14

It is possible to over brine meat. If you leave it in too long it will get too salty. If you use a more dilute brine it won't get as salty but you will wash out more of the natural flavor into the water as well. You could submerge your turkey in its packaging in ice water in a cooler for a day before brining. You could even thaw the turkey in this manner ...


13

The other answers touch on the fact that its the release of water from the turkey that interacts with the oil, causes the oil to overflow, and then ignite the burner. Generally, this happens pretty shortly after you put the turkey in (due do any moisture on the outside of the bird). To do it safely don't bank on the fact that you've removed all the water - ...


13

The purpose- as with any cooked meat- is to let the meat firm up so it doesn't release juices when you cut into it. In the case of a turkey it also helps to let it cool enough to not burn you when you are carving and eating it. Both of these goals will be met in 30 minutes to an hour. I don't know why that chef would recommend 3 hours. At that length of ...


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

You can either get fresh or dried yuba, the dried one has to be soaked. When I made a tofu turkey I soaked the yuba sheat for about 10 minutes in warm water before wrapping it around the "meat". The tofu turkey had already been baking in the oven for around 1 hour when I added the skin. After applying the yuba I rosted the whole thing in the oven until the ...


6

Capsaicin, the molecules that make chilis hot, is soluble in oil. So when you're cooking something spicy in oil - you're most definitely taking away a lot of the heat into the oil. This is assuming you're going to fry the turkey. If you're not...good luck ;) So yes, the recipe isn't that insane, it should be reduced in heat. Like soegaard says though, ...


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

A few things aren't quite right here. 1- a cooler full of water for 3 days. A turkey will take 3-4 days to thaw in the fridge- between 35-40F. Quicker methods call for submerging in running water for some hours. Submerging the turkey in stagnant water- even if it started as ice water- will allow the turkey to rise well above 40F over the course of 3 days. ...


5

I always make a tofu turkey by blending tofu with herbs and flavorings and then draining over night in a colander dressed with a kitchen towel. The next day I shape the tofu info a turkey shape with stuffing inside, wrap it in a soaked yuba sheat and bake it in the oven, brushing with butter and marinade occasionally. This "turkey" will not have the ...


5

Make sure the turkey is completely thawed. Make sure the outside of the skin is dry. Make sure there is room for the turkey and all of the oil in the kettle. The explosion is caused by steam causing the oil to boil over, which then ignites when it reaches the burner. Alton Brown has a show on it: Fry Turkey Fry (1/3), Fry Turkey Fry (2/3), Fry Turkey Fry ...


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

In trying to size up this question I turned first to look at what Turkey replacements are considered viable as commercial products. A recent round-up of the top 5 retail products was composed of seitan, or vital wheat gluten constructed "meats." Has the defined texture of turkey meat Properly prepared, seitan can easily mimic, though not quite replicate ...


4

From my experience, there are no major differences between Canadian and Northern American dishes. We have most of the normal Turkey (or Goose/Duck), yams, potatoes, stuffing/dressing, pies etc... There are probably more differences with in the United States itself (southern vs northern), for example the cornbread you mentioned. In other words, when I watch ...


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

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

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

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

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

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 ...


3

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 ...


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

Ice or water meets 400-degree oil and voila, explosion. Once again I will direct attention to Alton Brown's Good Eats episode "Fry Turkey Fry," in which you can learn all you need to know about how to fry a turkey SAFELY and TASTILY.


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

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-...


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