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Old 11-22-2006, 07:16 AM   #31
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Quote:
Originally Posted by bigwheel
They got such puffy breastes it hard to keep em laying face down if you get my drift. It sort of a Dolly Parton type deal. You put em face down they roll over due to gravity or whutever. Put a fat kielbasa under both wings then eat and replace as required till the turkey gets done. Think I seen that trick performed right on this forum. Very smart folks hang out over here.

bigwheel
You could avoid this problem by cooking the turkey the right way, with the breast up!! [smilie=a_takethatfoo.gif]
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Old 11-22-2006, 09:28 AM   #32
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I put the bird in the brine around 7am this morning! It's supposed to be nasty as all get out tomorrow morning, right when I plan to put it on.

I also just made my cranberry relish, pretty good now, but should be better tomorrow.
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Old 11-22-2006, 09:48 AM   #33
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Anyone see any problem with leaving in and making use of the metal truss?

Got mine in the brine about 8:00 this morning. I was concerned that 5 quarts of fluid would not be enough to cover the 16lb bird but it was just enough with a big bowl sitting on top.

PS The bucket was complements of my local Western Sizzlin whom I called and the gladly gave me a 5 gal pickle bucket for free w/lid.

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Old 11-22-2006, 10:01 AM   #34
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Quote:
Originally Posted by Cliff H.
Anyone see any problem with leaving in and making use of the metal truss?
I normally remove them before brining, and then replace before the bird goes on the cooker. I just worry about the metal and the salt with my brine. It looks like you're doing a citrus type brine, not sure how or if the acid and salt will effect them. They'll more than likely be fine left in.

If you decide to take the truss out, all you do is reach into the cavity and squeeze the pieces of metal together and it will come right out.

BTW, the turkey looks great already!
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Old 11-22-2006, 10:19 AM   #35
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Brian
Aluminum pot is reactive, need to go stainless, glass or food safe plastic.
To get the thigh joint area done, if you dislocate it before cooking and don't tie it back up it finishes quicker.
Jim
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Old 11-22-2006, 10:19 AM   #36
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I am going to do mine like the chickens. I have a big ol can of Fosters and going to use a bit of rub on her and white oak in the fire barrel.
AAAAAAAAAAAANNND WEEEEEEEEEEEEEEEEEEE!
Hope yall have a VERY Happy Thanksgiving. Be safe and have fun!
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Old 11-22-2006, 11:55 AM   #37
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Quote:
Originally Posted by brian j
has anyone ever brined in aluminum fry pot? i'm using mine and just found out its reactive. there's no acid in the brine so i'm hoping i'm ok. otherwise i really f$#cked up.
Brian,
Pour the brine and turkey into a clean cooler. You can fill zip lok bags with ice and put them in the cooler to keep cold. Or you could just line the aluminum pan with a clean trash bag and pour the turkey and brine back into it. That would solve your immediate problem.
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Old 11-22-2006, 03:20 PM   #38
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Man I feel so lonely. I'm not cooking this year, I'm going to my brother-in-laws for Thanksgiving. I hope all your birds come out great!
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Old 11-22-2006, 03:49 PM   #39
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[quote=brian j]
Quote:
Originally Posted by "Nick Prochilo":39h3mmtk
Man I feel so lonely. I'm not cooking this year, I'm going to my brother-in-laws for Thanksgiving. I hope all your birds come out great!
i'm sorry to hear that. thanksgiving is like the super bowl of cooking. you should have volunteed to bring the turkey or something. my family doesn't even ask who's cooking thanksgiving and chrismas anymore. [/quote:39h3mmtk]

Every year they offer and I always step up to the plate. My brother-in-laws wife always does this organic stuff and I don't like the taste of the stuff she cooks. (I think she throws tofu in to make me sick). Next year they are moving to NC and this will be their last Thanksgiving here so I gave in. Good news though, we're going to my brothers first and he's deep frying a bird and I'll grab a little bite there before we go. We're also bring some of my homemade kilbasa so at least I'll have something to eat. If it tastes like $hit, I have a couple of breats that I'll smoke this weekend!
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Old 11-22-2006, 04:50 PM   #40
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Quite right old chap. That is why our hero Alton makes a shield for his breastes before he cooks it. The breast must be protected at all cost. If you stick a turky face up in the oven and cook it till the breast is 160 you are going to have raw thighs. That is why the pop timer is set to go off at 180 so you over cook the breast to get the thighs done. Now do you understand any of this part?

bigwheel



Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by bigwheel
Well yall need to knock off this measuring the breastes temps to determine the doneness of the birds. Thigh joint where it hooks up to the bird gets done last...that is the part you got to worry about. Somebody have been watching Alton Brown and listening to dumb yankees too much.

bigwheel
I beg to differ Wheeler. You point is valid only if you plan to pull the turkey as you stated in your previous post "at 180*". At which point the breast IMO will be overcooked and dry. This is along with your "upside down" method of cooking a turkey is probably why your wife the "Warden" prefers YOU cook a picnic, they're much harder to mess up, thus making it easier for YOU.

Yeah for some reason, I do value Alton Browns opinion and expertise much more than yours.

Happy Holiday to you and yours Mr. Wheel.

Respectfully,
Dumb Yankee
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