• Here is a link to the full explanation: https://rollitup.org/t/welcome-back-did-you-try-turning-it-off-and-on-again.1104810/

Do you have any Turkey Tips?

M

mainliner

Well-Known Member
1 cast iron skillet ( the one u use to hit mainy on head)

soften ... Onion,ginger,galic,chillie.

add ... Cumin,corianda seeds, cardamom seeds, turmeric, yellow mustard seeds.

any veg, chick stock and all the leftover turkey scraps :)


Easter turkey curry:)


i left out the poison because your my friendish .:bigjoint:
 
M

mainliner

Well-Known Member
double cream in a blender for 10 min's and it churns into REAL butter

try it !!!!!!!!!

your left with butter milk and pure butter ;)
 
Gary Goodson

Gary Goodson

Well-Known Member
mainliner said:
yep lemons as well
cut em in half :)
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no don't cut em in half! I have a recipe for chicken that goes hard! its simple too, take a chicken and shove 2 whole lemons up its ass, season the whole bird with garlic salt and pepper. Roast that sons a bitch for about an hour. take it out and get the 2 lemons, now cut the lemons in half(watch out they'll be hot!) and squeeze them out in the roasting pan, Wisk that all together and there is some of the best sauce ever. Carve up the bird and pour that sauce on
 
M

mainliner

Well-Known Member
Gary Goodson said:
no don't cut em in half! I have a recipe for chicken that goes hard! its simple too, take a chicken and shove 2 whole lemons up its ass, season the whole bird with garlic salt and pepper. Roast that sons a bitch for about an hour. take it out and get the 2 lemons, now cut the lemons in half(watch out they'll be hot!) and squeeze them out in the roasting pan, Wisk that all together and there is some of the best sauce ever. Carve up the bird and pour that sauce on
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if you cut them in halfs the juices evaporate easier and keep the bird moister.......and the sauce is my lemony.


but what the fuck do i know im British lol
 
Gary Goodson

Gary Goodson

Well-Known Member
mainliner said:
if you cut them in halfs the juices evaporate easier and keep the bird moister.......and the sauce is my lemony.


but what the fuck do i know im British lol
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Actually what you're saying is correct, my statement was more a preference thing. If I were to do what you're saying I would prefer to use an orange or maybe a Meyer lemon so it's not so tart. I don't mind a little lemony flavor with my turkey, I just don't want it to over power. But thats just with turkey now that chicken recipe I gave is very lemony and sour.
 
Unclebaldrick

Unclebaldrick

Well-Known Member
Yessica... said:
Happy EASTER!

I know there are some very good cooks that frequent this site. Just wondering if anyone had any special turkey cooking tips they wanted to share.

I usually brine mine in Salt Water for a couple days before I cook it. But besides that I just cook it the regular way, butter, stuffing, salt, pepper, baste, etc.

Anyone else do anything fancy?

View attachment 3388498

Thanks!
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Yep, brining is an excellent move. You can also get in up under the breast skin and separate it from the main bird. You can stuff that part with some butter and sage, or thyme and saly bless you brined it.

What are you doing to make the gravy? Anything special? Actually, I would like a walk through osome of your gravies. I mess around with the order of adding fat, flour and broth on stuff - never having received any training on it. With a turkey, there is usually a whole lot of fat, so I drain most, add flour and scrape the pan while browning the flour. Then I will add broth. Maybe at the end I will stir in a good chunk of cold butter to get a decent emulsification.

We are going to my Mom's house with the baby for the first time ever. She's making a fresh ham. Just an uncured pig leg. It is usually amazing but she overcooks vegetables - old school style.

If you don't have a rack, use a lot of celery and some string. Tie your wings tight to the body and there is a way to tuck the leg tips under the skin through a slice - it keeps them tight too.
 
Yessica...

Yessica...

Well-Known Member
Hmmm....well I wish I had read this whole thread before, I would have changed a couple things. Good tips for next time!

But, it's stuffed with a compound butter (garlic and thyme) under the skin, normie butter and salt and pepper above ground. Stuffed with stuffing and all propped up on an ass-load of onions, carrots, and celery. Threw some thyme sprigs in there too.

Got a little over-zealous under the skin, and it tore in a couple places. Now she's tented and in the oven at 325. For a bit.

photo 8.JPG photo 2.JPG photo 9.JPG

Fuck I am messy when cooking! It's cleaned now. But yowsa. Tornado.

photo 10.JPG
 
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