Okies in the BYC The Original

[Sooner]

Quote:
You are more than welcome to some of our rain! I don't like to be cold or wet!

I will be at work today still playing catch up from missing two days last week. The end of the month & end of the quarter so you know what I am up against. I will get it done.

I would rather be home playing and moving my birds around or cutting more 2x4's for another small coop. LOL.

 

[al6517]

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Al - thanks for the information on old roosters. I have heard of Coq au vin, but didn't realize it involved chicken that I would normally consider too tough to eat.

Also thanks for the recipe for roasting turkey. I notice that you didn't mention to "thaw completely first" which is the step that I have been leaving out since I cooked my first turkey - mostly frozen - 35 years ago.

I would think your pan would need to be deeper than 2 inches however, if you have that large of a turkey, because of all the broth that will seep to the bottom of the pan.... or do frozen turkeys just have more broth than ones that start out completely thawed?

I didn't mention Thawing because I would hope that would be a given, I do not use super deep pans as it tends not to brown the whole turkey including the lower portions. I still get plenty of drippings but I refuse to let my Turkey sit in several inches of broth as this really makes it mushy and falls apart when lifting it out. I also put mine on a grate that keeps it elevated and mostly out of the drippings. I also didn't mention to take out the giblet bag from the cavity as surely everybody knows this right ???. I really like to babysit my turkeys in order to get a really good looking juicey bird, as is said you eat with your eyes first. I have never seen a Turkey come out of one of those leave it and forget it type roasters that ever looked worth a darn or like the pictures on the box they come in LOL.

AL

 

[sjarvis00]

Quote:
Al - thanks for the information on old roosters. I have heard of Coq au vin, but didn't realize it involved chicken that I would normally consider too tough to eat.

Also thanks for the recipe for roasting turkey. I notice that you didn't mention to "thaw completely first" which is the step that I have been leaving out since I cooked my first turkey - mostly frozen - 35 years ago.

I would think your pan would need to be deeper than 2 inches however, if you have that large of a turkey, because of all the broth that will seep to the bottom of the pan.... or do frozen turkeys just have more broth than ones that start out completely thawed?

No, they all have that much broth!LOL...... We cook our turkey either in the oven or in the smoker, and we cook it breast side down. First we mix butter abd garlic powered together, and lots of it, them we cut small slits in the skin of the turkey, in the beasts, legs, thighs, and anywhere else we can find a spot, then we loosen the skin so we can stuff the butter mix in there. We cook it upside down in the pan for the recommended time, then we turn the temp down on oven and let it slow cook and tenderize overnight. It is really good and falls of the bone when we pull it out of the oven. It is not the prettiest turkey when you cook it upside down, but there is no need for basting every 30 minutes, and it is very moist and tender.

 

[al6517]

sjarvis :
heck your taking all the fun out of doting after it for hours and having everybody say ooooooo and aaaaaahhhhhh when it is presented to the table LOL.

AL

 

[poultryand bees]

Quote:
I have learned to thaw the turkey enough to remove the neck from one end and the giblet bag from the other end. I didn't do either the year I was 18 and cooking my first turkey on my own. I knew they were in there somewhere, but couldn't get into the frozen turkey to get them out and wasn't certain of the source of entry either.

I don't like the mushy part of the turkey so will try your suggestion of a rack to keep it out of the broth. My turkeys in the past have not always been attractive, so they have been carved in the kitchen instead of at the table.

My family doesn't particularly care for turkey - so we have had steak for Thanksgiving the past few years. My guys come home from the deer woods on Wednesday evening, wonder why I am going to a lot of trouble to fix the traditional recipes they don't really even like, and then leave for the deer woods again right after lunch on Thanksgiving Day. Once they convinced me they didn't feel neglected if we don't have turkey with all the trimmings, I decided steak, country fried potatoes with onions and fried okra and a salad make a great Thanksgiving dinner

 

[sjarvis00]

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LOL...... I have 5 kids and am usually in charge of the turkey and the ham, I dont have time to dote after it... lol.... I pull it apart and put it on a serving platter so everybody smells it before it hits the table.

 

[poultryand bees]

Quote:
No, they all have that much broth!LOL...... We cook our turkey either in the oven or in the smoker, and we cook it breast side down. First we mix butter abd garlic powered together, and lots of it, them we cut small slits in the skin of the turkey, in the beasts, legs, thighs, and anywhere else we can find a spot, then we loosen the skin so we can stuff the butter mix in there. We cook it upside down in the pan for the recommended time, then we turn the temp down on oven and let it slow cook and tenderize overnight. It is really good and falls of the bone when we pull it out of the oven. It is not the prettiest turkey when you cook it upside down, but there is no need for basting every 30 minutes, and it is very moist and tender.

yummy - anything that starts out with "stuff with garlic butter" has got to be delicious. I am going to try that on some of the chickens I am getting to roast.

 

[sjarvis00]

Quote:
I have learned to thaw the turkey enough to remove the neck from one end and the giblet bag from the other end. I didn't do either the year I was 18 and cooking my first turkey on my own. I knew they were in there somewhere, but couldn't get into the frozen turkey to get them out and wasn't certain of the source of entry either.

I don't like the mushy part of the turkey so will try your suggestion of a rack to keep it out of the broth. My turkeys in the past have not always been attractive, so they have been carved in the kitchen instead of at the table.

My family doesn't particularly care for turkey - so we have had steak for Thanksgiving the past few years. My guys come home from the deer woods on Wednesday evening, wonder why I am going to a lot of trouble to fix the traditional recipes they don't really even like, and then leave for the deer woods again right after lunch on Thanksgiving Day. Once they convinced me they didn't feel neglected if we don't have turkey with all the trimmings, I decided steak, country fried potatoes with onions and fried okra and a salad make a great Thanksgiving dinner

P&B- you could try a ham, we dont have Thanksgiving or Christmas without ham... I cook a whole ham, about 20 pounds or more when I can find it, cut down in it and pour a mixture of brown sugar and brany in it, then cover with foil... It has a great flavor and the liqour helps to tenderize it.

 

[poultryand bees]

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That sounds like a wonderful recipe for ham. I am going to try that. I like to fix ham anytime of the year, and usually buy a couple when they go on sale around Easter. We had two pigs butchered this year and have been very disappointed in the flavor of the ham. It is only good in pinto beans - not too wonderful by itself, but I may see if I can improve the flavor with your suggestion of brown sugar and brandy. Thanks!

 

[al6517]

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LOL...... I have 5 kids and am usually in charge of the turkey and the ham, I dont have time to dote after it... lol.... I pull it apart and put it on a serving platter so everybody smells it before it hits the table.

LOL I see your point, so your saying when it hit's the table watch out for your fingers.

AL