Chloe's Turkey

Join Teachers.Net

Chatboards

Recent Groups

Recipes

MEMBERS

4 Members

+ Join Group

Pinned Posts

ALLAll Teachers

Teachers.Net LIVE CHAT Support group - Tues eve!

Featured Jobs

Full-timeMontessori Teacher

Maple Ridge, British Columbia, Canada

TemporaryTeachers, rural schools

Peace River North School District

Full-timeHead Teacher: 2nd/3rd Grades – Mills College Children’s School

Mills College

Teaching Jobs on Teachers.Net

Featured Job special only $39!

https://teachers.net/jobs

Become a Teachers.Net sponsor!

Teacher Recipes Chatboard

Chloe's Turkey

by Posted with her permission

Nov 11, 2009

We are brining and sugaring a turkey (as usual), then putting the stuffing and two sticks of butter under the skin. We saw that at a restaurant in San Francisco and it looked and smelled great, so we're trying it this year.

We defrost the bird in a sink of kosher salt, ice and several cups of brown sugar. The salt will draw the sugar into the meat. The ice cubes keeps the meat from thawing too quickly.

We put it in around six at night to defrost. We put the nekkid bird in the sink, cover with ice cubes, throw in the salt and then throw in the brown sugar. As the ice melts, the salt and sugar will be drawn into the meat.

Then in the morning, oh, around 8:00, I make the dressing and saute the chicken livers in some butter and garlic. (I just use the boxed kind with extra chicken livers whacked up and put in because I like chicken liver.)I also string some celery and chop it roughly because I like celery in my dressing.

Slice up the butter into pats; th...See MoreWe are brining and sugaring a turkey (as usual), then putting the stuffing and two sticks of butter under the skin. We saw that at a restaurant in San Francisco and it looked and smelled great, so we're trying it this year.

We defrost the bird in a sink of kosher salt, ice and several cups of brown sugar. The salt will draw the sugar into the meat. The ice cubes keeps the meat from thawing too quickly.

We put it in around six at night to defrost. We put the nekkid bird in the sink, cover with ice cubes, throw in the salt and then throw in the brown sugar. As the ice melts, the salt and sugar will be drawn into the meat.

Then in the morning, oh, around 8:00, I make the dressing and saute the chicken livers in some butter and garlic. (I just use the boxed kind with extra chicken livers whacked up and put in because I like chicken liver.)I also string some celery and chop it roughly because I like celery in my dressing.

Slice up the butter into pats; they go in with the dressing so you get this decadent buttery intense flavor when it is cooked.

Rinse the bird off and pat dry. I didn't one year and she slipped out of my hands and flew across the kitchen floor.

You are going to jam all of the dressing, plus those two sticks of butter between the skin and the meat.

Loosen the skin from the meat by jamming your hands up through the neck skin. The skin lifts easily--loosen it all the way into the drumsticks.

Then jam in the stuffing and sort of push it around. You will need to squish it around from the outside so you don't get unattractive lumps. It needs to look somewhat evenly plump. I'll probably put in some smashed garlic cloves and pierced and halved lemons in the body cavity.

Then I'll twine it up, just to keep it in shape.

Then around 9:30 or 10 IN THE MORNING,put it into a 500 degree oven for 30 minutes; it shrinks the skin and keeps the meat tender. Then tent it with foil and cook at 350 until about 40 minutes before we eat. I take it out of the oven and let it continue to internally cook. Moist and juicy that way.

Comment

(2)

report post

turkey questions Can you use any kind of cotton string to tie up the turkey?

also, I wm wondering if there is a way to buy a really good turkey that is not well over a dollar a pound. When I was married and cost was not an issue I ordered fresh turkeys from a local turkey farm. They were always delisious and very flavorful. Since becoming single, I need to...See MoreCan you use any kind of cotton string to tie up the turkey?

also, I wm wondering if there is a way to buy a really good turkey that is not well over a dollar a pound. When I was married and cost was not an issue I ordered fresh turkeys from a local turkey farm. They were always delisious and very flavorful. Since becoming single, I need to be frugal. Last year I bought a "fresh" turkey at a supermarket (it can be icy and still be labeled fresh) and it turned out really well. This year I again bought a fresh turkey on sale at a supermarket and it never got tender or juicy and doesn't have much flavor, althought it was completely cooked. I think it was the turkey and not anything I did. any suggestions out there?

On 11/11/09, Posted with her permission wrote: > We are brining and sugaring a turkey (as usual), then > putting the stuffing and two sticks of butter under the > skin. We saw that at a restaurant in San Francisco and it > looked and smelled great, so we're trying it this year. > > We defrost the bird in a sink of kosher salt, ice and > several cups of brown sugar. The salt will draw the sugar > into the meat. The ice cubes keeps the meat from thawing too > quickly. > > We put it in around six at night to defrost. We put the > nekkid bird in the sink, cover with ice cubes, throw in the > salt and then throw in the brown sugar. As the ice melts, > the salt and sugar will be drawn into the meat. > > Then in the morning, oh, around 8:00, I make the dressing > and saute the chicken livers in some butter and garlic. (I > just use the boxed kind with extra chicken livers whacked up > and put in because I like chicken liver.)I also string some > celery and chop it roughly because I like celery in my dressing. > > Slice up the butter into pats; they go in with the dressing > so you get this decadent buttery intense flavor when it is > cooked. > > Rinse the bird off and pat dry. I didn't one year and she > slipped out of my hands and flew across the kitchen floor. > > You are going to jam all of the dressing, plus those two > sticks of butter between the skin and the meat. > > Loosen the skin from the meat by jamming your hands up > through the neck skin. The skin lifts easily--loosen it all > the way into the drumsticks. > > Then jam in the stuffing and sort of push it around. You > will need to squish it around from the outside so you don't > get unattractive lumps. It needs to look somewhat evenly plump. > I'll probably put in some smashed garlic cloves and pierced > and halved lemons in the body cavity. > > Then I'll twine it up, just to keep it in shape. > > Then around 9:30 or 10 IN THE MORNING,put it into a 500 > degree oven for 30 minutes; it shrinks the skin and keeps > the meat tender. > Then tent it with foil and cook at 350 until about 40 > minutes before we eat. I take it out of the oven and let it > continue to internally cook. Moist and juicy that way.

Nov 27, 2009

report post

not chloe but our turkey had a band of skin holding the legs together. To stuff it we just held it up and placed the stuffing inside. There was a cotton sting holder thing packaged with the turkey to lift it out of the pan when done. Hubby placed the string holder under the turkey and placed it in a baking bag. I hate the idea of stuffing in a turkey and will not eat it. The bag produced a perfect turkey. No...See Moretogether. To stuff it we just held it up and placed the stuffing inside. There was a cotton sting holder thing packaged with the turkey to lift it out of the pan when done. Hubby placed the string holder under the turkey and placed it in a baking bag. I hate the idea of stuffing in a turkey and will not eat it. The bag produced a perfect turkey. Not sure if the stuffing was good or not since I do not even taste it.

All that to say the string provided with the bird was cotton.

On 11/27/09, turkey questions wrote: > Can you use any kind of cotton string to tie up the turkey? > > also, I wm wondering if there is a way to buy a really good > turkey that is not well over a dollar a pound. When I was > married and cost was not an issue I ordered fresh turkeys > from a local turkey farm. They were always delisious and very > flavorful. Since becoming single, I need to be frugal. Last > year I bought a "fresh" turkey at a supermarket (it can be > icy and still be labeled fresh) and it turned out really > well. This year I again bought a fresh turkey on sale at a > supermarket and it never got tender or juicy and doesn't have > much flavor, althought it was completely cooked. I think it > was the turkey and not anything I did. any suggestions out > there? > > > > > > > On 11/11/09, Posted with her permission wrote: >> We are brining and sugaring a turkey (as usual), then >> putting the stuffing and two sticks of butter under the >> skin. We saw that at a restaurant in San Francisco and it >> looked and smelled great, so we're trying it this year. >> >> We defrost the bird in a sink of kosher salt, ice and >> several cups of brown sugar. The salt will draw the sugar >> into the meat. The ice cubes keeps the meat from thawing too >> quickly. >> >> We put it in around six at night to defrost. We put the >> nekkid bird in the sink, cover with ice cubes, throw in the >> salt and then throw in the brown sugar. As the ice melts, >> the salt and sugar will be drawn into the meat. >> >> Then in the morning, oh, around 8:00, I make the dressing >> and saute the chicken livers in some butter and garlic. (I >> just use the boxed kind with extra chicken livers whacked up >> and put in because I like chicken liver.)I also string some >> celery and chop it roughly because I like celery in my > dressing. >> >> Slice up the butter into pats; they go in with the dressing >> so you get this decadent buttery intense flavor when it is >> cooked. >> >> Rinse the bird off and pat dry. I didn't one year and she >> slipped out of my hands and flew across the kitchen floor. >> >> You are going to jam all of the dressing, plus those two >> sticks of butter between the skin and the meat. >> >> Loosen the skin from the meat by jamming your hands up >> through the neck skin. The skin lifts easily--loosen it all >> the way into the drumsticks. >> >> Then jam in the stuffing and sort of push it around. You >> will need to squish it around from the outside so you don't >> get unattractive lumps. It needs to look somewhat evenly > plump. >> I'll probably put in some smashed garlic cloves and pierced >> and halved lemons in the body cavity. >> >> Then I'll twine it up, just to keep it in shape. >> >> Then around 9:30 or 10 IN THE MORNING,put it into a 500 >> degree oven for 30 minutes; it shrinks the skin and keeps >> the meat tender. >> Then tent it with foil and cook at 350 until about 40 >> minutes before we eat. I take it out of the oven and let it >> continue to internally cook. Moist and juicy that way.

Nov 28, 2009

report post