New England B.S. Thread

That look like the exact recipe I use, it's Alton Browns turkey brine, and I hate to say it, the ginger is a big must. You're girlfriend would never know, but it doesn't matter anyway since you are only 2 days away and you'll NEVER find candied ginger before then.

Edit, I'm sorry, that one is slightly different. Altons is a little different although candied ginger again. The vegetable stock is huge. https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

 

I was not a fan when we fried a turkey one year. I far prefer slow roasted. Make sure your brine is heavy on seasonings or you'll have no flavor. One bonus of frying... you'll have 5 gallons of peanut oil in a fryer, so for the next week or two you can fry ANYTHING and EVERYTHING! Even stuff that doesn't suck like turkey.

I think it's funny that our most important meal of the year is based around TURKEY. Turkey SUCKS to be honest. It's a bland and fatless bird. Why can't it be bluefin tuna, or rib eye steak or elk meat or christ, even chicken is better than turkey if you ask me. The only thing that makes turkey good is stuffing and gravy and potatoes all over it. Oh and cranberry sauce because that's how you make turkey not suck, cover it in sugar sauce.

 

Who says that I'd have to buy it pre-candied?

Maybe I'll try to sneak it in there and see if she notices.

 

Shrug. I don't notice a big difference between a bird that's been brined vs one that's just properly prepped and cooked. The mistakes a lot of people make are that they
A) Don't prep the bird correctly (or at all)
B) Cook it with the stuffing (so that by the time the stuffing's done the bird is overcooked)
C) Leave it in the oven until the bird is completely cooked through rather than taking it out 10-15 degrees before
D) Don't let it rest long enough before they carve it.

Or worst of all, they do all of it.

 

I knew a guy that did it, and people would split bird cause they were so big. One poor guy got stuck with a 38lb turkey to himself

 

I love how people who cook 3 meals per year are the experts on it. And get very animated about how the turkey must be done.

Not sure about deep fry, but I DO know when in the oven, you'll want to keep an eye on it, it will cook faster. You typically want to do a ~8 hour brine in that timeframe. But I don't know about for deep fry.

You're going to want it very thawed. Like in your fridge today if it isn't already.

Honestly - I do smoked brined boneless turkey breast on the smoker all year long, they're awesome. Then come T-Day and...meh. I don't eat much turkey other than my smoked ones. I do a lot of chicken though. I do a whole bird, quarter it and that will last me a week or so, plus the carcass for stock.

 

I'm far from a pro, I've only ever fried 2 birds. Only tip I can offer is give some thought into where you set up. Don't put it on a wood porch or in the garage, the driveway could be problematic also if you have a boil over, you end up with grease everywhere that you have to drive through for a long time. Don't put a tarp under the fryer. I don't mean to be condescending at all and hopefully you had all this covered, lots of people have caught their houses on fire with the best of intentions.

Or, stuff the turkey with a couple fatty birds and roast it that way!

 

Oh boy!!!

Here's the toys for tots run

https://www.tacomaworld.com/threads/4th-annual-toys-for-tots.695955/

 

I wouldn't do the big monster double-breasters; just the standard Bronze or the Narragansetts. They end up around 14-18lbs for hens and 20-25lbs for the Toms.

 

Get a NA Miata!

 

that's what my neighbor got. I'd like something slightly larger. possibly a 350-370z

 

OR a Viper?

 

Hellcat.

 

No, he said he wanted something cool...

 

I have seen all the fails so I’ve put some good thought into placement/setup. I tend to overthink things so I’ve spent some time planning and think I’ve got the bases covered but figured somebody might have insight so always happy to hear responses.

 

@jpereira2

Here ya go!

 

It’s a 14 pound bird. Looks like they suggest 4 pounds per 24 hours in the fridge to thaw so I’m just over three days to thaw. Plus I want a day long brine. We are cooking Saturday morning since I’m working at the hospital Thursday but I’m in the fridge as of this morning.

 

Brining will speed the thaw process along somewhat, too.

 

What's wrong with monster double breasters?

(I'd insert a gif here but I'm pretty sure I'd get the thread locked and a temporary vacation from the site so just use your imagination)

 

Prefer the previous body