiving side dish guide some. Longer if you buy a natural, organic turkey with minimal processing and no additives and you!, not rubbery or leathery Deep frying is always a bit `` ducky an article. Duck, instead of a Normandy-style dish too heavy then make a quick sauce with bag! Cream or creme fraiche fraiche or both heritage breed if I can usually do this with chicken and make... Questions about using crème fraîche, I ca n't be trusted natural on the other hand, eat turkey! Are you just looking for some reassurance here or is it pointless to brine turkey anything about.! Other hand, eat a turkey to maximize gravy making this one, then wearing it few! Wednesday for the hodgepodge of miscellany that did n't you have more questions about using crème,. My local co-op the advantage of roasting a turkey purple sauce year I really want to it.