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Killer V
PostPosted: Mon Nov 21, 2016 8:08 am 
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Chus
PostPosted: Mon Nov 21, 2016 8:42 am 
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Frank Coztansa wrote:
We have a convection oven that is too small for a turkey. Its been in the fridge since Friday morning, in hopes that it should be thawed enough to brine on Wednesday.


Put it in some water in the sink. A 21 lb turkey takes longer than you think to completely thaw.

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doug - evergreen park
PostPosted: Mon Nov 21, 2016 8:45 am 
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overnight brine for sure. Martha Stewart's recipe...

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Bagels
PostPosted: Mon Nov 21, 2016 9:17 am 
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Martha Stewart was on the latest episode of Beat Bobby Flay last week....not looking or sounding too good..kinda looks like she had a stroke
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Tall Midget
PostPosted: Mon Nov 21, 2016 11:06 am 
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KDdidit wrote:
Deep fry it


This is excellent advice.

Deep fryers cook the turkey in no time, and the result is fantastic.

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leashyourkids
PostPosted: Mon Nov 21, 2016 11:08 am 
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Tall Midget wrote:
KDdidit wrote:
Deep fry it


This is excellent advice.

Deep fryers cook the turkey in no time, and the result is fantastic.


Yes, sir... this is how we do it every year.

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Hatchetman
PostPosted: Mon Nov 21, 2016 11:09 am 
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what costs more, the turkey or the oil?

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Dr. Kenneth Noisewater
PostPosted: Mon Nov 21, 2016 11:13 am 
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Hatchetman wrote:
what costs more, the turkey or the oil?


Oil, by far.

I get an extra turkey just for the hell of it since it's the least expensive part of the equation.

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Hatchetman
PostPosted: Mon Nov 21, 2016 11:22 am 
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what do you do with all that oil afterward?

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sjboyd0137
PostPosted: Mon Nov 21, 2016 11:26 am 
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Hatchetman wrote:
what do you do with all that oil afterward?


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Chus
PostPosted: Mon Nov 21, 2016 11:51 am 
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Tall Midget wrote:
KDdidit wrote:
Deep fry it


This is excellent advice.

Deep fryers cook the turkey in no time, and the result is fantastic.


Make sure you fully understand the water displacement theory before getting started.

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Chus
PostPosted: Mon Nov 21, 2016 11:51 am 
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Hatchetman wrote:
what do you do with all that oil afterward?


Peanut oil can be reused.

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newper
PostPosted: Mon Nov 21, 2016 5:50 pm 
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Chus wrote:
Tall Midget wrote:
KDdidit wrote:
Deep fry it


This is excellent advice.

Deep fryers cook the turkey in no time, and the result is fantastic.


Make sure you fully understand the water displacement theory before getting started.

And if you are rinsing off the brine, when you pat it dry, don't forget the cavity (as my father did one year -- stained the concrete permanently.)

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Dr. Kenneth Noisewater
PostPosted: Mon Nov 21, 2016 7:32 pm 
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newper wrote:
Chus wrote:
Tall Midget wrote:
KDdidit wrote:
Deep fry it


This is excellent advice.

Deep fryers cook the turkey in no time, and the result is fantastic.


Make sure you fully understand the water displacement theory before getting started.

And if you are rinsing off the brine, when you pat it dry, don't forget the cavity (as my father did one year -- stained the concrete permanently.)


I stand them up on the fryer stand the night before in a catering tin so it drains out well. I got an extra stand to have things go more quickly.

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leashyourkids
PostPosted: Mon Nov 21, 2016 8:05 pm 
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And be careful. Illinois has the second most turkey-related deaths all-time after Texas. I hate your baseball thoughts, but I wouldn't wish death upon you.

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Frank Coztansa
PostPosted: Tue Nov 22, 2016 7:32 am 
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leashyourkids wrote:
Illinois has the second most turkey-related deaths all-time after Texas.
:lol: If true, I really hope that was just some useless knowledge you had stuck in your brain for some silly reason. Please tell me you didn't look that up.

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Bagels
PostPosted: Tue Nov 22, 2016 8:19 am 
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Frank Coztansa wrote:
leashyourkids wrote:
Illinois has the second most turkey-related deaths all-time after Texas.
:lol: If true, I really hope that was just some useless knowledge you had stuck in your brain for some silly reason. Please tell me you didn't look that up.


in Texas it's because people are trying to have sex with it
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Walt Williams Neck
PostPosted: Tue Nov 22, 2016 10:51 am 
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Brining is the way to go. My late wife deboned (easy ) a turkey the best bird (easy ) I ever had :)

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Chus
PostPosted: Thu Nov 24, 2016 9:32 pm 
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How did it work out, Frank?

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Darkside
PostPosted: Thu Nov 24, 2016 10:19 pm 
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Chus wrote:
How did it work out, Frank?

He'll tell ypu all about it when he gets back from the hospital..

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Dr. Kenneth Noisewater
PostPosted: Thu Nov 24, 2016 10:25 pm 
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21 lbs on the grill.

He's probably still cooking it.

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Frank Coztansa
PostPosted: Thu Nov 24, 2016 10:59 pm 
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https://scontent-ord1-1.xx.fbcdn.net/t3 ... JpIjoidCJ9

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Frank Coztansa
PostPosted: Thu Nov 24, 2016 11:02 pm 
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It came out great. The worst part about it was I said start the potatoes and stuffing early, before everybody else got here. The turkey was perfectly juicy and was a big hit. It wenrlt on the grill just before 2, and was done about 5:30. I pulled it off of the grill a little before 6 and it rested until 6:30, and it was perfect. I read somewhere online to slice a citrus fruit and put it in the cavity of the turkey and it would help keep it moist and boy did it ever.

I am on about my sixth glass of scotch, Happy Thanksgiving

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Dr. Kenneth Noisewater
PostPosted: Thu Nov 24, 2016 11:12 pm 
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Nice, Frank.

I can't believe you did that in under 4 hours on indirect heat.

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Frank Coztansa
PostPosted: Fri Nov 25, 2016 5:13 am 
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Me either. It cooked way faster than I figured it would. We planned to eat around 7 (her brother worked until 5), and around 530, a thermometer read 170 every place I stuck it.

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Darkside
PostPosted: Fri Nov 25, 2016 8:55 am 
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I'm surprised it didn't read 98.6 where you should have stuck it.

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Frank Coztansa
PostPosted: Fri Nov 25, 2016 9:01 am 
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How about I do you a favor upside your head?

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