9

There's so much heat around a turkey deep-fryer I wouldn't see how light or medium snow would affect your cooking. Any snow is going to melt and probably evaporate before it comes into contact with any hot oil, and any that makes contact will be gone in a flash. I've barbequed in 20 below and in snow, all that it really means is that you need more heat. My ...


7

Unless you're feeding 20, chances are you want the smallest bird they have. It doesn't really matter if you should have 1 lb per person or 1.5 if you have 8 people and their smallest bird is 12 pounds - and I'm willing to bet that's the case. That said, I generally allow 1 lb per person and don't count the smallest children (say, haven't started school yet.)...


7

I heard GR say 3 hours this year too, so you're not misremembering. I recently started letting it rest for 45 minutes to an hour, and it's worked out great. My reason for choosing that amount of time is: that's how long veggies need to roast in the oven. Once upon a time I used to rest it for 30 min, meaning I needed to at least start roasting the veg while ...


6

The oven in a standard 20" kitchen stove will accommodate a bird even as large as 20 lbs (9 kg). The very detailed chart here, the pertinent details of which are replicated in the chart below, establish the standard dimensions of such an oven as 18 X 16 X 14.5 inches (46 x 41 x 37 cm). In their downloadable Thanksgiving pdf, for a turkey as large as 20 lbs ...


5

Alton Brown was on NPR's "All Things Considered" this week. http://www.npr.org/2012/11/13/165039668/turkey-tips-from-alton-brown-dont-baste-or-stuff He said he likes to thaw the bird in the cooler for up to a week in ice brine. As the ice melts it dilutes the brine. I am trying this myself this year, but only for 3 days. Alton claims he has not seen the ...


5

Ignoring food safety for a moment referring to an example like How Clothes Dryers Work in most dryers air enters near the top, is heated by an element at the rear of the dryer but the air is actually being drawn in / out by a fan at the bottom of the unit. The internal temperature of the air ends up being about 175C so most of what is "floating around" in ...


5

The second item needs to be in the oven for 15 minutes more than the first item. Just put that item in the oven, then put the second item in 15 minutes later. Follow all other procedures as indicated in the instructions. The required cooking temperature is the same for both. I am assuming that cooking from frozen is built into the instructions, so that ...


4

Typically for any whole animal (turkey, pig, or chicken) cooked for a holiday feast I plan for 1lb (dressed weight) per person. If there are going to be a lot of children, you can revise that down a half lb for each child under 12. In my experience this formula usually ends up with enough leftovers for people to take some home, but not so many that you're ...


4

Some of this is a matter of opinion, as you must decide what type of apple pie you like. Do you want one with discernable applie slices, or one where the filling becomes somewhat like apple sauce? Kenji Alt of Serious Eats has done an in depth review of 10 commonly available apples (at least in the US), and his conclusion is: [...] the best ones in the ...


4

What happens if you brine something for a long time depends on the concentration of your brine, much like temperature affects what happens when you cook something for long. Thus, you can apply equilibrium brining and brine your meat for a longer time in a less concentrated solution. I haven't tried it, but according to linked source you'll get desired ...


4

I am from Eastern Pennsylvania, where we call it "Filling". Good luck convincing the rest of the world, though. I catch crap for it all the time. Filling, Stuffing, Dressing....It's all the same, regional dialects aside.


4

I work in a deli and over the holidays we cook and debone a lot of turkeys. I can tell you from experience that a 20# turkey will yield about 8-10 pounds of meat. This is because when the turkey cooks it releases a surprising amount of liquid. Add in all the bones and you loose a lot of your starting weight. So you really do want to figure 1 1/2 to 2 pounds ...


4

Pre-basted turkey is indeed already brined. You can double check this by looking on the ingredient list of the turkey packaging and you should see a salt or vinegar solution listed. You can still soak the bird if you would like, but either use no salt or a low-salt brine, like a 0.5-1% solution. In this case you will probably be pulling out some of the salt ...


4

I'm not expert on Kosher thing, but what about using chicken schmaltz?


3

We found a 7lb turkey which, for the three of us, gave almost no leftovers. So clearly the 1-lb per person measure breaks down at sufficiently small numbers of people :(


3

MetroKitchens suggests that for a 17-20 lb bird, you need a roasting pan that is 16 x 13 x 3 inches (about 41 x 33 x 8cm). The oven will need to be taller than the pan, because a turkey sticks out above a roasting pan, but you can reduce that considerably by spatchcocking the bird. I'm bad at estimating visually, but I think it'd be around 6-10 inches (15-...


3

I've been letting my turkey rest for over 2-3 hours for a couple years now because of this advice from Gordon. It's amazing! I cover with tin foil and then a couple of towels to rest and the bird is still PIPING hot hours later. I'm usually cooking a 25 pounder. The internal temperature actually first goes UP to 180 then settles back to 150 by serving time. ...


3

Cooler Thawing At home we thaw our turkey in a cooler in the tub. This keeps the water cooler longer, frees up the sink, completely submerges the turkey. Make sure to thoroughly clean the cooler before and after with antibacterial dish-washing soap. The turkey has to be tightly sealed with no leaks. The tissues absorb water and consistency of meat will ...


3

I have brined mine over night and also like 2 to 3 days. I have to say the majority of the recipies that I read all say to brine it over nite, but the turkey that I brined for 2 to 3 days was the best I have ever had. Same recipie that I used for the over night brine. A cup of kosher salt per gallon of water or liquid, (vegetable stock or chicken stock or ...


2

Granny Smith is the standard go-to. I think the best pies use a combination of apples. Alton Brown likes a combination of Granny Smith, Honeycrisp, Braeburn and Golden Delicious. I love Granny Smith and Honeycrisp for out-of-hand eating, so I often have those on hand when I get a hankering for baking. A combination of those two apples do make for a great ...


2

I would actually recommend you remove the breasts, regardless of when you will be cooking them. It is very difficult to get the duck breasts to a perfect 125–130°F, the legs to ~15° hotter, and to simultaneously render excess fat and crisp the skin when roasting the bird whole. Cooking the individual muscles separately greatly simplifies this. Also, with ...


2

At Serious Eats, Kenji Lopez Alt says: As a general rule, larger birds will have plumper breasts (a higher meat to bone ratio), so you'll want to use a little bit less turkey per person by weight. [...] if you're the type who likes leftovers (I do). I'd aim for 3/4 pounds of live weight per person to be safe. This is in line with my own experiences....


2

There is a shelf-like thing some dryers have that you can attach to the back for drying shoes. The shelf doesn't move, the items on the shelf don't move, and the otherwise empty dryer revolves around it so there is warm air flowing etc. If you did this, and the turkey was sitting on a tray to collect juices that dripped from it, then I think the dryer would ...


2

Using olive oil to brush the turkey is a good kosher substitute (due to the prohibition of eating poultry and dairy together). In general, margarine has been used in the past as a butter substitute, but nowadays, most kosher recipes do not use margarine, which has unhealthful fats. They either use canola, olive or coconut oil in baking. For meats and poultry,...


1

You sure can. Bake the casserole for a while longer at 350, just crank up the heat (to 500 even) at the end to get the browning on the top after you remove the other stuff. Casseroles are very forgiving by nature.


1

Yes, it is possible to thaw a turkey in the dryer. Though the process will likely render both unusable. The motor will likely be strong enough to turn the drum with the frozen turkey in it. As the frozen turkey tumbles, it could dent the drum beyond the clearance of the enclosure and wear out the pulleys (cannonball). PeterJ's answer addresses the ...


1

Alton Brown uses 1 cup kosher salt and 1/2 cup sugar for 2 gallons of liquid (1 gallon ice water, 1 gallon vegetable stock). You can reduce the amount of liquid to whatever you need to immerse the turkey in liquid. So for 1 gallon of liquid you would use 1/2 cup salt and 1/4 cup sugar. The answers in this question recommend a brine that is 5-10% salt by ...


1

I've never roasted an entire turkey, but my grandmother followed Delia Smith's advice every year and it never failed us. Typically it worked at at around 15 - 20 minutes per lb of bird. Cooking times for other sizes of turkey: 8-10 lb (3.5-4.5 kg) – 30 minutes at the high temperature, then 2½-3 hours at the lower temperature, then a final 30 ...


1

You could also consider equilibrium brining. Since you sound like you want to leave it to thaw for several days, this may be a safer way to avoid over salting the meat. The basis of the idea is you want to weigh your bird, decide how much salt you would want in the final product (i.e. maybe 1% salinity) calculate that weight in salt (bird weight X salinity %)...


1

This was the second year I brined a turkey and I accomplished the task in a bucket with brine and ice + water, just as I had the year before. I did this for two days this year because of a last minute issue that arose on the day I had planned to roast, pushing my roasting day back by 24 hours. I was really worried my bird was ruined, but not having a choice ...


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