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RE: Kerr's Turkey Talk - 11/5/2008 12:12:05 PM
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JoeyWest
Posts: 723
Joined: 10/1/2008
From: Alabama with a guitar in my hands
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we usually dont have turkey gravy.
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RE: Kerr's Turkey Talk - 11/5/2008 12:12:16 PM
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rogasinger4Him
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Now that most turkeys have the little pop up thingy (at least Butterball and Southern home brands do) in them we just bring it to a boil and then simmer till the button pops up. Before we used a meat thermometer to check them. I think it was either 175 or 180 degrees, I'd have to verify that with the wife.
Usually about an hour and a half to two hours. If you leave it in a little too long it won't hurt it but the wings and legs star to fall off.
We baste with a little butter the last 5 or 6 minutes when browning.
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RE: Kerr's Turkey Talk - 11/5/2008 2:18:57 PM
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country83
Posts: 190
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From: Whence I Came
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When we deep-fry a turkey, it's about 3 minutes per pound at about 350 degrees. The peanut oil seals in all the juices and the spices we inject into it. Makes the best eating turkey I've ever had.
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RE: Kerr's Turkey Talk - 11/5/2008 4:22:15 PM
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BBfan
Posts: 10835
Joined: 9/13/2007
From: SC Low Country
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quote:
ORIGINAL: country83
When we deep-fry a turkey, it's about 3 minutes per pound at about 350 degrees. The peanut oil seals in all the juices and the spices we inject into it. Makes the best eating turkey I've ever had.
Yep...we did it one year at my in-laws'...it was delicious...not dry or anything. I recommend it unless you or any family members are allergic to peanuts...I'm sure you can use vegetable oil.
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RE: Kerr's Turkey Talk - 11/5/2008 4:40:45 PM
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armydude
Posts: 17249
Joined: 2/12/2006
From: NC
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I'd love to try deep frying a turkey.
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RE: Kerr's Turkey Talk - 11/5/2008 4:57:45 PM
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robertyork
Posts: 7251
Joined: 3/23/2006
From: Marietta, GA
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When I worked in the meat department we always had a Christmas dinner for all of he employees. Kinda a pot luck, but meat dept, furnished meat. Deli would have a couple of dishes, bakery deserts and employees brought what ever they wanted to. We always deep fried 3 - 5 turkeys. Would inject and marinate them in cajun season for at least 24 hours prior to deep frying. They sure was good. Miss that at work, but they now have a new meat manager and store manager and I don't think things are the same there now.
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RE: Kerr's Turkey Talk - 11/5/2008 5:07:21 PM
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Kerrlaw
Posts: 9462
Joined: 5/24/2006
From: Big Orange Country
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quote:
ORIGINAL: MissGizmo
Kerr since this is a turkey thread could you tell me how long it will take to defrost an eighteen pound Turkey, a good stuffing receipt, & how long to roast the bird in the oven. Thought I'd ask early as you may have to ask the lovely Mrs Kerr for help with the directions. Thank you for the info. I'm sure it will help all of us.
This has probably been answered to your satisfaction, but:
Mrs. K thaws the turkey in the fridge for a couple of days. Since she uses the old fridge in the garage (unheated) it is usually still hard as a rock.
She then gives it a bath in cold water in the sink for a few hours.
She then stuffs it and cooks it for about 15 minutes per pound @325 F.
If you go to the Butterball website they have detailed instructions.
She makes stuffing out of Pepperidge Farm pre-made. No one except her and my late father ever ate any of the stuffing from the bird. They both liked it, but it was there mainly to aid in cooking, IMHO.
The dressing, however, is a work of art that my mother has made for about 40 years. Before that her mother made it for about 50 years.
There is nothing radical about it (pretty standard ingredients), but a lot of it apparently goes by feel and instinct. She wrote an approximation down a couple of years ago, and I will try to find it.
I know that she bakes cornbread and biscuits especially for the dressing. The exceptional thing about it is texture. It is firm, and is usually cut into squares like sheet cake. It is delicious leftover, just by itself with coffee.
Relatives that we never see any other time of the year drop by to ask for some of her dressing, so she usually makes a lot.
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RE: Kerr's Turkey Talk - 11/5/2008 5:31:47 PM
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frog43
Posts: 867
Joined: 5/22/2007
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Has anyone soaked their turkey in a brine the night before cooking it? I saw it on Alton Brown's show on Food Network. I tried it last year, and really liked it. The brine is (if I remember correctly) one cup of salt and one cup of sugar in a pot of water. The purpose is hydrate the turkey so that after baking, it is still moist and juicy. I think if you are going to soak it to thaw, you might as well do it a brine.
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RE: Kerr's Turkey Talk - 11/5/2008 7:50:59 PM
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CoeurdeLeon_
Posts: 9306
Joined: 9/4/2005
From: Inside my head
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I have here the contents of a post I bookmarked last year...
quote:
ORIGINAL: Kerrlaw1
Here is the dressing recipe. It is not fancy or complicated, but it sure tastes good.
Ingredients:
½ cup margarine
½ cup chopped (minced)onion
3 cups chopped (minced) celery and leaves
1 teaspoon salt
½ teaspoon pepper
3 teaspoons sage
1 teaspoon poultry seasoning
5 cups soft biscuit bread crumbs
5 cups crumbled cornbread
2 cans cream of chicken soup
2 cans (the soup cans) water
3 eggs
1 teaspoon vinegar
Biscuits and cornbread can be baked fresh or baked earlier, frozen and defrosted.
Melt margarine in a skillet and saute in the onion, celery and celery leaves. Add the salt pepper sage, and poultry seasoning.
In a large mixing bowl combine biscuit crumbs and crumbled cornbread.
In a small mixing bowl thoroughly blend soup, water, eggs and vinegar.
Add the celery and onion mixture to bread crumbs and toss lightly, then add liquid mixture and blend thoroughly.
Turn into a greased 9" x 13" baking dish or pan and bake at 350 degrees for an hour or a little longer. Can be made the day before baking and refrigerated.
Seasoning can be changed to taste. Taste as you go.
For chicken dressing:
½ cup margarine
1 cup chopped (minced) onion
2 cups chopped (minced)celery and leaves
1 teaspoon pepper
2 teaspoons sage
Poultry seasoning to taste
5 cups soft biscuit bread crumbs
5 cups crumbled cornbread
2 ½ quarts chicken broth
4 eggs
Prepare and bake the same way. If mixture is too stiff, add more broth. The mixture should be a little soft.
My mother usually makes a pan or two of each.
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RE: Kerr's Turkey Talk - 11/5/2008 8:46:10 PM
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Kerrlaw
Posts: 9462
Joined: 5/24/2006
From: Big Orange Country
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Brilliant!!!
I can always count on you.
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RE: Kerr's Turkey Talk - 11/5/2008 8:51:36 PM
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Kerrlaw
Posts: 9462
Joined: 5/24/2006
From: Big Orange Country
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quote:
Stove Top = 99 cents at Walmart!!!
Now you've done it!
Didn't you see Sharon-Marie was here?
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That which does not kill us makes us fatter. ~ crankius
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RE: Kerr's Turkey Talk - 11/5/2008 9:00:50 PM
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robertyork
Posts: 7251
Joined: 3/23/2006
From: Marietta, GA
Status: offline
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Are there any Walmarts in WY?
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NEXT CONCERT - TRIBUTE QUARTET & THE OLD PATHS
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< < < THE OLD PATHS - Doug, Jeremy, Tim
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RE: Kerr's Turkey Talk - 11/5/2008 9:16:52 PM
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robertyork
Posts: 7251
Joined: 3/23/2006
From: Marietta, GA
Status: offline
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You could be a tour guide for the bus line. It would give you some practice and experience as well as see the beautiful west.
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NEXT CONCERT - TRIBUTE QUARTET & THE OLD PATHS
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< < < THE OLD PATHS - Doug, Jeremy, Tim
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