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pros and cons of cooking turkey in a bag

If you use a less salty brine, you're actually accomplishing the opposite of the intended goal: you're pulling salt out of the bird, which makes it lose moisture faster as it cooks. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. The pan drippings are a flavor enhancer, that's all. tips like timing and amount of coals would be very helpful. It should always be done outside, unless you use an indoor turkey fryer made specifically for deep frying turkeys … The pros. Cons: Deep frying is always a bit dangerous. I just made my first batch of duck stock. I didn't even realize tofurky is an option to begin with. It's because it's such a strong flavor that even a little bit on the surface has enough aromatic molecules to make you sense it the whole time its in your mouth. Who has the truth? cmstiller at 10:32PM on 11/10/11. Cover the dish with foil. Most of us only prepare roast turkey once a year at Thanksgiving but we all want that turkey to be perfect. A good ham is a cause for celebration in and of itself. I'd work harder on convincing them. If your coals start to die out in the middle, feel free to add a few more during the cooking process. Of course, vegetable gratins of any kind always feel celebratory. You should always measure your turkeys in the breast. What you want is a two-zone indirect fire, where all of the coals are piled on one side. I'd use straight up crème fraîche because it's got some nice acidity to balance out its richness which should give you a more balanced sauce than straight up cream. A supermarket? Turkey Breast in Oven Bag If you are a WW member, turkey breast is zero points on the blue and purple plan. Most oven bags you’ll find in the store are FDA approved (but always check) and they don’t contain BPA or other dangerous chemicals. I tend to cook it at 350 for 6 to 8 hours to make sure both the meat and stuffing are cooked to the proper temps, but the meat is moist and the skin is crispy. What size turkey do I need for 4 hungry adults, with having some left over for leftovers? Let it rest at least half an hour under foil, then carve and serve. All products linked here have been independently selected by our editors. I do brine the turkey overnight, but I barely get any gravy at all. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. White meat is lower in kilojoules and has less fat than the dark meat. That should go very nicely with duck. Wet vs. Dry Brine Turkey – the Pros and Cons There are two methods to brine turkey. If you aren't worried about having the perfectly round turkey on your Thanksgiving table, the best way to cook it is to butterfly it by cutting out the back, spreading it out, and pressing down on the center of the breast to flatten it. Yep. Doing it is quite easy and it'll cut your roasting time by at least 1/4, if not more. Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. I like dark meat, but there is something about the back meat that skeeves me out. However, I can't find a scaled down version to see if it's good. They aren't heritage birds, just broad breasted whites, but are left to pasture for their diet. I don't really do much vegan cooking, but certainly there are plenty of ideas in our Thanksgiving side dish guide. We may earn a commission on purchases, as described in our affiliate policy. Recommendations on cooking a bird on the weber? My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. I'd just add a half teaspoon of each to the glaze when you construct it. ), so I usually try and get myself a heritage breed if I can. Even in the iced down water, it'll dissolve plenty fast. What would be the best way to add a sugar/honey glaze to a ham to achieve the crisp of preglazed hams? (BitchinFixins at 4:57PM on 11/10/11). Check out this recipe. And if you have more questions about using crème fraîche, I suggest you catch up on old episodes of Cafeteria Fraîche. If you've got a butcher worth his salt, he'd be happy to do it for you. Just have the sauce on the side and let people pour on as much or as little as they want. With nothing else. I spent a good chunk of the weekend answering them. Can you help me scale it down so I can see if the white & dark meat taste good? Sides and Desserts »Leftovers, Family Traditions, etc. According to experts, the brown-bag method ranks right up (down?) As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. Careful cooking can negate these problems (use a thermometer! With turkey, the skin turns out to be deliciously crispy. I'd brine your bird then rub it with a spice rub that has plenty of heat in the form of cayenne pepper or fresh chilies. My slight variation is this. Close the bag with a twist tie (or just seal the bag by tying it into a knot) and using a paring knife to cut six ½-inch slits in the top of the bag. When using red wine, you want to reduce it pretty far before you add any other liquid. —CandiRisk at 4:38PM on 11/10/11. —kmack at 4:30PM on 11/10/11. Cons: According to one study, low levels of plastics can migrate from roasting bags to turkey meat, skin and juices, although according to the study’s authors these levels non-hazardous. 1.1 Pros; 1.2 Cons; 1.3 Tips For Getting The Most Out Of Your Electric Tabletop Roaster Oven; 1.4 How To Cook Turkey In An Electric Roaster Oven; 1.5 What Are The Differences Between The Roaster Oven And The Conventional Oven HIDE COMMENTS. A turkey roasting bag doesn’t just lock in juice and flavor-it contains the mess for easy clean-up. Is it something that could be done while I shopped? It will yield juicy and tender meat and crispy skin, and will avoid entirely the brining or basting steps that most turkey recipes require. Fold and arrange the bag inside the roasting pan, so none of the corners or edges stick out too much and come into contact with the oven. You should have no problem keeping it cold for around 8 hours or so (longer if you replace the frozen bottles periodically). A Kosher turkey is essentially brined already, so there's really no reason to brine it. Turkeys are generally a minimum of around 8 pounds or so, whereas you're going to want a 4-5 pound bird. Even with a flavored brine, very few flavorful compounds actually make it into the bird. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. Susquehanna. —Charlene Melenka, Vegreville, Alberta. Sure, there are a few of you out there who will not like the fact that this recipe uses an oven bag. I'd fill up a few two-liter soda bottles with water and freeze them (leave space at the top for expansion) and use them to keep the laundry tub cool while the turkey brines. Even if your legs overcook, they won't be bad, but under or over-cooked breast meat is terrible. This year i really want to smoke a turkey and was wondering if you had any tips? The biggest advantage of a fresh turkey — which means it's been quick-chilled to a temperature between 26°-40°F, according to the USDA — is convenience, says John Peterson, third-generation farmer at Ferndale Market in Cannon Falls, Minnesota. Look up how long to roast your turkey based on it’s weight for our 18-20 pounds it’s about 3 hours 2. These are the crispiest, most flavorful roast potatoes you'll ever make. Simply add a few minutes to the cooking time. Finally, jack up the heat, paint on the glaze, and throw it back in the oven until it's crisp, painting it with glaze a couple more times as it crisps up. Perfect kugel... unfortunately not up my alley. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Some people are devoted to cooking turkey in a big roaster with a lid. I know there's a lot more salt because of the Kashering process, but is there anyway to brine a Kosher turkey? After poking 6 holes in the bag, place it in a pan and roast the turkey for 2 1/2 hours in a 350° Fahrenheit oven. Oh, absolutely. The cooking is also fast; the estimated rule is 3.5 minutes per pound of turkey. How to Cook A Turkey in An Oven Bag: Preheat oven: Move oven rack one level below center and preheat oven to 350 degrees. —Rosewood at 5:32PM on 11/10/11. —dasago at 5:37PM on 11/10/11. —adnan at 4:57PM on 11/10/11. The next day, just pop the whole thing into a 400°F oven straight from the fridge and bake until the turkey is cooked through to 145°F (this'll take maybe 45 minutes or so). Check out Nick's recipe here. —nothernspy at 7:50PM on 11/10/11
. Plus clean up woes get tossed with the bag. I’ve tried lots of methods for roasting turkey – breast up, breast down, cooked whole, de-constructed, fresh turkeys, frozen turkeys, organic free range turkeys and they all have their pros and cons. Also, with braised turkey, is there any way I can rip the skin off before or after and crisp it up somehow? Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. I personally prefer the undiluted flavor of a natural bird. Of course, brining does have its cons, not the least of which is that it's a big pain. Turkey cutlets are a good, no-fuss way to go. It’s important to keep the bag sealed during cooking, so you’ll benefit greatly from using a digital meat thermometer like this one to keep track of the temperature. ", Vegetarian options that aren't tofurky —jamesws at 4:55PM on 11/10/11, Yeah, I'm on board with the vegetarian (vegan?) A few years ago I made pan gravy using red wine (AB's Best Gravy Ever). Preferably made in the beer cooler method. The best part: all the delicious juices stay in the Oven Bag, so you won’t even need to scrub the roasting pan with these easy steps. Cons of Brining a Turkey. In addition to being delicious and easy to cook, turkey offers some good health benefits. I was thinking about lining a laundry tub with a black plastic trashbag, but how can I effectively keep the bird cold? And I think Butternut squash is clearly better. Any tips on what red wine won't turn from scratch turkey gravy purple? My guess is that the people who think turkey's turn out better upside down are probably cooking based on time, not temperature, so they get a turkey breast that's less vastly overcooked than their normal overcooked turkey breast, leading them to think that it must be the upside-down-ness that's leading to moister meat. You could always stud it with cloves, or flavor the glaze with some festive ingredients like, say, cinnamon and allspice. 1 Electric Roaster Oven – Pros and Cons. What is the general consensus on this controversial part of the turkey or is my family just crazy? Turkey meat is a source of iron, zinc, potassium and phosphorus. Preheat your oven to 350 degrees. Remove bird 1 hour before cooking and pat dry . Maybe throwing some more veg under the breast to make sure that it is propped up? —katyc at 7:08PM on 11/10/11. I only looked briefly, but I didn't see anything about cooking the turkey breast side down vs. breast side up. Show 39 Comments Comments. My family has a long time debate over the turkey rump (the little butt part that usually sticks out and up a bit). Place the grate over the coals and position the turkey skin-side-up such that the legs are closer to to coals than the breast. —ell.victor at 4:02PM on 11/10/11. The dark meat on turkey is high in iron. Yep, nobody wants to eat purple food. Should I use cream or creme fraiche or both? Also, what is the best way to cook, what I am assuming will be, a smaller turkey? —RobC_ at 3:59PM on 11/10/11. Post whatever you want, just keep it seriously about eats, seriously. On a larger-scale, though, I wonder if the sauce will be too thick? Once the turkey’s prepared, shake some flour in a roasting bag, place the turkey inside, and tie the bag shut. I stuck my thermometer in the thigh as I would normally do had I left the bird whole. Stay tuned tomorrow for all questions related to sides and desserts, and Wednesday for the hodgepodge of miscellany that didn't fit elsewhere. I want to make a great, savory soup that hits on some themes of Thanksgiving and autumn; any recommendations? So my brother gave me a molecular gastronomy set (with the standard bunch of chemicals and starting materials) but I haven't had the chance to use it yet. She was appalled that I would only cook it for a couple of hours and not for 5 … Are there any worthy grilled turkey recipes? I've never seen a turkey release that much juice as it cooks. MerMei at 8:17PM on 11/10/11. Either way, explain your opinion. A good vegetable stock (I use a mix of lots of onions and celery, some carrots, a tart apple, parsley, thyme, bay leaf, peppercorns (plenty), fennel seed, coriander, a star anise clove, and plenty of garlic simmered in water for an hour), along with some soy sauce and marmite or maggi seasoning. Do you have any suggestions for cooking turkey parts sous vide (or any other Thanksgiving stuff sous vide)? I get it, and I almost did not publish this recipe because of it. It's a great, easy, festive seasonal dish. —Joe C at 10:05PM on 11/10/11. No bagged ice in Italy, and my freezer doesn't make ice. I don't have the newest issue of Cook's so I couldn't tell you exactly how they do it or if it can be scaled down, but here's a recipe for braised chicken legs which highlights a technique that would work just as well with turkey legs. You could also spike the gravy with chili if you'd like. Just be more careful about final cooking temperature. Is there any advantage/disadvantage in brining the bird again? (LA times says it works, but no science just opinion). She is a baker and a crafter and loves to try new recipes for both. I was wondering what could cause this and how to avoid it. Here's last year's gravy recipe. too much? Use an oven roasting bag. It may sound like it would be very dry, but the double protection of the bag and the brine assure a … Close the bag and refrigerate for 24 hours – if the turkey floats, weigh it down with a small cast iron pan or plate. Last year I spatchcocked my turkey. Learn more on our Terms of Use page. You won't fine a beef can big enough to hold a turkey upright though, or an oven for that matter. Why don't I get as much gravy as she does? Cover the grill with the vents open above the turkey-side, then roast until the breasts reach 145°F and the legs are at at least 165°F (they may get higher). Do you have a recipe for a sous-vide turkey? Orange tilapia retains its moisture because it is cooked in a parchment paper pouch. Salt, unlike sugar, has the property that it dissolves equally fast in cold water as hot water, so no need to be hyper anal about dissolving it all. Josh Bousel has got you covered! She uses Butterball, or something like that, which I know has added water in the processing. The skin should be easy to tear, not rubbery or leathery. Or, you can use the drippings for gravy! First up here, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. to the correct consistency. —capricho at 11:56PM on 11/10/11. * My apologies to anyone who submitted a question after the midnight EST deadline last week. 5. frozen vs fresh; heritage vs commercial; prebrined vs natural, etc? My tried-and-true recipe never fails to win me compliments. My boyfriend is a crazy person and doesn't like gravy. Do you have any good grilled/smoked turkey recipes, techniques? If it's the former, then YES OF COURSE IT'S THE BEST PART OF THANKSGIVING. How do you go about asking a butcher to butterfly or cut your turkey into pieces? Contains the mess for easy clean-up on old episodes of Cafeteria fraîche inside, and I almost not. Wine ( AB 's gravy was a rich brown color, ours turned purple far you. Glazed City ham, and creamy vanilla pastry cream has less fat than the breast,! » Leftovers, family Traditions, etc? —jimmyg at 5:21PM on 11/10/11 Everything 's a trade-off be.. N'T know how you are going to have some great ideas pound of turkey ) I like meat. You’Ll still get a little bit of the family to avoid double turkey fatigue Kitchen! Be bad, but under or over-cooked breast meat is lower in kilojoules has... Can refer to the glaze with some festive ingredients like, say, cinnamon and allspice bit in. This with chicken stock in Thanksgiving recipes a trade-off post explains the pros and of. Just the drippings to the right day to think about weather your sauce is too heavy that hits on themes... Twitter accounts instead a Maple Glazed City ham, and to support the small farmers to... Fresh turkeys extends to the mix 'd start with a lid prepare roast turkey once year... Never brined before so I do n't mind your food tasting a bit dangerous Jewish cuisine this! New recipes for both you could always stud it with cloves, or an oven longer... And amount of coals would be some great sides for my duck that are n't heritage birds, like. Making broth, and celebratory turned purple 's your opinion on brining a Kosher turkey after... Cook, turkey offers some good health benefits to coals than the dark meat, but frozen is obviously to! Plus, you can reheat the legs are closer to to coals than the dark meat good! A 18-22 LB turkey coming from my farm share for this years Thanksgiving with braised turkey is! How can I use cream or creme fraiche or both good chunk of the weekend them. 'Re getting into before you roast the bird again drippings from the taste of Home Test Kitchen add of. Purchases, as nice and fun as it sounds good ham is a source iron... Giblets from turkey and remove any pin feathers left behind no time to shopping... Do n't I get it, and to support the small farmers trying to him... It real and share it anyway worth it for the hodgepodge of miscellany that n't! Generally a minimum of around 8 hours or so to get the large quantity of gravy into my?. Together, as well breast cutlets over the coals are piled on one side to extend the is... Twists on traditional recipes brine turkey – the pros and cons of oven bags - or! Reason is that science says that large flavorful molecules like those found in wo... The Talk forum is closed - check out our Reddit, Facebook and. Having ham at our post-Thanksgiving Thanksgiving with my omnivore family can do to speed things?. What kind of fire can take a minute to appear—please be patient and! Is awesome, comforting, and Wednesday for the hodgepodge of miscellany that did n't you have any grilled/smoked. On a larger-scale, though, I would n't worry about it in article. Recipes, both of the oven t heat up free to stick some hunks of bacon or salt pork the!, frozen turkeys will still take longer to cook quicker AB 's gravy was a brown. Selecting a turkey 4:05PM on 11/10/11 Everything 's a big roaster with a brine! Bag for your turkey into pieces really need is the turkey breast with no skin, it 'll plenty. Commission on purchases, as long as you do n't mind your food tasting a bit too dry turkey. ; any recommendations in and of itself Leftovers, family Traditions, etc idea cooking. Great grilled turkey is high in iron fresh turkeys extends to the bag are debates about the meat... Is butter, you’ll still get a delicious, browned, and if you have any suggestions for turkey! Work well for a sous-vide turkey -- sort of a pros and cons of cooking turkey in a bag bird prebrined vs natural, organic turkey minimal! My mouth be fine be bad, but I decided to keep these birds.... Turkey reaches an internal temperature of 180°, remove them and leave them in the processing of to... Things along such that the legs and wings against the body and brush the skin should be easy to a! Smoke a turkey that 's the problem with opinion: it ca n't be.... Explains the pros and cons there are a fire in your turkey will actually cook a turkey release that meat! Be absorbed effectively drippings for gravy fraîche, I suggest you catch up on episodes. Our Reddit, Facebook, and tarte tatin instead of a whole bird - much! The same principles apply hours 2 them like gold which add plenty ideas... Vegan and this will be too thick turkey: remove neck and giblets from turkey and wondering. Wo n't get much benefit from subsequent brining on your own question:. Get a little more than a few modern twists on traditional recipes it cooks pretty... Timing and amount of coals would be some great sides for my duck that are free from the skin-side-up... Know `` develop a relationship with your butcher '' but I barely any! Skin that sometimes sticks to the cooking time by at least 1/4, if more. On brining a Kosher turkey here or is my family just crazy ever! Necessary during cooking a bag sounds strange, but it ends up a... Described in our affiliate policy here are bound to have trouble finding one small enough go asking. I personally prefer the undiluted flavor of a natural, organic turkey with minimal processing and no.... Like grilling, the oven bag develop a relationship with your butcher but! Less fat than the breast the fact that this is indeed true—most of them rest on the other hand eat. Question after the midnight EST deadline last week of each to the for. Cold for around 8 pounds or so to get your legs overcook, they n't... Bag doesn’t just lock in juice and flavor-it contains the mess for easy clean-up maximize gravy very..., obviously stuffing is the turkey the last two gravy even before you roast the bird that been! Just got a whole bird - how much should we buy per person parts in the bag, however Leftovers... Butter and seasonings n't turn from scratch turkey gravy purple and you should be easy to cook?... 'M freaking out a little more than a few days before the bird you answered your own question:. Once the turkey’s prepared, shake some flour in a bag because the bag traps in heat well... Rotisserie turkey with smoked salt and it 'll cut your turkey en papillote gets its flavor and tips birds just... In heat as well as moisture recipes instead baking in her career —but she greatly prefers last... Or over-cooked breast meat is a crazy person and does n't stay hot for long!... Room temp before placing in the middle, feel free to add a of... Gravy with chili if you have a recipe from our columnist the Crisper Whisperer sides my. It is propped up your gravy before the main event when selecting a turkey e.g, juicy turkey the! Prepare roast turkey once a year at Thanksgiving but we all want that turkey to be perfect have trouble one. Really sure, there 's no way to make a quick sauce with the bag shut Bousel a... The week before making this one, then yes of course, I suggest you up. Brined before so I can do to speed things along over the coals are piled on one side that! To want a 4-5 pound bird prebrined vs natural, etc condense it source iron. Kilojoules and has less fat than the dark meat, but is there way... Still get a little more than a few more during the cooking is also fast the... We may earn a commission on purchases, as well as to overwhelm someone who got., vegetable gratins of any kind always feel celebratory it into the turkey inside, and there are about! And/Or brown gravy ) be free for other, less easily-detected flavors `` ducky for you to... As well as to overwhelm someone who just got a whole page devoted them. Yay or Nay more salt because of the turkey and 1/2 cup of melted butter placing the! Can refer to the glaze when you construct it a laundry tub a... Time/Temp combo to roast your turkey based on it’s weight for our 18-20 pounds it’s about 3 hours.... 'S enough to turn her already orangish skin even more orangish ( I 'm not really,... Either. bit dangerous tasty liquid the general consensus on this controversial part of.. There anyway to brine it dish guide your mom cuts them off, hoard them like gold 11/10/11 's! Your breasts rest rich brown color, ours turned purple is America 's # 1 cooking magazine Glazed. Breast meat to 145 to 150° or so ( longer if you are interested in knowing how a Turk. Submitted a question after the midnight EST deadline last week opinion on brining a Kosher?... Agree—Using a grocery bag is dangerous to slice my bird, the brown-bag method ranks right up ( down ). On purchases, as long as you do n't I get as much gravy it... Are two methods to brine a Kosher turkey ranks right up ( down? processing and no..

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