I brine the turkey every year now and have for the past 5 years. I refer to is as the “Ronco” turkey. I set it and forget it. No basting, just making sure that I move it every 30 minutes.
I remember Norm calling the turkey “Birdzilla” on an old episode of “Cheers”…….(Before anybody objects, yes, I know there are no new episodes of “Cheers”!)
mfhorn 4Wild ones can fly, and are well deserving of Franklin’s campaign to make it the national symbol. Domestication tampered with its intelligence and aeronautical ability.
Did you know that our North American turkeys were originally raised by the Mayan, discovered by the Spaniards, brought to Europe where they became immensely popular, and finally, reintroduced into the New Wold by the Pilgrims and other immigrants ?Our American wild turkeys were originally domesticated birds who “went native”.
We call them Turkeys because they were first taken from America to the Country, Turkey, where people began raising them for food.They were later Exported to the Rest of Europe where they were known as “Turkey Birds” when served for dinner.
I just set the oven on 220 degrees and put the bird in around Midnight.That way, you really CAN “Set it and Forget it” until you get up the next morning.It should be getting very close to the “Falling off the Bone” stage by then. You can check it and, if you want to “Brown” it a little, turn the temperature up for another half hour.Making sure you don’t Burn it instead of “Browning” it.Basting it and dusting it with a Tiny bit of Sugar will also cause it to “Brown” very nicely as the Sugar Carmelizes. Just don’t use Too Much sugar or people will think it’s got Sweet Potato all over it..
Polsixe almost 9 years ago
A good brine is 1 cup sugar and 1 cup salt foe every gallon of water. He’s going to need a lot.
sarah413 Premium Member almost 9 years ago
I brine the turkey every year now and have for the past 5 years. I refer to is as the “Ronco” turkey. I set it and forget it. No basting, just making sure that I move it every 30 minutes.
MS72 almost 9 years ago
8 foot pool, 4 feet deep = 752 gallons
herdleader53 almost 9 years ago
@sarah413. How can you “set it and forget it” if you have to remember to move it every 30 minutes?
Godfreydaniel almost 9 years ago
I remember Norm calling the turkey “Birdzilla” on an old episode of “Cheers”…….(Before anybody objects, yes, I know there are no new episodes of “Cheers”!)
hippogriff almost 9 years ago
mfhorn 4Wild ones can fly, and are well deserving of Franklin’s campaign to make it the national symbol. Domestication tampered with its intelligence and aeronautical ability.
Linguist almost 9 years ago
Did you know that our North American turkeys were originally raised by the Mayan, discovered by the Spaniards, brought to Europe where they became immensely popular, and finally, reintroduced into the New Wold by the Pilgrims and other immigrants ?Our American wild turkeys were originally domesticated birds who “went native”.
Linguist almost 9 years ago
The most recent source of the above factoid is:
Your Thanksgiving Turkey Is a Quintessentially American Bird: An Immigrant
The turkeys common on U.S. tables descended from a Mexican species and were originally bred for Maya rituals
http://www.smithsonianmag.com/science-nature/thanksgiving-turkey-quintessentially-american-bird-immigrant-180957382/?utm_source=smithsoniandaily&no-ist
One Day It’s Turkey – The Next Day It’s Feathers
Tarredandfeathered almost 9 years ago
Weird truth:
We call them Turkeys because they were first taken from America to the Country, Turkey, where people began raising them for food.They were later Exported to the Rest of Europe where they were known as “Turkey Birds” when served for dinner.
Tarredandfeathered almost 9 years ago
So, where did Tank get those nice Roasting Ostriches?
sarah413 Premium Member almost 9 years ago
@herdleader1953 I call it that because there’s no taking it out of the oven to baste it. You simply open the door and rotate the pan.
Tarredandfeathered almost 9 years ago
I just set the oven on 220 degrees and put the bird in around Midnight.That way, you really CAN “Set it and Forget it” until you get up the next morning.It should be getting very close to the “Falling off the Bone” stage by then. You can check it and, if you want to “Brown” it a little, turn the temperature up for another half hour.Making sure you don’t Burn it instead of “Browning” it.Basting it and dusting it with a Tiny bit of Sugar will also cause it to “Brown” very nicely as the Sugar Carmelizes. Just don’t use Too Much sugar or people will think it’s got Sweet Potato all over it..