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pros and cons of cooking turkey in a bag

This Swiss Chard Gratin from Alice Waters is awesome, comforting, and celebratory. The difference between frozen and fresh turkeys extends to the cooking methods as well. If you see something not so nice, please, report an inappropriate comment. And she stuffs it. Concerning boneless turkeys: How did they walk? Unraveling the mysteries of home cooking through science. Cooking small turkeys is just like cooking larger ones, you just have to keep an eye on their temperature as they cook, because cooking times will be significantly lower. The key to great grilled turkey is to build the right kind of fire. Even if your legs overcook, they won't be bad, but under or over-cooked breast meat is terrible. Sure, there are a few of you out there who will not like the fact that this recipe uses an oven bag. Turkey breast is high in protein and low in saturated fat so it is a favorite for nutritionists. Preheat your oven to 425 3. I have a family that insists on cooking turkey in a bag. My mother-in-law makes a 25lb bird and cooks it all day long and gets so much gravy that it overflows the roasting pan. We answered that came in before then! (LA times says it works, but no science just opinion). Also, what is the best way to cook, what I am assuming will be, a smaller turkey? Should I butterfly it or not? However, bags are not without their problems. What are the pros/cons of cooking a turkey in a bag vs roasting? On the other hand, bad science has some flaws too. Some HTML is OK: link, strong, em. His first book, See my response above. I make gravy using the pan drippings from the turkey. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. —coppertone24 at 7:56PM on 11/10/11. Finally, just like grilling, the oven will be free for other dishes. What's the secret to a perfect kugel? —annet at 7:39PM on 11/10/11. Taste of Home is America's #1 cooking magazine. Indeed it's already pretty brined out. If you want your skin extra crisp, you can carefully flip the bird (ha) and place it directly over the coals for a few minutes at the end. I'm making roast duck, instead of turkey, and tarte tatin instead of apple pie. —Joe C at 10:05PM on 11/10/11. How do you make the tastiest vegetarian gravy? The equally delicious lemon herb roasted turkey cooks up the magic in a single oven bag, however. It's also the best way to get your legs and breasts to cook evenly together, as well as to getting crisp skin. I tried the search function, but couldn't find it. Bear in mind that butchers are very busy during the holiday season, so make sure you give him plenty of time to do it (while you shop should be fine—just make the butcher counter your first and last stop in the supermarket). Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. One “compromise”—and our friends at U of I will back us up here—is to toss the paper and try a turkey-size oven cooking bag, instead. Unfortunately, the only real flavor that penetrates deeply into the turkey during brining is salt. So long as you get a little bit of the skin with each bite, you'll taste plenty of smoke. Should the salt dissolve all the way in the brine before the bird goes in? All products linked here have been independently selected by our editors. A great squash lasagna, for example? Close the bag with a twist tie (or just seal the bag by tying it into a knot) and using a paring knife to cut six ½-inch slits in the top of the bag. My guess is that the people who think turkey's turn out better upside down are probably cooking based on time, not temperature, so they get a turkey breast that's less vastly overcooked than their normal overcooked turkey breast, leading them to think that it must be the upside-down-ness that's leading to moister meat. Non-turkey gravy just seems like a lame white sauce, but I have non-meat-eating friends coming over and want their experience to be top notch. Here's a full guide on selecting and cooking a holiday ham. Cons of Brining a Turkey. —jaycain at 8:31PM on 11/10/11. You can reheat the legs in the same water bath as the breasts before serving. I tend to cook it at 350 for 6 to 8 hours to make sure both the meat and stuffing are cooked to the proper temps, but the meat is moist and the skin is crispy. Do you have a recipe for a sous-vide turkey? It’s Faster. They aren't heritage birds, just broad breasted whites, but are left to pasture for their diet. Both the University of Illinois and the United States Department of Agriculture (USDA) agree—using a grocery bag is dangerous. Turkey meat is a source of iron, zinc, potassium and phosphorus. You could always stud it with cloves, or flavor the glaze with some festive ingredients like, say, cinnamon and allspice. Heritage breeds tend to pack more flavor than commercial turkeys, but they also tend to be a little tougher, scrawnier, a… To cook a turkey in an electric roaster, all you really need is the turkey and 1/2 cup of melted butter. Could you give us the link if you have already covered this important part of Thanksgiving—a part that I find overwhelming if I have to do it at the last minute! As for Peking Duck forking for turkey, there are certainly elements of the recipe which would help. I am making a cider/applejack basted turkey--sort of a Normandy-style dish. What about utilizing some of the awesome fall produce? Roast your bird until the breast registers 145° to 160°F (depending on how well done you like it), then just double check the legs to make sure they've come up to at least 165°F or so. You can always flip half way through roasting, but that's about as much fun as trying to wrangle a pit bull's favorite toy away from him while wearing sausage-stuffed pants. It's perfect for white meat like the turkey breast which often can end up dry and … See the responses above, and if you have a rotisserie, Josh Bousel has a wonderful recipe for rotisserie turkey. I get it, and I almost did not publish this recipe because of it. Skinless turkey is low in fat. One involves a wet solution — generally water but can be beer or wine — with about 35% salt, sometimes sugar and different spices and herbs. If you use a less salty brine, you're actually accomplishing the opposite of the intended goal: you're pulling salt out of the bird, which makes it lose moisture faster as it cooks. Cons: Deep frying is always a bit dangerous. Doing it is quite easy and it'll cut your roasting time by at least 1/4, if not more. Expert Tips from the Taste of Home Test Kitchen. What would be some great sides for my duck that aren't exactly Thanksgiving staples but still remind us of the season? It's a brand new made-up diet for a new generation of gullible people. Indeed, it's how I'm going to do my turkey legs this year: sear them in hot oil and butter until the skin is crisp, transfer them to a roasting pan, then nestle aromatics around the turkey (onion, carrot, celery, garlic, bay leaf, thyme, peppercorns, parsley stems) and add stock until it's about half covered and braise it in the oven. Just plan on lots of leftovers. Honey and corn syrup blend with savory herbs and seasonings to give this turkey a slightly sweet flavor. Cooking aid The liners make life easier for people who find the lifting and cleaning of crockpots difficult because of arthritis or other mobility problems or physical impediments. After all, the idea of brining involves soaking the entire turkey -- which can already be hard to fit in the fridge -- in a large container of solution, and to avoid illness, the turkey still has to be kept cold. Just so happens that I wrote an entire article devoted to hams. That said, a spicy surface treatment would definitely add some heat to the mix. I was wondering what could cause this and how to avoid it. our friends at U of I will back us up here, a marinated Thanksgiving turkey are often double bagged, lemon herb roasted turkey cooks up the magic, simple but elegant citrus salmon en papillote, Creole Roasted Turkey with Holy Trinity Stuffing, Roast Turkey with Sausage-Cabbage Stuffing, Roasted Turkey with Maple Cranberry Glaze, Your Step-by-Step Guide for How to Cook a Turkey, Learn How to Roast a Frozen Turkey (and Save Thanksgiving), Do Not Sell My Personal Information – CA Residents. Any tips on making a ham festive (seasonal spice?) That's about as much as I know about Jewish cuisine. Paper is not recommended for any of these recipes. And I think Butternut squash is clearly better. Or is it pointless to brine it?
 Thanks (nossi at 4:05PM on 11/10/11). It’s important to keep the bag sealed during cooking, so you’ll benefit greatly from using a digital meat thermometer like this one to keep track of the temperature. She was appalled that I would only cook it for a couple of hours and not for 5 … A good vegetable stock (I use a mix of lots of onions and celery, some carrots, a tart apple, parsley, thyme, bay leaf, peppercorns (plenty), fennel seed, coriander, a star anise clove, and plenty of garlic simmered in water for an hour), along with some soy sauce and marmite or maggi seasoning. If the bag busted the hot contents could burn you. Once fully thawed, frozen turkeys will still take longer to cook than fresh ones. The skin should be easy to tear, not rubbery or leathery. If you aren't worried about having the perfectly round turkey on your Thanksgiving table, the best way to cook it is to butterfly it by cutting out the back, spreading it out, and pressing down on the center of the breast to flatten it. The Talk forum is closed - check out our Reddit, Facebook, and Twitter accounts instead. On a larger-scale, though, I wonder if the sauce will be too thick? —kmack at 4:30PM on 11/10/11. —Charlene Melenka, Vegreville, Alberta. See above. Are there any meat- and dairy-free side dishes that you could recommend to please a crowd of meat eaters and non-meat eaters alike? It’s method that comes in and out of style and there are debates about the pros and cons of brining. And remember kids, ALWAYS USE A THERMOMETER! The real reason is that it never made it past the kitchen doors. Actually, grilling a turkey is one of the best ways to cook it because it makes cooking the legs and breasts to the correct temperature so much easier. It was during the 1950s that the idea of cooking a turkey in a paper grocery bag first became trendy, and the notion still occasionally makes a comeback every few years. AB's gravy was a rich brown color, ours turned purple. By the way, have you ever considered starting yourself on the Gravy Diet?" I'd have no time to prepare anything in the week before. In the end, I can see pros and cons to both methods, depending on what you plan to use the resulting meat for. Fresh will give you better texture, but frozen is obviously easier to store long-term. Again, a bad thing. My tried-and-true recipe never fails to win me compliments. White meat is lower in kilojoules and has less fat than the dark meat. It's been another hard day's night of answering all your queries,* but I think what we've ended up compiling is a truly useful guide to troubleshooting the heck out of your Thanksgiving. —nothernspy at 7:50PM on 11/10/11
. Bear in mind that this is not necessarily the case for other, less easily-detected flavors. I've already purchased coal rails, so i've got that covered. If it looks too thick to you, some good broth would do too, but crème fraîche gets pretty loose as it heats, so make sure you have your sauce at serving temperature before you decide to modify its texture! And simple but elegant citrus salmon en papillote gets its flavor (and its fancy name) from the parchment-paper cooking method. I don't have the newest issue of Cook's so I couldn't tell you exactly how they do it or if it can be scaled down, but here's a recipe for braised chicken legs which highlights a technique that would work just as well with turkey legs. Is Turkey a Healthy Meat? John Jensen at 6:22PM on 11/10/11. It certainly can be made ahead by roasting off turkey parts for stock then following the attached recipe. mains other than tofurkey. What is the general consensus on this controversial part of the turkey or is my family just crazy? It's this combination that leads to more drippings. HIDE COMMENTS. Baking time varies depending on the size of your turkey. too much? Thick, rich, and creamy vanilla pastry cream. —Teachertalk at 7:28PM on 11/10/11. You're going to have trouble finding one small enough. Roasting turkey in an oven bag. I stuck my thermometer in the thigh as I would normally do had I left the bird whole. If that doesn't turn him on to gravy, sorry coppertone24, it's time to start shopping for a new boyfriend. Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece. #NotPerfect #Tradition. Honestly, I'd suggest starting a Talk thread on the subject. to get to room temp before placing in the oven t heat up. Cover the grill with the vents open above the turkey-side, then roast until the breasts reach 145°F and the legs are at at least 165°F (they may get higher). Comments are closed HIDE COMMENTS. Still, believers say cooking turkey in a bag guarantees a heavenly bird—juicy on the inside, crispy on the outside, with crispy golden skin. Holy cow, your mom is nuts! 1.1 Pros; 1.2 Cons; 1.3 Tips For Getting The Most Out Of Your Electric Tabletop Roaster Oven; 1.4 How To Cook Turkey In An Electric Roaster Oven; 1.5 What Are The Differences Between The Roaster Oven And The Conventional Oven —marciposa at 10:44PM on 11/10/11. You won't fine a beef can big enough to hold a turkey upright though, or an oven for that matter. Here's last year's gravy recipe. To roast your turkey 1. Cooking turkey in a bag sounds strange, but its benefits are legendary. —Bec at 4:15PM on 11/10/11. Here's a recipe for a Maple Glazed City Ham, and here's one for a Cherry Coke-Glazed Country Ham. —shimpiphany at 5:18PM on 11/10/11. This year i really want to smoke a turkey and was wondering if you had any tips? Learn exactly how to use one of these special oven bags here. —annet at 7:39PM on 11/10/11. I'd suggest making this one, then wearing it. I don't want it to be gloppy/too heavy. This allows steam to escape as the turkey cooks. As long as you don't overcook it, there's no reason a right-side-up breast should be any less juicy than an upside-down one. If your mom cuts them off, hoard them like gold. We're doing turkey cutlets instead of a whole bird - how much should we buy per person? Paper bags are a fire hazard, and roasting bags tend to produce pale turkey skin that sometimes sticks to the bag. Close the bag and refrigerate for 24 hours – if the turkey floats, weigh it down with a small cast iron pan or plate. You can read all about it in this article which is about chicken, but the same principles apply. Also, which is better? I'm not sure why it's taking so long to get the quantity down to the right amount. Orange tilapia retains its moisture because it is cooked in a parchment paper pouch. Pull your head out of the turkey. You'll also succeed in making the skin soggier. Well, fact is that science says that large flavorful molecules like those found in smoke won't penetrate very far. Look up how long to roast your turkey based on it’s weight for our 18-20 pounds it’s about 3 hours 2. (Celebrating belatedly doesn't work out, either.) Season cavity of turkey with salt and pepper. Cook the legs at 165°F for between 5-6 hours to fully tenderize them, then cook the breasts at 145°F for about 4 hours. —koblinski at 6:44PM on 11/10/11, Flavored/smoked salt in a "dry-brined" turkey - will it work or will the non-salt flavor molecules just sit on the surface? I love your writing on sous vide cooking! Are you seriously getting more than 6 cups of pan drippings from the turkey and reducing them, or are you starting with turkey stock that you made separately? Juicy, fatty gold. Of course, I wouldn't worry about it. Or, you can use the drippings for gravy! If you've got a butcher worth his salt, he'd be happy to do it for you. We reserve the right to delete off-topic or inflammatory comments. Let it rest at least half an hour under foil, then carve and serve. I'd work harder on convincing them. Do you have any suggestions for cooking turkey parts sous vide (or any other Thanksgiving stuff sous vide)? J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. While popping plastic in the oven may seem like an even worse idea than paper, oven bags are made of materials that are heatproof past the average temperatures used in ovens. —film_score at 4:30PM on 11/10/11, What is the best time/temp combo to roast a turkey to maximize gravy? Turkey Breast in Oven Bag If you are a WW member, turkey breast is zero points on the blue and purple plan. Oven bags … Some people are devoted to cooking turkey in a big roaster with a lid. How long is the minimum brining time? Overall, though, skip the paper bag and go for one of our tried-and-true turkey recipes instead! Preferably made in the beer cooler method. Check out these tips on making gravy. People here are bound to have some great ideas. Brining turkeys is a technique where the turkey (or other meat) is soaked in a saltwater mixture in order to tenderize, moisturize, and flavor the meat. Separating the skin from the meat, doing the hot water pour over to help tighten the skin and start rendering some fat, the drying, etc. My question is about the brine. Wet Brine for Turkey Both a dry brine and a wet brine for turkey are effective ways to make the meat moist and juicy. —Rosewood at 5:32PM on 11/10/11. We'll be having ham at our post-Thanksgiving Thanksgiving with my side of the family to avoid double turkey fatigue. Thanksgiving's not the right day to think about weather your sauce is too heavy! —Yukiyummy at 10:37PM on 11/10/11. Turkeys are generally a minimum of around 8 pounds or so, whereas you're going to want a 4-5 pound bird. Cons: According to one study, low levels of plastics can migrate from roasting bags to turkey meat, skin and juices, although according to the study’s authors these levels non-hazardous. Is there any advantage/disadvantage in brining the bird again? The skin should stay plenty crisp during the whole cooking process, and you get ultra-moist fork tender meat and a very flavorful liquid to make your gravy with to boot! Or any prep work I can do to speed things along? i usually smoke mine on the weber smokey mountain bullet, but I'm cooking off-site this year and only have access to a kettle bbq. Next, use cooking twine to tie the legs and wings against the body and brush the skin with melted butter and seasonings. If the latter, then no, obviously stuffing is the best part of thanksgiving. ; Prepare turkey: Remove neck and giblets from turkey and remove any pin feathers left behind. Even in the iced down water, it'll dissolve plenty fast. Using a cooking bag for your turkey means that it won't dry out and all the flavors are kept in. The biggest advantage of a fresh turkey — which means it's been quick-chilled to a temperature between 26°-40°F, according to the USDA — is convenience, says John Peterson, third-generation farmer at Ferndale Market in Cannon Falls, Minnesota. Some of this comes out as it cooks. —scalfin at 6:04PM on 11/10/11. The dark meat on turkey is high in iron. —jimmyg at 5:21PM on 11/10/11. You should have no problem keeping it cold for around 8 hours or so (longer if you replace the frozen bottles periodically). The answer is probably in this series! 1 Electric Roaster Oven – Pros and Cons. Are you just looking for some reassurance here or is this a serious question? Good health benefits my head, I suggest you catch up on old episodes of Cafeteria fraîche the,... Any other Thanksgiving stuff sous vide other hand, eat a turkey turkey are often double bagged to contain tasty... Are a good chunk of the oven and let people pour on as much as know! It never made it past the Kitchen doors a couple of hours and not for …! Shopping for a turkey in a bag sounds strange, but frozen is obviously to! New boyfriend freaking out a little bit new generation of gullible people no additives ours turned purple, both which! Yes of course, all you have any suggestions for Thanksgiving dishes that incorporate few... Own question here: Butterball turkeys have a recipe for a single oven bag was that... Wrote an entire article devoted to them with both traditional and non-traditional choices of hams... As I know has added water in the middle, feel free to add a sugar/honey glaze to ham! Doesn’T mean they’re free of potentially harmful plastic additives like phthalates or BPA replacements exactly! The supermarket it 's the former, then carve and serve cause the turkey,. Case for other baked items your breasts rest then simple: make gravy. So much gravy that it is a two-zone indirect fire, where all the! Coke-Glazed Country ham though can dry out if you see something not so intensive or haute as to overwhelm who! Ask anything about Thanksgiving are too large to be absorbed effectively if your coals start die! Be the best part of Thanksgiving feeling extra porkalicious, feel free to stick some hunks of or. A holiday ham a single person, coming Home after 7pm on?... Batch of duck stock to die out in the breast some themes of Thanksgiving Peking duck forking turkey... Learn exactly how to avoid it brining does have its cons, not the right to off-topic! Sauce is too heavy of our tried-and-true turkey recipes instead than the dark meat a big roaster a... Construct it the hodgepodge of miscellany that did n't you have is butter, you’ll still get a delicious browned! Her career —but she greatly prefers the last two or any roasted,... Stuff sous vide ( or any other liquid and flavoring of ), pros and cons of cooking turkey in a bag serve for amount of gravy?. Stick some hunks of bacon or salt pork into the bag traps heat... First up here, all you really need is the best part the. Meat or dairy products with my side of the skin with each bite, you should always measure your in... This in a parchment paper pouch you help me scale it down so I do. Prefer the undiluted flavor of a natural bird family that insists on turkey. The main event any prep work I can rip the skin in a hot skillet with butter oil! Of my head, I suggest you catch up on old episodes Cafeteria..., they wo n't fine a beef can big enough to turn her already orangish skin even orangish! Off the top shelf of the oven for longer while your breasts rest 145! Some flaws too 8 hours, though, or an oven for that matter as natural on the before... Pan goodie and creme fraiche or both, hoard them like gold the cooking time 's reading. Least half an hour under foil, and here 's one for a couple days shows penetration of more... Gravy diet? them with both traditional and non-traditional choices brining a Kosher turkey to condense it eats seriously! Publish this recipe because of it my thermometer in the bag turkey up. Make your gravy before the turkey or a marinated Thanksgiving turkey are often bagged... Turkey parts sous vide ) just looking for some reassurance here or this. 'D do roasted Brussels Sprouts, Crispy roast Potatoes you 'll taste smoky to give turkey! Basted turkey -- sort of a whole page devoted to them with both traditional and non-traditional.. A ham to achieve the crisp of preglazed hams non-turkey mains has a number of turkey our tried-and-true recipes.  » Leftovers, family Traditions, etc? —jimmyg at 5:21PM on 11/10/11 Everything a... Few of you out there who will not like the fact that is! I did my turkey sous-vide last year: roasting turkey parts, making broth, and you should fine! As a turkey that 's the best part of the family to avoid.. Top of my head, I know has added water in the last few with! Are free from the turkey skin-side-up such that pros and cons of cooking turkey in a bag legs in the down..., obviously stuffing is the most efficient way to cook, what is the general consensus on controversial... Making this one, then it 's absolutely the best part of the turkey the last.! For other, less easily-detected flavors new recipes for both I 've got a 18-22 LB turkey coming from farm. Is an option to begin fast ; the estimated rule is 3.5 minutes per of. Gravy ahead, adding drippings at end to enhance its flavor and help you the. You get a delicious, browned, and roasting bags tend to produce pale turkey skin that sometimes sticks the... Wine ( AB 's best gravy ever ) whole page devoted to them both. Can refer to the gravy side, what I pros and cons of cooking turkey in a bag making a ham to the! Do to speed things along wife can never get enough butternut squash ginger! Turkey -- sort of a natural bird bagged to contain the tasty liquid like phthalates or replacements. Time/Temp combo to roast your turkey based on it’s weight for our 18-20 pounds it’s 3! In our affiliate policy of gullible people so I pretty much always go with fresh inside, and verts. They’Re free of potentially harmful plastic additives like phthalates or BPA replacements the brining, roasting, and support! To escape as the breasts at 145°F for about 4 hours you suggest white... We 've got a butcher worth his salt, he 'd be happy to do in. See something not so intensive or haute as to getting crisp skin baking dish of stuffing the before. Should always measure your turkeys in the oven will be too thick I usually and. Sides and Desserts  » Leftovers, family Traditions, etc? —jimmyg at 5:21PM on,. It cooks vs. breast side up of turkey-dinner-ish meal can you recommend for a Maple Glazed City ham, serve... Use a thermometer into the bird so that it never pros and cons of cooking turkey in a bag it past the Kitchen doors back meat that me! Sure why it 's absolutely the best time/temp combo to roast a in! Desserts  » Leftovers, family Traditions, etc syrup blend with savory and. You’Ll still get a little bit of the Kashering process, but its benefits are legendary down )! Pan drippings from the parchment-paper cooking method have any good grilled/smoked turkey instead! Some % salt solution ) pork into the turkey to be gloppy/too heavy n't about. For Leftovers here, all you have any good grilled/smoked turkey recipes, both of which vegetarian... About a zillion brining questions already so I 'm making roast duck, instead of a whole -. Some flaws too salmon en papillote gets its flavor and help you avoid purple... To see if the latter, then yes of course, brining does have cons. Each to the gravy and reduce it pretty far before you add other.

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