Thanksgiving question. Im so out of it today.

[Guest]

 

[ChefChip]

how big a bird?

 

[freakygirl]

It's best to defrost your turkey in the refrigerator. The rule of thumb is a minimum
of 24 hours of defrost time to for every 5 pounds of turkey. Thus it can take 4-5 days to
defrost a 20-pound turkey. A completely thawed bird will last for an additional 1 to 2
days in they refrigerator once defrosted. If you need to speed up defrost time, it is safe
to defrost the bird in a large utility sink of cold water. Submerge the wrapped bird in
cold water. Check or change the water every 30 minutes to make sure the water remains
cold. Allow 30 minutes per pound to defrost this way.

 

[Guest]

 

[Guest]

 

[intrigued]

Very good, freakygurl!

You need to keep it in a cooler for the drive...

Are you using herbs when you cook it? Not relative, just curious.

 

[ChefChip]

safest in the fridge

 

[Guest]

 

[ChefChip]

no ice touching it just freeze pack int he cooler with it

 

[patient1]

If it won't cooperate, drag it's butterball butt out of the oven & finish it off on the gas grill.

 

[freakygirl]

I haven't even bought my turkey yet..

How big of a turkey should one buy for 25-28 people? Maybe I'll do a turkey.. and a ham.

I should go shopping sometime soon.. LOL

Maybe I'll have Thanksgiving next Thursday instead of this Thursday.

 

[Guest]

 

[ChefChip]

If it won't cooperate, drag it's butterball butt out of the oven & finish it off on the gas grill.

gotta love the grill

 

[intrigued]

yeah it will be in a cooler, dont want it bleeding in my car.

SHould I pack it in ice?



I usually just loosen the skin, butter underneath, and salt and pepper it.


I usually use fresh turkeys though.

Ok, if you're feeling like experimenting with something indescribably delicious, try this.

Place under the skin these herbs: Rosemary, sage and dill. Rub the skin with a mixture of olive oil and lemon juice. Stud the breast randomly with garlic clove slivers.
Inside the bird, place chunks of onion and celery.

It is priceless.

I promise.

 

[Guest]

 

[Carp]

Ok, if you're feeling like experimenting with something indescribably delicious, try this.

Place under the skin these herbs: Rosemary, sage and dill. Rub the skin with a mixture of olive oil and lemon juice. Stud the breast randomly with garlic clove slivers.
Inside the bird, place chunks of onion and celery.

It is priceless.

I promise.

Mmmmm. What time is Thnksgiving dinner at your house?

Can you believe this- I offered to smoke a turkey for thanksgiving this year, and NO ONE CARED. Ungrateful wretches. Why I otta...if they weren't family, I'd have to be really pissed at 'em.

 

[intrigued]

Wow, sounds crumtious.
Unfortunatly there are going to be 6 picky kids eating it. They might have trouble with the spices.


I will do the olive oil and lemon though, and the celeray and carrots in side
Sounds wonderful

Can I be your dinner gust?

lol, yes you may. And you too, Carp.

EE...if you ever try it, you'll be impressed by how appealing it looks too, once the herbs are cooked, and the skin becomes transparent. It makes a very nice pattern, and quite a presentation.

Enjoy!

 

[Guest]

 

[patient1]

gotta love the grill

Hi Chip. Yeah, who's to say that the turkeys at the first Thanksgiving weren't cooked over an open flame?

 

[ChefChip]

or deep fried

 

[Guest]

 

[hotNnasty]

I will. I buy a turkey every few months to cook, Ill buy one next week since I wont have leftovers.
Im definatly going to try that
yummyyyyyyy

EE let me know how it turns out. ashamed to say I've never cooked a turkey.
Happy Thanksgiving by the way

 

[Lust Engine]

EE let me know how it turns out. ashamed to say I've never cooked a turkey.
Happy Thanksgiving by the way

I've never cooked a turkey either HnN, but care to share a leg??

 

[ChefChip]

dibs on the breast. not the turkeys

 

[patient1]

or deep fried

There's a thought. It might make the stuffing taste interesting if they cooked it in a kettle of fat.