Thaknsgiving Turkey Cooking
Oct 8, 2011 | 11:55 PM
#11
Teamspeed Pro
Joined: Mar 2008
Posts: 980
From: Vancouver
With the amount of chemicals and hormones that are surely in a bird from Costco or Safeway, whether or not you buy it from William Sonoma or not, I would make sure you get something that is free range organic.
Oct 9, 2011 | 12:33 AM
#12
Thread Starter
| Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
We are blessed to be able to afford to eat organic, and there is a huge difference between organic food and the hormoned to death, chemicaled to death mass farmed poultry.
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Oct 9, 2011 | 12:37 AM
#13
Teamspeed Pro
Joined: Mar 2008
Posts: 980
From: Vancouver
Sorry to not give specific recommendations as I honestly don't know where to begin in terms of recommendations in the states. I'm lucky enough to have a few local butchers where I can get free range and organic like what I've got this weekend for our Canadian Thanksgiving.
Oct 9, 2011 | 01:00 AM
#15
Thread Starter
| Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
Yeah, am going to stop at Whole Foods and see what they got.
I have had their grass fed beef and that was awesome.
I have had their grass fed beef and that was awesome.
Oct 9, 2011 | 01:15 AM
#16
I give good hugs. Bo, you're first.
Joined: Jan 2010
Posts: 3,160
From: Beyond the lighted stage
Can't count the number of birds I've done this way.
Many folks do inject them, I never have tho I do now have an injector & the juice.
I've always just put a good rub on them, and let the oil do it's thing.
Rule of thumb - 3.5 minutes per pound
Rule number one - 350˚F oil is dangerous, caution has to be paramount. Outdoors, on a nonflammable, nonslip surface. The oil does splatter. I put several layers of newspaper under the cooker to soak up that that does escape.
This is not a kid friendly endeavor.
Many folks do inject them, I never have tho I do now have an injector & the juice.
I've always just put a good rub on them, and let the oil do it's thing.
Rule of thumb - 3.5 minutes per pound
Rule number one - 350˚F oil is dangerous, caution has to be paramount. Outdoors, on a nonflammable, nonslip surface. The oil does splatter. I put several layers of newspaper under the cooker to soak up that that does escape.
This is not a kid friendly endeavor.
Stuka, I have gotten Willie Bird's and I don't remember it being any better than the FRO I get from WFoods. I am a big fan of WS in general however and I will give you a tip. If you want to impress people this year with something new, order their croissants. They come frozen and you take them out the night before. They will double in size. Bake them in the morning if you're eating in the afternoon, later for an evening meal. A good friend of ours is a chef, has cooked for Steve Wynn personally and Pres. Bush. He said he's never tasted anything like them.
As Dunner said, the biggest problem with turkeys are overcooking. Just don't.
Oct 9, 2011 | 01:22 AM
#17
Thread Starter
| Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
Stuka, I have gotten Willie Bird's and I don't remember it being any better than the FRO I get from WFoods. I am a big fan of WS in general however and I will give you a tip. If you want to impress people this year with something new, order their croissants. They come frozen and you take them out the night before. They will double in size. Bake them in the morning if you're eating in the afternoon, later for an evening meal. A good friend of ours is a chef, has cooked for Steve Wynn personally and Pres. Bush. He said he's never tasted anything like them.
The mrs is looking forward to the new range from Kitchenaid taht we just get so we can office space the POS GE Profile range that came free with our place.
Oct 9, 2011 | 01:30 AM
#19
Thread Starter
| Teamspeed's Mr. Spock
Joined: Jan 2008
Posts: 6,947
From: Los Angeles
KitchenAid®: Welcome to KitchenAid.com
Last edited by stuka; Oct 9, 2011 at 01:42 AM. Reason: Kitchenaid webpage sucks
Oct 9, 2011 | 01:40 AM
#20
I give good hugs. Bo, you're first.
Joined: Jan 2010
Posts: 3,160
From: Beyond the lighted stage
I'm on my phone now and the page won't open. I will check it out tomorrow.
I cooked on electric for 16 years. It is definitely different than gas. Would be tough to switch!
I cooked on electric for 16 years. It is definitely different than gas. Would be tough to switch!
