Official Foodie Thread

[Dan47]

Originally Posted by Don Rickles

I didn’t search…..

Don’t you guys discuss food?

I’ll start”……….

Leftover mash potato pancakes for breakfast!

2 Nigerians in maga hats cook that? White privilege for sure.

Need to say a couple of Our Fathers and diversify before liberals cancel The Vette Barn.

[Rikki Z-06]

Originally Posted by Steve_R

That explains a whole lot.

And, you're gay and can't golf, so there's that

[NEED-A-VETTE]

Thread save with a beautiful turkey.



I made a test turkey a few weeks before thanksgiving (to try dry brining for the first time). Then made a turkey for thanksgiving. My daughter will be here next week. What does she want? Turkey.

I will not be making turkey for Christmas.

[Dan47]

Looks good. ^

[Louie Detroit]

Originally Posted by NEED-A-VETTE

Thread save with a beautiful turkey.

I made a test turkey a few weeks before thanksgiving (to try dry brining for the first time). Then made a turkey for thanksgiving. My daughter will be here next week. What does she want? Turkey.

I will not be making turkey for Christmas.

How was this bird cooked, I've never seen a stove like that.

[MEANZ06]

Originally Posted by NEED-A-VETTE

Thread save with a beautiful turkey.

Attachment 62244

I made a test turkey a few weeks before thanksgiving (to try dry brining for the first time). Then made a turkey for thanksgiving. My daughter will be here next week. What does she want? Turkey.

I will not be making turkey for Christmas.

I do our turkey on a weber charcoal grill, indirect method. I put a little hickory smoke at first then let it go at 3-350* for around 12mins per pound checking it with an instant thermometer. But here's the kicker, I learned several years back to cook the bird upside down, all the juice holds in the breast. We don't care what it looks like because it's just gonna be sliced and eaten anyway

[NEED-A-VETTE]

Originally Posted by Louie Detroit

How was this bird cooked, I've never seen a stove like that.

Just in the oven. It’s sitting on the stovetop because that’s just where I set it when I pulled it from the oven.

Here’s what I did… (long but super easy)

Dry brined. Course kosher salt (NOT table salt). Use one tablespoon of salt for every 5 pounds of turkey. For my 24 lb turkey, I used:

5 tbs Morton COURSE kosher salt
1 tbs course ground pepper
1 tbs garlic powder
2 tbs brown sugar
1 tsp smoked paprika

^^you can add any other spices you’d like. I tried the first brine mixture with sage, thyme and orange zest. I removed those the second time and liked it better. I’d rather my sage and thyme come from the dressing (stuffing).

Thaw turkey in the fridge if you buy it frozen (or if you freeze it yourself). Heritage turkey is best. Don’t pick up a turkey that is pre-brined or injected with salt. No self basting turkeys, which are already injected with salt. But you have to start with a thawed start to start brining.

Loosen the skin on the breast. Break through the membrane that covers the breast so the brine gets to the meat. Put the brine under skin, in the cavity and over skin. I did two tsps in the cavity, 4 tsps under the skin (on the breast) and spread the remaining all over the skin of the breasts, legs, wings.

Cover with Saran Wrap and put in fridge for 60 hours. Remove the covering and let sit uncovered in the fridge for another 12. (My timing for thanksgiving: Brine the bird 8:00 AM Monday morning. Cover and put in the fridge. Remove the covering 8:00 PM Wednesday night and back in the fridge. Pull from the fridge on Thursday morning, depending on when you’re putting it in the oven.)

The day you are making it, pull out of fridge two hours before baking. I baked mine at 350° until the breast meat came to 160° (it will reach 165° as it rests.) I also kept a thermometer probe in the thigh but that turned out fine at 175° (180 after resting).

I bake mine breast down for ½ the baking time. Flip halfway through the cook. (My 24 lb turkey took about 4 hours +/-) Get a good pair of silicone hot mitts and it’s easy to flip.

Thermometer is a must. One probe into the breast one in the thigh. I use the Weber iGrill thermometer, which has an app for your phone to monitor temps.

I don’t put stuffing in the bird. Instead, onions, celery, various aromatic herbs, a couple of oranges (quartered). Also half a stick of butter inside the carcass. Set aside some melted butter and baste the bird before you put in the oven and then again occasionally.

Before putting the turkey in the oven, pour about an inch of chicken broth in the bottom of the roasting pan with more aromatics, onions, celery and carrots. Use that later to make gravy. (I roasted the turkey neck the night before with veggies and herbs. Used those drippings for the roux for the gravy on thanksgiving day.)

I do cover the wing tips with pouches of foil so they don’t get too brown. If you notice the skin on the bird getting too brown, just cover with foil.

[NEED-A-VETTE]

Originally Posted by MEANZ06

I do our turkey on a weber charcoal grill, indirect method. I put a little hickory smoke at first then let it go at 3-350* for around 12mins per pound checking it with an instant thermometer. But here's the kicker, I learned several years back to cook the bird upside down, all the juice holds in the breast. We don't care what it looks like because it's just gonna be sliced and eaten anyway

Yep. Same. I bake it upside down for about ½ the cook time. It makes a big difference.

[Don Rickles]

Originally Posted by NEED-A-VETTE

Thread save with a beautiful turkey.


I made a test turkey a few weeks before thanksgiving (to try dry brining for the first time). Then made a turkey for thanksgiving. My daughter will be here next week. What does she want? Turkey.

I will not be making turkey for Christmas.

Awesomeness!

Looks like I have a hot little angel!

Thanks for the save!

[Louie Detroit]

Originally Posted by NEED-A-VETTE

Just in the oven. It’s sitting on the stovetop because that’s just where I set it when I pulled it from the oven.

Here’s what I did… (long but super easy)

Dry brined. Course kosher salt (NOT table salt). Use one tablespoon of salt for every 5 pounds of turkey. For my 24 lb turkey, I used:

5 tbs Morton COURSE kosher salt
1 tbs course ground pepper
1 tbs garlic powder
2 tbs brown sugar
1 tsp smoked paprika

^^you can add any other spices you’d like. I tried the first brine mixture with sage, thyme and orange zest. I removed those the second time and liked it better. I’d rather my sage and thyme come from the dressing (stuffing).

Thaw turkey in the fridge if you buy it frozen (or if you freeze it yourself). Heritage turkey is best. Don’t pick up a turkey that is pre-brined or injected with salt. No self basting turkeys, which are already injected with salt. But you have to start with a thawed start to start brining.

Loosen the skin on the breast. Break through the membrane that covers the breast so the brine gets to the meat. Put the brine under skin, in the cavity and over skin. I did two tsps in the cavity, 4 tsps under the skin (on the breast) and spread the remaining all over the skin of the breasts, legs, wings.

Cover with Saran Wrap and put in fridge for 60 hours. Remove the covering and let sit uncovered in the fridge for another 12. (My timing for thanksgiving: Brine the bird 8:00 AM Monday morning. Cover and put in the fridge. Remove the covering 8:00 PM Wednesday night and back in the fridge. Pull from the fridge on Thursday morning, depending on when you’re putting it in the oven.)

The day you are making it, pull out of fridge two hours before baking. I baked mine at 350° until the breast meat came to 160° (it will reach 165° as it rests.) I also kept a thermometer probe in the thigh but that turned out fine at 175° (180 after resting).

I bake mine breast down for ½ the baking time. Flip halfway through the cook. (My 24 lb turkey took about 4 hours +/-) Get a good pair of silicone hot mitts and it’s easy to flip.

Thermometer is a must. One probe into the breast one in the thigh. I use the Weber iGrill thermometer, which has an app for your phone to monitor temps.

I don’t put stuffing in the bird. Instead, onions, celery, various aromatic herbs, a couple of oranges (quartered). Also half a stick of butter inside the carcass. Set aside some melted butter and baste the bird before you put in the oven and then again occasionally.

Before putting the turkey in the oven, pour about an inch of chicken broth in the bottom of the roasting pan with more aromatics, onions, celery and carrots. Use that later to make gravy. (I roasted the turkey neck the night before with veggies and herbs. Used those drippings for the roux for the gravy on thanksgiving day.)

I do cover the wing tips with pouches of foil so they don’t get too brown. If you notice the skin on the bird getting too brown, just cover with foil.

Thanks for the info! When I rarely cook a turkey I just bake it from frozen, thawing is just too much work.

[Blademaker]

Acquired taste, for sure....but
I like it.

[Don Rickles]

Originally Posted by Blademaker

Acquired taste, for sure....but
I like it!]

Love it!

Here’s one I just cut open! It’s a 4lb wheel of fresh Manchego Cheese along with a small 3oz package of the best Jamon, from Spain.

I order through La Tienda on line.

[Dan47]

Originally Posted by Louie Detroit

Thanks for the info! When I rarely cook a turkey I just bake it from frozen, thawing is just too much work.

Next time I cook one, I'm gonna try cutting the back bone out and grilling it. Works great on chicken.

[Don Rickles]

Originally Posted by Dan47

Next time I cook one, I'm gonna try cutting the back bone out and grilling it. Works great on chicken.

Yup, delicious grilled!

[Aerovette]

Thread save...

[Louie Detroit]

Originally Posted by aerovette

Thread save...

The Sandwich equivalent of FeMaiden

[Mick]

Originally Posted by aerovette

Thread save...

Just straight up nasty.

[Torqaholic]

Making chicken soup tonight. Pre-baking 4 pounds of drumsticks in the oven right now. Will be eating that for the next 3 days... I cook everything in massive batches