Turkey

I've been through many threads, and much has been covered.. but humour the vegetarian!

Types of birds:  I have a choice of organic or butterball.. or Costco unlabelled bird.  Let's imagine I can afford the organic.. does it really taste better?  More dark meat? Forget 'green' issues here, they're all being flown 3000 miles. 

Ah, are Butterballs considered 'self-basting?  Interested in brining, if I can find a big enough cooler.

Baking bags, good?  I was shocked the first time I saw them being used, but my step-mom loves them.  She just chucks a bottle of sherry in with the bird, says it's great.  I'm still hesitant.  I may decide to do the bird in the BBQ, too.. really hesitant about putting plastic in there.

Uh, anything else...?  Started looking for a meat thermometer, hoping the upscale shops will carry them. 

Um... well... Free Range will taste better.  So would an organic one(these are free range as well), but after being flown that far... honestly.... go for the cheaper one.  Then use this:  http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

No need for sherry or bags with that recipe.... and it's so so so so so so good.  Perfect.  Even if it's self basting you can still use the recipe.  I've made many a turkey and this recipe is the best I have ever done or tried.  If you are buying Tom turkey frozen then make sure the plastic around it has no punctures where it could have allowed air in (you'd be surprised at how many do have them and freezer burn can result).

Avoid the self basting, they're awful and not good if you're brining.  Go for Fresh if possible and if not fresh, a frozen non-self basting. 

Being here the past few years, I've gotten a fresh bird from my local butcher. Not exactly sure if it was 'free range' but I know it was from a small local farm and it was delicious. when I go home for Thanksgiving, I have to get a kosher bird and my mom usually gets a fresh frozen, but this year I told her I want her to order it fresh.

I always brine it and stuff it with apple, onion and cinnamon, Using Alton Brown's recipe. To cook it, Nigella's cooking times are the best I've tried, perfect crispy skin and a juicy bird.

Avoid the self basting, they're awful and not good if you're brining.  Go for Fresh if possible and if not fresh, a frozen non-self basting. 

Actually a frozen turkey is fresher than a fresh one, odd as that may sound.  Frozen turkeys are frozen within a couple of hours after they have been cleaned and de-feathered, whereas fresh turkeys have been hanging around for days before they actually get to the shelves of the grocery stores.  Frozen turkeys are far far cheaper as well.

I don't have any choice about fresh/frozen.. they have to be frozen, they're all from the US.  Apparently no turkey farms in Japan.  MIL says she tried turkey once, just after the war, and that was probably a US bird, too.

Probably will go for the Costco critter.  Organic ones are upwards of a hundred bucks, and have to order NOW for Christmas.  Will brine, having seen so many recommendations. 

Thanks for the recipes and directions!  Planning to make stuffing separately, just so I can eat some.  Danged carnivore parties always leave me starving.  Gravy I have some faint memories of making.  Drippings, cornstarch, stock.. and a whisk.  Right?  Anything new and fabulous in the world o' gravy?

Oh.. knife.  I'm sure I could look up some info, but what do you like for carving a turkey?  I don't have anything for meat.

Since it's frozen just make sure you give adequate thawing time before you cook it.  It won't thaw in a day (known from experience  ).

Since it's frozen just make sure you give adequate thawing time before you cook it.  It won't thaw in a day (known from experience  ).

I always cook mine from room temperature. It really cuts down the cooking time.

I always order a deboned Turkey from the butchers..cuts down on baking time and I still brine it..

Party over, time for the turkey report.

10 kg bird, Costco frozen

48 hours in the fridge.. and it was still too frozen to remove the neck/giblets.  Went ahead and put it in the brine anyhow.  I'd like to say I followed Nigella Lawson's recipe, but I added  garlic, chili peppers, onions and oranges.. and a heap of rosemary.  Along with salt/maple syrup/cinnamon.  Her recipe just sounded too sweet.

16 hours in the brine, could remove giblets.  Thank God!  Still really cold.. but time to get it into the weber.

Cooked upside down for 2 hours, flipped it, basted with butter and maple syrup.  Cooked 2 more hours. 

It was obviously juicy, and 20 plus guests ate ALL of it.  The pop-up thermometer in the bird didn't work, I think it was damaged by the upside-down cooking bit. 

Ended up not making gravy.  Too much ash got into the dripping pan, and anyhow, decided not to mash the potatoes.  The turkey itself didn't need anything, even the breast meat came out juicy.  I did add water to the dripping pan as it was cooking.. it kept catching on fire.

I ate veggie quesadillas.. but the turkey was a hit.  I don't think the brining cut down the cooking time at all, though.  And it was SO heavy.. my legs were killing me for a few days afterwards.

Oh, my stuffing was really really good.  Made cornbread a few days before, then cut it up, toasted it, added leeks/garlic/sage/a bunch of pico de gallo, baked it.  It was a bit soggy, so added crushed Tostitos.  Perfect.