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Old 11-26-2013, 08:05 AM   #11
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Re: Anyone a Thanksgiving turkey expert???

I don't think bacon is red meat. Remember all those "pork the other white meat" commercials?

You can try turkey bacon, I haven't used it, though.

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Old 11-26-2013, 08:12 AM   #12
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Thaw it in the sink in COLD water. Do a quick google search for "Alton Brown turkey brine" and pop your birdy in the brine either tonight or tomorrow afternoon.

I do not do stuffing in my bird. I mix it up and cook it in my crockpot. The bird cooks better without stuffing. Plus I can perform "quality assurance" on the stuffing all day while everything else is cooking.

Good luck!
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Old 11-26-2013, 08:14 AM   #13
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Re: Anyone a Thanksgiving turkey expert???

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Originally Posted by Minniebees View Post
I don't think bacon is red meat. Remember all those "pork the other white meat" commercials?

You can try turkey bacon, I haven't used it, though.
It is red meat, I was surprised when they told us that. He can't have any mammal meat due to the allergy to a specific sugar. He can only eat poultry and fish. :/ And we loooooove bacon too I will definitely try the turkey bacon and see what happens! This won't be for Thanksgiving just when I cook up a turkey later. Thanks!
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Old 11-26-2013, 08:15 AM   #14
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Re: Anyone a Thanksgiving turkey expert???

What sugar? Just curious.
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Old 11-26-2013, 08:37 AM   #15
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Re: Anyone a Thanksgiving turkey expert???

It is called alpha-gal. Here is a link to a website explaining about the allergy.
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Old 11-26-2013, 08:38 AM   #16
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fill sink and unthaw I think over night. tie with string and put in a bad and make a slit if no slit in. bag. 350degrees f. cook time I cant remember... 1hr per pounds?
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Old 11-26-2013, 08:40 AM   #17
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My cooking method is similar to pp without bacon. I season with a stock of butter, rosemary, poultry seasoning, Montreal grill seasoning, thyme, and bay leaves in the cavity. I use 2-3 tablespoons of each. I like to brine unless the turkey is already basted (Butterball or similar). The first time you cook a turkey it is a little intimidating. There after it's not a big deal. Don't forget to stick your hands in the turkey to pull out the gizzards and neck I don't know why it's included!

I use an oven bag to keep it moist. 400* for 2 1/2 hours for a 12 pound turkey.
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Old 11-26-2013, 08:46 AM   #18
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Re: Anyone a Thanksgiving turkey expert???

Oh gag. I have to stick my hand in it? I gotta get rubber gloves too.
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Old 11-26-2013, 08:48 AM   #19
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Don't forget to stick your hands in the turkey to pull out the gizzards and neck I don't know why it's included!
It makes yummy stock for gravy.
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Old 11-26-2013, 08:49 AM   #20
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Not to pat myself on the back too much, but I've been told that I make the best turkey. I'm a bit of a family legend.

About 3-4 days out, you want to start brining your turkey. Take about 1 gallon of water, 1 cup of salt, one cup of brown sugar, and bring to a boil. Cut and squeeze a fresh lemon and put the rest of the lemon in the water. About 1 TBS of liquid smoke, and about 1/4c of Rosemary. Let cool to room temperature. You can add apple juice, too, but dh hates apples, so I don't. Once it's cool, throw your bird in the brine and let it defrost in the fridge in it about 3 or 4 days.

On Thanksgiving, take out 1-2 sticks of butter, and some uncooked bacon, celery, and more rosemary. Mix the softened butter and rosemary together, and then separate the skin of the turkey and spread the butter all over the meat. Put more in the cavity. In the cavity, place your cleaned celery, strips of bacon. Cover the whole thing in fresh cracked pepper, Place the bird breast down, and cover the whole thing in more bacon. Add about an inch of water in the pan, cover with foil, and cook according to the instructions (it's what, 325 until the internal temp not near a bone is 160).

Take it out of the oven and let it rest for 10 mins, then slice.

Yum!
What is liquid smoke?
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