So Thanksgiving is tomorrow which means that anyone hosting Thanksgiving will probably be busily prepping today to make their lives easier on the big day. Veg to prep, pies to bake, stock to make, etc and so forth.
This year, I’m trying two different turkey cooking methods. I said I would be deep frying a turkey this year but chickened (heh) out in the face of dealing with all that scalding hot oil. Instead I picked up some gee gaw called an “oil less turkey fryer” which I know, technically one cannot fry without oil, but that’s marketing for you. And then I’m going to oven bake a second turkey but this time I’m going to butterfly the bird in a process called spatchcocking. Kenji Lopez-Alt from Serious Eats also said I don’t need to brine my turkey to keep it most, so I’m dispensing with the brine this year.
We’ll see how the two turkeys stack up.
Have a Happy Thanksgiving everyone, I’ll be back on Monday.
May I suggest: http://well.blogs.nytimes.com/category/eat-well/recipes/vegetarian-thanksgiving/
Comment by alameda — November 21, 2012 @ 7:27 am
No!
Comment by Lauren Do — November 21, 2012 @ 7:29 am
I will slow cook and smoke mine take much longer , about 6 hours , the turkey is nice and moist , not the dry bird most serve , and if you remove the skin there is only a mild smoke flavor , brinkman make the best most inxpensive and most efficient ,Smoker cost lesss than $100 , charcoal about 1/3 smallbag ,Frying turkey is such a waste and you end up with a year supply of fat in your system ,
It is extremely safe roughly a dozain family will loose their houses to turkey fryer fire tomorow
Comment by mijoka — November 21, 2012 @ 9:36 am
Whatever you do in the way of food, your obvious care and concern will insure that the result will be delicious. And what is better than anything than to share a lovely meal with family and friends at a time when we can gather to give thanks for what we have been so graciously given. I love this holiday. No pressure about presents; just good food, good company and good, thankful thoughts. For all our carping and concerns about this and that, we are surely fortunate to live in a caring community with pretty nice weather, lots of amenities, and people who care and are engaged in the civic process. I hope everyone takes a day off from the worry and strife and enjoys as much as they can. And let us not forget those who will not be gathering in warm homes with abundant food and loving family and friends; our thankfullness should extend to our being thankful that we are able to help them as well. Enjoy!
Comment by Kate Quick,. — November 21, 2012 @ 10:40 am
Lauren, thank you for the links. I didn’t spatchcock, but I did read the whole article about brining, and followed his advise to just cure with salt instead. The turkey came out perfectly! Hope you had a lovely day yesterday and I am thankful for you column.
Comment by Kevis Brownson — November 23, 2012 @ 4:02 pm