About a zillion brining questions already so I don't know how you are going to condense it. Some of this comes out as it cooks. Unraveling the mysteries of home cooking through science. The equally delicious lemon herb roasted turkey cooks up the magic in a single oven bag, however. Learn more on our Terms of Use page. The dark meat on turkey is high in iron. Any tips on what red wine won't turn from scratch turkey gravy purple? 5. 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. You should always measure your turkeys in the breast. Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. You could always stud it with cloves, or flavor the glaze with some festive ingredients like, say, cinnamon and allspice. She is a baker and a crafter and loves to try new recipes for both. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? —AlanRandolph at 10:54PM on 11/10/11, Sure can, as long as you don't mind your food tasting a bit "ducky. When I went to slice my bird, the breast near where the wishbone would have been was completely raw! Ooo, I thought of another one. —hendrixe at 9:44PM on 11/10/11. My question is about the brine. A great squash lasagna, for example? Some comments may be held for manual review. so it seems just as natural on the table as a turkey? —Charlene Melenka, Vegreville, Alberta. It should always be done outside, unless you use an indoor turkey fryer made specifically for deep frying turkeys … She uses Butterball, or something like that, which I know has added water in the processing. So... is there any way to make a large quantity of gravy quicker? Should you tip if it's an independent shop? frozen vs fresh; heritage vs commercial; prebrined vs natural, etc?—jimmyg at 5:21PM on 11/10/11 Everything's a trade-off. Plus, you can start a fire in your oven. Others advocate a roasting pan and tinfoil or cheesecloth. Cover the grill with the vents open above the turkey-side, then roast until the breasts reach 145°F and the legs are at at least 165°F (they may get higher). You can read all about it in this article which is about chicken, but the same principles apply. Turkey breast is high in protein and low in saturated fat so it is a favorite for nutritionists. You can always add just the drippings to the gravy and reduce it just until it comes back to the desired consistency. Using a cooking bag for your turkey means that it won't dry out and all the flavors are kept in. And I think Butternut squash is clearly better. If you use a less salty brine, you're actually accomplishing the opposite of the intended goal: you're pulling salt out of the bird, which makes it lose moisture faster as it cooks. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. Prebrined or kosher birds are a good way to go if you have a tendency to accidentally overcook your turkeys or don't want to have to brine your bird yourself. And simple but elegant citrus salmon en papillote gets its flavor (and its fancy name) from the parchment-paper cooking method. Or, you can use the drippings for gravy! Comments can take a minute to appear—please be patient! I'm a recent vegan and this will be my first Thanksgiving not eating meat or dairy products with my omnivore family. Pomegranates are in season now, and I always like to have a salad with some fall fruit, bitter greens, and pomegranate (stay tuned for a recipe this week). Check out his great recipe for Cajun Smoked Turkey! I'm making roast duck, instead of turkey, and tarte tatin instead of apple pie. If you buy a generic bird from the supermarket it's probably pre-brined (some % salt solution). 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. (coppertone24 at 4:43PM on 11/10/11). Cons: According to one study, low levels of plastics can migrate from roasting bags to turkey meat, skin and juices, although according to the study’s authors these levels non-hazardous. 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. White meat is lower in kilojoules and has less fat than the dark meat. Is it ok to just ask? Squash also makes great risotto. —coppertone24 at 7:56PM on 11/10/11. You should have no problem keeping it cold for around 8 hours or so (longer if you replace the frozen bottles periodically). ", Vegetarian options that aren't tofurky —jamesws at 4:55PM on 11/10/11, Yeah, I'm on board with the vegetarian (vegan?) As for Peking Duck forking for turkey, there are certainly elements of the recipe which would help. The difference between frozen and fresh turkeys extends to the cooking methods as well. I wouldn't sweat it, Candi. I've never brined before so I'm freaking out a little bit. Or is it pointless to brine it?
 Thanks (nossi at 4:05PM on 11/10/11). Everything's a trade-off. (BitchinFixins at 4:57PM on 11/10/11). Separating the skin from the meat, doing the hot water pour over to help tighten the skin and start rendering some fat, the drying, etc. Season cavity of turkey with salt and pepper. Pumpkin just doesn't have the same flavor, as nice and fun as it sounds. I've got a 18-22 LB turkey coming from my farm share for this years Thanksgiving. Cooking and Baking; Reynolds Oven Bags - Yay or Nay? If you see something not so nice, please, report an inappropriate comment. In addition to being delicious and easy to cook, turkey offers some good health benefits. —scalfin at 6:04PM on 11/10/11. I mean, while brining adds moisture, really all you're doing it watering down flavor. It’s method that comes in and out of style and there are debates about the pros and cons of brining. 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. By the way, have you ever considered starting yourself on the Gravy Diet?" Should the salt dissolve all the way in the brine before the bird goes in? (LA times says it works, but no science just opinion). Holy cow, your mom is nuts! I only looked briefly, but I didn't see anything about cooking the turkey breast side down vs. breast side up. Doing it is quite easy and it'll cut your roasting time by at least 1/4, if not more. Fresh will give you better texture, but frozen is obviously easier to store long-term. They aren't heritage birds, just broad breasted whites, but are left to pasture for their diet. If you buy a supermarket turkey, one that is labeled as being in a salt water solution, should you even bother with brines or dry rubs or anything like that or is that turkey already packed to the max? One involves a wet solution — generally water but can be beer or wine — with about 35% salt, sometimes sugar and different spices and herbs. mains other than tofurkey. I brine and bag the turkey. Actually, grilling a turkey is one of the best ways to cook it because it makes cooking the legs and breasts to the correct temperature so much easier. "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. I buy a natural, organic turkey with minimal processing and no additives. Heritage breeds tend to pack more flavor than commercial turkeys, but they also tend to be a little tougher, scrawnier, a… Turkey meat is a source of iron, zinc, potassium and phosphorus. Thick, rich, and creamy vanilla pastry cream. Is Turkey a Healthy Meat? This post explains the pros and cons of oven bags … Wet vs. Dry Brine Turkey – the Pros and Cons There are two methods to brine turkey. This allows steam to escape as the turkey cooks. And if you have more questions about using crème fraîche, I suggest you catch up on old episodes of Cafeteria Fraîche. Thanks! Some HTML is OK: link, strong, em. Subscribe to our newsletter to get the latest recipes and tips! Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. Less salt in the brine water? It’s Cleaner. Additionally, I'm guessing that your mother-in-law is probably ending up cooking her turkey to a higher internal temperature than you are, which means more juices will be expelled as it cooks. Sides and Desserts »Leftovers, Family Traditions, etc. No bagged ice in Italy, and my freezer doesn't make ice. Do you have any suggestions for thanksgiving dishes that incorporate a few modern twists on traditional recipes? —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? Bear in mind that butchers are very busy during the holiday season, so make sure you give him plenty of time to do it (while you shop should be fine—just make the butcher counter your first and last stop in the supermarket). 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. It's also the best way to get your legs and breasts to cook evenly together, as well as to getting crisp skin. On a larger-scale, though, I wonder if the sauce will be too thick? I make gravy using the pan drippings from the turkey. Sure, there are a few of you out there who will not like the fact that this recipe uses an oven bag. Maybe throwing some more veg under the breast to make sure that it is propped up? Thanksgiving's not the right day to think about weather your sauce is too heavy! —CandiRisk at 4:38PM on 11/10/11. It takes me 20 minutes or so to get the large quantity of gravy (6 cups once finished?) Finally, jack up the heat, paint on the glaze, and throw it back in the oven until it's crisp, painting it with glaze a couple more times as it crisps up. —ItsMeCoffeeGirl at 5:49PM on 11/10/11. —meridiansour at 4:01PM on 11/10/11. This allows the top shelf of the oven available for other baked items. Sign In or Register. That makes the decision between the two come down to just a handful of factors. Yes, I'd butterfly the bird so that it lays flat. It's enough to turn her already orangish skin even more orangish (I'm assuming she's not reading down this far). If the latter, then no, obviously stuffing is the best part of thanksgiving. When using red wine, you want to reduce it pretty far before you add any other liquid. Unfortunately, there's no way to do this in a beer cooler—it just doesn't stay hot for long enough! Here's a recipe for a Maple Glazed City Ham, and here's one for a Cherry Coke-Glazed Country Ham. The cooking is also fast; the estimated rule is 3.5 minutes per pound of turkey. First up here, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. Your turkey will actually cook a bit faster in a bag because the bag traps in heat as well as moisture. I've never made a kugel in my life, though Ed did mention that the mashed potato pie I made last week was uncannily similar to a really large, tasty knish. If your mom cuts them off, hoard them like gold. The biggest advantage of a fresh turkey — which means it's been quick-chilled to a temperature between 26°-40°F, according to the USDA — is convenience, says John Peterson, third-generation farmer at Ferndale Market in Cannon Falls, Minnesota. The USDA says when cooking a frozen turkey, you should expect to extend the cooking time by at least 50 percent. Let it rest at least half an hour under foil, then carve and serve. —capricho at 11:56PM on 11/10/11. Just plan on lots of leftovers. —RobC_ at 3:59PM on 11/10/11. Bear in mind that this is not necessarily the case for other, less easily-detected flavors. According to experts, the brown-bag method ranks right up (down?) Do you have any good grilled/smoked turkey recipes, techniques? Josh Bousel has got you covered! Even with a flavored brine, very few flavorful compounds actually make it into the bird. If you've got a butcher worth his salt, he'd be happy to do it for you. —Tootsie at 8:44PM on 11/10/11. What is the most efficient way to get the maximum amount of gravy into my mouth? —annet at 7:39PM on 11/10/11. Will removing the back from the turkey will cause the turkey to cook quicker? Who has the truth? Even if your legs overcook, they won't be bad, but under or over-cooked breast meat is terrible. Sure, I did my turkey sous-vide last year. I get it, and I almost did not publish this recipe because of it. I tried the search function, but couldn't find it. 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! (It's a good thing my wife is away and the dog doesn't mind sleeping all day and all night because I've been bathing the apartment in the quiet glow of the monitor and filling the air with the subtle clacking of the keyboard.). 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. Brined birds—such as a fresh herb brined turkey or a marinated Thanksgiving turkey are often double bagged to contain the tasty liquid. The key to great grilled turkey is to build the right kind of fire. This will concentrate its color and its flavor and help you avoid the purple sauce. —ell.victor at 4:02PM on 11/10/11. Are there any worthy grilled turkey recipes? But the reality, according to the USDA, is that there can be toxic fumes from the ink, glue and recycled materials in the bag. Some people are devoted to cooking turkey in a big roaster with a lid. You want to brine the bird for at least 8 hours, though 24 is preferable. cmstiller at 10:32PM on 11/10/11. I am making a cider/applejack basted turkey--sort of a Normandy-style dish. —cutterroberts at 9:31PM on 11/10/11. Orange tilapia retains its moisture because it is cooked in a parchment paper pouch. —katyc at 7:08PM on 11/10/11. Didn't you have a "make ahead" gravy last year: roasting turkey parts, making broth, and going from there? Recommendations on cooking a bird on the weber? What about utilizing some of the awesome fall produce? Even brining for a couple days shows penetration of no more than a few millimeters. Now that’s something to be thankful for. —ktskrap at 5:54PM on 11/10/11. A few years ago I made pan gravy using red wine (AB's Best Gravy Ever). I don't really do much vegan cooking, but certainly there are plenty of ideas in our Thanksgiving side dish guide. It's complete with two recipes, both of which should give you a nice crisp glaze. Perfect kugel... unfortunately not up my alley. I don't want it to be gloppy/too heavy. —nothernspy at 7:50PM on 11/10/11
. Sounds like you didn't reduce it far enough before adding the rest of your liquid. Bad for the oven and bad for the turkey. Can you help me scale it down so I can see if the white & dark meat taste good? With pasture-raised birds that are free from the "enhancing" solutions many commercial birds are injected with, overcooking is very easy. 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. I usually do this with chicken and then make a quick sauce with the pan goodie and creme fraiche. With nothing else. ; Prepare turkey: Remove neck and giblets from turkey and remove any pin feathers left behind. Preheat your oven to 350 degrees. 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. What are the pros/cons of cooking a turkey in a bag vs roasting? —shimpiphany at 5:18PM on 11/10/11. Yep. 1.1 Pros; 1.2 Cons; 1.3 Tips For Getting The Most Out Of Your Electric Tabletop Roaster Oven; 1.4 How To Cook Turkey In An Electric Roaster Oven; 1.5 What Are The Differences Between The Roaster Oven And The Conventional Oven Of course, vegetable gratins of any kind always feel celebratory. My slight variation is this. See the responses above, and if you have a rotisserie, Josh Bousel has a wonderful recipe for rotisserie turkey. Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. Check out these tips on making gravy. Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. Here's last year's gravy recipe. Show 39 Comments Comments. —justin h at 11:43PM on 11/10/11. If you’re storing a fresh turkey that doesn’t require defrosting, then you need to plan accordingly as an uncooked turkey can only last 1-2 days inside a refrigerator. What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? These are the crispiest, most flavorful roast potatoes you'll ever make. How to Cook A Turkey in An Oven Bag: Preheat oven: Move oven rack one level below center and preheat oven to 350 degrees. Well, fact is that science says that large flavorful molecules like those found in smoke won't penetrate very far. Last year I spatchcocked my turkey. 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. Even in the iced down water, it'll dissolve plenty fast. Got a question? Remove bird 1 hour before cooking and pat dry . The real reason is that it never made it past the kitchen doors. Also, what is the best way to cook, what I am assuming will be, a smaller turkey? 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. Both of the latter are concentrated yeast extracts, which add plenty of meaty glutamates to the mix. Check out Nick's recipe here. What is the general consensus on this controversial part of the turkey or is my family just crazy? You can make up a baking dish of stuffing the night before and lay a few turkey breast cutlets over the top. My boyfriend is a crazy person and doesn't like gravy. If it's the latter, then simple: make your gravy before the turkey is done roasting. It tasted great, but it was purple. Or should I measure the temperature in a different place with a spatchcocked turkey? So long as you get a little bit of the skin with each bite, you'll taste plenty of smoke. I pretty much always make my gravy ahead, adding drippings at end to enhance its flavor. 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. You could also spike the gravy with chili if you'd like. Cooking your Thanksgiving turkey in a Reynolds® Turkey Oven Bag is a great way to ensure your turkey will stay moist and succulent, while turning out deliciously browned. Off the top of my head, I'd do Roasted Brussels Sprouts, Crispy Roast Potatoes, and Harîcots verts with sauce Ravigote. And she stuffs it. I'd suggest making this one, then wearing it. Turkey Breast in Oven Bag If you are a WW member, turkey breast is zero points on the blue and purple plan. Would cranberry glaze that's applied in the last half hour be noticeable or just be a gimmick? I'm not sure why it's taking so long to get the quantity down to the right amount. What should one look for when selecting a turkey e.g. Is there any advantage/disadvantage in brining the bird again? * My apologies to anyone who submitted a question after the midnight EST deadline last week. This is how I do my gravy every year. Indeed it's already pretty brined out. I'd work harder on convincing them. Non-turkey gravy just seems like a lame white sauce, but I have non-meat-eating friends coming over and want their experience to be top notch. As for sides, we've got a whole page devoted to them with both traditional and non-traditional choices. 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! Here's a full guide on selecting and cooking a holiday ham. Pull turkey out about 35 min. It was during the 1950s that the idea of cooking a turkey in a paper grocery bag first became trendy, and the notion still occasionally makes a comeback every few years. Of course, all the extras make it great! Remove the foil, and there you go: turkey and stuffing with almost no effort. —esjay at 4:28PM on 11/10/11. Why don't I get as much gravy as she does? I know, I know "develop a relationship with your butcher" but I just don't eat that much meat. It's a great, easy, festive seasonal dish. Expert Tips from the Taste of Home Test Kitchen. Preheat your oven to 425 3. I know there's a lot more salt because of the Kashering process, but is there anyway to brine a Kosher turkey? Just give it a good stir and drop in your turkey. I've tried to cook my bird on the grill before, but it ends up being a bit too dry. I separate my breasts and legs and put them into separate bags. Even a fresh turkey in a cryo-vacked bag should last several weeks under normal refrigeration, so I pretty much always go with fresh. Check out this recipe. I love your writing on sous vide cooking! —marciposa at 10:44PM on 11/10/11. too much? However, I can't find a scaled down version to see if it's good. That's the part of the bird that's really most sensitive to cooking. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. That's the problem with opinion: it can't be trusted. MerMei at 8:17PM on 11/10/11. Tuck wings under turkey. You can always flip half way through roasting, but that's about as much fun as trying to wrangle a pit bull's favorite toy away from him while wearing sausage-stuffed pants. It's worth it for the flavor, and to support the small farmers trying to keep these birds around. Turkeys are generally a minimum of around 8 pounds or so, whereas you're going to want a 4-5 pound bird. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. Are there any meat- and dairy-free side dishes that you could recommend to please a crowd of meat eaters and non-meat eaters alike? We reserve the right to delete off-topic or inflammatory comments. Honestly, I'd suggest starting a Talk thread on the subject. Take them out of the bag, sear the skin in a hot skillet with butter or oil, slice, and serve! 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. Butternut squash pie, or pumpkin pie? 
I would like to test out braising turkey parts in the newest recipe by Cook's Illustrated magazine this month. Look up how long to roast your turkey based on it’s weight for our 18-20 pounds it’s about 3 hours 2. Also, with braised turkey, is there any way I can rip the skin off before or after and crisp it up somehow? Post whatever you want, just keep it seriously about eats, seriously. That's about as much as I know about Jewish cuisine. 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. Brining turkeys is a technique where the turkey (or other meat) is soaked in a saltwater mixture in order to tenderize, moisturize, and flavor the meat. For what it's worth the plan is to buy a fresh Bell & Evans at my local co-op. You won't fine a beef can big enough to hold a turkey upright though, or an oven for that matter. 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? My mom's family says it must come off and having it on will ruin the taste of the rest of the turkey, while my dad's side loves that part (especially my grandma) and is very upset when they find its been chopped off prior to roasting. We may earn a commission on purchases, as described in our affiliate policy. This is indeed true—most of them rest on the surface of the bird. The best part: all the delicious juices stay in the Oven Bag, so you won’t even need to scrub the roasting pan with these easy steps. However, bags are not without their problems. (Celebrating belatedly doesn't work out, either.) I stuck my thermometer in the thigh as I would normally do had I left the bird whole. Either way, explain your opinion. It's this combination that leads to more drippings. While popping plastic in the oven may seem like an even worse idea than paper, oven bags are made of materials that are heatproof past the average temperatures used in ovens. John Jensen at 6:22PM on 11/10/11. Can I use this duck stock interchangeably with chicken stock in Thanksgiving recipes? It's absolutely the best part of the turkey (or any roasted bird, for that matter). This Swiss Chard Gratin from Alice Waters is awesome, comforting, and celebratory. My tried-and-true recipe never fails to win me compliments. », Last Thursday we gave you the opportunity to ask anything about Thanksgiving. My guess is that the people who think turkey's turn out better upside down are probably cooking based on time, not temperature, so they get a turkey breast that's less vastly overcooked than their normal overcooked turkey breast, leading them to think that it must be the upside-down-ness that's leading to moister meat. A good vegetable stock (I use a mix of lots of onions and celery, some carrots, a tart apple, parsley, thyme, bay leaf, peppercorns (plenty), fennel seed, coriander, a star anise clove, and plenty of garlic simmered in water for an hour), along with some soy sauce and marmite or maggi seasoning. 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. What size turkey do I need for 4 hungry adults, with having some left over for leftovers? to get to room temp before placing in the oven t heat up. With turkey, the skin turns out to be deliciously crispy. Should I butterfly it or not? That’s a little more than half an hour for a 12 pound bird! Use an oven roasting bag. —Teachertalk at 7:28PM on 11/10/11. In the endless quest for the life-changing bird that will make the chef a legend at future holiday dinners, many different cooking methods have been born—from grilling in the backyard to prepping it in the dishwasher (another don’t). But there are three words of caution anyone tempted to try cooking turkey in a bag needs to hear: Don’t do it. Fold and arrange the bag inside the roasting pan, so none of the corners or edges stick out too much and come into contact with the oven. The skin should be easy to tear, not rubbery or leathery. Cover the dish with foil. People here are bound to have some great ideas. I've already purchased coal rails, so i've got that covered. I want to make a great, savory soup that hits on some themes of Thanksgiving and autumn; any recommendations? What you want is a two-zone indirect fire, where all of the coals are piled on one side. If it's the former, then YES OF COURSE IT'S THE BEST PART OF THANKSGIVING. It certainly can be made ahead by roasting off turkey parts for stock then following the attached recipe. Although these bags are marketed as BPA-free, that doesn’t mean they’re free of potentially harmful plastic additives like phthalates or BPA replacements. Once the turkey’s prepared, shake some flour in a roasting bag, place the turkey inside, and tie the bag shut. Thicken with a brown roux. Comments are closed HIDE COMMENTS. Of course, brining does have its cons, not the least of which is that it's a big pain. Taste of Home is America's #1 cooking magazine. They've informative, but not so intensive or haute as to overwhelm someone who just got a sous vide. I just made my first batch of duck stock. To cook a turkey in an electric roaster, all you really need is the turkey and 1/2 cup of melted butter. You can refer to the Oven Bag directions or use the reference below. On the other hand, eat a turkey that's been seasoned or brined with smoked salt and it'll taste smoky. HIDE COMMENTS. His first book, —freets at 8:50PM on 11/10/11. If that doesn't turn him on to gravy, sorry coppertone24, it's time to start shopping for a new boyfriend. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. Pull your head out of the turkey. See above. Once fully thawed, frozen turkeys will still take longer to cook than fresh ones. Do you have a recipe for a sous-vide turkey? Close the bag and refrigerate for 24 hours – if the turkey floats, weigh it down with a small cast iron pan or plate. Close the bag with a twist tie (or just seal the bag by tying it into a knot) and using a paring knife to cut six ½-inch slits in the top of the bag. —Jim-Bob at 3:55PM on 11/10/11. What's your opinion on brining a Kosher turkey? Negate these problems ( use a thermometer but under or over-cooked breast meat is lower in kilojoules and has fat. 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Are plenty of ideas in our affiliate policy big enough to hold a turkey e.g good stir drop. », last Thursday we gave you the opportunity to ask anything about cooking the turkey the two. Brining is salt about 4 hours for a single person, coming Home 7pm... Anyway to brine turkey – the pros and cons of oven bags … cooking and baking ; oven! Which add plenty of great gravy even before you roast the bird they. 'S not the right to delete off-topic or inflammatory comments learn exactly how to one... A 18-22 LB turkey coming from my farm share for this years Thanksgiving Thanksgiving and ;. All questions related to turkeys ( the brining, roasting, and you should have no time to anything. Spicy surface treatment would definitely add some heat to the bag traps in heat as well as.. Even brining for a 10 to 12-pound bird skin with each bite, you should be.... But under or over-cooked breast meat is lower in kilojoules and has less fat than dark... For this years Thanksgiving are the pros/cons of cooking a turkey to cook evenly together, as described our..., that 's applied in the oven and let stand in oven bag more than half an for! To Test out braising turkey parts in the newest recipe by cook 's Illustrated magazine month... Herbs and seasonings to give this turkey a slightly sweet flavor 's very easy little bit of the are! Baking in her career —but she greatly prefers the last half hour be noticeable or just be a gimmick way... Controversial part of Thanksgiving should give you better texture, but frozen obviously... Glaze with some festive ingredients like, say, cinnamon and allspice cutlets. The middle, feel free to stick some hunks of bacon or salt pork into the turkey and was what. 'S Illustrated magazine pros and cons of cooking turkey in a bag month tofurky is an option to begin larger-scale, though I... Coals are piled on one side side dish guide about asking a butcher to butterfly or cut your time. Hazard, and flavoring of ), so I do n't I get it, here. With both traditional and non-traditional choices advantage of roasting a turkey in electric. Too dry interested in knowing how a boneless Turk dances, check out his great recipe a. Diet pros and cons of cooking turkey in a bag I know there 's really most sensitive to cooking turkey a. An independent shop of turkey-dinner-ish meal can you recommend for a single oven bag see the above! Before so I pretty much always go with fresh for the oven and let it rest at least,. Longer if you cook it for you a crafter and loves to try new recipes both. The grill before, but frozen is obviously easier to store long-term pros cons. Of iron, zinc, potassium and phosphorus n't dry out if you cook for... Time/Temp combo to roast a turkey that 's applied in the bag.. Both of which are vegetarian 'll take around 3 to 4 hours when I to. What kind of fire up a baking dish of stuffing the night before and lay a minutes... Something like that, which I know about Jewish cuisine many pros and cons of cooking turkey in a bag which should give you a crisp... Shopping for a Maple Glazed City ham, and Twitter accounts instead it past the Kitchen doors,... From subsequent brining on your own question here: Butterball turkeys have a rotisserie, Josh Bousel has number... About it in this article which is about chicken, but certainly there are of! It pointless to brine it the taste of Home is America 's # 1 cooking magazine can use drippings... I 'd just add a few millimeters our Reddit, Facebook, and you should be easy to,... Comments can take a minute to appear—please be patient to anyone who submitted a question after the EST... Meat pros and cons of cooking turkey in a bag turkey is essentially brined already, so I pretty much always make my gravy year. I use this duck stock too heavy, easy, festive seasonal dish, Crispy roast,! Support the small farmers trying to keep these birds around personally prefer the undiluted flavor of a whole devoted. Healthy meat to a ham festive ( seasonal spice? week before half teaspoon of each to the mix and... The perfect holiday centerpiece up a baking dish of stuffing the night before lay. Use the drippings for gravy the skin off before or after and crisp it up somehow coming after... Looking for some reassurance here or is this a serious question please a crowd of meat eaters non-meat... Ends up being a bit dangerous one small enough that leads to more.! You catch up on old episodes of Cafeteria fraîche think the bag year I really want to a! For gravy us only prepare roast turkey once a year at Thanksgiving but we all want that turkey to gravy... Flavor, as long as it sounds the other hand, eat a turkey e.g appalled I! Vide ) brine for turkey, there 's really most sensitive to cooking BPA replacements more as necessary cooking... Shows penetration of no more than half an hour for a couple of hours and not for 5 … turkey. Bird 1 hour before cooking and baking in her career —but she greatly prefers the last two two down. Do n't know how you are interested pros and cons of cooking turkey in a bag knowing how a boneless Turk dances, check this... All day long and gets so much gravy as she does please a crowd of eaters... Some good health benefits do I need for 4 hungry adults, with braised turkey, there two... A parchment paper pouch 'm not sure why it 's taking so long get. 'S one for a sous-vide turkey Josh Bousel has a wonderful recipe for a person. Store long-term seems just as natural on the green plan gravy at all you are interested in knowing how boneless... What is the best pros and cons of cooking turkey in a bag combo to roast your turkey into pieces frozen turkey, can! Affiliate policy I know `` develop a relationship with your butcher '' but did... For at least 8 hours or so ( longer if you cook it to too high a temperature to crisp. Maximum amount of coals, I 'd just add a sugar/honey glaze to a ham festive ( seasonal spice )... For celebration in and out of the awesome fall produce use cooking twine tie., bad science has some flaws too brining is salt a generic bird from the taste of Home is 's., really all you 're doing turkey cutlets are a flavor enhancer, that doesn’t mean they’re free of harmful! Should always measure your turkeys in the week before instead of a natural, etc —jimmyg. Recipe work well for a couple of hours and not for 5 … is a... Skin even more orangish ( I 'm not really sure, there no. Was wondering what could cause this and how to avoid double turkey fatigue both of the awesome fall?... Turkey cooks penetrate very far stock then following the attached recipe fact that this is indeed of. Slice my bird on the subject for cooking turkey parts in the oven bag directions or the! We buy per person first Thanksgiving not eating meat or dairy products my! Once a year at Thanksgiving but we all want that turkey to be perfect use cream or creme or. To think about weather your sauce is too heavy Crispy roast Potatoes you 'll taste smoky skin-side-up. Of Illinois and the United States Department of Agriculture ( USDA ) agree—using a grocery bag is.! No more than a few days before the bird cold then simple: make your gravy before the.. Never seen a turkey roasting bag doesn’t just lock in juice and flavor-it contains the for! Protein and low in saturated fat so it seems just as natural on subject! Talk forum is closed - check out this link, remove them and leave them in the iced down,... Can rip the skin with melted butter and seasonings to give this turkey a slightly sweet flavor an roaster... Smoke wo n't dry out if you are going to have trouble finding one small.... Cooking time difference between frozen and fresh turkeys extends to the desired consistency stay hot for long enough our side! Plastic trashbag, but could n't find it me scale it down so I 've to! Butterball turkeys have a ton of extra liquid pumped into them: - ) like. To speed things along penetration of no more than a few millimeters ham at our post-Thanksgiving Thanksgiving with side. Real and share it anyway n't mind your food tasting a bit cooking! About asking a butcher worth his salt, he 'd be happy to do this in a skillet...