How do you prepare your Thanksgiving Turkey?

Discussion in 'Fred's House of Pancakes' started by efusco, Nov 19, 2007.

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  1. mojo

    mojo Senior Member

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    <div class='quotetop'>QUOTE(amped @ Nov 21 2007, 07:41 PM) [snapback]542704[/snapback]</div>
    I think JB Weld might fix that.Heat rises and its a high temp epoxy. I fixed a 6 inch crack in a BMW oil pan once and then drove 250 miles to my mechanic.
    Just checked and its good to 500 degrees.
    Offer him $100
     
    #41 mojo, Nov 21, 2007
  2. galaxee

    galaxee mostly benevolent

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    <div class='quotetop'>QUOTE(Godiva @ Nov 21 2007, 08:27 PM) [snapback]542722[/snapback]</div>
    i'm an old soul, even if i'm just a kid by most standards. :p for now we'll use the oven bag method and be grateful that we could buy a turkey and the fixins.
     
    #42 galaxee, Nov 21, 2007
  3. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(mojo @ Nov 21 2007, 11:19 PM) [snapback]542783[/snapback]</div>
    The Big Green Egg is a space age ceramic grill. I'm not sure an epoxy would work. It would have to withstand temps over 700 degrees.

    However it is possible to get parts. I think the BGE website has replacement 'bottoms' you can buy. Eggguys has a replacement large bottom for $324.95. You can also get a replacement fire box if that is the only part that is cracked.

    eggguys
     
    #43 Godiva, Nov 22, 2007
  4. mojo

    mojo Senior Member

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    I was inspired to use the Komodo for the turkey and it indeed was the best that myself and others had ever tasted.
    Great suggestion Evan.
     
    #44 mojo, Nov 23, 2007
  5. efusco

    efusco Moderator Emeritus
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    <div class='quotetop'>QUOTE(mojo @ Nov 23 2007, 01:07 PM) [snapback]543289[/snapback]</div>
    Awesome, glad it worked out...did you brine it too?
    Ours was excellent as well...though I used a hen and should have used a young turkey for a little better texture/flavor of the meat, but just couldn't find the one I wanted when I went shopping.
    The flavor was great with just enough smoke and some great aroma from the fresh rosemary and thyme...I'm not really convinced that the 1/2 onion or the apple stuffed inside did much.
     
    #45 efusco, Nov 23, 2007
  6. galaxee

    galaxee mostly benevolent

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    imo the half onion does a lot for the stuffing. but i like onions :)
     
    #46 galaxee, Nov 23, 2007
  7. efusco

    efusco Moderator Emeritus
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    <div class='quotetop'>QUOTE(galaxee @ Nov 23 2007, 02:00 PM) [snapback]543321[/snapback]</div>
    But I didn't make stuffing in the turkey (you'll have to watch more of Alton Brown's Good Eats to see why), the onion, apple, cinnemon stick, and herbs were for aroma. I short, stuffing in any poultry is a pretty bad idea, the uncooked fluids leak into the stuffing before and early in the cooking process...thus it's imperative that the stuffing be cooked to at least 160F to kill the germs. BUT, to get the internal temp of the stuffing that high it means that the turkey meat will be cooked to 170 or higher...thus resulting in a dry overcooked turkey. If you must stuff then you should cook the stuffing and put it inside the turkey while hot.
     
    #47 efusco, Nov 23, 2007
  8. mojo

    mojo Senior Member

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    <div class='quotetop'>QUOTE(efusco @ Nov 23 2007, 02:48 PM) [snapback]543314[/snapback]</div>
    I used the Alton Brown Brine also.
    Best investment I ever made was getting a digital meat thermometer I could read outside the grill.
    I just talked to my cousin in Hawaii who told me they paid to have their turkey cooked luau style.Wrapped in taro leaves and buried in a pit of hot rocks.She said its super tender .
     
    #48 mojo, Nov 23, 2007
  9. galaxee

    galaxee mostly benevolent

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    <div class='quotetop'>QUOTE(efusco @ Nov 23 2007, 03:22 PM) [snapback]543328[/snapback]</div>
    hmm, interesting. our meat thermometer registered 180 when we pulled the turkey out of the oven, but it was plenty juicy with the oven bag method. i'm not particularly concerned there. we like our stuffing in the turkey :p
     
    #49 galaxee, Nov 23, 2007
  10. efusco

    efusco Moderator Emeritus
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    <div class='quotetop'>QUOTE(galaxee @ Nov 23 2007, 04:18 PM) [snapback]543370[/snapback]</div>
    I pull mine when the breast is 161 and the thigh is 170 then I cover it in foil for ~15min and let the residual heat bring the temp up a little more and finish the cooking.
     
    #50 efusco, Nov 23, 2007
  11. Godiva

    Godiva AmeriKan Citizen

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    <div class='quotetop'>QUOTE(galaxee @ Nov 23 2007, 05:18 PM) [snapback]543370[/snapback]</div>
    Breast is supposed to be 160 and thigh 180. If you get the thigh to be 180 I suspect the stuffing is going to be in the 170 range. Probably safe enough to eat.
     
    #51 Godiva, Nov 23, 2007
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