Going for a swim?

[NOCK NOCK]

Who’s all taking their turkey for a swim today in prep for the big day tomorrow?
What’s your process/recipe for the soak?

[boneaddict]

Helped the Mrs with it this morning.   Still partially froze.   More than I’d like, but maybe the bath will help.   I cant help with the recipe.  That’s all in her court.  She took on the family Thanksgiving this year. 

[Badhabit]

I use the Holiday brine. But this is a great resource for brining.

http://www.cookshack.com/brining-101

My 2 birds went for a swim yesterday around 10 AM.

[quadrafire]

I never follow a recipe and probably don't do the same every time, but last night I boiled about 2 gal. H20, added about a cup of salt, handful of brown sugar. 2-3 bay leaves, Tbls or so of peppercorns. Cooled outside last night and poured over the bird this morning and into the fridge. I topped it off with some more water to cover.

[ridgefire]

Mine went for a swim today. I will rinse and dry in the morning then put a rub on the meat and some butter on the skin and then into the smoker. I may go spatchcock style on it.   The brine I used was

A jug of cider
Couple gallons of water
Cup of brown sugar
3/4 cup of salt
Peels from a couple oranges
Garlic
Bay leaves
Sage
Thyme
3T of peppercorns

[pianoman9701]

I hate to tell you this but turkey sucks. We're having a sous vide, herb-encrusted prime rib tomorrow, some pasta, roasted rutabaga puree, horseradish sauce, asparagus, and apple pie.

[duckmen1]

Mmmmmmmmmmm. I be getting hungry.

[quadrafire]

I hate to tell you this but turkey sucks. We're having a sous vide, herb-encrusted prime rib tomorrow, some pasta, roasted rutabaga puree, horseradish sauce, asparagus, and apple pie.

that sounds really good.
But disagree that turkey sucks..... well the white meat does as I'm a dark meat junkie. Haha
Can't wait for that roasted turkey smell filling my home tomorrow!!!

Post up your sous vide recipe time and temp. Seasoning etc. thanks. I'm
Into that style of cooking and love to try new things!!!

[ghosthunter]

Well first Thanksgiving without the kids.
Wife came home with a turkey breast. In the oven now.
All the other stuff already made and wrapped.
Both of us work tomorrow till 4 pm.
Than off to eat with the 92 year old mother in law.

Hope everyone has a great Thanksgiving.

[pd]

I hate to tell you this but turkey sucks. We're having a sous vide, herb-encrusted prime rib tomorrow, some pasta, roasted rutabaga puree, horseradish sauce, asparagus, and apple pie.

I endorse this.

[Pinetar]

I hate to tell you this but turkey sucks. We're having a sous vide, herb-encrusted prime rib tomorrow, some pasta, roasted rutabaga puree, horseradish sauce, asparagus, and apple pie.

  Prime over Turkey all the way

[NOCK NOCK]

I hate to tell you this but turkey sucks. We're having a sous vide, herb-encrusted prime rib tomorrow, some pasta, roasted rutabaga puree, horseradish sauce, asparagus, and apple pie.

I used to think that too, until I started brining, Treager till 150, Then cover in foil, wrap in towels, and into a igloo cooler for 3-4 hours.  The most incredible turkey I've ever had, even the white meat.



Prime is awesome, BUT dont get mashed taters and turkey drippins gravy with it. 

[pianoman9701]

I hate to tell you this but turkey sucks. We're having a sous vide, herb-encrusted prime rib tomorrow, some pasta, roasted rutabaga puree, horseradish sauce, asparagus, and apple pie.

that sounds really good.
But disagree that turkey sucks..... well the white meat does as I'm a dark meat junkie. Haha
Can't wait for that roasted turkey smell filling my home tomorrow!!!

Post up your sous vide recipe time and temp. Seasoning etc. thanks. I'm
Into that style of cooking and love to try new things!!!

Pretty easy. I finely chop rosemary, thyme, sage, garlic, tsp of mustard powder, add plenty of salt and pepper, and mix them all up with some olive oil to make a slush - not too much oil or it'll drip off. Set the circulator to desired temp (125/rare, 130/Med rare, 135/med). Use 2.5 gallon ziploc from Walmart and cook for 8 hours with plastic wrap over the top of the pot to eliminate evaporation. One hour prior to serving, preheat oven to 450. Roast for 20 minutes with sliced chanterelles or crimini painted with olive oil (never white buttons), rest for 30 minutes. Slice thin and serve au jus or with gravy.

[Blacklab]

Since Tuesday afternoon. Basic brine salt, sugar, garlic, italian seasoning, black pepper, rosemary, bay leave and chili flakes. I’ll start cooking around noon. Pic to follow.

[Angry Perch]

Definitely a brine guy, and not afraid of a little hint of pink. Turkey doesn't suck, but dry turkey sure does! BIL is cooking the turkey this year (guaranteed to suck! ), but I'll be bringing these babies along. Sous vide mashed potatoes!