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Brine in a plastic container, completely covering bird. Bird is done when the drumstick can be rotated easily. Can also use a instant read thermometer; insert into thickest part of thigh on the inside. I stop at 170 degree's and allow to rest. best way to prepare gizzard is to saute in a pan with butter, then throw gizzard out, eat pan.[:p] slit skin, insert butter under skin, baste about every 10 minutes during last hour. Cover breast bone with aluminum foil during first hour or so to prevent over browning.
dick wilson
dick wilson
"Nothing is idiot proof,because idiots are so ingenious!"
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Just brined my 1st bird today..... (cooking a flock of birds for a homeless keiki dinner tomorrow...)
Comletely cover bird in water with Hawaiian salt (lady who was showing me tasted it to make sure it was "right" - it was not as salty as sea water.... but enough to tasty salty...)
She said this was the best way to thaw a bird, and they did thaw out nicely (we were cooking 6 today, and 4 more tomorrow...) using the brine cut down the water thaw by about 3 hours per bird...
We are cooking in roasting bags (to maintain juiciness , cut down cleaning & have a cover to store the birds in the frig....) Spiced with a custom mix by the lady...
put metal skewers into the thigh along the bone to more evenly cook the meat
and a couple of serving spoons of flour in the bottom of the bag to start the gravy....
I have never prepared more than one bird at a time, so all of this is new to me! Do use the old standby meat thermometer... turkey 170 deg...
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I brine my turkeys in a heavy duty garbage bag inside of a medium cooler filled with ice. I have not bought a frozen turkey in over 20 years, and started brining after that, so I would say to brine the thawed turkey. Here is what I put in my brine:
2 Cups Smoked Sea Salt
1 Cup honey disolved in a quart of water
1/4 cup juniper berries
two gallons apple cider (or pineapple juice)
6 jalepeno or Hawaiian peppers cut in half
4 tablespoons rough cracked pepper corns
enough water to cover turkey
The turkey should be in the brine about 24 hours. When ready to bake, grill or smoke, rinse and pat dry. You can also do this method with turkey parts.
If baking your turkey, I use a roasting pan covered with heavy duty foil until the last hour. I bake it at a very high heat ~ 450 degrees. This ensures a more moist turkey. In the bottom of the roasting pan, I place carrots, celery, the neck and gizzards (which I throw out later) a few heads of garlic with the tops cut off and several onions quartered.
If grilling your turkey, cook it over a drip pan with indirect heat on a covered grill, fire around the drip pan. You can roast the neck with veggies to make the base for your gravy.
Aloha au i Hawai`i,
devany
Devany Vickery-Davidson
East Bay Potters
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What does brine do for the turkey? I have never done it.
Sometimes you just have to take the leap and build your wings on the way down.
"I have never in my life learned anything from any man who agreed with me."
-Dudley Field Malone
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Brining adds moisture to the turkey and tenderizes it somewhat. It also adds flavor. No worry about the salt, the actual salt is not significantly absorbed in the turkey, it aids in breaking down the turkey fibers a bit and allowing the flavors to penetrate. You should rinse the turkey and pat dry before cooking. You still need to baste etc.
Aloha au i Hawai`i,
devany
Devany Vickery-Davidson
East Bay Potters
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I've used Mrs Wrights liquid smoke and a bag for the simplest most guaranteed results for a rookie. The pop-up @ pau button helps, kalua turkey or pig!
Gordon J Tilley
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Awww, I am old fashioned. I love a roasted turkey, stuffed with bread stuffing... however, also like to bake during the day so we cook the turkey all night. Here it is....
About 9 PM we rinse out the thawed turkey. Stuff with a bread stuffing including raisins, craisins, onion, celery, garlic, apple, an egg, poultry seasoning, chicken bullion, salt pepper, butter... get it moist with boiling water and stuff it in the bird!
Preheat oven to 500 degrees..
Place stuffed turkey into deep roasting pan. Pour melted 1/4 lb butter, poultry seasoning, garlic powder, pepper, salt and cover tightly with heavy duty foil. Place in oven, and drop temp to 275 degrees. Get it in the oven around 10 PM, and head off to bed!
In the morning you will wake to the scent of roasting turkey to die for. Take off foil, remove all this juice for making gravy, basting turkey generously in the process. Turn oven up to 425 and brown turkey around 30 minutes. Remove from oven, remove stuffing from bird and cover bird with foil; let sit. It will cool and firm but stay moist.
All day you can bake pies, bread, or whateer. Use broth from roasted turkey to make gravey. We serve between 1 and 3 PM and turkey is warm to room temp. Gravey get it hot and everyone loves it
Good Luck.
I want to be the kind of woman that, when my feet
hit the floor each morning, the devil says
"Oh Crap, She's up!"
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Instead of celery and carrots in the bottom of the pan, I use a banana leaf topped with a few taro leaves. Both give the turkey slight flavors.
