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Canadian Thanksgiving
http://www.cookaholics.org/viewtopic.php?f=13&t=2574		 Page 1 of 3
Author:  wino [ Sat Oct 06, 2012 11:27 am ]
Post subject:  Canadian Thanksgiving
I'm too lazy to read 18 pages of Cookaholics posts re: Thanksgiving and searching on 'turkey' wasn't giving me a 'new' recipe idea, so I'm taking the easy way out and asking you to point me towards something suitable for a 11 pound young thing looking for a hot time on the ol' town tonight :lol: :!: :roll:

As usual, THANKS! :D
Author:  Kathy's Pete [ Sat Oct 06, 2012 5:16 pm ]
Post subject:  Re: Canadian Thanksgiving
May we assume you have taken it out of the freezer by now? :)
Author:  jim262 [ Sat Oct 06, 2012 6:39 pm ]
Post subject:  Re: Canadian Thanksgiving
How would your hot young bird look lounging in a 75º hot tub for the next two days? If the sun still shines in Canadia in October, try browning it in a solar oven right before serving. Serve it with a Sauvignon Blanc from some part of the world where it tastes like fruit instead of grass.
Author:  Amy [ Sun Oct 07, 2012 6:06 am ]
Post subject:  Re: Canadian Thanksgiving
Two words...sous vide.
Author:  Darcie [ Sun Oct 07, 2012 6:57 am ]
Post subject:  Re: Canadian Thanksgiving
Perhaps a dumb question, but do you have to fully break down a turkey for sous vide? I would assume that you couldn't get a good seal otherwise, but I've been wrong before.
Author:  Amy [ Sun Oct 07, 2012 7:12 am ]
Post subject:  Re: Canadian Thanksgiving
Yes, you need to break it down. Bag the white and dark separately cooked at different temps/times. It's oh so good.

I did some duck confit sous vide for an event I catered yesterday. Sublime...

Amy
Author:  Darcie [ Sun Oct 07, 2012 8:27 am ]
Post subject:  Re: Canadian Thanksgiving
How do you crisp the skin?
Author:  Amy [ Sun Oct 07, 2012 8:40 am ]
Post subject:  Re: Canadian Thanksgiving
You can do it a couple of different ways, everything from a sear to broiling to deep frying. It kind of depends on what you're looking for.

Amy
Author:  Paul Kierstead [ Sun Oct 07, 2012 8:58 am ]
Post subject:  Re: Canadian Thanksgiving
I'm going to SV a turkey breast, haven't decided how I'm going to crisp it yet. I happen to have the deep fryer set up....

Also, this time of year, Turkey drumsticks are amazingly cheap, so I buy a bunch of those and confit them, duck leg style (but SV) and they are amazingly good. Not quite duck leg good, but also a little less strong so they work for a few more things.
Author:  wino [ Sun Oct 07, 2012 11:29 am ]
Post subject:  Re: Canadian Thanksgiving
Ahhh, yes, SV, the Thousand dollar turkey -- -- -- maybe not. :?

I've fallen back to an experimental 'brine' composed of 3 parts Kikkoman soy sauce, 1 part BBQ sauce, and 4 parts cheap merlot. Monsieur Bird has done penance on the counter/fridge sufficient to bring the corpse to 33F internally and has since been bathed for 4 hours in said 'brine' - tightly wrapped in a unused ( :lol: ) garbage bag at room temperature. Soon the 'wash & dry' cycle will begin and then the final 'roasting by an open fire' (à la the chestnut sing-along version... :roll: ). I'm tweaking CI's Nov. 2012 "simple grill-roasted turkey" method without all of the tons of salt and kickin in a little apple wood smoke. As for the Reisling suggestion, fortunately, I have a lovely Selbach Oster 2006 that actually tastes unlike grass, cat pee, and all of the other 'popular' wannabes - it tastes like grapes :!: :o

Further reports after the obligatory nap :D ;) That would be while 'others' are cleaning the kitchen :lol: :D
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