Deleted
Posts: 0
Aug 18, 2025 20:02:39 GMT
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Post by Deleted on Nov 7, 2014 1:25:33 GMT
Ohh I'll be following this one. This is the first year I'll ever cook a turkey. I was going to do the bag method but am interested in what everyone else says!
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cindosha
Pearl Clutcher
Posts: 3,118 
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Post by cindosha on Nov 7, 2014 2:07:53 GMT
my husband has been spatchcocking the BBQ turkey so that it cooks more evenly and faster. It stays much more moist. She said spatchcocking....snicker!!  Cindy |
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Deleted
Posts: 0
Aug 18, 2025 20:02:39 GMT
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Post by Deleted on Nov 7, 2014 14:35:23 GMT
I swear by the cooking bags! My first turkey I ever cooked when I was a newly wed, came out so moist and tender with the bags. It doesn't take as long and the last half hour you can remove the bag and it will brown nicely. See! I wouldn't have known to remove the bag. Do you actually remove it, or just cut it open? I actually just cut it open, it's too hard to remove all of the bag if you have a big bird. I also use about 2 or 3 tablespoons of flour in the floor of the bag, add a couple stalks of celery and slice up an onion and put them in the bottom as well. It really brings out the flavor and the smell. You don't have to cut open the bag. You can keep the bird in the bag intact, but you won't get a nice crispy brown skin. But it's still good. My first year I didn't cut it open, and didn't really miss the crispy skin. It browned nicely, just not like it would have been without the bag covering it. |
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,586
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Nov 7, 2014 15:08:41 GMT
I'm not a rabid 'crispy skin lover', but lots of people use that as a feature to judge turkey cooking success.
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akathy
What's For Dinner?
Still peaing from Podunk!
Posts: 4,546
Location: North Dakota
Jun 25, 2014 22:56:55 GMT
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Post by akathy on Nov 7, 2014 16:28:45 GMT
I'm not a rabid 'crispy skin lover', but lots of people use that as a feature to judge turkey cooking success. But IMHO that brown crispy skin is what makes the wonderfully tasty brown drippings for the gravy. |
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Post by littlemama on Nov 7, 2014 16:30:55 GMT
We do ours in a cooler...the turkey is placed inside a container with the water/brine mixture and then surrounded by ice. Because it is rarely (if ever) cool enough to keep the ice from melting, water is drained and more ice is added as needed. That is a great idea! I have never brined because I didn't have room in the fridge! I think I will try it this year! But.... you live in Alaska - isn't the entire outdoors a fridge?  |
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oldcrow
Pearl Clutcher
Posts: 3,828
Location: Ontario,Canada
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Post by oldcrow on Nov 7, 2014 16:36:42 GMT
In the oven, the old fashioned way . I preheat the oven to 400, then turn it to 325 when I put the turkey in. Also I tent it with tinfoil and take it off the last hour to brown it. Yep, and I stuff my turkey. I want to be able to make gravy and I want to be able to eat the skin. |
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Post by traceys on Nov 7, 2014 16:42:15 GMT
I smother it with butter inside and out and I used to put the whole pan inside a brown paper bag then into the oven. Since brown paper bags are more scarce now, I buy a roll of kraft wrapping paper and sort of tent it. Comes out a really nice golden brown. (Obviously the paper bag cannot be in danger of touching the elements. )
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sharlag
Drama Llama
I like my artsy with a little bit of fartsy.
Posts: 6,586
Location: Kansas
Jun 26, 2014 12:57:48 GMT
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Post by sharlag on Nov 7, 2014 17:01:10 GMT
I smother it with butter inside and out and I used to put the whole pan inside a brown paper bag then into the oven. Since brown paper bags are more scarce now, I buy a roll of kraft wrapping paper and sort of tent it. Comes out a really nice golden brown. (Obviously the paper bag cannot be in danger of touching the elements. ) Seriously? The bag/paper doesn't catch fire? akathy, our family specifically does not use the drippings for the gravy that we traditionally use. |
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The Birdhouse Lady
Prolific Pea
Moose. It's what's for dinner.
Posts: 7,589
Location: Alaska -The Last Frontier
Jun 30, 2014 17:15:19 GMT
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Post by The Birdhouse Lady on Nov 7, 2014 18:10:52 GMT
That is a great idea! I have never brined because I didn't have room in the fridge! I think I will try it this year! But.... you live in Alaska - isn't the entire outdoors a fridge? Ha ha, yes, more like a freezer! If I put it outside it be frozen solid! I would have to use an ice pick to chip off pieces of raw bird to serve to my guests!! |
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Post by littlemama on Nov 7, 2014 18:38:13 GMT
But.... you live in Alaska - isn't the entire outdoors a fridge? Ha ha, yes, more like a freezer! If I put it outside it be frozen solid! I would have to use an ice pick to chip off pieces of raw bird to serve to my guests!! LOL, I have brined my bird in the garage (I'm in lower MI)- I just make sure there is lots of ice in the bucket (5 gallon bucket) and check it pretty frequently to make sure there is still ice. I've never had it all melt or freeze - it has to be really, really cold for my garage to get below freezing (Like January/February cold) |
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