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luvstoeat | | | |  |  | |  | | Alton Brown/Good Eats Fan's Discussion Topics of interest to fans of Alton Brown and his shows. | 
10-27-2008, 09:14 AM
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#11 (permalink)
| | Administrator
Join Date: Jul 2007
Posts: 4,806
Rep Power: 10 | Husband likes his turkey dry as well, so no need to brine to keep it juicy.
__________________ BerryBaby  Rainlover | 
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10-27-2008, 03:29 PM
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#12 (permalink)
| | Ultimate Alton aficionada
Join Date: Dec 2007 Location: West Virginia
Posts: 1,248
Rep Power: 3 | Since learning about brining turkeys, I cannot prepare my turkey any other way.
This is probably the best thing I've learned from Alton. 
I never liked the dry turkey meat. Then I started doing this method and it was fantastic! | |
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10-27-2008, 03:41 PM
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#13 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,396
Rep Power: 10 | I am not a big fan of turkey to begin with. So once a year and the better flavor from a brine appeals to me. Once or twice a year for turkey and I am good. | |
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10-27-2008, 04:33 PM
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#14 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,435
Rep Power: 3 | Never been much of a turkey fan either... much prefer a good roasted chicken. So one to two turkeys a year is enough for me.
I've never been a fan of dry turkey. Feel like I have to drown it in gravy to make it edible. But then, we use to have Turkey Day at my in-laws and my MIL would roast the turkey to death, so it was like eating cardboard. Not what I would call good eats.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin 
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10-27-2008, 08:10 PM
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#15 (permalink)
| | Senior Member
Join Date: Mar 2008 Location: National Capitol Area
Posts: 368
Rep Power: 1 | Quote:
Originally Posted by Pluff Mudder  I like the fried turkey - crisp skin and juicy on the inside. This year, since I've got my small inside turkey fryer, I might go that way with this year's Thanksgiving bird. But, no AB turkey derrick!   | The turkey is very good that way, but be very, very careful. When I lived VA Beach I saw a guy torch an entire townhome complex with a turkey fryer. The closest engine company was not very far away, and by the time the first due engine was on scene it was already at two alarms.
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The Titanic was built by professionals, and the Ark was built by amateurs. Who do you trust? | |
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10-27-2008, 08:27 PM
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#16 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,396
Rep Power: 10 | I think I would take the inside one outside ... just to be safe. | |
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10-27-2008, 08:44 PM
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#17 (permalink)
| | Super Moderator
Join Date: Dec 2007 Location: Raleigh, NC
Posts: 979
Rep Power: 2 | Quote:
Originally Posted by Pluff Mudder Never been much of a turkey fan either... much prefer a good roasted chicken. So one to two turkeys a year is enough for me.
I've never been a fan of dry turkey. Feel like I have to drown it in gravy to make it edible. But then, we use to have Turkey Day at my in-laws and my MIL would roast the turkey to death, so it was like eating cardboard. Not what I would call good eats. | What's even worse is that my partner's mom cooks it to death, carves the meat off the turkey puts it on a platter for about an hour on the counter, so the turkey isn't only dry, but stone cold! She puts out the gold rimmed china so we can't nuke the food to warm it up! And don't get me started on the canned gravy, that stuff just tastes so weird. Nothing that she cooks has any flavor, she doesn't even have a grain of salt in her kitchen  (nobody in the family is salt sensitive, or has high blood pressure)!
I always cook a separate thanksgiving meal the Saturday after for us to enjoy!
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MAC
"Life expectancy would grow by leaps and bounds if
green vegetables smelled as good as bacon" | |
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10-27-2008, 08:53 PM
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#18 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,435
Rep Power: 3 | Quote:
Originally Posted by Food Network Fan I think I would take the inside one outside ... just to be safe. | This is the fryer that I have Masterbuilt Turkey Fryer and it's not made to be used outside. I've used it a lot (shrimp, fries, whole chickens) and it's just as safe as any indoor deep fryer. I wouldn't be doing a big turkey, just a wee little turkey breast not much bigger than a large hen.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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10-27-2008, 09:42 PM
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#19 (permalink)
| | Suzie (Site owner)
Join Date: Jul 2006 Location: West Virginia
Posts: 11,396
Rep Power: 10 | Stay safe! | |
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10-28-2008, 12:08 AM
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#20 (permalink)
| | Crazy Ol' Southern Lady
Join Date: Jul 2008 Location: Edisto Island, SC
Posts: 2,435
Rep Power: 3 | Anytime hot oil is involved I'm extra careful. Just have to make sure the bird is not straight from the fridge and it's not wet, for water and hot oil don't play well together.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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