(Closed) How do you like your turkey? + Post your pinterest recipes!

posted 5 years ago in Food
Post # 3
2450 posts
Buzzing bee
  • Wedding: October 2012

I don’t do either of those, actually. I just cut whatever sorts of chunks I can get from it. and the turkey drumsticks are left as is… because who doesn’t want to feel like a caveman and hold a giant turkey leg?



Me cavewoman, eat turkey yum.

Post # 5
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

My Fiance (SO at the time) and I made turkey for New Year’s Eve for my family and we used an America’s Test Kitchen Recipe. However, because I developed a severe allergic reaction to seafood in my home country, SO and I didn’t take any pictures of the turkey/stuff/gravy for my food blog nor Pinterest.


Old-Fashioned Stuffed Turkey

From America’s Test Kitchen Season 11: Thanksgiving Turkey


Why this recipe works:

Perfecting one aspect of a roast turkey usually comes at the cost of another. Crisp skin means dry white meat. Brining adds moisture, but can turn the skin soggy. And stuffing the cavity -compounds the headache, slowing the roasting time and upping the chance for uneven cooking. We wanted a turkey with everything: juicy meat, crisply burnished skin, and rich-flavored stuffing that cooked inside the bird.

Unwilling to sacrifice crisp skin, we opted for salting over brining. Salting initially draws moisture out of the meat, but after a long rest in the refrigerator, all the moisture gets slowly drawn back in, seasoning the meat and helping it retain moisture. Next we turned to slow roasting and started the bird in a relatively low oven, then cranked the temperature to give it a final blast of skin-crisping heat and to bring the center up to temperature. It worked beautifully, yielding breast meat that was moist and tender. For even crispier skin, we massaged it with a baking powder and salt rub. The baking powder dehydrates the skin and raises its pH, making it more conducive to browning. We also poked holes in the skin to help rendering fat escape.

Next we had to figure out a way to coordinate the cooking times of the stuffing and the breast meat. In most recipes, the breast meat is a bone-dry 180 degrees by the time the stuffing reaches a safe 165 degrees. We got around this by splitting the stuffing in half. We put half in the turkey and took it out when the bird was up to temperature. We moistened the stuffing with broth and combined it with the uncooked batch and cooked it all while the turkey was taking its post-oven rest. And for extra flavor, we draped the bird with meaty salt pork, which we removed and drained before cranking up the heat so the bird didn’t taste too smoky. (less)

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We read up on American cookery to rescue a rare bird from the brink of extinction—namely, the holiday turkey that has it all.

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Serves 10 to 12


Table salt is not recommended for this recipe because it is too fine. To roast a kosher or self-basting turkey (such as a frozen Butterball), do not salt it in step 1. Look for salt pork that is roughly equal parts fat and lean meat. The bread can be toasted up to 1 day in advance.



  • 1 turkey (12 to 15 pounds), giblets and neck reserved for gravy, if making (see note)
  • 3tablespoons plus 2 teaspoons kosher salt (see note)
  • 2teaspoons baking powder
  • 12ounces salt pork, cut into 1/4-inch-thick slices and rinsed (see note)


  • 1 1/2pounds white sandwich bread (about 15 slices), cut into 1/2-inch cubes (about 12 cups)
  • 4tablespoons unsalted butter, plus extra for baking dish
  • 1medium onion, chopped fine (about 1 cup)
  • 2 celery ribs, chopped fine (about 1 cup)
  •   Kosher salt and ground black pepper
  • 2tablespoons minced fresh thyme leaves
  • 1tablespoon minced fresh marjoram leaves
  • 1tablespoon minced fresh sage leaves
  • 1 1/2cups low-sodium chicken broth
  • 136-inch square cheesecloth, folded in quarters
  • 2large eggs


  • 1. FOR THE TURKEY: Using fingers or handle of wooden spoon, separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Rub 1 tablespoon salt evenly inside cavity of turkey, 1 1/2 teaspoons salt under skin of each breast, and 1 1/2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.

  • 2. FOR THE STUFFING: Adjust oven rack to lowest position and heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until edges have dried but centers are slightly moist (cubes should yield to pressure), about 45 minutes, stirring several times during baking. Transfer to large bowl and increase oven temperature to 325 degrees.

  • 3. While bread dries, heat 4 tablespoons butter in 12-inch skillet over medium-high heat; when foaming subsides, add onion, celery, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring occasionally, until vegetables begin to soften and brown slightly, 7 to 10 minutes. Stir in herbs; cook until fragrant, about 1 minute. Add vegetables to bowl with dried bread; add 1 cup broth and toss until evenly moistened.

  • 4. TO ROAST THE TURKEY: Combine remaining 2 teaspoons kosher salt and baking powder in small bowl. Remove turkey from refrigerator and unwrap. Thoroughly dry inside and out with paper towels. Using skewer, poke 15 to 20 holes in fat deposits on top of breast halves and thighs, 4 to 5 holes in each deposit. Sprinkle surface of turkey with salt-baking powder mixture and rub in mixture with hands, coating skin evenly. Tuck wings underneath turkey. Line turkey cavity with cheesecloth, pack with 4 to 5 cups stuffing, tie ends of cheesecloth together. Cover remaining stuffing with plastic wrap and refrigerate. Using twine, loosely tie turkey legs together. Place turkey breast-side down in V-rack set in roasting pan and drape salt pork slices over back.

  • 5. Roast turkey breast-side down until thickest part of breast registers 130 degrees on instant-read thermometer, 2 to 2 1/2 hours. Remove roasting pan from oven (close oven door) and increase oven temperature to 450 degrees. Transfer turkey in V-rack to rimmed baking sheet. Remove and discard salt pork. Using clean potholders or kitchen towels, rotate turkey breast-side up. Cut twine binding legs and remove stuffing bag; empty into reserved stuffing in bowl. Pour drippings from roasting pan into fat separator and reserve for gravy, if making.

  • 6. Once oven has come to temperature, return turkey in V-rack to roasting pan and roast until skin is golden brown and crisp, thickest part of breast registers 160 degrees, and thickest part of thigh registers 175 degrees, about 45 minutes, rotating pan halfway through. Transfer turkey to carving board and let rest, uncovered, 30 minutes.

  • 7. While turkey rests, reduce oven temperature to 400 degrees. Whisk eggs and remaining 1/2 cup broth together in small bowl. Pour egg mixture over stuffing and toss to combine, breaking up any large chunks; spread in buttered 13- by 9-inch baking dish. Bake until stuffing registers 165 degrees and top is golden brown, about 15 minutes. Carve turkey and serve with stuffing.


  • Secrets to Old-Fashioned Stuffed Turkey

    1. DRY BRINE Salting turkey 24 to 48 hours seasons meat and keeps moisture inside.

  • 2. STAB THE FAT Poking holes in fatty deposits speeds up fat-rendering process.

  • 3. DRY RUB Rubbing skin with baking powder and salt just before roasting encourages browning.

  • 4. BARD Draping strips of salt pork on turkey as it roasts enriches it with deep flavor.

  • 5. INSIDE OUT Combining stuffing cooked inside bird with uncooked stuffing, then baking, yields best flavor.

  • 6. HIGH-HEAT FINISH Blasting bird with intense heat for last 45 minutes of roasting helps crisp skin.



Post # 6
2076 posts
Buzzing bee
  • Wedding: June 2014 - British Columbia

@allyfally:  If you can find a turkey big enough to fit your crockpot, you can also roast a turkey in a crockpot.

However, you will need to first brown the turkey — most fully-attached birds tend to fit in the roasting pan. Save the pan that you brown your meats in to make gravy. Otherwise, the rest of the processes of preparing a turkey are quite similar.

For crockpot recipes, I generally go to Canadian Living’s website. I love their search function. Via Amazon.com, you could find a very useful anthology/slow-cooker recipe collection Canadian Living’s got. The book actually breaks it down to how to maximize the use of the slow cooker! It is the best cookbook for slowcookers I’ve come across. Have fun cooking!

Post # 7
7561 posts
Bumble Beekeeper
  • Wedding: January 2013

Brining is key for yummy moist turkey.


Supplies: To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound), a container large enough to hold your turkey and enough brine to cover it. You’ll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose, the turkey must have enough room to be turned, so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe resealable bags that are great for brining.

Turkey: Now let’s get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. Make sure to check the ingredients on the turkey before you decide to brine. A fresh, “natural” turkey works best, but a completely thawed, previously frozen turkey will work just as well.

Brine Ingredients: To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings. Be sure not to add any spice mixtures that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your preference are, you can find a large number of brine recipes on my site.

Sweetening the Brine: Sugar is optional in any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of “sweet” will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt, you need to make sure that the sugar is completely dissolved.

Set-up: Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now place the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.

Keep it Cool!: Don’t have room in the refrigerator? Try a cooler. Make sure it’s big enough to hold your turkey and can contain (without spills) both the bird and the brine. The cooler will not only help keep the turkey cool, but provides the option to brine your turkey without taking up space in the refrigerator. If the weather is cool and not freezing, you can put the whole thing outside until you are ready to cook the turkey. If the weather is warm, fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

Rinsing: When you are ready to begin cooking the turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. This is the single, most important step. If you don’t get the brine rinsed of thoroughly, you will get a very salty bird. Safely discard the brine and cook the turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever and after you’ve tried this, you will want to brine all your poultry.

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