52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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6 Comments
Zensister
November 17, 2015
I usually lard mine with salt pork, but one of my guests this year can't eat pork, so I'm going for a smaller bird with herb butter under the skin. But I always panic when the bird comes out, and despite the thermometer reading, always looks bloody in the cavity. Is that normal? I usually assume it's not cooked somewhere and throw it back in.
walkie74
November 25, 2014
I'm trying the Judy Bird method this year, so we'll see what happens. Seasoned salt and pepper--that's it!
AntoniaJames
November 25, 2014
Really like Ruhlman's suggestion. Find it quite intriguing that Wondra is a "secret" as the product was developed specifically for use in gravy decades ago and has been used consistently by millions of cooks since then. Perhaps this just reflects how out of touch with cooking basics several generations of Americans have become. ;o) P.S. Interesting discussion on the Hotline about Wondra: https://food52.com/hotline/11952-current-search-wondra-flour-what-is-it-and-can-you-substitute-a-more-common-fllour
Pamela_in_Tokyo
November 4, 2014
For more than 25 years I have been doing a 18-20 lb turkey on a covered BBQ. It is stuffed with a juicy stuffing and it is always moist and tender. I let it rest almost an hour covered with foil. Often we have up to 30 guests, but there are still left overs. Everyone fights over the turkey, it is so good and smoky tasting. I start cooking it about 10:00 and we eat about 6:00 in the evening. The temp. is rather low and slow. Just perfect. I add no coals partway through. Somehow the few I add last. I use one of those kamado ceramic barbecues.
AntoniaJames
November 25, 2014
Sounds delicious, Pamela! Never tried that, but you certainly have convinced me that I should. ;o)
EmilyC
November 25, 2014
We are also big fans of cooking turkey on a kamodo grill (we have a Big Green Egg). It frees up the oven and the subtle smoke is really nice with turkey. This year we're doing an apple cider brine, then rubbing the bird generously with duck fat and herbs under the skin. We're using alder wood for the smoke. Hopefully it's a success!
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