Why Your Turkey May Be the Most Unnatural Thing on Your Thanksgiving Table?!!

signalmankenneth

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http://www.alternet.org/print/food/...-most-unnatural-thing-your-thanksgiving-table

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Today’s turkey isn't what the Pilgrims ate. It’s not even what your grandparents ate at their Thanksgiving table.
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The writer is incorrect about turkey, it is massive at Xmas time in the UK and you can pretty much get it all year round now.
I cooked my inlaws a Turkey the first Thanksgiving they spent here in the US. It was a big deal to them as turkeys are hard to come by in the Phils. They went to town on the leftovers too. Made some very good adobo and pancit out of them.
 
I agree, turkey tends to be very bland.
I got news for you. Most modern chickens are bland too. Most of the flavors come from the seasoning or cooking method like frying. In reality...there's but a dimes bit of difference in flavor between a modern turkey and chicken. They have both been bred to grow fast, grow a disproportionately large breast and to grow fast to market rate. Flavor is low on poultry producers lists of priority.

Now go cook a heritage Turkey or a free range chicken and you'll notice a big difference in flavor. Those birds get more exercise and have a wider variety diet and haven't had all the flavor crossbred out of them. Unless you raise them your self they're a bit pricey. Also, if your a big fan of white meat you'd be disappointed.

The main reason a modern turkey is so bland is because there is far to much white meat which doesn't have a lot of flavor. The dark meat is both moister and has a richer flavor where as white meat tend to get dry and flavorless.

There are some things you can do (or shouldn't do) to kick up your turkey and make it taste a whole lot better.

#1. DON'T COOK IT LOW AND SLOW! It's not a pig. I don't know how many people I see do that. They'll cook it at low temps (250 deg F) for long hours until the bird is done. The only thing you accomplish by doing that is dripping all the flavor into the bottom of the pan and assuring the breast meat will be as dry as, and taste like, cardboard.

#2. They don't season the bird properly. If you think chicken is better than turkey more than likely it's because you're using a lot more seasoning when you cook the chicken.

#3. Fuck Stuffing! That shit prevents you from cooking your Turkey evenly and is the primary reason people cook it at low temperature. Fuck that. I hate stuffing anyways and it's definitely not worth screwing your bird to have some greasy bread.

If you want to try some tride and true methods to kick up the flavor of your bird try these methods and you'll have a real tasty bird.

#1. Brine your bird. Put a cup of kosher salt in a large stock pot. Put your bird in the pot. Slice into quarter 2 lemons and 1 orange and throw them in the pot. If you have room in your fridge, fill the pot with water and put it in the fridge. If you don't have room cover the bird with water and fill it the rest of the way with ice. Let it sit overnight. Drain and rinse bird thoroughly after brining.

#2. Rub the bird inside the skin and on top of the skin with plenty of butter. Then salt and pepper it. Place bird on a roasting rack. In the cavity add a lemon that's been quartered and a medium onion that's been quartered and some sprigs of thyme. Then tie the legs together with some string. DON'T OVER STUFF THE DAMNED BIRD or it won't cook evenly. Roast the bird at 425 deg F for 30 min, then reduce to 350 until the preinserted thermometer pops up or the internal temp in the thickest part of the bird is 165 deg F. Remove from oven and let rest 30 minutes before carving.

If you cook it at a higher temp like this you'll keep more of the moisture, meaning more of the flavor, in the bird and you don't need to baste it. It only takes about 2 to 3 hours too.

OH yea...if you gotta have some of that nasty dressing crap...use some of the drippings and cook it in pan on the stove top or bake it. It's actually better that way!! Safer too.
 
I got news for you. Most modern chickens are bland too. Most of the flavors come from the seasoning or cooking method like frying. In reality...there's but a dimes bit of difference in flavor between a modern turkey and chicken. They have both been bred to grow fast, grow a disproportionately large breast and to grow fast to market rate. Flavor is low on poultry producers lists of priority.

Now go cook a heritage Turkey or a free range chicken and you'll notice a big difference in flavor. Those birds get more exercise and have a wider variety diet and haven't had all the flavor crossbred out of them. Unless you raise them your self they're a bit pricey. Also, if your a big fan of white meat you'd be disappointed.

The main reason a modern turkey is so bland is because there is far to much white meat which doesn't have a lot of flavor. The dark meat is both moister and has a richer flavor where as white meat tend to get dry and flavorless.

There are some things you can do (or shouldn't do) to kick up your turkey and make it taste a whole lot better.

#1. DON'T COOK IT LOW AND SLOW! It's not a pig. I don't know how many people I see do that. They'll cook it at low temps (250 deg F) for long hours until the bird is done. The only thing you accomplish by doing that is dripping all the flavor into the bottom of the pan and assuring the breast meat will be as dry as, and taste like, cardboard.

#2. They don't season the bird properly. If you think chicken is better than turkey more than likely it's because you're using a lot more seasoning when you cook the chicken.

#3. Fuck Stuffing! That shit prevents you from cooking your Turkey evenly and is the primary reason people cook it at low temperature. Fuck that. I hate stuffing anyways and it's definitely not worth screwing your bird to have some greasy bread.

If you want to try some tride and true methods to kick up the flavor of your bird try these methods and you'll have a real tasty bird.

#1. Brine your bird. Put a cup of kosher salt in a large stock pot. Put your bird in the pot. Slice into quarter 2 lemons and 1 orange and throw them in the pot. If you have room in your fridge, fill the pot with water and put it in the fridge. If you don't have room cover the bird with water and fill it the rest of the way with ice. Let it sit overnight. Drain and rinse bird thoroughly after brining.

#2. Rub the bird inside the skin and on top of the skin with plenty of butter. Then salt and pepper it. Place bird on a roasting rack. In the cavity add a lemon that's been quartered and a medium onion that's been quartered and some sprigs of thyme. Then tie the legs together with some string. DON'T OVER STUFF THE DAMNED BIRD or it won't cook evenly. Roast the bird at 425 deg F for 30 min, then reduce to 350 until the preinserted thermometer pops up or the internal temp in the thickest part of the bird is 165 deg F. Remove from oven and let rest 30 minutes before carving.

If you cook it at a higher temp like this you'll keep more of the moisture, meaning more of the flavor, in the bird and you don't need to baste it. It only takes about 2 to 3 hours too.

OH yea...if you gotta have some of that nasty dressing crap...use some of the drippings and cook it in pan on the stove top or bake it. It's actually better that way!! Safer too.

There is a butchers near me called the Real Meat Company, they do really fantastic chickens, beef and pork. They are pricey but quality is rarely cheap. If you get the chance have a goose instead and save the fat for the roast spuds.
 
There is a butchers near me called the Real Meat Company, they do really fantastic chickens, beef and pork. They are pricey but quality is rarely cheap. If you get the chance have a goose instead and save the fat for the roast spuds.
I've actually never had roast goose. Now I've pan roasted duck in a cast iron skillet but prior to doing that I steam it. I'll boil off the water from the steamer and reserve the duck fat to fry potatoes in and they are decadent fried in duck fat. So I can imagine much the same in goose fat.
 
I've actually never had roast goose. Now I've pan roasted duck in a cast iron skillet but prior to doing that I steam it. I'll boil off the water from the steamer and reserve the duck fat to fry potatoes in and they are decadent fried in duck fat. So I can imagine much the same in goose fat.

My local supermarket sells pots of French goose fat for roasting potatoes and vegetables at £3 a pop.
 
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We'll have chicken this year, thank you very much. That's just for the bird lovers though. I have always and continue to prefer ham for both Thanksgiving and Christmas. I like ham with a little chicken or turkey dressing (who calls it 'stuffing' anyway?) on the side cover with plenty of giblets gravy.
 
We'll have chicken this year, thank you very much. That's just for the bird lovers though. I have always and continue to prefer ham for both Thanksgiving and Christmas. I like ham with a little chicken or turkey dressing (who calls it 'stuffing' anyway?) on the side cover with plenty of giblets gravy.
We have a big family reunion each Thanksgiving so we'll have ham, turkey and bbq pork shoulder. No need to be picky! :)
 
I got news for you. Most modern chickens are bland too. Most of the flavors come from the seasoning or cooking method like frying. In reality...there's but a dimes bit of difference in flavor between a modern turkey and chicken. They have both been bred to grow fast, grow a disproportionately large breast and to grow fast to market rate. Flavor is low on poultry producers lists of priority.

Now go cook a heritage Turkey or a free range chicken and you'll notice a big difference in flavor. Those birds get more exercise and have a wider variety diet and haven't had all the flavor crossbred out of them. Unless you raise them your self they're a bit pricey. Also, if your a big fan of white meat you'd be disappointed.

The main reason a modern turkey is so bland is because there is far to much white meat which doesn't have a lot of flavor. The dark meat is both moister and has a richer flavor where as white meat tend to get dry and flavorless.

There are some things you can do (or shouldn't do) to kick up your turkey and make it taste a whole lot better.

#1. DON'T COOK IT LOW AND SLOW! It's not a pig. I don't know how many people I see do that. They'll cook it at low temps (250 deg F) for long hours until the bird is done. The only thing you accomplish by doing that is dripping all the flavor into the bottom of the pan and assuring the breast meat will be as dry as, and taste like, cardboard.

#2. They don't season the bird properly. If you think chicken is better than turkey more than likely it's because you're using a lot more seasoning when you cook the chicken.

#3. Fuck Stuffing! That shit prevents you from cooking your Turkey evenly and is the primary reason people cook it at low temperature. Fuck that. I hate stuffing anyways and it's definitely not worth screwing your bird to have some greasy bread.

If you want to try some tride and true methods to kick up the flavor of your bird try these methods and you'll have a real tasty bird.

#1. Brine your bird. Put a cup of kosher salt in a large stock pot. Put your bird in the pot. Slice into quarter 2 lemons and 1 orange and throw them in the pot. If you have room in your fridge, fill the pot with water and put it in the fridge. If you don't have room cover the bird with water and fill it the rest of the way with ice. Let it sit overnight. Drain and rinse bird thoroughly after brining.

#2. Rub the bird inside the skin and on top of the skin with plenty of butter. Then salt and pepper it. Place bird on a roasting rack. In the cavity add a lemon that's been quartered and a medium onion that's been quartered and some sprigs of thyme. Then tie the legs together with some string. DON'T OVER STUFF THE DAMNED BIRD or it won't cook evenly. Roast the bird at 425 deg F for 30 min, then reduce to 350 until the preinserted thermometer pops up or the internal temp in the thickest part of the bird is 165 deg F. Remove from oven and let rest 30 minutes before carving.

If you cook it at a higher temp like this you'll keep more of the moisture, meaning more of the flavor, in the bird and you don't need to baste it. It only takes about 2 to 3 hours too.

OH yea...if you gotta have some of that nasty dressing crap...use some of the drippings and cook it in pan on the stove top or bake it. It's actually better that way!! Safer too.

I couldn't disagree more with your entire post. Brining doesn't do shit except suck what flavor there is out of the meat. You aren't making stock or soup. Don't brine.

Now if you want the most moist turkey ever there are only two ways

1) deep fry that bastard. You can do the outdoor method (not for rookies) or Butterball makes a good indoor electric model that is really good and idiot proof. Even dumb asses from Ohio can't screw it up

2) get a rotisserie. Nothing like letting it baste in its own juices. When I rotisserie, I do rub it down with butter and under the skin. You can also inject the bird

Do not trust the pop up thermometer. Take the dumb thing out. They will pop 20 degrees over what you want. Invest in a good instant meat thermometer. DO NOT TRUST THE POP UP.

Lastly you only have to cook the bird to 160

When you carve the bird take the whole breast off of the bird an cut against the grain in big pieces. No thin pieces. That is for chumps from Ohio

Enjoy
 
We'll have chicken this year, thank you very much. That's just for the bird lovers though. I have always and continue to prefer ham for both Thanksgiving and Christmas. I like ham with a little chicken or turkey dressing (who calls it 'stuffing' anyway?) on the side cover with plenty of giblets gravy.

People in the 'burgh call it stuffing. "Dressing" sounds metrosexual.
 
I think Damo made one a few years ago for Thanksgiving.

Yes, I definitely remember him talking about preparing (don't y'all like how I used that high-falootin' phrase instead of saying "fixing" :)) one a few years back but I can't remember if it was for Thanksgiving or Christmas.
 
I couldn't disagree more with your entire post. Brining doesn't do shit except suck what flavor there is out of the meat. You aren't making stock or soup. Don't brine.

Now if you want the most moist turkey ever there are only two ways

1) deep fry that bastard. You can do the outdoor method (not for rookies) or Butterball makes a good indoor electric model that is really good and idiot proof. Even dumb asses from Ohio can't screw it up

2) get a rotisserie. Nothing like letting it baste in its own juices. When I rotisserie, I do rub it down with butter and under the skin. You can also inject the bird

Do not trust the pop up thermometer. Take the dumb thing out. They will pop 20 degrees over what you want. Invest in a good instant meat thermometer. DO NOT TRUST THE POP UP.

Lastly you only have to cook the bird to 160

When you carve the bird take the whole breast off of the bird an cut against the grain in big pieces. No thin pieces. That is for chumps from Ohio

Enjoy
Frying a whole bird is too impractical for most people and it proves my point. You want to cook the bird at higher temps. Roasting the bird on a roasting rack in your standard electric convection oven will yield virtually identical results as a rotisserie which, again, most people don't have.

You're just simply wrong about brining and are probably unfamiliar with the principle of osmosis. As for the pop up thermometers...I agree. I use an instant read one too...but if you don't happen to have one...they'll get you in the ball park.

as for 160 deg F vs 165 deg F. I've heard both argued but neither makes a dime bit of difference on the quality of your roasted bird. It's the temp at which you can be assured you've killed any salmonella bacteria.

As for injections...that's a good way to kick up the flavor profile. I tried a creole butter pecan injection once and it worked fantastic on the white meat...don't like injection of the dark meat...or rather..don't see the point as it normally has plenty of flavor.
 
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