How are you (or mom/dad) cooking your bird?

Re: How are you (or mom/dad) cooking your bird?#288530

By ToTheLeft - November 26th, 2009, 11:55 am

- November 26th, 2009, 11:55 am #288530

Deep fried. It'll be amazing. Always is.

It was my privilege to serve you today. If you have any feedback, please direct it to my Assistant Director....

Re: How are you (or mom/dad) cooking your bird?#288539

By Cider Jim - November 26th, 2009, 2:27 pm

- November 26th, 2009, 2:27 pm #288539

I loved the taste of the chargilled turkey, but Mrs. Cider took one bite of the skin (her favorite part) and said she hated it, so I'm really glad I had a whole bird in the oven for her. My chargrilled breast is a little pink--is that normal? The built-in thermometer popped out, so I'm hoping it's done.

Olldflame, you may be right about my shopping for a new microwave on Black Friday.

"If Cider hit the books any harder, they'd press charges"--Lefty
"When you’re right you’re right"--Purple
"I shall not participate in many discussions..."

--Fumble (1961-2009), RIP

Re: How are you (or mom/dad) cooking your bird?#288541

By HenryGale - November 26th, 2009, 2:41 pm

- November 26th, 2009, 2:41 pm #288541

No...pink is not good. I never trust the pop up timers. They do not have a good history of being accurate. May want to throw it back on the grill for a bit.

As far as brining is concerned. If you have a turkey that already has a solution in it (says on the package) then brining will only have minimal benefits. The whole "osmosis thing" will not work if the turkey already has that solution in it....you need to have a natural turkey with no solution for maximal benefits.

You are up a river of excrement in a native american water vessel without any means of propulsion

**R.I.P JT 4-28-09**

Re: How are you (or mom/dad) cooking your bird?#288559

By RubberMallet - November 26th, 2009, 10:39 pm

- November 26th, 2009, 10:39 pm #288559

Cider Jim wrote:I loved the taste of the chargilled turkey, but Mrs. Cider took one bite of the skin (her favorite part) and said she hated it, so I'm really glad I had a whole bird in the oven for her. My chargrilled breast is a little pink--is that normal? The built-in thermometer popped out, so I'm hoping it's done.

Olldflame, you may be right about my shopping for a new microwave on Black Friday.

it depends on where the pink is.

middle of the breast = bad
just under the skin = good.

and popups are crap. the bird is generally way overdone at that point. i pull my birds at 155.

Formerly ishbox.

<--idiot, i guess, per bigsmooth/thepostman

<--smart jerk per bigsmooth

SuperJon wrote: I love dc Talk.

Re: How are you (or mom/dad) cooking your bird?#288568

By Cider Jim - November 27th, 2009, 9:10 am

- November 27th, 2009, 9:10 am #288568

I've got to buy a meat thermometer before next Thanksgiving.

"If Cider hit the books any harder, they'd press charges"--Lefty
"When you’re right you’re right"--Purple
"I shall not participate in many discussions..."

--Fumble (1961-2009), RIP

Re: How are you (or mom/dad) cooking your bird?#289059

By JDUB - November 30th, 2009, 12:40 pm

- November 30th, 2009, 12:40 pm #289059

We deep fried a 13lb in a 30qt propane powered fryer, and did another one in the oven. The fried one was the best turkey I've ever had.

We had some technical difficulties because our first pot leaked and we had to borrow my uncles extra 30qt fryer. Does anyone know what would cause a small hole in the bottom of an aluminum pot? It was masterbuilt brand I think. We want to make sure we don't mess up the new one after we buy it.