Comments on: Thanksgiving Turkey Dinner Tips http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/ You Have To Eat, So Learn To Cook & Eat Well Thu, 18 Mar 2010 09:48:20 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Chris Lee http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/comment-page-1/#comment-88087 Chris Lee Wed, 25 Nov 2009 07:05:32 +0000 http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/#comment-88087 Should you brine a turkey that will go into an imu? <em>What????? - RG</em> Should you brine a turkey that will go into an imu?

What????? - RG

]]> By: Chef Jenni Field http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/comment-page-1/#comment-29013 Chef Jenni Field Fri, 23 Nov 2007 02:03:56 +0000 http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/#comment-29013 Lisa, You certainly can put all your aromatics/seasonings in the bird ahead of time. The only thing I'd add right before cooking would be any liquid (if you're using it). But herbs, lemons, butter, etc can certainly go in a day or 2 before. Lisa,
You certainly can put all your aromatics/seasonings in the bird ahead of time. The only thing I’d add right before cooking would be any liquid (if you’re using it). But herbs, lemons, butter, etc can certainly go in a day or 2 before.

]]> By: DianeDiane http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/comment-page-1/#comment-28840 DianeDiane Thu, 22 Nov 2007 05:08:47 +0000 http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/#comment-28840 Re the turkey being cooked 'ahead' for out-of-town guests, if you start the turkey at a higher heat (tented); REDUCE it to a lower temperature of 300 degrees (even to 275), you can start it earlier; have it virtually 'done' 3 hours before your guests arrive, and then for those remaining hours, putting it at 275 - even dropping to 250 if the turkey is thoroughly cooked, and by KEEPING IT TENTED; basting it about every 1/2 hour (helping to keep it moist), you can then turn that oven off 45 mintues BEFORE your guests arrive, and the turkey 'rests' (as we know it should). The larger the turkey, the greater the build-up of heat; the longer it stays warm, and no one really demands a turkey be 'piping hot' SO LONG AS THE GRAVY IS NICE AND HOT (very warm anyway). If you're still worried, KEEP SOME PIPING HOT STOCK/DRIPPINGS on the back of your stove; before you start to carve the turkey, a nice dousing. As you 'plate' (if you're cutting and plating in the kitchen, and not in front of your guests), you layer a bit of that hot stock you kept - warms up the turkey; moistens it, and adds flavor! If you're cutting in front of your guests, simply offer up the 'au juis' thought to them as you ladle a bit of that hot stock over each serving; they'll love you for it. If they want GRAVY on their turkey, be sure that's nice and warm/hot, and offer to ladle a bit of that in lieu of the juice, or added to the juice (my husband loves both). Many restaurants use a similar technique; then they pop your individual 'serving' into a Microwave for about 30 seconds before the waitress brings it to you, and most people never know they've been 'zapped'...if you need to 'zap', that's your last resort. I'm 67 years old; made turkey as a regular meal for my children (5), at least ONCE A MONTH because we both prefer poulty and fish rather than red meats. I guess I've had enough practice with turkeys of all sizes, and it seems virtually everyone loves turkey so long as it is DONE (not undone/raw-like); hot - cool - cold; temperature never seems to matter as much as being certain there's no 'blood' running (a dry turkey can soak up broth and gravy; an un-done one is ADDING to that gravy in a way you don't want to experience). HAPPY TURKEY DAY. Re the turkey being cooked ‘ahead’ for out-of-town guests, if you start the turkey at a higher heat (tented); REDUCE it to a lower temperature of 300 degrees (even to 275), you can start it earlier; have it virtually ‘done’ 3 hours before your guests arrive, and then for those remaining hours, putting it at 275 - even dropping to 250 if the turkey is thoroughly cooked, and by KEEPING IT TENTED; basting it about every 1/2 hour (helping to keep it moist), you can then turn that oven off 45 mintues BEFORE your guests arrive, and the turkey ‘rests’ (as we know it should). The larger the turkey, the greater the build-up of heat; the longer it stays warm, and no one really demands a turkey be ‘piping hot’ SO LONG AS THE GRAVY IS NICE AND HOT (very warm anyway).

If you’re still worried, KEEP SOME PIPING HOT STOCK/DRIPPINGS on the back of your stove; before you start to carve the turkey, a nice dousing. As you ‘plate’ (if you’re cutting and plating in the kitchen, and not in front of your guests), you layer a bit of that hot stock you kept - warms up the turkey; moistens it, and adds flavor!

If you’re cutting in front of your guests, simply offer up the ‘au juis’ thought to them as you ladle a bit of that hot stock over each serving; they’ll love you for it. If they want GRAVY on their turkey, be sure that’s nice and warm/hot, and offer to ladle a bit of that in lieu of the juice, or added to the juice (my husband loves both).

Many restaurants use a similar technique; then they pop your individual ’serving’ into a Microwave for about 30 seconds before the waitress brings it to you, and most people never know they’ve been ‘zapped’…if you need to ‘zap’, that’s your last resort.

I’m 67 years old; made turkey as a regular meal for my children (5), at least ONCE A MONTH because we both prefer poulty and fish rather than red meats. I guess I’ve had enough practice with turkeys of all sizes, and it seems virtually everyone loves turkey so long as it is DONE (not undone/raw-like); hot - cool - cold; temperature never seems to matter as much as being certain there’s no ‘blood’ running (a dry turkey can soak up broth and gravy; an un-done one is ADDING to that gravy in a way you don’t want to experience).

HAPPY TURKEY DAY.

]]> By: lisa http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/comment-page-1/#comment-28775 lisa Wed, 21 Nov 2007 22:55:02 +0000 http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/#comment-28775 I would like to know if you can set the turkey up with the seasonings and the onions etc... on the inside ahead of time? Thank you I would like to know if you can set the turkey up with the seasonings and the onions etc… on the inside ahead of time?
Thank you

]]> By: Going2Oahu http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/comment-page-1/#comment-28772 Going2Oahu Wed, 21 Nov 2007 22:32:25 +0000 http://www.reluctantgourmet.com/blog/turkey/thanksgiving-turkey-dinner-tips/#comment-28772 Mahalo for these coking tips. I have cooked my turkey imu-style for the last 10 years but we have some company this year that wants a "traditional bird". The imu recipe, if you want a treat, is at <a href="http://blog.going2oahu.com/2007/11/19/hawaii-imu-turkey-recipe-for-thanksgiving.aspx" rel="nofollow">http://blog.going2oahu.com/2007/11/19/hawaii-imu-turkey-recipe-for-thanksgiving.aspx</a> Aloha nui from Going2Oahu!! Mahalo for these coking tips. I have cooked my turkey imu-style for the last 10 years but we have some company this year that wants a “traditional bird”. The imu recipe, if you want a treat, is at http://blog.going2oahu.com/2007/11/19/hawaii-imu-turkey-recipe-for-thanksgiving.aspx

Aloha nui from Going2Oahu!!

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