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Happy Thanksgiving, ATOT!

Aharami

Aharami

Lifer
Let the turkey prep begin!
turkey1.jpg


This 17lb sucker displaced all the beer in my fridge. I plan on getting revenge when I carve into it tomorrow
turkey2.jpg


Following Emeril's brine recipe, and Alton Brown's roasting method
 
Happy Thanksgiving!

Ours was in October, where it belongs. 😛

I get my turkeys (when I do buy one) fresh from the farm. Roast it slow and low and always have a tender juicy bird.
 
Ugh - for some reason we through it would be a good idea to get up at 5am and do a 5k Turkey trot... :\


Anyway- Happy Thanksgiving!
 
Happy Thanksgiving and my gift to you all.....

happy_thanksgiving.jpg



21 pounder is stuffed and in the oven. Will get the juice in 4 to 6 hours and start the rest of the dressing and gravy. Yummy!!!
 
Happy Thanksgiving to everyone stateside. Living in Europe sucks for this and the 4th of July. Me? I get to go to work just like any other day.
 
Happy Thanksgiving! I'm just sitting on the couch for a while, my wife wants to watch the parade, and I'll get up and start prepping dinner.
 
Traffic is gonna suck today, listen, all of you with those shitty slow-ass Toyota's stay the hell away from me.
 
Got us a 19LB Butterball, getting ready to prep it and put it in the oven. We should be eating around 3PM or so. Usual trimmings, stuffing, asparagus, yams, pie, chardonay wine

Happy Thanksgiving to all.
 
Last edited:
Happy Thanksgiving everyone! Eat well and relax with the family.

Turkey is in the smoker! Should be ready in about 3 hours or so.
 
Iron Woode said:
Happy Thanksgiving!

Ours was in October, where it belongs. 😛

I get my turkeys (when I do buy one) fresh from the farm. Roast it slow and low and always have a tender juicy bird.
Click to expand...

That's what I've always heard, but Alton Brown recommends roasting it at 500F for 30 mins to brown the skin and then at 350F (with this aluminum foil triangle on the white meat part) until white meat gets to 161F. I was thinking of trying that method this year because this recipe has been the top food network recipe for may years now.

Has anyone tried this method of cooking? Does it come out better than low and slow?

http://www.youtube.com/watch?v=eaKOLGIcMGE
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
 
We will be doing 475°F at first, then down to about 350°F until the meat is 160°F
Butterball says for a bird of our size, about 19LB it takes about 5 hrs total.
 
bruceb said:
We will be doing 475°F at first, then down to about 350°F until the meat is 160°F
Butterball says for a bird of our size, about 19LB it takes about 5 hrs total.
Click to expand...

sweet. have you only done this method, or have you tried low and slow also? wondering which makes the turkey come out better. and do you baste while roasting?

my usual method is low and slow with two bastings
 
Aharami said:
sweet. have you only done this method, or have you tried low and slow also? wondering which makes the turkey come out better. and do you baste while roasting?

my usual method is low and slow with two bastings
Click to expand...
I did an 8 lb chicken at 300F for 3 1/2 hours. No basting and it was so tender and juicy it was awesome.

I do all my roasts like that and the time depends on the size.

Rule #1 for turkey: don't over cook it.
 
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