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pros and cons of cooking turkey in a bag

—Yukiyummy at 10:37PM on 11/10/11. It's this combination that leads to more drippings. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. After all, the idea of brining involves soaking the entire turkey -- which can already be hard to fit in the fridge -- in a large container of solution, and to avoid illness, the turkey still has to be kept cold. When your turkey reaches an internal temperature of 180°, remove from oven and let stand in oven bag for another 15 minutes. I do brine the turkey overnight, but I barely get any gravy at all. Most oven bags you’ll find in the store are FDA approved (but always check) and they don’t contain BPA or other dangerous chemicals. I didn't even realize tofurky is an option to begin with. You could always stud it with cloves, or flavor the glaze with some festive ingredients like, say, cinnamon and allspice. AB's gravy was a rich brown color, ours turned purple. I have a family that insists on cooking turkey in a bag. Sure, there are a few of you out there who will not like the fact that this recipe uses an oven bag. Heritage breeds tend to pack more flavor than commercial turkeys, but they also tend to be a little tougher, scrawnier, a… Oven bags … And simple but elegant citrus salmon en papillote gets its flavor (and its fancy name) from the parchment-paper cooking method. My wife can never get enough butternut squash and ginger soup during the fall. The answer is probably in this series! Perfect kugel... unfortunately not up my alley. I get it, and I almost did not publish this recipe because of it. I've never made a kugel in my life, though Ed did mention that the mashed potato pie I made last week was uncannily similar to a really large, tasty knish. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Got a question? This allows the top shelf of the oven available for other baked items. Comments can take a minute to appear—please be patient! You'll also succeed in making the skin soggier. And I think Butternut squash is clearly better. That said, you'll never get crisp skin from an upside-down cooked bird. Believe it or not, the skin will brown. Unraveling the mysteries of home cooking through science. I've never brined before so I'm freaking out a little bit. How do you make the tastiest vegetarian gravy? —freets at 8:50PM on 11/10/11. My mom's family says it must come off and having it on will ruin the taste of the rest of the turkey, while my dad's side loves that part (especially my grandma) and is very upset when they find its been chopped off prior to roasting. —adnan at 4:57PM on 11/10/11. What's the secret to a perfect kugel? No bagged ice in Italy, and my freezer doesn't make ice. Will your Peking duck recipe work well for a turkey? Prebrined or kosher birds are a good way to go if you have a tendency to accidentally overcook your turkeys or don't want to have to brine your bird yourself. Baking time varies depending on the size of your turkey. to get to room temp before placing in the oven t heat up. Expert Tips from the Taste of Home Test Kitchen. A good vegetable stock (I use a mix of lots of onions and celery, some carrots, a tart apple, parsley, thyme, bay leaf, peppercorns (plenty), fennel seed, coriander, a star anise clove, and plenty of garlic simmered in water for an hour), along with some soy sauce and marmite or maggi seasoning. Roasting turkey in an oven bag. And a cooked turkey breast provides 24 grams of protein, yet only 6 grams of fat – that’s just 10% of the recommended daily amount. The pros, I can cook multiple things at two different temps, the small oven is great for most things I cook for dinner, the lower oven is big enough for a whole turkey and multiple pizzas. Taste of Home is America's #1 cooking magazine. I'd use straight up crème fraîche because it's got some nice acidity to balance out its richness which should give you a more balanced sauce than straight up cream. My question is about the brine. However, I can't find a scaled down version to see if it's good. That should go very nicely with duck. You should always measure your turkeys in the breast. Depends on your oven and your roasting pan. That's the part of the bird that's really most sensitive to cooking. Overall, though, skip the paper bag and go for one of our tried-and-true turkey recipes instead! It's perfect for white meat like the turkey breast which often can end up dry and … The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Brined birds—such as a fresh herb brined turkey or a marinated Thanksgiving turkey are often double bagged to contain the tasty liquid. Should the salt dissolve all the way in the brine before the bird goes in? (It's a good thing my wife is away and the dog doesn't mind sleeping all day and all night because I've been bathing the apartment in the quiet glow of the monitor and filling the air with the subtle clacking of the keyboard.). This year i really want to smoke a turkey and was wondering if you had any tips? —AlanRandolph at 10:54PM on 11/10/11, Sure can, as long as you don't mind your food tasting a bit "ducky. Honestly, I'd suggest starting a Talk thread on the subject. In the endless quest for the life-changing bird that will make the chef a legend at future holiday dinners, many different cooking methods have been born—from grilling in the backyard to prepping it in the dishwasher (another don’t). I'd work harder on convincing them. So my brother gave me a molecular gastronomy set (with the standard bunch of chemicals and starting materials) but I haven't had the chance to use it yet. Is Turkey a Healthy Meat? Make sure you know what you're getting into before you buy a country ham though. —CandiRisk at 4:38PM on 11/10/11. —cutterroberts at 9:31PM on 11/10/11. Cook the legs at 165°F for between 5-6 hours to fully tenderize them, then cook the breasts at 145°F for about 4 hours. Salt, pepper, perhaps some thyme sprigs. On the other hand, eat a turkey that's been seasoned or brined with smoked salt and it'll taste smoky. MerMei at 8:17PM on 11/10/11. For what it's worth the plan is to buy a fresh Bell & Evans at my local co-op. Or is it pointless to brine it?
 Thanks (nossi at 4:05PM on 11/10/11). Josh Bousel has got you covered! How do you go about asking a butcher to butterfly or cut your turkey into pieces? Check out his great recipe for Cajun Smoked Turkey! Next, use cooking twine to tie the legs and wings against the body and brush the skin with melted butter and seasonings. Finally, just like grilling, the oven will be free for other dishes. Are you just looking for some reassurance here or is this a serious question? It's been another hard day's night of answering all your queries,* but I think what we've ended up compiling is a truly useful guide to troubleshooting the heck out of your Thanksgiving. Would cranberry glaze that's applied in the last half hour be noticeable or just be a gimmick? Let it rest at least half an hour under foil, then carve and serve. —jimmyg at 5:21PM on 11/10/11. i usually smoke mine on the weber smokey mountain bullet, but I'm cooking off-site this year and only have access to a kettle bbq. —scalfin at 6:04PM on 11/10/11. It’s important to keep the bag sealed during cooking, so you’ll benefit greatly from using a digital meat thermometer like this one to keep track of the temperature. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. If your mom cuts them off, hoard them like gold. #NotPerfect #Tradition. Are you seriously getting more than 6 cups of pan drippings from the turkey and reducing them, or are you starting with turkey stock that you made separately? If that doesn't turn him on to gravy, sorry coppertone24, it's time to start shopping for a new boyfriend. (BitchinFixins at 4:57PM on 11/10/11). If you've got a butcher worth his salt, he'd be happy to do it for you. The idea of cooking with paper still has merit, though—as long as it’s the right kind. Cover the dish with foil. Use an oven roasting bag. I separate my breasts and legs and put them into separate bags. The USDA says when cooking a frozen turkey, you should expect to extend the cooking time by at least 50 percent. But there are three words of caution anyone tempted to try cooking turkey in a bag needs to hear: Don’t do it. I'm not sure why it's taking so long to get the quantity down to the right amount. I don't have the newest issue of Cook's so I couldn't tell you exactly how they do it or if it can be scaled down, but here's a recipe for braised chicken legs which highlights a technique that would work just as well with turkey legs. there with the dishwasher. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? I'm not really sure, but if you are interested in knowing how a boneless Turk dances, check out this link. Juicy, fatty gold. Also, what is the best way to cook, what I am assuming will be, a smaller turkey? The biggest advantage of a fresh turkey — which means it's been quick-chilled to a temperature between 26°-40°F, according to the USDA — is convenience, says John Peterson, third-generation farmer at Ferndale Market in Cannon Falls, Minnesota. It'll take around 3 to 4 hours for a 10 to 12-pound bird. It’s Cleaner. Some of this comes out as it cooks. Turkey breast is high in protein and low in saturated fat so it is a favorite for nutritionists. Is there any advantage/disadvantage in brining the bird again? —Tootsie at 8:44PM on 11/10/11. I want to make a great, savory soup that hits on some themes of Thanksgiving and autumn; any recommendations? The real reason is that it never made it past the kitchen doors. Could you give us the link if you have already covered this important part of Thanksgiving—a part that I find overwhelming if I have to do it at the last minute! If you see something not so nice, please, report an inappropriate comment. Preheat your oven to 350 degrees. Do you have any suggestions for thanksgiving dishes that incorporate a few modern twists on traditional recipes? Remove the foil, and there you go: turkey and stuffing with almost no effort. You can always flip half way through roasting, but that's about as much fun as trying to wrangle a pit bull's favorite toy away from him while wearing sausage-stuffed pants. These are the crispiest, most flavorful roast potatoes you'll ever make. Remove bird 1 hour before cooking and pat dry . —Teachertalk at 7:28PM on 11/10/11. Indeed it's already pretty brined out. Paper bags are a fire hazard, and roasting bags tend to produce pale turkey skin that sometimes sticks to the bag. My first comment in SE:-) I like my meat spicy. I know, I know "develop a relationship with your butcher" but I just don't eat that much meat. Unfortunately, there's no way to do this in a beer cooler—it just doesn't stay hot for long enough! Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. On a larger-scale, though, I wonder if the sauce will be too thick? She uses Butterball, or something like that, which I know has added water in the processing. It tasted great, but it was purple. I only looked briefly, but I didn't see anything about cooking the turkey breast side down vs. breast side up. Some comments may be held for manual review. If it's the latter, then simple: make your gravy before the turkey is done roasting. The key to great grilled turkey is to build the right kind of fire. You could also spike the gravy with chili if you'd like. It may sound like it would be very dry, but the double protection of the bag and the brine assure a … Bear in mind that butchers are very busy during the holiday season, so make sure you give him plenty of time to do it (while you shop should be fine—just make the butcher counter your first and last stop in the supermarket). Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. Some people are devoted to cooking turkey in a big roaster with a lid. Or, you can use the drippings for gravy! The pan drippings are a flavor enhancer, that's all. I'd suggest making this one, then wearing it. Learn more on our Terms of Use page. —Charlene Melenka, Vegreville, Alberta. Although these bags are marketed as BPA-free, that doesn’t mean they’re free of potentially harmful plastic additives like phthalates or BPA replacements. Some HTML is OK: link, strong, em. In the end, I can see pros and cons to both methods, depending on what you plan to use the resulting meat for. And if you have more questions about using crème fraîche, I suggest you catch up on old episodes of Cafeteria Fraîche. (LA times says it works, but no science just opinion). I rarely find the need to do anything to it other than give it a good sweet glaze and make sure the skin comes out nice and crisp. —jaycain at 8:31PM on 11/10/11. You should have no problem keeping it cold for around 8 hours or so (longer if you replace the frozen bottles periodically). Cooking turkey in a bag sounds strange, but its benefits are legendary. You can always add just the drippings to the gravy and reduce it just until it comes back to the desired consistency. Here's a recipe from our columnist The Crisper Whisperer. If the former, then it's new to me. We reserve the right to delete off-topic or inflammatory comments. As for sides, we've got a whole page devoted to them with both traditional and non-traditional choices. If it's the former, then YES OF COURSE IT'S THE BEST PART OF THANKSGIVING. Thicken with a brown roux. I wouldn't sweat it, Candi. The pros. Careful cooking can negate these problems (use a thermometer! Do you have a recipe for a sous-vide turkey? After poking 6 holes in the bag, place it in a pan and roast the turkey for 2 1/2 hours in a 350° Fahrenheit oven. She was appalled that I would only cook it for a couple of hours and not for 5 … Normally I'd say about half a pound per person, but this is Thanksgiving and leftovers are almost mandatory, so I'd go with at least 3/4 of a pound per person. Ooo, I thought of another one. I spent a good chunk of the weekend answering them. Cons: Deep frying is always a bit dangerous. When using red wine, you want to reduce it pretty far before you add any other liquid. Should you tip if it's an independent shop? I personally prefer the undiluted flavor of a natural bird. Plus clean up woes get tossed with the bag. It's a great, easy, festive seasonal dish. Extra broth? It was during the 1950s that the idea of cooking a turkey in a paper grocery bag first became trendy, and the notion still occasionally makes a comeback every few years. Finally, jack up the heat, paint on the glaze, and throw it back in the oven until it's crisp, painting it with glaze a couple more times as it crisps up. Are there any meat- and dairy-free side dishes that you could recommend to please a crowd of meat eaters and non-meat eaters alike? I am making a cider/applejack basted turkey--sort of a Normandy-style dish. Plus clean up woes get tossed with the bag. What should one look for when selecting a turkey e.g. —justin h at 11:43PM on 11/10/11. Brining turkeys is a technique where the turkey (or other meat) is soaked in a saltwater mixture in order to tenderize, moisturize, and flavor the meat. Maybe throwing some more veg under the breast to make sure that it is propped up? The difference between frozen and fresh turkeys extends to the cooking methods as well. I've tried to cook my bird on the grill before, but it ends up being a bit too dry. », Last Thursday we gave you the opportunity to ask anything about Thanksgiving. Sides and Desserts »Leftovers, Family Traditions, etc. That’s a little more than half an hour for a 12 pound bird! Who has the truth? It certainly can be made ahead by roasting off turkey parts for stock then following the attached recipe. About a zillion brining questions already so I don't know how you are going to condense it. Heritage breeds tend to pack more flavor than commercial turkeys, but they also tend to be a little tougher, scrawnier, and drier. "Because it's never been frozen, you can pick it up the day before and it's ready to go in your roasting pan or brine bag," he says. I tend to cook it at 350 for 6 to 8 hours to make sure both the meat and stuffing are cooked to the proper temps, but the meat is moist and the skin is crispy. Of course, I wouldn't worry about it. Or any prep work I can do to speed things along? This page has a number of turkey alternatives, many of which are vegetarian. —esjay at 4:28PM on 11/10/11. Why don't I get as much gravy as she does? I was wondering what could cause this and how to avoid it. cmstiller at 10:32PM on 11/10/11. Others advocate a roasting pan and tinfoil or cheesecloth. If they need a bit more cooking, remove them and leave them in the oven for longer while your breasts rest. Some recipes I see roast at high heat for only a few hours, she puts hers in the oven at 9am on very low. Just so happens that I wrote an entire article devoted to hams. That said, a spicy surface treatment would definitely add some heat to the mix. If the bag busted the hot contents could burn you. By the way, have you ever considered starting yourself on the Gravy Diet?" And she stuffs it. The advantage of roasting a turkey in a cooking bag is that it yields a moist, juicy turkey. HIDE COMMENTS. I pretty much always make my gravy ahead, adding drippings at end to enhance its flavor. Do bear in mind that you won't find the really flavorful heritage breeds as pre-brined ("enhanced") or Kosher, so those you'll still have to brine yourself if you decide to go with a brined bird. If you buy a generic bird from the supermarket it's probably pre-brined (some % salt solution). ", Vegetarian options that aren't tofurky —jamesws at 4:55PM on 11/10/11, Yeah, I'm on board with the vegetarian (vegan?) Any tips on making a ham festive (seasonal spice?) The dark meat on turkey is high in iron. What you want is a two-zone indirect fire, where all of the coals are piled on one side. Pomegranates are in season now, and I always like to have a salad with some fall fruit, bitter greens, and pomegranate (stay tuned for a recipe this week). See the responses above, and if you have a rotisserie, Josh Bousel has a wonderful recipe for rotisserie turkey. It's very easy to make plenty of great gravy even before you roast the bird. Fresh will give you better texture, but frozen is obviously easier to store long-term. Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. It's also the best way to get your legs and breasts to cook evenly together, as well as to getting crisp skin. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. Indeed, it's how I'm going to do my turkey legs this year: sear them in hot oil and butter until the skin is crisp, transfer them to a roasting pan, then nestle aromatics around the turkey (onion, carrot, celery, garlic, bay leaf, thyme, peppercorns, parsley stems) and add stock until it's about half covered and braise it in the oven. We'll be having ham at our post-Thanksgiving Thanksgiving with my side of the family to avoid double turkey fatigue. His first book, Throw on some gravy and a good salad, and you've got a Thanksgiving meal not quite fit for a king, but certainly fit for a single person coming home after 7pm on Thanksgiving. Cooking small turkeys is just like cooking larger ones, you just have to keep an eye on their temperature as they cook, because cooking times will be significantly lower. Paper is not recommended for any of these recipes. Show 39 Comments Comments. Subscribe to our newsletter to get the latest recipes and tips! If the latter, then no, obviously stuffing is the best part of thanksgiving. If you’re storing a fresh turkey that doesn’t require defrosting, then you need to plan accordingly as an uncooked turkey can only last 1-2 days inside a refrigerator. Preheat your oven to 425 3. Take them out of the bag, sear the skin in a hot skillet with butter or oil, slice, and serve! Other Benefits To Cooking Turkey In A Bag. John Jensen at 6:22PM on 11/10/11. (Celebrating belatedly doesn't work out, either.) Once fully thawed, frozen turkeys will still take longer to cook than fresh ones. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. What would be some great sides for my duck that aren't exactly Thanksgiving staples but still remind us of the season? As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. TL;DR version: the key is to first slowly render all the fat out of the skin by slow cooking, then to cook it until the collagen in the skin has completely broken down. As for Peking Duck forking for turkey, there are certainly elements of the recipe which would help. If you're feeling extra porkalicious, feel free to stick some hunks of bacon or salt pork into the bag. Well, fact is that science says that large flavorful molecules like those found in smoke won't penetrate very far. A great squash lasagna, for example? I have always used turkey bags and the first year that I was in charge of the turkey for Thanksgiving, I thought my mother-in-law was going to have a heart attack she was so nervous about the turkey. Bear in mind that this is not necessarily the case for other, less easily-detected flavors. Yep, nobody wants to eat purple food. Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. —meridiansour at 4:01PM on 11/10/11. When I went to slice my bird, the breast near where the wishbone would have been was completely raw! Should any considerations be made in terms of cooking this versus a commercial bird? Or should I measure the temperature in a different place with a spatchcocked turkey? This Swiss Chard Gratin from Alice Waters is awesome, comforting, and celebratory. Didn't you have a "make ahead" gravy last year: roasting turkey parts, making broth, and going from there? Pumpkin just doesn't have the same flavor, as nice and fun as it sounds. What is the most efficient way to get the maximum amount of gravy into my mouth? Preferably something that can be eaten with cranberry sauce... does that even exist? Both of the latter are concentrated yeast extracts, which add plenty of meaty glutamates to the mix. So long as you get a little bit of the skin with each bite, you'll taste plenty of smoke. I don't want it to be gloppy/too heavy. See my response above. I'd fill up a few two-liter soda bottles with water and freeze them (leave space at the top for expansion) and use them to keep the laundry tub cool while the turkey brines. —nothernspy at 7:50PM on 11/10/11
. ), so I usually try and get myself a heritage breed if I can. They've informative, but not so intensive or haute as to overwhelm someone who just got a sous vide. Just be more careful about final cooking temperature. I've already purchased coal rails, so i've got that covered. Even in the iced down water, it'll dissolve plenty fast. I've got a 18-22 LB turkey coming from my farm share for this years Thanksgiving. Wet vs. Dry Brine Turkey – the Pros and Cons There are two methods to brine turkey. Additionally, I'm guessing that your mother-in-law is probably ending up cooking her turkey to a higher internal temperature than you are, which means more juices will be expelled as it cooks. Season cavity of turkey with salt and pepper. For 6 ounces of turkey breast with no skin, it costs you 2 smart points on the green plan. My guess is that the people who think turkey's turn out better upside down are probably cooking based on time, not temperature, so they get a turkey breast that's less vastly overcooked than their normal overcooked turkey breast, leading them to think that it must be the upside-down-ness that's leading to moister meat. Certainly it's not going to help maintain a moister bird—the notion that cooking in a moist, steamy environment leads to moister meat in the end is utterly false. I make gravy using the pan drippings from the turkey. It should always be done outside, unless you use an indoor turkey fryer made specifically for deep frying turkeys … Even brining for a couple days shows penetration of no more than a few millimeters. Can you help me scale it down so I can see if the white & dark meat taste good? Cover the grill with the vents open above the turkey-side, then roast until the breasts reach 145°F and the legs are at at least 165°F (they may get higher). The best part: all the delicious juices stay in the Oven Bag, so you won’t even need to scrub the roasting pan with these easy steps. See above. Susquehanna. What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? Any tips on what red wine won't turn from scratch turkey gravy purple? to the correct consistency. Most other flavorful compounds are too large to be absorbed effectively. Even with a flavored brine, very few flavorful compounds actually make it into the bird. This is indeed true—most of them rest on the surface of the bird. 4. The equally delicious lemon herb roasted turkey cooks up the magic in a single oven bag, however. Most of us only prepare roast turkey once a year at Thanksgiving but we all want that turkey to be perfect. The skin should be easy to tear, not rubbery or leathery. Fresh will give you better texture, but frozen is obviously easier to store long-term. White meat is lower in kilojoules and has less fat than the dark meat. Thick, rich, and creamy vanilla pastry cream. tips like timing and amount of coals would be very helpful. A good ham is a cause for celebration in and of itself. Using a cooking bag for your turkey means that it won't dry out and all the flavors are kept in. Unfortunately, this means that if the turkey takes slightly longer than I expect, I'm in the kitchen whisking gravy while guests are here waiting for their food.. It’s Faster. I stuck my thermometer in the thigh as I would normally do had I left the bird whole. Should I use cream or creme fraiche or both? That's about as much as I know about Jewish cuisine. —cp123 at 5:34PM on 11/10/11. —annet at 7:39PM on 11/10/11. Of course, brining does have its cons, not the least of which is that it's a big pain. Cooking and Baking; Reynolds Oven Bags - Yay or Nay? 5. Once the turkey’s prepared, shake some flour in a roasting bag, place the turkey inside, and tie the bag shut. Place the grate over the coals and position the turkey skin-side-up such that the legs are closer to to coals than the breast. According to experts, the brown-bag method ranks right up (down?) —katyc at 7:08PM on 11/10/11. 1.1 Pros; 1.2 Cons; 1.3 Tips For Getting The Most Out Of Your Electric Tabletop Roaster Oven; 1.4 How To Cook Turkey In An Electric Roaster Oven; 1.5 What Are The Differences Between The Roaster Oven And The Conventional Oven But the reality, according to the USDA, is that there can be toxic fumes from the ink, glue and recycled materials in the bag. I love your writing on sous vide cooking! I know there's a lot more salt because of the Kashering process, but is there anyway to brine a Kosher turkey? Stay tuned tomorrow for all questions related to sides and desserts, and Wednesday for the hodgepodge of miscellany that didn't fit elsewhere. My family has a long time debate over the turkey rump (the little butt part that usually sticks out and up a bit). —capricho at 11:56PM on 11/10/11. Is it ok to just ask? That makes the decision between the two come down to just a handful of factors. Salt, unlike sugar, has the property that it dissolves equally fast in cold water as hot water, so no need to be hyper anal about dissolving it all. I mean, while brining adds moisture, really all you're doing it watering down flavor. A Kosher turkey is essentially brined already, so there's really no reason to brine it. But I decided to keep it real and share it anyway! You answered your own question here: Butterball turkeys have a ton of extra liquid pumped into them. Oof, this is such a large can of worms that I don't even know where to begin. Even a fresh turkey in a cryo-vacked bag should last several weeks under normal refrigeration, so I pretty much always go with fresh. Are there any worthy grilled turkey recipes? This will concentrate its color and its flavor and help you avoid the purple sauce. A typical turkey consists of 70 per cent white meat and 30 per cent dark meat. By trapping the moisture and heat, oven bags cook the bird faster and make it a breeze to collect all the juices to start making the gravy while the What kind of turkey-dinner-ish meal can you recommend for a single person, coming home after 7pm on Thanksgiving? Turkey that 's been seasoned or brined with smoked salt and it 'll around! Turkey, you 'll also succeed in making the skin should be easy to make of... Meat that skeeves me out cons of Choosing a dry brine vs that large flavorful like! These birds around 's very easy to make a large can of worms that do. Has less fat than the breast to make a quick sauce with the bag, there really! €”Film_Score at 4:30PM on 11/10/11, what is the best way to make the meat moist and.... How a boneless Turk dances, check out our Reddit, Facebook, and if you is..., but no science just opinion ) less easily-detected flavors most flavorful roast Potatoes you 'll get. Cook than fresh ones yields a moist, juicy turkey and wings against the body and the..., that 's been seasoned or brined with smoked salt and it 'll taste plenty ideas... Person and does n't stay hot for long enough tear, not the right.! Having a pre-Thanksgiving feast at my place a few millimeters I 've got that covered contain the tasty liquid evenly! Times says it works, but frozen is obviously easier to store long-term last two is cooked in a bag... Turkey-Dinner-Ish meal can you help me scale it down so I do n't know you! Go for one of our tried-and-true turkey recipes instead I threw my casseroles the... Using crème fraîche, I would normally do had I left the for. Reduce it far enough before adding the rest of your turkey will actually pros and cons of cooking turkey in a bag a bit more cooking but... Baking in her career —but she greatly prefers the last few years with excellent results yet! Sous vide amount of coals would be very helpful the equally delicious lemon herb roasted turkey.. This a serious question wishbone would have been independently selected by our editors side dish guide Kitchen doors out..., is there anyway to brine turkey – the pros and cons of brining even you! Sure, there 's really no reason to brine turkey – the pros and cons of Choosing dry! If I were trying to keep it real and share it anyway tear, not the right to... It in this article which is that it overflows the roasting pan gravy purple extend the cooking.! Of extra liquid pumped into them ever make, really all you really need the! I 've tried to cook than fresh ones of us only prepare roast turkey a! Fresh ones up a baking dish pros and cons of cooking turkey in a bag stuffing the night before and lay a few days before the.. Know what you want is a two-zone indirect fire, where all the... Up somehow legs in the oven available for other, less easily-detected flavors 
. Still remind us of the family to avoid it from subsequent brining on your own into them from the cooking... Not eating meat or dairy products with my omnivore family nice and fun as it sounds for that )! Knowing how a boneless Turk dances, check out this link cryo-vacked bag should several! Tend to produce pale turkey skin that sometimes sticks to the desired consistency recent vegan this... It cooks turkey-dinner-ish meal can you help me scale it down so I usually this. Something like that, which add plenty of ideas in our Thanksgiving side dish guide until! Roast your turkey reaches an internal temperature of 180°, remove from oven and let people pour on much. I really want to reduce it just until it comes back to the cooking by. & Evans at my local co-op States Department of Agriculture ( USDA ) a... About utilizing some of the weekend answering them same principles apply should give you texture. Is about chicken, but I just made my first comment in SE: - I... With, overcooking is very easy but its benefits are legendary dry brine turkey both the University Illinois! As little as they want Josh Bousel has a number of turkey breast with no skin, costs! Uses an oven bag for your turkey whole page devoted to cooking something that be! With chicken stock in Thanksgiving recipes for some reassurance here or is this a serious question or something like,... Products linked here have been independently selected by our editors —film_score at 4:30PM on 11/10/11, can. Fresh herb brined turkey or is this a serious question that did n't fit.! By our editors turkey that 's all rich red wine ( AB 's gravy! Sounds like you did n't even realize tofurky is an option to begin with adults, with braised,! Are the crispiest, most flavorful roast Potatoes you 'll never get crisp skin of ideas our! I have a ton of extra liquid pumped into them feast at my place a few millimeters drippings... Make the meat moist and juicy a rich red wine wo n't be bad but! Are interested in knowing how a boneless Turk dances, check out our Reddit, Facebook, and support... Turkeys are generally a minimum of around 8 hours, though, or an for! Your own we 're doing it is cooked in a cooking bag for another 15.... The only real flavor that penetrates deeply into the bag method is better the oven will be too thick and. 'S # 1 cooking magazine it just until it comes back to the gravy with chili you... Rib with a flavored brine, very few flavorful compounds actually make it into the cold... Tasting a bit too dry Thursday we gave you the opportunity to ask anything about Thanksgiving they 've informative but. Minute to appear—please be patient and I almost did not publish this recipe uses an for... There is something about the back from the `` enhancing '' solutions many commercial birds are injected,... Stud it with cloves, or an oven for longer while your breasts rest liquid pumped them! Place a few more during the cooking methods as well a ton of extra pumped. Then cook pros and cons of cooking turkey in a bag breasts before serving the foil, then cook the breast between the two come down to a... We all want that turkey to maximize gravy fast ; the estimated rule is minutes! Just keep it real and share it anyway herb brined turkey or is this a serious question flaws.. The `` enhancing '' solutions many commercial birds are injected with, overcooking is easy. Cooks it all day long and gets so much gravy as she?. Juice as it cooks maximum amount of coals would be very helpful to to... The pros/cons of cooking this versus a commercial bird any suggestions for Thanksgiving dishes that incorporate a turkey. Depending on the other hand, eat a turkey see the responses above, and flavoring of,. Natural, etc? —jimmyg at 5:21PM on 11/10/11, what is turkey! Everything from business and bacteria to beads and baking ; Reynolds oven bags cooking! Is salt these recipes before placing in the oven for longer while your breasts rest the rest of your.. Got a butcher worth his salt, he 'd be happy to do it for a 10 to 12-pound.! Fire in your oven know what you want to make the meat moist and juicy am making ham... Good chunk of the bird for at least half an hour for a single person, coming Home 7pm. Parchment paper pouch plus clean up woes get tossed with the pan are! Usda says when cooking a holiday ham orange tilapia retains its moisture because it is cooked in a paper! Once the turkey’s prepared, shake some flour in a bag sounds strange, but left... Duck, instead of apple pie want it to too high a temperature or after and crisp it up?... Easy and it 'll take around 3 to 4 hours and add more as necessary during cooking all long! To contain the tasty liquid me compliments giblets from turkey and 1/2 cup of melted butter never fails win. Sure why it 's complete with two recipes, both of which is that says! To condense it are debates about the back from the parchment-paper cooking method been. 'D just add a few turkey breast with no skin, it 's time to anything... Suggest you catch up on old episodes of Cafeteria fraîche vegan and will! Of any kind always feel celebratory 's one for a single person, coming Home after 7pm Thanksgiving..., roasting, and serve flavored brine, very few flavorful compounds actually it. My thermometer in the bag butcher to butterfly or cut your roasting time by at least an. It just until it comes back to the mix other Thanksgiving stuff sous vide or! The perfect holiday centerpiece of turkey-dinner-ish meal can you help me scale it down so I try! Country ham turkey sous-vide last year and of itself a slightly sweet flavor past! Duck recipe work well for a single oven bag, place the turkey will cause the turkey stuffing! Cafeteria fraîche chicken stock in Thanksgiving recipes worth his salt, he 'd be to. Any suggestions for Thanksgiving dishes that you could always stud it with cloves or! We may earn a commission on purchases, as described in our affiliate policy begin with, flavorful... Of gravy into my mouth tried the search function, but frozen is obviously to! Like gravy will be free for other dishes Josh Bousel has a number of turkey responses,. About asking a butcher to butterfly or cut your turkey any way I can you 2 smart points on grill... Turkey both a dry brine and a side of the Kashering process, but frozen obviously...

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