CRZ
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|  #1 Posted on 22.11.04 2255.06
Reposted on: 22.11.11 2259.01 | http://the-w.com/thread.php/id=7784
http://the-w.com/thread.php/id=15765
We're getting a lot of "turducken" Googles so I figured I'd call out spf and ask him how his experience of last year went. And, while I'm here, it's once again time to share your foodular plans!
I ALMOST got suckered into buying one of those deep fryers...the TV ads are getting better and better. Fortunately, my financial crunch makes a lot of hard decisions much, much easier. ;-)
As for Thursday, we're eating out - sweeeeet. Also, Thanksgiving will be a Staraoke night!
This will be my first-ever Thanksgiving not with my parents. Awwwwwww. (I'm a wuss) I hope Aaron & Lise know how to make toast!
(edited by CRZ on 22.11.04 2256) | Promote this thread! |             | Lise
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| #2 Posted on 23.11.04 0012.04
Reposted on: 23.11.11 0020.10 | | We lack your toast ripping expertise. The stuffing is bound to be ruined by our sub-par toast sizing. | spf
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| #3 Posted on 23.11.04 0640.03
Reposted on: 23.11.11 0640.21 | The experience with the turducken was good but not overwhelming. I was expecting something akin to a falling off the donkey on the way to Damascus sort of moment when I ate it.
Perhaps the most surprising thing for me was that it came in a loaf. I was hoping for something that would be somehow much more graphically appealing, but instead it was just meat folded into meat folded into meat. Which is not of course a bad thing by any means, just not quite what I was hoping for.
Because we have some relatives big on the traditional food, we had to have a regular turkey as well, so that dealt with the issues of regular turkey stuffing and that sort of thing. I'm not feeling any major loss from the fact I did not drop the money needed for another turducken (they are expensive!) and instead leaving that money open for more PIE and the peanut oil needed for deep frying the turkey.
So I'd say...if you've been thinking about turducken for a few years now, take the plunge and try it once, but I can't imagine too many people making it a part of the yearly ritual until prices drop and they're available more readily in stores. | dunkndollaz
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| #4 Posted on 23.11.04 0738.35
Reposted on: 23.11.11 0738.40 | Have yet to try the Turducken but I may have to spring for one around Xmas/New Years since we aren't going anywhere this year.
As for Thanksgiving, it is off to my Mother-in-law's house - I love her and she is a great Italian cook but she tends to overcook Thanksgiving - too much food cooked way too long. I will be bringing a cranberry/pineapple salad, whipped butternut squash, pumpkin bread, corn muffins and I am thinking about trying out the sweet potato pie that I saw Alton Brown make on Good Eats a week or two ago. | Broncolanche
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| #5 Posted on 23.11.04 0942.08
Reposted on: 23.11.11 0942.37 | Originally posted by CRZ
As for Thursday, we're eating out - sweeeeet.
Will this be at an all-you-can eat turkey dinner at Black Angus by any chance? I saw a coupon for one of those on Saturday. | MedallaGuy
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|  #6 Posted on 23.11.04 1037.39
Reposted on: 23.11.11 1038.11 | | Anybody has experience with brine? I saw Alton doing it and sounded like a good idea to do this year...any tips, ideas? Thanks | CRZ
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| #7 Posted on 23.11.04 1042.33
Reposted on: 23.11.11 1042.51 | Originally posted by MedallaGuy
Anybody has experience with brine? I saw Alton doing it and sounded like a good idea to do this year...any tips, ideas? Thanks
Can't go wrong with Martha (marthastewart.com), but again this is something that I think has been talked about in the previous threads, but not done? Or maybe it was? Anybody? | SirBubNorm
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| #8 Posted on 23.11.04 1104.59
Reposted on: 23.11.11 1105.18 | My wife is a tremendous cook, but I'm not a big fan of Thanksgiving turkey. Last year she used Alton's brine recipe and got a ton of compliments (including me). She's planning on using it again this year.
P.S. Alton's recipe is here (foodnetwork.com) | BigSteve
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| #9 Posted on 24.11.04 1404.07
Reposted on: 24.11.11 1404.09 | | Anybody had one of those deep fried turkeys, and if so what did you think? | Wolfram J. Paulovich
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| #10 Posted on 24.11.04 1437.22
Reposted on: 24.11.11 1437.39 | I had a fried turkey last year, and while it was good, I didn't think it was anything extraordinary... just different. It was juicier than your average oven-baked turkey, and the skin (and the meat just below the skin) was extremely tasty. But when I got to the interior meat, it was juicy but otherwise ho-hum. But I'm someone who likes to marinate/brine-marinate a turkey for 3 days, then either smoke or grill it. So maybe I don't have the most helpful tastes.
That said, if you're a drumstick guy, fried turkey might be the best way to go. Because you get lots of the crispy tasty skin. Also, the cooking process is pretty quick and easy, compared to doing the grilling thing or the Neverending Oven Basting method.
EDIT:
To answer your question, MedallaGuy, here's my brine recipe:
2 cups brown sugar
1 cup maple syrup
3/4 cup course salt
3 whole heads garlic, cloves separated(but not peeled) and bruised
6 large Bay leaves
1 1/2 cups coarsely chopped unpeeled ginger
1 tsp. dried chile flakes (crushed red pepper)
1 1/2 cups soy sauce
3 qts water (enough to cover turkey)
handful of fresh thyme
Combine the ingredients in an enamel or stainless steel pot big enough to hold the turkey & brine.
Bring to simmer, remove from heat and let cool completely before adding turkey. Remove neck, giblets and clean turkey. Put in the cold brine for 2 to 4 days, turning twice per day. Grill over indirect heat. If you don't know how to grill a turkey, Weber.com has a couple of turkey grilling recommendations.
(edited by Jeb Tennyson Lund on 24.11.04 1545) | Mr Heel II
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| #11 Posted on 24.11.04 1508.54
Reposted on: 24.11.11 1508.54 | I just can't deny myself the tradition that is the "Golden Corral". Where else can you have turkey, tacos, and clam chowder? Well okay, maybe Ryan's...
Don't knock it. Fifteen years ago in my single radio days the tradition was "a can of Hormel Chili". | wmatistic
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| #12 Posted on 26.11.04 1512.26
Reposted on: 26.11.11 1513.24 | Originally posted by MedallaGuy
Anybody has experience with brine? I saw Alton doing it and sounded like a good idea to do this year...any tips, ideas? Thanks
I've done Alton's brine the past two years(also got a modified version in my Bon Appetit mag) and it's the best thing ever, period. The magazine offers putting celery, carrots and onion with thyme, sage and rosemary inside the bird while cooking instead of the apple and cinnamon, but I've tried it both ways. The mags is better.
Way more flavor than any turkey I've ever had and so so juicy. Best part is a day later when you pull it out of the fridge for some reason the flavor is more intense. | StingArmy
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| #13 Posted on 26.11.04 1611.00
Reposted on: 26.11.11 1611.22 | Originally posted by BigSteve
Anybody had one of those deep fried turkeys, and if so what did you think?
DEE-LICIOUS~! Crispity, crunchity, peanu-- it's good. The skin makes all the difference in the world as the turkey beneath isn't all that different. We had TWO this year, which made me very happy.
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