I'm cooking Thanksgiving this year.. - The Munchie Mansion - International Cannagraphic Magazine Forums

11-26-2009, 04:38 AM

Put two tablespoons of vinegar in the pie crust instead of two teaspoons. My cherry pie tastes like a bad fucking salad.

FML.

It's gonna be a long, long night. Thank god I'm in wine country. I've got the turkey "brining." Is it as easy as Alton Brown says it is?

11-26-2009, 04:46 AM

urghhhh!!!!!!!!!! (cringes)
I HATE vinegar like nothing else. I will not touch it. Not in salad, nothing. HATE IT

Stay Puft · 11-26-2009, 05:48 PM

I am trying to cook a Turkey for the first time today. I hope this doesn't involve the fire department!

I didn't find the giblet pack right away...The bird had been cooking for an hour before i looked again! (I think they hide them in the neck just to fool us newbies)
Happy Thanksgiving!

Edit: So what do people do with the neck bone? LOL

funker · 11-26-2009, 06:06 PM

its maybe a little late but the key is to clean the bird out and soak it in buttermilk, at least for 4-6 hours but preferably overnight. The acid in the buttermilk breaks down the meat and makes it more moist when you cook it, a key for turkey. The brining thing has a similar effect although i thought that was done more with pork.

11-26-2009, 08:26 PM

So alton brown says wait till the internal temp. gets to be 161 in the breast. I pull it at 161 in the breast and it doesn't look done. I reinsert the thermo in a lower part of the bird and it reads 138.

Wtf this means i have no idea. I threw it back in the oven.

kmk420kali · 11-26-2009, 08:36 PM

Quote:

Originally Posted by movingtocally

So alton brown says wait till the internal temp. gets to be 161 in the breast. I pull it at 161 in the breast and it doesn't look done. I reinsert the thermo in a lower part of the bird and it reads 138.

Wtf this means i have no idea. I threw it back in the oven.

My wife leaves it in until the meat easily separates from the leg bone...it will be kinda falling off at the bone part on the end of the leg--

11-26-2009, 08:38 PM

Quote:

Originally Posted by kmk420kali

My wife leaves it in until the meat easily separates from the leg bone...it will be kinda falling off at the bone part on the end of the leg--

Awesome. Thank you. I mean it, I'm lost here.

Thankfully the homemade cranberry sauce is good so if it's dry I can somewhat hide it.

kmk420kali · 11-26-2009, 08:41 PM

Quote:

Originally Posted by movingtocally

Awesome. Thank you. I mean it, I'm lost here.

Thankfully the homemade cranberry sauce is good so if it's dry I can somewhat hide it.

You can toss an apple or 2 inside the turkey to keep it moist also--

cashmunny · 11-26-2009, 08:47 PM

Anyone cooking with weed? AK47 stuffing anybody?

SoloGro57 · 11-26-2009, 08:49 PM

We're having a Standing Rib Roast, cooked on the grill. Smells Great. Can't wait!

11-26-2009, 04:38 AM	#1
movingtocally Guest Posts: n/a	I'm cooking Thanksgiving this year.. Put two tablespoons of vinegar in the pie crust instead of two teaspoons. My cherry pie tastes like a bad fucking salad. FML. It's gonna be a long, long night. Thank god I'm in wine country. I've got the turkey "brining." Is it as easy as Alton Brown says it is?
	Quote

11-26-2009, 06:06 PM	#4
funker Dankslave Join Date: Feb 2004 Posts: 231	its maybe a little late but the key is to clean the bird out and soak it in buttermilk, at least for 4-6 hours but preferably overnight. The acid in the buttermilk breaks down the meat and makes it more moist when you cook it, a key for turkey. The brining thing has a similar effect although i thought that was done more with pork. __________________ Untruth is a condition of life.
	Quote

11-26-2009, 04:46 AM	#2
h^2 O Guest Posts: n/a	urghhhh!!!!!!!!!! (cringes) I HATE vinegar like nothing else. I will not touch it. Not in salad, nothing. HATE IT
	Quote

11-26-2009, 05:48 PM	#3
Stay Puft Member Join Date: Mar 2007 Posts: 274	I am trying to cook a Turkey for the first time today. I hope this doesn't involve the fire department! I didn't find the giblet pack right away...The bird had been cooking for an hour before i looked again! (I think they hide them in the neck just to fool us newbies) Happy Thanksgiving! Edit: So what do people do with the neck bone? LOL
	Quote

11-26-2009, 08:26 PM	#5
movingtocally Guest Posts: n/a	So alton brown says wait till the internal temp. gets to be 161 in the breast. I pull it at 161 in the breast and it doesn't look done. I reinsert the thermo in a lower part of the bird and it reads 138. Wtf this means i have no idea. I threw it back in the oven.
	Quote

11-26-2009, 08:47 PM	#9
cashmunny Member Join Date: Aug 2009 Posts: 604	Anyone cooking with weed? AK47 stuffing anybody?
	Quote

11-26-2009, 08:49 PM	#10
SoloGro57 Registered User Join Date: Nov 2007 Posts: 336	We're having a Standing Rib Roast, cooked on the grill. Smells Great. Can't wait!
	Quote