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Author Topic:   Thanksgiving Tip

tabasco posted 11-27-2002 06:13 PM ET (US)
Ok not only do I love Whalers, Im a good cook. About twenty years ago a very successful Long Island Caterer told me the secret of cooking turkeys so that the white meat remains moist.He would sell 2500 turkeys on Thanksgiving. People came from all over to purchase his turkeys all cooked.
Ok here is the secret........You cook the turkey up side down on a rack.You never have to bast the turkey .....all the juices from the fat drip down through the white meat. You will never have such moist white meat again.
If you wish you may turn the turkey over just before it's done and brown the top for 15 minutes.
OK everyone have a wonderful Thanksgiving.
Ray
Eric B posted 11-27-2002 08:12 PM ET (US)
That's a great tip! I usually deep-fry mine.
acseatsri posted 11-27-2002 08:15 PM ET (US)
My 2 cents- cover the turkey with about 4-6 layers of cheesecloth. Baste about every 1/2 hour with butter/white wine mixture. Remove cheesecloth approximately 30 minutes before cooking is finished.
CSG posted 11-28-2002 01:15 PM ET (US)
Yeah, but what if your cooking a Butterball turkey breast roast? With our smaller family and no one who likes dark meat, these 4-5 lb all white meat roasts are great!
kingfish posted 11-28-2002 03:11 PM ET (US)
10 to 12 lb. turkey rubbed with oil, garlic and pepper, rotisseried on a 3-burner Webber grill MOM (outside burners on Medium, middle burner Off), cover down, 12 minutes per lb. Hardwood chips and a container of water in the side compartment also with the top down. Stays incredibly moist, smoky flavor all the way through, golden skin. It'll be ready in an hour from now and I can't wait!
Happy Thanksgiving!!
kingfish
Jimm posted 11-28-2002 06:37 PM ET (US)
Hey Ray, Happy Thanksgiving. How long do you cook a 20 lb bird?..Jim
Dr T posted 11-28-2002 08:26 PM ET (US)
If you like a delicate flavor with your upside down bird, stuff the cavities (neck and "the insides" with quartered citrus fruit. I used a lime, a grapefruit, and an orange in the big cavity and a lemon and a lime in the neck.
I guess Thankgiving is officially here: My wife used my Sport 13 to hold all of the boxes that the Xmas decorations came out of. I guess it will stay that way until next year.
tds
tabasco posted 11-28-2002 08:39 PM ET (US)
JIMM- 20 minutes a pound but I have a convection oven so its much less. When you first put in the bird put the oven at 400 degrees for 15 minutes and then turn it down to 325 degrees.
Happy eating everyone!
Ray

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Author	Topic: Thanksgiving Tip
tabasco	posted 11-27-2002 06:13 PM ET (US) Ok not only do I love Whalers, Im a good cook. About twenty years ago a very successful Long Island Caterer told me the secret of cooking turkeys so that the white meat remains moist.He would sell 2500 turkeys on Thanksgiving. People came from all over to purchase his turkeys all cooked. Ok here is the secret........You cook the turkey up side down on a rack.You never have to bast the turkey .....all the juices from the fat drip down through the white meat. You will never have such moist white meat again. If you wish you may turn the turkey over just before it's done and brown the top for 15 minutes. OK everyone have a wonderful Thanksgiving. Ray
Eric B	posted 11-27-2002 08:12 PM ET (US) That's a great tip! I usually deep-fry mine.
acseatsri	posted 11-27-2002 08:15 PM ET (US) My 2 cents- cover the turkey with about 4-6 layers of cheesecloth. Baste about every 1/2 hour with butter/white wine mixture. Remove cheesecloth approximately 30 minutes before cooking is finished.
CSG	posted 11-28-2002 01:15 PM ET (US) Yeah, but what if your cooking a Butterball turkey breast roast? With our smaller family and no one who likes dark meat, these 4-5 lb all white meat roasts are great!
kingfish	posted 11-28-2002 03:11 PM ET (US) 10 to 12 lb. turkey rubbed with oil, garlic and pepper, rotisseried on a 3-burner Webber grill MOM (outside burners on Medium, middle burner Off), cover down, 12 minutes per lb. Hardwood chips and a container of water in the side compartment also with the top down. Stays incredibly moist, smoky flavor all the way through, golden skin. It'll be ready in an hour from now and I can't wait! Happy Thanksgiving!! kingfish
Jimm	posted 11-28-2002 06:37 PM ET (US) Hey Ray, Happy Thanksgiving. How long do you cook a 20 lb bird?..Jim
Dr T	posted 11-28-2002 08:26 PM ET (US) If you like a delicate flavor with your upside down bird, stuff the cavities (neck and "the insides" with quartered citrus fruit. I used a lime, a grapefruit, and an orange in the big cavity and a lemon and a lime in the neck. I guess Thankgiving is officially here: My wife used my Sport 13 to hold all of the boxes that the Xmas decorations came out of. I guess it will stay that way until next year. tds
tabasco	posted 11-28-2002 08:39 PM ET (US) JIMM- 20 minutes a pound but I have a convection oven so its much less. When you first put in the bird put the oven at 400 degrees for 15 minutes and then turn it down to 325 degrees. Happy eating everyone! Ray