Turkey doesn't even taste good, agree?

[quinnox]

Never have liked it. I usually have to smother it in gravy to even make it halfway edible. Ham, on the other hand -

[Logical]

1. Ham has been spiced already. And cooked. n-t

[loli phabay]

2. deep fried in peanut oil is the way to go. makes it edible, very

[NaturalHigh]

9. My father in law makes a great fried turkey.

Unfortunately, it's beyond my limited skills. I'm quite sure I would cause a fire or blow myself up.

[loli phabay]

11. rofl, i have had a couple of fires when doing turkey fries, you learn to do it away from trees and

Houses.

[Revanchist]

41. I'm sure it's much safer now

They sell the electric turkey fryers so there's no open flame.

[newfie11]

12. Agreed. Nt

[Brickbat]

3. Disagree.

[NaturalHigh]

4. No.

I'll take turkey over ham any day, although my mom did make a particularly good ham today. Also, my wife won't eat beef or pork, which makes the question moot in our house.

[RebelOne]

5. Not to me either, but mainly because I am a vegetarian.

And I hate Tofuturkey.

[Doremus]

28. I just had my first Tofurky today.

Not too bad, but I wasn't expecting much. My gravy was kick-ass.

[Scootaloo]

38. Tofu's not bad, if you do everything in your power to make sure it doesn't taste like tofu

Ironically, even well-prepared tofu ends up tasting like overcooked turkey for me

[lastlib]

54. I'd rather eat the wrapper it came in.......no matter how you dress it up,

tofu's still just processed soybeans. It doesn't even make good fishbait.

[Codeine]

87. We had the Trader Joe's Tofurkey equivalent.

It has a more convenient shape and a nicer stuffing.

But let's face it -- turkey/Tofurky's a gravy delivery system. Enough sage and onion gravy will make cardboard taste delicious.

[Big Blue Marble]

76. Quorn Turkey Roast is so much better.

I had Tofurkey once. It was terrible. Quorn has the texture of turkey breast.
It tastes great with gravy.

[Codeine]

88. Does Quorn still have egg whites?

I was excited about Quorn until I discovered it wasn't vegan.

[Big Blue Marble]

109. Good point Codeine.

I am more vegetarian than vegan. I still eat eggs on occasion.
But you are correct, Quorn is not a vegan product.

[Art_from_Ark]

6. It depends on how you fix it

My sister can cook a turkey that is absolutely mouth-watering.

[DrDan]

7. love turkey - smoked a couple of turkey breasts - mmmm mmmm

[Scootaloo]

25. I didn't know they made rolling paper sheets that size. n/t

[RandySF]

8. I hate it.

So when I was a kid, my mom made the best BBQ ribs!!

[ForgoTheConsequence]

10. It's always dry.

But it's good the next day when I boil it in gravy and serve it over noodles.

[xmas74]

56. Brine it

It really helps keep in the moisture.

[msanthrope]

112. Brine it. Keep for a day or two in Marsala. It won't be dry. nt

[Ghost of Tom Joad]

13. I am with you

and left over turkey is even worse. I once heard a story the Native Americans gave the pilgrims the turkey as a joke because they didn't like the taste.

[quinnox]

15. lol, I can believe that!

The Indians probably were smirking as they presented the turkey as a gift, quietly thinking to themselves, "Damn, they(the pilgrims) like this crap!"

[ithinkmyliverhurts]

14. Wild Turkey can be good.

On ice.

But I've no doubt had better.

[Ranchemp.]

101. Wild turkey is delicious.

I shot a 22 lb. one this season, they taste better because they're not loaded up with chemicals and steriods like the ones raised and slaughtered at those inhumane factory farms.

[Historic NY]

16. Try brining a fresh turkey ...

herbs its juicy

[Ilsa]

19. I usually brine poultry before roasting.

Ends up super moist and tasty.

[mainer]

33. I just tried it, and it turned out too salty

I only brined it for 12 hours, then rinsed and rinsed it before roasting. Yes, it did turn out juicy but the gravy that resulted from it was so salty I couldn't use it, and the meat itself was also too salty. I think I'd prefer to deconstruct a turkey and roast it in parts to keep it juicy, rather than brining.

[PeteSelman]

58. You have offset the salt with sugar. A lot of sugar.

Otherwise it will be really salty. If you're using a cup and a half of coarse kosher salt per five quarts of water you need to use a good pound of brown sugar to offset. You can also use fruit juice or fresh fruit in conjunction with the sugar. I just used both in my brine yesterday, turkey came out ridiculously good today.

[Historic NY]

100. I reduced the amount of salt ...

most of the kits are set for up to 24lbs so I portioned it back and left it soaking longer in the rinsing and re-rinsing. It came much better no one complained and we did need salt with anything. I bag and put mine in a cooler for three day. I check the salt content on the turkeys packaging to make sure it was low, somehow even fresh has some.

[ileus]

17. Wild Turkey is better

We went out for a while this morning but it was just too cold. Didn't see anything, not even a squirrel...

[FBaggins]

18. Sure it does

But if you've got someone that rarely cooks anything from scratch and just decides "how hard could it be? "... Then yeah... It could easily be inedible.

But then again... so would the best tenderloin if someone just threw it in the oven until it hit a government-approved temperature.

[Iggo]

20. Filet Mignon beats 'em both.

Start a new tradition!

I did, and it's great!

[Tyrs WolfDaemon]

96. I used to make a real good Crawfish stuffed Filet Mignon

I would serve it with a crawfish/sauce/gravy (not sure what to call it) with garlic mashed potatoes and fresh veggies.


I really wish I could cook more than I do I used to love making all sorts of dishes...
Fish and Vodka soup
chateaubriand
Coquilles St. Jacques (made this for a date once )
Crawfish Etouffee
Venison Stew
...
I'm getting too hungry to continue

[Silver Gaia]

21. There's a trick to cooking a tasty, moist turkey.

Make a paste of salt, herbs, etc. (add only enough water to wet it, so that it is a paste). Now, take some of this paste in your hand and stick your hand up under the skin of the breast so that you can rub this paste directly onto the breast meat. Do both sides. Then cover the skin all over the turkey with the rest of the paste. Put the turkey into a 500 degree oven for 10-15 minutes. This sears it and seals in juices. Meanwhile, melt a stick of butter. At the end of that 10-15 minutes, pour the butter over the turkey. Lower the temp to 350 and continue cooking however long you need. However, baste the turkey every 30 minutes, and cover it with a loose tent of foil toward the end so that it doesn't get too brown. This method was one I came up with years ago from several different sources (including The Joy of Cooking, as I recall). This makes the best oven-roasted turkey ever! My kids and hubby have always loved it.

[Rowdyboy]

97. Sounds a lot like a variation of recipe I've been planning to try called "dry brining"

except I think I like your better. Think I'll do one for Christmas! Thanks for sharing

[Silver Gaia]

111. You're welcome!

This method has always worked well for me. Good luck!

[Scootaloo]

22. It amazes me how many people cook a turkey very poorly

And that's the trick, you just have to have basic kitchen skills... which a lot of people just completely lack.

1) Get rid of that stupid pop-up stick. Buy a real thermometer, you'll use it more anyway. Make sure to get the giblets out.

2) Rub the bird inside and out with whatever seasonings you're using. If you haven't gotten the giblets out yet, do so now, you WILL feel like an idiot if you don't.

3) Do NOT stuff the bird. People keep doing this and it drives me NUTS. You want air flow in that cavity for even cooking. if you cram a bunch of wet bread in there, all that happens is that you get an unevenly cooked turkey and possibly salmonella-tainted stuffing (and no matter how big your turkey is, you will never fit enough stuffing in there to feed a table of people.) If you need to have stuffing spilling out of the bird, cook them separately, then fill the cavity before serving. Looks great, and nobody ends up puking their guts out.

4) DO, however, put aromatics in there. Herb sprigs, onion, garlic cloves, citrus, that sort of thing. Again don't pack it tight. These things will add both moisture and flavor from the inside as they cook.

5) Truss the bird. By tying the legs and folding the wings, you cook them evenly with hte breast - leave them splayed out, and htey cook faster and thus are dry by the time the breast is done.

6) Use a deep pan with a rack. Put two cups of liquid in the pan - water, juice, beer or wine (no spirits, unless you want turkey flambe), put the turkey on the rack over the pan breast-up. Cover the breast with foil, and put in an oven preheated at 325. Cook for 20 minutes per pound, or until both the thickest parts of the thigh and breast are at least 365 degrees (Yes, your turkey will be hotter than you set your oven to. it's magic, I ain't gotta explain shit). 4/5 of the way through, remove the foil so that you brown the top skin (you can base with butter to get a richer brown)

7) After it's done, comes the Absolutely most important thing in cooking a turkey. The one big screw-up that ruins the bird almost every time. Take the bird out of the oven AND LEAVE IT THE FUCK ALONE. Don't pick at the skin, even the crispy stuff at the front. Don't empty the cavity. don't pour off the drippings. And for all that is holy, do not cut it. You let that bird sit there and look gorgeous for at least twenty minutes - don't worry, it'll maintain its temperature for roughly forty minutes at room temperature. let it sit there for twenty minutes. This is a good time to cram all those other dishes into the oven - your cornbread, your stuffing, the pie from the freezer that you will claim is homemade. let that damn bird sit there. it will taunt you. it will call to you - that's the ghost of the turkey seeking revenge on you, encouraging you to ruin your meal. ignore it. This rest period is so that the juices can redistribute through the turkey - cooking pushes most of them towards the surface, into joints, and beneath the skin, and if you cut, they all squirt out and leave you with a dry bird.

8) So long as you've observed the holy rest period, it really doesn't matter how you cut the thing. The meat will be great no matter what shape it's in. But if presentation is important to you, use a non-serrated blade, and make sure it's as sharp as you can get. Remove the limbs first, then split the breasts. Carve each breast off the ribcage and set on the cutting board to slice - don't try to slice it off the bird directly, you'll just end up with a lot of square chunks sticking off the ribcage. You don't want a serrated blade because those make meat look like a washcloth.

[eridani]

24. This should be in C&B n/t

[quinnox]

30. wow, damn, you sound like an expert on this one

I just don't care for the taste of the meat, but I definetly wouldn't mind tasting a turkey cooked to your specifications! It sounds like you know what you are doing anyhow.

[Scootaloo]

32. Comes with cooking for a living and as a hobby

The guests looked at my cornbread like it was an alien life form, though. One even said "I never knew you could make bread from corn! Is it canned?"

Sigh. Northwesterners.

[quinnox]

34. Oh yum, cornbread

Now THAT, I must admit, is good!

[ScreamingMeemie]

61. Nope, no way, no how.

Stuffing on the outside is an absolute losing deal for me. The airflow thing is bunk. And that's all I have to say about that. Ours was delish with *gasp* the stuffing inside. I stopped reading the expert advice after that misinformation. The main problem most people run into with what should be a simple task? (cooking a turkey isn't "rocket surgery&quot They overcook it. Plain and simple.

[xmas74]

57. Letting the meat rest is a hard lesson for most to learn

but it's necessary for turkey, chicken, roast, etc. Carve too soon and the meat will lose all of its juices, making it a nasty dry mess.

The first few minutes from the oven the temp will come up a bit more before it maintains. Let it all rest and carve it properly-that bird will be moist.

[Blue_In_AK]

67. All good except the internal temperature should be 165, not 365,

and actually I have read that 160 is okay when you take the turkey out because it will continue cooking for a bit while that holy resting period is going on. You are 100% right about the rest. Mine rested for over an hour today and was still nice and warm -- and deliciously juicy.

[Scootaloo]

69. ...I blame the eggnog for THAT mistake

[Blue_In_AK]

71. Lol

I've joined the ranks of the unstuffers, too. I used to always stuff my turkeys, but now it seems that they stay a lot moister without. I put lemons and onion inside mine.

[TheKentuckian]

86. Ha...I do lemons, a couple green onions, and herbs.

Turkey is good eats, I think some folks don't thoroughly season.

Then you have the people that dry them out and I imagine many of those of also the previous group.

Brining is also a good way to go, didn't this time but that is a solid route.

Injecting is also another food way to get flavor in deep.

[Hekate]

72. You, Scootaloo, are an A#1 Cook. Huzzah! I love serving & eating a good bird, and I love making soup

I love making soup from the bones. When dinner is well done and it's time to try to stick the leftovers in the fridge, I dismember the bird and stuff all the bones in my big stockpot. What happens to them, given time, is magic too.

[mainer]

91. I just read that trussing adds 15 minutes to cook time

because heat can't penetrate the deep thigh area as well. Is that your experience?

[Maeve]

94. Agree and disagree--resting period and stuffing

I stuff the turkey and never had problems with it in 35+ years. Absolutely letting it rest is important! And the pop-ups always lie...testing has shown them to be inaccurate (and they are usually badly placed at that), I fold the wingtips under the bird and yes, truss the legs to keep the stuffing in and unburned.

For the past few years, I've added a lattice of bacon over the turkey--adds flavor, self-bastes and the crispy bacon goes into the mashed potatoes.

edited to add--the family loves turkey--don't know why I don't make it more often (that will change). Alton Brown says he makes turkey 20 times a year!

[Rowdyboy]

98. As Julia Child would say, "You must have the courage of your convictions!"

Agree with every word except the obvious slip-up about 365 degrees. That's some damn good eggnog talking!

[B2G]

103. This is EXACTLY how I cook mine and

it's perfect and juicy every time.

I think the key is loosely stuffing with veggies. I use celery, onion, sage, salt, pepper mixed with a bit of oil. And definitely resting for 20-30 minutes.

[cynatnite]

113. I always stuff my bird...

I have since the beginning. My family has always stuffed the turkey since I can remember.

I was taught three things in making sure the turkey is thoroughly cooked through and tasty.

1)Baste or bag the bird. My grandmother preferred basting and so do I. I am very careful about basting because you don't want to be opening the oven all the time. You also want to cover the entire bird with juices. My mother prefers to bag her turkey. It's still good, too.

2)Check the temperature in more than one place on the bird. We usually check the temp in the last hour of cooking. We even check the temp on the stuffing. If that temp isn't right...back to the oven it goes.

3)Patience. That is probably the most important thing I was taught. Be patient and don't rush the bird. I am in no hurry to get the bird on the table because I want it to be the best it possibly can be.

I should add a 4th. Rest the bird. Like you said...leave it alone. I like mine to sit a minimum of 30 minutes. We've allowed it to sit for up to 45 minutes, but no longer.

I have followed all these rules and I have always had a well-cooked bird. It's turned out delicious every time. Also, the skin doesn't seem to turn out quite the way I'd like sometimes, but I don't think that's a huge deal since most people here doesn't care too much about it.

[d_r]

23. I cooked a good one today

I like country ham but I think city ham is yucky

[struggle4progress]

26. I like it. I like it even better as leftovers on sandwiches. De gustibus non est disputandum

shrug:

[Hekate]

73. My favorite leftover is cold turkey sandwiches with mayo on the bread. nt

[struggle4progress]

74. That sounds good. I prefer sauerkraut to mayo there but I think I'm in the minority on that

[Hekate]

75. Uhhhhhhh, yeah, you probably are in the minority on that!

Glad you found something you like, though

[B2G]

104. Yes. Soft white bread, mayo and a sprinkle of salt

Must have one now. Lol.

[aikoaiko]

27. Dark meat, baby. Dark meat.

[cherokeeprogressive]

48. Yup. n/t

[NRaleighLiberal]

29. Ok at best...it will be great in the tortilla soup I will make out of the remains!

Best dish of the day - the stuffing! Well, the pecan pie was killer too. homemade cranberry sauce means no more can of jellied faux sauce!

[BainsBane]

31. Depends on the quality and how you cook it

Free range has much more flavor, but even supermarket turkey can taste good if brined and roasted well.

[Kablooie]

35. To me it depends on whether it's cooked or not.

It takes too much effort to hold down the uncooked turkey and I hate all the feathers in my mouth.

[quinnox]

39. lol, good point!

[LadyHawkAZ]

36. I just had deep fried turkey

for the first time ever. It was flippin' AWESOME! Tender and juicy.

My heart may explode in my chest later tonight, but it will have been worth it.

[mainer]

37. Does anyone else think brined turkey is way too salty?

I was meticulous about rinsing it afterwards, but the meat (and especially the gravy made from the drippings) was so salty I could hardly eat the thing.

I used a NYT recipe that called for brining, and then turning the turkey back and forth on its sides with the oven at 425 degrees the whole time (basting frequently) A 12-pound turkey was done in under 2 hours and nice and brown and juicy. But oh, that saltiness.

[xmas74]

59. There are so many brining recipes out there.

It might just be that recipe. I've had a few that were on the salty side and others that are wonderful.

[H. Cromwell]

79. A Simple brine recipe

1 cup kosher salt
1 cup brown sugar
to 1 gallon of water
I had a 25 lb turkey I made 3 gallons brine...put brine and thawed turkey (minus giblets and neck) in a plastic tub with a bag of ice on top..put the lid on and brined it on the back porch/deck for 12 hrs. It was around 28 degrees or so outside. rinse the bird well and oven roasted it to an internal temp of 160...let it rest for 45 minutes to an hour.

[xmas74]

93. We use something similar at work but ours always has something aceitic

usually something like apple cider vinegar.

[tammywammy]

40. My friend made a delicious turkey.

She said she brines it for 36 hours. The breast meat was very moist.

[SheilaT]

42. Turkey is delicious.

I'm quite sorry you don't like it.

And I'll disagree with the upthread poster who thinks you shouldn't stuff the turkey. I always do and the stuffing because it's absorbed a lot of turkey juices is amazingly flavorful.

The main problem with most people is that they only cook a turkey once a year so there's no good chance to learn how to do it right. In the past, when we were a family of four (self, hubbie, two kids) I'd make turkey about every other month or so. I just LOVE turkey. Now that I live alone I can't justify baking an entire one, even if I could get a small enough one, and turkey breast by itself has little flavor.

[randome]

43. Too dry, I agree.

My ex-mother-in-law sent me some leftovers by way of my daughters but I don't think I'm going to eat much of it.
[hr][font color="blue"][center]All things in moderation, including moderation.[/center][/font][hr]

[longship]

44. I love turkey.

Haven't had it in a couple years because my family is dispersed and we don't often get together during holidays.

My preference is dark meat, which if done right is not dry. Sage dressing and rutabaga are essentials in my family, plus all the usual other fixings. My mother's sweet potatoes were unique -- no fucking marshmallows!

I miss it very much as well as family on days like this.

Hope everybody had a great Tranksgiving. Mine was very nice!

[Politicalboi]

45. As we enjoy this holiday we remember those that didn't make it to the table

<a href="http://imgur.com/VUWH0uW"><img src="" title="Hosted by imgur.com"/></a>

[Vashta Nerada]

46. I love turkey.

Not a fan of ham.

[Warpy]

47. It's bland, bland, bland.

I find it works well butchered down and used in place of pork or veal. I like it ground in heavily seasoned New Mexican fare. It's not bad in mole poblano.

It just sucks as a slab on a plate. The gravy had better be good.

[NuclearDem]

49. Prefer my pasta and sausage-flavored tofu casserole.

[GoCubsGo]

50. I hate ham.

Turkey...meh. I'd rather have a nice slab of salmon. Grilled. Or, smoked.

[TlalocW]

51. I love lamp.

That's all.

TlalocW

[Angleae]

89. Plastic, glass, wood, or ceramic lamp?

[TlalocW]

92. Well...

I pooped a hammer.

TlalocW

[DesertFlower]

52. it depends on my mood. sometimes i like it --

sometimes i don't. it was okay today. my friend howie cooked it. he said "it's dry -- put gravy on it". i said "it's fine". he said "you'll see the difference next year". said he overcooked it by about 15 minutes. i enjoyed the mashed potatoes and stuffing more.

sometime i make a turkey sandwich with a little mayo and tomato slices.

as i've gotten older my taste buds have changed. i'm 72. i remember that happened to my mom.

[Yo_Mama]

53. I love turkey

Tastes differ.

[xmas74]

55. If it's cooked poorly it tastes awful.

Keep it moist and you won't need the gravy.

I eat more turkey and fish than any other kind of meat and I'm starting to limit the intake of both.

[PeteSelman]

60. You've never had my turkey.

You would definitely taste it. So juicy and flavorful, it makes brave men weep and women swoon.

[LWolf]

62. Home-raised turkey does.

Organic, and truly free-range...it tastes nothing like a factory farm turkey. When I lived near my homesteading friend, that's what I ate every year.

These days, I take a bite or two to be polite and move on to the best...the dressing.

[nomorenomore08]

63. Strongly disagree!

[mockmonkey]

64. I like turkey

except for the drumsticks never saw the appeal of all those tendons. Ham I can live without but it's not the worst thing in the world.

[Blue_In_AK]

65. It has to be done right

and definitely not over cooked. This year mine had chipotle butter under the skin and basted with a cranberry-chipotle sauce. I also cooked it on a rack ABOVE the roasting pan about three inches, not in the roasting pan which worked great for making the skin crispy all the way around. Everything was juicy and yummy.

[99Forever]

66. Agree?

Not at all. Apparently you've never had it prepared correctly. You have my sympathies, you've missed one of life's great treats.

[bhikkhu]

68. Get a fresh turkey, not frozen, then brine it for 36 hours

(gallon of water, cup sugar, cup salt, through in some bay leaves and some minced garlic). Rubbed with butter, sprinkled with poultry seasoning, butterflied and cooked on 450 for 3 hours or so - and that's something fine to eat.

I made some for a big thanksgiving with neighbors and friends last year and several who didn't like turkey said it was the best they ever had.

[jmowreader]

70. The best turkey you will ever have is the one your grandma made when you were six

Not because it was such a wonderful dish, but because your grandma made it and you were six. As Tante Marie, she of "just put the fucking turkey in the oven" fame, so eloquently put it, turkey never really tastes good. Turkey has no flavor on its own. You can season them up and make them better, but plain turkey meat is the most boring food yet discovered.

[wercal]

77. Cooked a breast in a crock pot this year

Couldn't get enough of it. Tasted incredibly good.

[Big Blue Marble]

78. I have not had turkey for twenty years.

I eat no meat. But turkey tastes great, especially the white meat. I never ever liked ham.
It was so easy for me to stop eating pigs. Even as a kid, I disliked ham. And my family
loved hams. We had them all the time.

I gradually gave up meats, one by one, and Thanksgiving turkey was the last to go.

[liberal_at_heart]

80. I have to have turkey with my stuffing and mashed potatoes.

The rest of the family had ham, but I got a few slices of turkey from the deli and I had turkey.

[Puzzledtraveller]

81. I lub terky

[Oakenshield]

82. Ham is the best!

Very much agree with you there. Maybe even better than fresh ham, is all the increcible sandwiches you get to make from the leftovers.

[a kennedy]

84. My M-I-L did the best ham......mmmmmm, it was double smoked, then she'd slow roast it

in the oven. Oh my gosh, it was the best ham I've ever had. Like turkey, but her ham was to die for. Delish. Miss her so much.

[pnwmom]

83. My husband brined ours and it was scrumptious.

Tasty and moist.

You just have to know how to cook it.

[renie408]

85. Brining is definitely the way to go.

I also cut up apples and onions and put them in the cavity along with some fresh herbs, butter and garlic. Every year the turkey turns out moist and tasty.

[mainer]

90. About brining. Just looked up sodium content

Brining adds 1,000 mg of sodium per serving, so those with hypertension or congestive heart failure should definitely not do this!

[blueamy66]

95. My guy wrapped ours in bacon and smoked it

Apples and onions and spices and apple cider all around.....was delicious...

[Jenoch]

99. Wait a minute,

you say you don't like the taste of turkey, yet you smother it in TURKEY GRAVY and it makes it halfway good?

[OnionPatch]

102. I love turkey.

I like it better than most meats.

[polly7]

105. Blasphemy!

I could eat turkey twice a day, every day of the year. Hot, cold, in soup ... it just doesn't matter, it's delicious.

[ladyVet]

106. It does the way I cook it. :D

No complaints from my boys, my parents, or my brothers. Everybody wants me to cook the bird.

[polichick]

107. Mmmm, gravy! We asked everyone at the table yesterday...

to name their favorite Thanksgiving food, and one of my sons said gravy.

T-Day dinner does taste better with gravy on it!

What I like about turkey is the bronzed skin right from the oven - a couple of us pull it off and have a feast in the kitchen while my husband is carving. Delicious!

[DisgustipatedinCA]

108. Sounds like you need to be posting at HamRepublic.

All good liberals love turkey, and that's straight from the Bible, or the Communist Manifesto, I forget which.

[Whisp]

110. I prefer chicken to turkey any day.

But I won't turn a turkey down.

[spanone]

114. no. disagree.