The trick to 'moist' meat is to not over cook it !! If you are roasting do not put stuffing in the bird ! Preheat oven to 450F ,put in turkey [make sure it's thoroughly thawed ,at room temperature is better]drop temperature to 350 F. Cook to internal temp of 185 F or stick a fork into the thigh -if the juice is pink it's not done , clear it is done . If not juice comes out it's way overdone.!!
mete,thankx kindly tell i heard that ppl put the turky in a salt and honey water dipped whole night and then they roast it in the oven is it okay if so how much salt to honey and water combination thankx.regards
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Salt/honey ? I don't know about that but both salt and honey are hydroscopic , they attract water ,so I think that it would dry the meat !!...I do like to put a glaze/baste on roasts.You can pick your fruit but I think blueberry would be nice with turkey. Take a jar of low sugar preserves such as Polaner ,in this case blueberry ,the grated rind and juice of a lemon.Baste the meat a couple of times with this toward the end of roasting .
If it is a wild turkey you must preserve what little moisture it has, as mete said. Bring your bird to room temperature and have the oven to 450 degrees. Open a chilled bottle of wine and pour yourself a large glass because you deserve it. Place sweet onions that you have quartered and rolled in ground sage into the cavity along with a bulb of garlic and a double hand full of grated carrots. Smear butter over the breast and under the skin. Wrap and seal the turkey with Saran wrap, then with heavy duty Aluminum foil. Place into the oven in a roasting pan and 30 minutes later reduce the temp to 325. Pour another glass of wine. Cook a total of 30 minutes for each pound of turkey. The last 15 minutes can be used to unwrap the turkey and return to the oven to sort of brown the skin. Any juices need to be clear coming from the thighs, then you can carve it but only after it has rested for ten minutes and you have the last of the wine. If you have a domestic turkey, throw it away and go get a prime rib roast, which is what real men need. Please cook it rare.
In central Europe it is common to use turkey breast cutlets to make schnitzel. It is excellent. Buy turkey breast cutlets that are cut about 1/4" thick. Then pound them thin with a meat mallet. Coat each schnitzel with seasoned flour - then dip in beaten egg - then coat with ground bread crumbs(make your own or buy them)or panko (Japanese bread crumbs that give a particularly crunchy result). Fry the schnitzels until golden brown in a skillet in about 1/2" of oil. I really like to use a mixture of vegetable oil and butter for this. The meat should be very tender and juicy if not overcooked. Serve with fresh lemon and lingonberry preserves. The best side dish for this is Viennesse potato salad (Erdaepfelsalat) from Austria - absolutely delicious!
Posts: 283 | Location: Utah, USA | Registered: 01 June 2005
make it easy on yourself- deep fry the sucker in peanut oil. properly done it takes less than an hour and the hot oil seals in the bird's natural juices and amazingly enough the meat is not oily/greasy
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Posts: 13605 | Location: Georgia | Registered: 28 October 2006
season the way you like it and cook in the oven in one of those bags,but TURN THE BIRD UPSIDE DOWN ,PUT THE BREAST ON THE BOTTOM THEY WILL STAY MOIST........YES UPSIDE DOWN.
Posts: 181 | Location: virginia,usa | Registered: 07 January 2004
Your salt and honey mixture is a brine. NEVER COOK TURKEY WITHOUT ONE. Here is the recipe. 2 quarts vegetable broth, 1 lb honey, 2 cups salt, two to three onions (quarterd), two oranges quartered, twolemons quartered. Combine salt, broth, honey in a large pot. heat to disolve honey and salt. Place defrosted turkey in one of those jobsite watercoolers. Cover with salt, honey, broth mixture. Add veggies and fruit to cooler with five pound bag of ice. Put top on cooler and let sit over night.
To cook the turkey: Buy a smoker. Start smoker with applewood chips. Take bird out of brine. wash off thoroughly. Stuff cavity with fresh onion, lemons, oranges, rosemary sprigs, thyme sprigs, and sage sprigs. Take some butter, mix it with chile powder and smear it all under the skin. Sprinkle thoutside with Garlic Salt and pepper and stick it on the smoker for 2.5-3 hours. Remove the bird at 165 degrees and cover with foil. The temperature will continue to rise to the desired 185 degrees. If you take it off of the heat at 185 you will drt it out.
If you don't want to go to the hassle, it's hard to beat the deep fryer! 45 minutes, done!
Originally posted by Chris_Kenney: Your salt and honey mixture is a brine. NEVER COOK TURKEY WITHOUT ONE. Here is the recipe. 2 quarts vegetable broth, 1 lb honey, 2 cups salt, two to three onions (quarterd), two oranges quartered, twolemons quartered. Combine salt, broth, honey in a large pot. heat to disolve honey and salt. Place defrosted turkey in one of those jobsite watercoolers. Cover with salt, honey, broth mixture. Add veggies and fruit to cooler with five pound bag of ice. Put top on cooler and let sit over night.
To cook the turkey: Buy a smoker. Start smoker with applewood chips. Take bird out of brine. wash off thoroughly. Stuff cavity with fresh onion, lemons, oranges, rosemary sprigs, thyme sprigs, and sage sprigs. Take some butter, mix it with chile powder and smear it all under the skin. Sprinkle thoutside with Garlic Salt and pepper and stick it on the smoker for 2.5-3 hours. Remove the bird at 165 degrees and cover with foil. The temperature will continue to rise to the desired 185 degrees. If you take it off of the heat at 185 you will drt it out.
If you don't want to go to the hassle, it's hard to beat the deep fryer! 45 minutes, done!
This is a great brine suggestion. Like Chris, unless I am frying a turkey, I never cook it without a brine.
Put it in a large stew pot and boil it until the meat falls off the bone. Strain all the liquid and put the meat and bones in a food processor and puree. Mix the puree with the saved broth and refrigerate. Next day and for the balance of the "stew", put a heaping ladle full on your dog's food.
Your dog and your wife will be thankful.
Note: You may serve to cats or small children if you are unfortunate enough not to have a dog.
"Experience" is the only class you take where the exam comes before the lesson.
Posts: 11142 | Location: Texas, USA | Registered: 22 September 2003
