I just watched the ATC video where Chris Kimball carves the Turkey. As he begins to remove the breast (at about 20:57) the Giblet bag comes tumbling out onto the carving board. He never even acted like he saw it!...
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I'll be cooking my two ~12lb birds at my parent's house this time around. They have a pretty nice oven which has the option of running in convection mode. Anyone have a rough estimate of much faster the birds will...
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This year will only be my 3 time cooking a turkey. 1st time was an absolute success, second time not so much. This time I would like to get it right without stressing, so I need some help. I want...
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Welcome once again to the Weekend Cook and Tell where every Wednesday we peruse the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your...
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This is it, I swear. I have a 17 pound bird. It's a farm fresh bird, and I've got it brining as I type this. I want the turkey to be out of the oven by 2:30 at the very...
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Bought a turkey from a farm for the first time and I'm pretty excited to see how much of a difference there is. I was all set to brine it but while my wife was online paying for it she...
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Welcome to Weekend Cook and Tell. Every Wednesday we leaf through the food sections of various national newspapers to come up with an idea for a weekend cooking project. We hope you'll cook along with us and share your experiences,...
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I've used both peanut oil and canola oil in the best, but since I only do it once a year, it's hard to make any real comparison. Peanut oil is expensive, so I'd like to use an alternative. Any thoughts,...
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OK I have seen large birds on a horizontal pole (spit) turning and roasting over an open fire in the movies during the Feudal Middle Ages in Europe. How do we cook a turkey on a gas fired rotisserie today?...
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Arnold Ziffel made a comment in the "Should You Cook Your Turkey in Parts?" post about icing the turkey breasts with a ziplock bag before roasting your turkey. This would allow the dark meat and white meat to both come...
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