SheikYerbuti Posted November 26, 2008 Share Posted November 26, 2008 So let's talk all things Thanksgiving (except green bean casserole). I'll start: So Alton Brown said to pull the bird out of the oven when the internal temp of the breast meat is 151 degrees and let carryover cooking do the rest. That seems really low to me. I want juicy but no salmonella please. Any advice from the real pros? I just got done making a sweet potato casserole that's going to be awesome. Simmered sweet potato chunks in butter, brown sugar and a little water until tender. Then tomorrow I'll top with a mixture of pecan halves, brown sugar, egg white and a pinch of cayenne and bake until GB&D on top. gotta love thanksgiving. Quote Link to comment Share on other sites More sharing options...
Cunning Linguist Posted November 26, 2008 Share Posted November 26, 2008 I usually pull any fowl out of the heat when the thigh reaches around 155°, then cover the pan/dish it's baked in with heavy foil for at least 20 minutes. It will keep cooking for a while if you cover it up. Steam is good yer' taters are making my stomach growl... Quote Link to comment Share on other sites More sharing options...
gbpfan1231 Posted November 26, 2008 Share Posted November 26, 2008 I usually pull any fowl out of the heat when the thigh reaches around 155°, then cover the pan/dish it's baked in with heavy foil for at least 20 minutes. It will keep cooking for a while if you cover it up. Steam is good yer' taters are making my stomach growl... Man how many women are in that band? Nice band outfits. This one time at band camp..... Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted November 26, 2008 Share Posted November 26, 2008 (edited) So Alton Brown said to pull the bird out of the oven when the internal temp of the breast meat is 151 degrees and let carryover cooking do the rest. That seems really low to me. I want juicy but no salmonella please. Any advice from the real pros? I I saw that show too and thought the same thing as you. ETA: I also noticed that he put his thermometer in the breast. I always thought you were supposed to put it in the thigh? Edited November 26, 2008 by HowboutthemCowboys Quote Link to comment Share on other sites More sharing options...
Puddy Posted November 27, 2008 Share Posted November 27, 2008 From Bier... basic turkey:roast for about 20-30 min, reduce temp to 350. cook 30 min.. pour 1 cup of broth over turkey. add abut 1 tbs of butter to roasting pan. cook 30 min. baste with pan drippings. pour another C of broth over the bird. and add another tbs butter to pan. cover loosely with foil and roast until therm reads 175 at thickest part of thigh....basting with a cup of broth and tbs of butter every 30-45 min. this should take about 1 hour and 45 min + or -. That's what I did last year and it was fantastic. Quote Link to comment Share on other sites More sharing options...
untateve Posted November 27, 2008 Share Posted November 27, 2008 There are few things more beautiful than to see a gentle plume of smoke softly wafting out of The Egg. I brined my bird overnight and this year, I'm going with maple wood. Of course, I'll be frying a bird as well. That bird received a garlic/butter/herb injection last night. Life is good. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 27, 2008 Share Posted November 27, 2008 I'm going the deep fry route this year. I brined the bird yesterday. I couldn't convince Ms Cid to let me smoke one this year. As far as temp is concerned, it should be 170 in the breast, 180 in the thigh. Personally, I think that anything below 160 is too low for pulling the bird and to let residual cooking take over. There's no one coming to dinner today that I would like to see get food poisoning. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 27, 2008 Author Share Posted November 27, 2008 So I find out this morning that my probe thermometer is broken. Looks like I'm going to have to use the Force. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 27, 2008 Share Posted November 27, 2008 So I find out this morning that my probe thermometer is broken. Looks like I'm going to have to use the Force. I always keep a spare instant read thermometer around for that very reason. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 27, 2008 Author Share Posted November 27, 2008 I always keep a spare instant read thermometer around for that very reason. Yup. . .put that one in the bird and it read -15 degrees. Both went in the gar-bagge. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 27, 2008 Share Posted November 27, 2008 Yup. . .put that one in the bird and it read -15 degrees. Both went in the gar-bagge. Ouch...perhaps a quick trip to the Super Stop and Shop is in order? Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 27, 2008 Author Share Posted November 27, 2008 Ouch...perhaps a quick trip to the Super Stop and Shop is in order? Nah, I'm telling you I'm like Luke Skywalker with his tracking system off. I got this one. Just heated up a gallon of apple cider, hit it with some cinnamon, allspice and nutmeg. I am ready to face unafraid the plans that we've made!! Quote Link to comment Share on other sites More sharing options...
Zooty Posted November 28, 2008 Share Posted November 28, 2008 Nah, I'm telling you I'm like Luke Skywalker with his tracking system off. I got this one. Just heated up a gallon of apple cider, hit it with some cinnamon, allspice and nutmeg. I am ready to face unafraid the plans that we've made!! hope it came out alright Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 28, 2008 Author Share Posted November 28, 2008 hope it came out alright I ruled. Quote Link to comment Share on other sites More sharing options...
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