FOOD THREAD VOL. GRUB LIFE

Hope all you guys have a safe and happy thanksgiving!

Last upload from my Hk trip

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Based Mod said:
RamonAyala said:
Anybody here into smoking? Im gona smoke a turkey for thanksgiving, but dont know if i should brine it or not. I did it last year but im considering doing it another way. I hard caking it in salt for 24 hours then rinising it does wonders.
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Always brine.


Never heard of doing salt crust on a turkey, mostly fish. Not sure how that would turn out because you'd be basically steaming your bird.
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He means curing it, not a like a prime rib salt crust. Brine>>> cure for turkey. The last thig you want to be doing is pulling moisture out on a turkey.
 
Last edited:
Brine
2 cups kosher salt
2 cups maple syrup
1 cup dark-brown sugar
10 sage leaves
8 thyme sprigs
4 bay leaves
1 tbs. black peppercorns

The Turkey
1 16–18 lbs. turkey
1/4 cup corn oil
3 tbs. salt
2 tbs. pepper
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped

Brine
Pour 2 gallons of water into a large stock pot, add all the ingredients, and bring to a boil; stir occasionally until the sugar and salt dissolve. Cool and strain.

Turkey
Remove the neck and giblets, and cut each wing at the first joint and reserve. Rinse the turkey in cold water, then place it into the cool brine in a large stock pot. Brine for 12 hours, or about 45 minutes per pound, depending on the size of the bird.

Preheat the oven to 300 degrees. Remove the bird from the brine, and rinse under cold water. Dry the turkey with paper towels and rub with oil, then season with salt and pepper all over, including the back and cavity.

Add the neck, wing tips, vegetables, and 2 cups of water to the bottom of the roasting pan. Place 1/3 of the stuffing (see recipe) in the cavity of the turkey, and put the turkey on a roasting rack set in the pan. Roast the turkey in the oven for 3 to 4 1/2 hours, or 15 minutes per pound, until the skin is browned and an internal temperature taken in the legs reads 160 degrees.

Remove the turkey, and allow to rest for a minimum of 30 minutes (1 hour maximum) before serving. Drain the liquid from the bottom of the roasting pan. Allow to stand for 10 minutes. Remove the fat from the surface, reheat the jus, and pour over the carved turkey.




this is by far the best turkey recipe out there. i add a ton of butter under the skin of the turkey to keep it extra juicy. recipe from andrew carmellini.
 
psk2310 said:
^ Looks like eggs Benedict on some corn beef hash with a side of breakfast potatoes.
smokin.gif
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Out of curiosity, is home fries a regional term? That's what I usually call them as opposed to breakfast potatoes. 

Hash>everything 
 
BigStan said:
psk2310 said:
^ Looks like eggs Benedict on some corn beef hash with a side of breakfast potatoes. :smokin
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Out of curiosity, is home fries a regional term? That's what I usually call them as opposed to breakfast potatoes. 

Hash>everything 
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:lol: I actually typed breakfast potatoes because I wasn't sure everyone used home fries for morning time potatoes. Some folks also call it hash browns too.
 
Happy Thanksgiving to each and every one of you guys.


Thankful for everyone, and thank you very much for contributing to this thread throughout the years.





Eat up and get fat.
 
I must be the only mf'er in the USA thats starving right now :lol:

Don't want to go to my "familys" event so I'm posted up watching football. Not looking for sympathy just pointing it out in the food thread

Eying the conveinence store across the street. Considering a frozen pizza move

400
 
Quell said:
I must be the only mf'er in the USA thats starving right now :lol:

Don't want to go to my "familys" event so I'm posted up watching football. Not looking for sympathy just pointing it out in the food thread

Eying the conveinence store across the street. Considering a frozen pizza move

400
Click to expand...

look at those gas orices tho.... !!
 
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