GreatGrub - turkey

Turkey Brine

Andrew — Fri, 21 Dec 2007 20:19:04 +0000

I am a huge advocate for brining a turkey before cooking it. Not only does the turkey come out nice and moist, but also the extra moisture means that the bird will be more forgiving to the variables …

Thanksgiving Turkey or Chicken

Chef T — Wed, 21 Nov 2007 07:50:20 +0000

Hi guys! - I’m back from my travels, which means it’s time for some more recipe videos… Here’s one that gives you something different from the regular roast turkey, without …

Chesapeake Boiled Turkey with Chestnut Sauce

John — Mon, 19 Nov 2007 20:04:27 +0000

Here is a historical alternative for cooking a turkey. I’ve cooked turkeys in the traditional manner and have even deep-fried them with my brother in North Carolina but this one is interesting. …

Turkey Gravy

John — Thu, 23 Nov 2006 07:38:01 +0000

Here’s a simple gravy to go along with a holiday meal.

Cooking Times (Turkey)

anon — Sun, 19 Nov 2006 22:00:54 +0000

The charts below are approximate cooking times at 350F. Your times will vary because of ovens, altitude, and type of bird. Un-Stuffed Turkey Cooking Time (approximate) Weight Approximate Cooking Time …

Turkey (amount to buy)

anon — Sat, 04 Nov 2006 22:25:04 +0000

Still don’t know how much Turkey is enough? A general guideline is to allow ¾ to 1 pound of uncooked turkey (of course you will cook it before you serve it to your guest) per person (based …

Turkey (thawing frozen)

anon — Sat, 04 Nov 2006 18:57:18 +0000

NEVER THAW AT ROOM TEMPERATURE! Harmful bacteria will grow rapidly creating toxins that may still be present after the turkey is cooked. Frozen turkey that has been thawed should not be frozen again …

Broth

anon — Sat, 04 Nov 2006 00:14:43 +0000

Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be …

Perfect turkey meatloaf

melanie — Sat, 21 Oct 2006 01:46:48 +0000

A friend of mine made me this meatloaf one night for dinner. I loved it, so, I asked her for the recipe. When I made this for my kids, I found a couple of kid flaws (jalapenos, etc.) so, I refined …

Brining

Andrew — Thu, 23 Nov 2006 05:45:15 +0000

I am about to brine my turkey and I am not sure how much sugar and salt to add. I remember it being a ½ cup sugar, 1 cup salt to each gallon of water. Is this what other’s do? Or do you even brine