Visit the SWFA.com site to check out our current specials. |
Excellent Turkey Recipe |
Post Reply |
Author | |
Chris Farris
TEAM SWFA - Admin swfa.com Joined: October/01/2003 Location: Texas Status: Offline Points: 8024 |
Post Options
Thanks(0)
Posted: November/23/2011 at 11:49 |
Got this in an email.
Hello Chris:
Over the years, many of us here at SiteSolutions gather together this week for a company Thanksgiving diner and celebration.
We have a favorite recipe that everyone here loves and we wanted to share it with you. The credit for the recipe goes to Alton Brown of Food TV. Follow it exactly and you'll have the most flavorful and moist turkey you've ever had. If you try it, let us now how it turned out. Enjoy.
Happy Thanksgiving from all of us at SiteSolutions.
============
WATCH THE VIDEOS. THE PREPARATION AND COOKING ARE NOT THE NORM.
Main Page: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Videos: http://www.foodnetwork.com/altons-good-eats-roast-turkey-how-to/video/index.html
Ingredients 1 (14 to 16 pound) frozen young turkey For the brine:
For the aromatics:
Directions 2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
|
|
Bigdaddy0381
MODERATOR Georgia peach Joined: February/27/2007 Location: Georgia Status: Offline Points: 13682 |
Post Options
Thanks(0)
|
Sounds great.
I take and soak my turkey in 7up for 24 hours and then injekt (tech term) with lemon pepper or a mild cajun sauce. Then smoke for around 12 hours. Yummie.
|
|
P&Z Firearms , Pro gun cleanings and gun repair and wood refinishing.
Ecclesiastes 10:2 |
|
Kickboxer
MODERATOR Moderator Joined: February/13/2008 Status: Offline Points: 23679 |
Post Options
Thanks(0)
|
Menu: cranberry and cherry relish, check Calvados sauce/gravy, check acorn squash, check, ready for final warming apple and pear compote... in work cornbread, sausage and portabella mushroom dressing, in work cherry pie... next apple pie... next to next sourdough/yeast rolls... ready to rise and bake Turkey will be dutch oven roasted in a grand marnier sauce, stuffed with the dressing, of course Mashed potatoes Green beans I liked a lot of flavors... Happy Thanksgiving... |
|
Opinion,untempered by fact,is ignorance.
There are some who do not fear death... for they are more afraid of not really living |
|
billyburl2
Optics Master Extraordinaire Joined: January/08/2009 Location: Cottonwood, AZ Status: Offline Points: 4015 |
Post Options
Thanks(0)
|
Dan, do you have time to pick me up at the airport? Sounds yummy!
|
|
If it is tourist season, why can't we shoot them?
|
|
jonoMT
Optics Master Extraordinaire Joined: November/13/2008 Location: Montana Status: Offline Points: 4853 |
Post Options
Thanks(0)
|
I thought the Calvados was for the cook. I don't have to roast the birds for tomorrow, but got a turkey for us...thought I'd try this Alton Brown recipe too.
|
|
Reaction time is a factor...
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |