Wednesday, November 23, 2005

Turkey Week 2005

We bought a turkey. It’s gently resting in the refrigerator now.

Butterball - are they good? We’ve never made a turkey before. (That’s bad!) I think they have a hotline to call if you get stuck. (That’s good!) But it will be just for my wife and myself. (Oh, that’s bad!) And it’s 14 pounds. (Oh, that’s a massive amount of leftovers!)

Alton Brown had a show that aired this week in which he baked the turkey at 500 degrees for 30 minutes to brown it up and seal in the juices and then lowered it to the normal 350, put in a temperature probe and took it out when it hit 161 degrees an hour and a half later.

This is the plan. Will toss in a some rosemary and sage into the gut of the bird and will let it rest for a half hour after taking it out.

If all this doesn’t seem right let me know. Soon.


Blogger KirkK said...

Hi Scott - I'd recommend brineing the bugger first - kinda late now, but it makes for a better tasting bird. Your going to rub it with butter and other herbs and aromatics, right? Make sure you get some under the skin as well.

Fellow San Diego Blogger howie has some tips on his Blog:

Good Luck,

November 23, 2005 9:00 AM  
Blogger crazysalad said...


I love that photo--great angle--of the dog eyeing the "Plump Young Turkey." I'm sure you won't have any trouble with leftovers...

Sorry I can't offer much help with cooking the turkey. My mom always makes that. Mashed potatoes, rolls, relish, and pie--those are my department.

I agree with the brining--it does improve the flavor and moistness a lot. With a Butterball you won't need to do that, however, since they come with a salt water solution already injected into them.

Here are some tips from food scientist Harold McGee:

Good Luck!

November 23, 2005 10:55 PM  

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