Grilled Turkey questions!
alexanndra
20 years ago
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Comments (12)
wheely_boy
20 years agolast modified: 9 years agoRelated Discussions
The turkey is on the wood pellet grill....
Comments (13)Grill is the only way I've done a turkey in some time. Never timed mine just let the charcoal burn all the way out... probably 4-5 hours. Does not make a picture perfect turkey but a leg bone will pull off when it is done. Mine usually fall apart getting them off the grill... sorta gotta roll it into a pan. Boiling the bones and skin after you are done eating off it makes a fine broth. Broth is smokey so it makes fine bean soup. Strain it to get the skin and bones back out. : ) lyra...See Moregrilling a turkey
Comments (13)There is a big difference between undercooked turkey and turkey that is fully cooked but where the meat has a pink tinge. I would not eat undercooked turkey. I do not want undercooked pink turkey or chicken. But I have no problem eating fully cooked pink turkey. The reason some turkey meat is pink is explained here: The Color of Meat: Pink Poultry and Pork Are you eyeing a slice of pink-tinged turkey with suspicion? Wondering if itâÂÂs safe? While you shouldnâÂÂt rely on the color alone to tell, pink poultry does not automatically mean itâÂÂs undercooked. The only way to tell for sure, though, is to check the internal temperature with a food thermometer. Turkey (and all poultry) should be cooked to a temperature of 165ÃÂF (74ÃÂC). Why is some turkey meat pink? A protein called myoglobin causes the red or pink hue in meat. The more myoglobin in a piece of meat, the redder it is. Poultry has much less myoglobin than beef, for example. Myoglobin concentrates in muscles used for movement, like walking or flying. Chemical changes during cooking cause the pinkish color. According to the USDA, safely cooked poultry can range from white to pink to tan. What about pork? Pink pork is permissible, too. In fact, in 2011 the USDA lowered the recommended internal temperature for whole cuts of pork from 160ðF (71ðC) to 145ðF (63ðC). The agency also recommends letting pork sit for three minutes before eating. Is it done yet? The best way to make sure your meat is cooked to a safe temperature is to use a meat thermometer. Taking a turkeyâÂÂs temperature can be tricky. When cooking a whole turkey, check the temperature of the innermost parts of the thigh and wing and the thickest part of the breast. If you have questions, call the USDAâÂÂs Meat and Poultry Hotline at 888-674-6854 to talk with an expert. Here is a link that might be useful: Myoglobin in Turkey...See MoreQuick question about alternative turkey cooking method
Comments (7)I decided I couldn't wait any longer, so I just ordered the 18 qt Nesco with the 2 day prime shipping. My son will cook the turkey Wed. using the make ahead directions previously suggested. Then on Thursday we will bring the cooked (and at least partially sliced) turkey to my sister's house with the Nesco so it can be plugged in/warmed up there. Hopefully I get lots of other uses out of it - have no idea where I will store it - will have to be the attic or garage!...See MoreTurkey, Turkey, Turkey -----------
Comments (38)Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example....See Morealexanndra
20 years agolast modified: 9 years agolaurelann
20 years agolast modified: 9 years agowheely_boy
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