NFR How big is your turkey?

Charles Sullivan

ignoring Rob Allen and Generic
#16
I have not bought my bird yet. I do have Pinot Noir though. That will start at 10:00 AM. I also have a day after turkey day trip to a steelhead river planned. I don't think this one will blow.

Go Sox,
cds
 

bennysbuddy

the sultan of swing
#18
mine is of unknown size, But since I'll be over fishing Rufus Woods lake it will most likely be cooked to perfection at the casino in Grand coulee.
 
#20
"It's not how big your turkey is that matters, it's how you stuff it."
One reason i love WFF is the good humor but that that just killed me! Post of the year, inyourendo at it's best.

Happy turkey day to all folks!

Dave
 
#21
On a serious note.. Large turkeys 16# and over are very difficult to cook effectively. By the time you get the bird thouroughy cooked the breast meat is so dry it is inedible. If we have a large group to feed I will cook two 10-12 pound birds. I will roast until the breast meat juices run clear. Often the thighs are not done at this point so I will cut them off and finish them in the microwave while I am slicing the perfectly juicy breast meat.
Big Birds should be eliminated just ask Mitt.
jesse
 

bitterroot

Love vintage graphite!
#23
Got my 12 lb. bird in the brine last night.
3qts cold water
2qts apple juice
3 oranges quartered
1 lb brown sugar
3/4 C. kosher salt
15 whole cloves
6 cloves garlic
6 bay leaves

Smells wonderful!!!
 
#24
Got my 12 lb. bird in the brine last night.
3qts cold water
2qts apple juice
3 oranges quartered
1 lb brown sugar
3/4 C. kosher salt
15 whole cloves
6 cloves garlic
6 bay leaves

Smells wonderful!!!
Do you think that the spices and herbs change the flavor of more than the skin? I have brined my birds for several years but have used just salt and water the last few times. I haven't noticed a difference between the complex brines and just the saltwater brine.
I know that brining makes a difference, the bird is much juicier especially the breast meat.
 

bitterroot

Love vintage graphite!
#26
Do you think that the spices and herbs change the flavor of more than the skin? I have brined my birds for several years but have used just salt and water the last few times. I haven't noticed a difference between the complex brines and just the saltwater brine.
I know that brining makes a difference, the bird is much juicier especially the breast meat.
I've never done it any other way so I can't say with any authority that it makes a big difference, but I would think it does since the brine is getting into the cavity of the bird also. If nothing else, it makes me appear to know what I'm doing, even if that is NOT the case!:D
 

NukeLDO

Active Member
#28
Venison chops with parsnips and turnips, fresh green beans, summer squash (all veggies from the garden), pecan pie (pecans fresh off the tree in my back yard)....and my 20 year old daughter coming to visit.
 
#29
Mine must have been part steelhead--long distance release. Free range bastard! I'd guess it went a good 15 pounds, seeing what it did to the oak fly.
 
#30
>>>>> 8 - 15 lb. Turkey >>>>> 1 cup melted butter >>>>> 1 cup stuffing (Pepperidge Farm is Good) >>>>> 1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST) >>>>> Salt/pepper to taste >>>>> >>>>> Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. >>>>> >>>>> Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back. >>>>> >>>>> After about 4 hours listen for the popping sounds. >>>>> >>>>> When the turkey's ass blows the oven door open and the bird flies across the room,.... it's done. >>>>> >> And you thought I couldn’t cook..
:D