| T O P I C R E V I E W |
| star-schipp |
Posted - Nov 26 2014 : 8:17:08 PM
I use compound butter I make with Meyer lemon zest, minced garlic and lots of fresh thyme. I would love to hear other ways my Farmgirl friends cook the turkey.
EstleSchippFarm.blogspot.com
If you can't feed one hundred people, then just feed one. -Mother Teresa
Star - farmgirl sister #1927
Master Food Preserver
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| 9 L A T E S T R E P L I E S (Newest First) |
| texdane |
Posted - Dec 02 2014 : 2:38:17 PM
"It's all about the baste, 'bout the baste ...." Sorry. Couldn't help it.
I put pats of butter under the skin, and rub outside with olive oil. Then I pour chicken broth over the turkey and in the pan. I baste it a couple if times while cooking, but it's pretty easy with the broth.
Farmgirl hugs,
Nicole
Farmgirl Sister #1155
KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE
Chapter Leader, Connecticut Simpler Life Sisters
Farmgirl of the Month, January 2013
Suburban Farmgirl Blogger
http://sfgblog.maryjanesfarm.org/ |
| star-schipp |
Posted - Dec 02 2014 : 03:04:36 AM
That brine sounds amazing!
If you can't feed one hundred people, then just feed one. -Mother Teresa
Star - farmgirl sister #1927
Estle Schipp Farm: Celebrate the Hobby Farm Lifestyle
EstleSchippFarm.blogspot.com
https://youngliving.org/starschipp
Master Food Preserver
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| Calicogirl |
Posted - Dec 02 2014 : 01:57:55 AM
Hi Starletta :)
We soak our turkey in a brine first:
Turkey Brine
1 cup coarse Sea Salt
½ cup Brown Sugar
1 Tablespoon Dried Orange peel
1 Tablespoon Dried Apple Bits
1 Tablespoon Dried Cranberries, finely chopped
2 teaspoons Black peppercorns
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Rosemary
1/8 teaspoon Garlic Powder
3 shakes Crushed Red Pepper Flakes
Combine contents of Turkey Brine to one gallon of boiling water.
Cool thoroughly and refrigerate until chilled.
Place thawed turkey, brining mix and an additional gallon of water
Into a large container so that the turkey is submerged.
Keep refrigerated or on ice for 12-24 hours.
Before roasting, rinse well with cold water and pat dry.
Then we rub with olive oil and salt and pepper the bird. My husband roasts the turkey upside down for one hour at 350 degrees and then turns the temperature down to 180, flips the turkey and slow roast it until done.
Farmgirl Sister #5392
By His Grace, For His Glory
~Sharon
http://amerryheartjournal.blogspot.com/
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| star-schipp |
Posted - Nov 28 2014 : 4:33:18 PM
These are really good ideas! thank you, ladies
EstleSchippFarm.blogspot.com
If you can't feed one hundred people, then just feed one. -Mother Teresa
Star - farmgirl sister #1927
Master Food Preserver
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| ceejay48 |
Posted - Nov 28 2014 : 2:57:02 PM
I roast mine in a cooking bag and sprinkle it with rosemary, thyme, sage, garlic powder . . whatever else I want at the time. The cooking bag keeps the meat moist! I'm NOT fond of the skin (either chicken or turkey) I just want the meat!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
my aprons - http://www.facebook.com/FarmFreshAprons
living life - www.snippetscja.blogspot.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| SheilaC |
Posted - Nov 27 2014 : 8:31:56 PM
I roast it upside-down! :) The white meat (and dark meat too) is so juicy and yummy that way! :) salt and pepper on the skin and a few quartered onions in the cavity, that's it!
http://troutwife.blogspot.com/
http://www.etsy.com/shop/brooktroutwife |
| churunga |
Posted - Nov 27 2014 : 2:03:40 PM
I rub the turkey skin with brown sugar then pour club soda on it. The skin comees out of the oven crispy and brown.
Marie, Sister #5142
Farmgirl of the Month May 2014
Try everything once and the fun things twice. |
| Ninibini |
Posted - Nov 27 2014 : 10:12:24 AM
I saw that last night, Mary Jane! I might try that with our second turkey sometime in the upcoming months. Please tell us how you like it!
Star - I rub butter under the skin, right on top of the meat, before roasting. Sometimes I season it, sometimes not. I rubbed the inside of the bird with my own poultry seasoning and some salt, then filled the cavities with chunks of onion, carrot and celery. This is the first year I didn't stuff the bird, but I will still use the juices from the meat. when making it. In my stuffing, I add onion, celery, poultry seasoning, dried apples and craisins, and will be adding the turkey juices, some cider and some butter. Oh so good!
I had considered roasting the turkey with strips of bacon on top this year, but I don't know anyone who has ever tried this. It just sounds so yummy! I wonder, though, how the drippings will be in a gravy... Have any of you made your turkeys this way? Any pointers?
Happy Thanksgiving, girls!
Hugs -
Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| MaryJane |
Posted - Nov 27 2014 : 12:18:14 AM
I'm trying Julia Child's method this year:
http://www.americastestkitchen.com/recipes/7483-julia-childs-stuffed-turkey-updated?incode=MASAZ00L0
I also have some flavored butters ready but haven't thought to use them on the turkey. I will try it instead of oil.
Thanks!
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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