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The Food Lab: Turkey Stuffed Turkey
That looks really yummy. I hope I can find the energy to try it. I actually own a meat grinder already.
Mixed Review: Paula Deen's Sweet Potato Biscuits
I make bisuits from scratch almost every weekend. I cannot imagine making them from a mix. Why? I have also made sweet potato biscuits from the recipe in Joy of Cooking, 1964. The directions for this call for canned mashed sweet potato? That must be harder to find than a plain old sweet potato which you can throw in the microwave for goodness sakes!
People need to develop a few kitchen skills and some confidence, me thinks!
Taste Test: Store-Bought Stuffing
Yeah, right, I'm gonna put an eel in my stuffing... just like mom used to make.
No, my mom hit on a very nice addition and we enjoyed it for many years-- chunks of romano cheese (not grated, but cubed), along with rather big chunks of garlic, and of course onions and celery and lots of butter and chicken broth, all added to Pepperidge Farm. It was yummy. She is gone now....
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Recent Comments | Response to Comments
Happy Thanksgiving, Serious Eaters
Hey, thanks you guys for the fantastic site! This year I am making the turkey breast rolls with thigh sausage inside that I read about here. Challenging and fun.
The Food Lab: Turkey Stuffed Turkey
That looks really yummy. I hope I can find the energy to try it. I actually own a meat grinder already.
Mixed Review: Paula Deen's Sweet Potato Biscuits
I make bisuits from scratch almost every weekend. I cannot imagine making them from a mix. Why? I have also made sweet potato biscuits from the recipe in Joy of Cooking, 1964. The directions for this call for canned mashed sweet potato? That must be harder to find than a plain old sweet potato which you can throw in the microwave for goodness sakes!
People need to develop a few kitchen skills and some confidence, me thinks!
Taste Test: Store-Bought Stuffing
Yeah, right, I'm gonna put an eel in my stuffing... just like mom used to make.
No, my mom hit on a very nice addition and we enjoyed it for many years-- chunks of romano cheese (not grated, but cubed), along with rather big chunks of garlic, and of course onions and celery and lots of butter and chicken broth, all added to Pepperidge Farm. It was yummy. She is gone now....
Ed Levine's Serious Diet, Week 93: Can Pizza Be Diet Food?
I order from my local pizzera asking them to take the normal amount of cheese and put a lot less on one half-- that's for me-- and the cheese they don't put on my half, put on my son's half. He is tall and 17 YO and can metabolize any amount of calories. I put loads of extra oregano and pepper flakes on it too. Yum.
The Food Lab: Turkey Brining Basics
So how do you do it exactly? In some very large vessel in your fridge? You wouldn't leave the turkey sitting out at room temperature all night, right?
Serious Chocolate: Understanding Necco Wafers
I love necco wafers but when I eat a whole package I feel slightly sick. But how can I not eat the whole package? I especially love the "black" ones.
The Nasty Bits: Confit of Pork Tongue with Warm Lentil Salad
Eeek! I can't even look at that!
How to Make Creepy Meat Hands
Whoa! That is disgusting!!!!!
Dinner Tonight: Patty Melt
I used to get one whenever I stopped at a HoJo's (used to be plentiful along the nation's highways). I've also had some good ones in local NYC diners. But the best are the ones I make at home! Yum.
Yes, there is nothing to add. they are perfection as-is. I do like to dip mine in ketchup however, dipping as I eat. But since the NYTimes expose on commercially ground meat, I will only eat ground meat I grind myself, so good-bye road-burgers of any kind.
Stupid to Make Homemade Halloween Treats?
If you feel the need to do something special, here is a suggestion. It's what my mom used to do back in the golden years. You buy various bags of small size candies, individually packaged, and get some cute little Holloween bags. Fill each bag with an assortment of goodies. Kids will really enjoy that and parents will actually let the kids eat the stuff.
Gadgets: Rival Crock Pot
I enjoy cooking a whole chicken in my crockpot, which BTW has 4 timed settings and when the cooking time is done, it switches to "warm." It's a Rival 6 quart. You rest the chicken on a few tinfoil balls to keep it out of the broth so it doesn't stew so much. Very yummy stuff.
But I wanted a smaller pot for varity, and bought this lousy Elite, clear crockpot that has no insulation and a very hot burner. It looked so pretty but it works more like a hotplate (which I don't need) than a slow-cooker.
Data Visualization: Subway Locations in the U.S.
In Manhattan, I once worked at midtown location where within one block there were 4 Starbucks and 4 Duane Reades. Don't know how many Subways because I don't pay attention to them. Maybe 4?
Eat for Eight Bucks: Simple Fennel Sausage with Lentil Salad
I've made sausage patties from ground turkey before. It's ok but really dry. Actually it's not that ok. It would need the addition of some kind of fat to be palatable, IMO.
Seriously Asian: All About Dumplings
What about some dipping sauce for the dumplings? That's my favorite part.
Photo of the Day: What The Fluff Festival
I always have a secret stash of Fluff hidden somewhere in my house. My husband and son are not privy to my Fluff.
Should Restaurants Be Allowed To Ban Laptops?
When I was a waitress many years ago, our bartender noticed that whenever he turned off the music, after a short period of silence, anyone who'd been lingering would leave! That became our regular way to turn over the tables.
I guess it wouldn't work well nowadays, with people bringing their own entertainment everywhere they go.
I miss the old days!
Dinner Tonight: Ratatouille with Grilled Bread
Where did you get the bread? I'm always looking for bread like that.
Stolen Bacon
I agree-- they want to see how meaty it is. The package window isn't enough for these people.
Seriously, tho', I remember when bacon was priced like a throw-away part and now it is priced like (cheap) steak!
The Biggest Full English Breakfast in the World
@redfish -- I didn't even notice the stack of toasts!
The Biggest Full English Breakfast in the World
Looks like a picture off "This Is Why You Are Fat," an awesome website!
Meet Your Farmers: Joe Nicholson Jr. of Red Jacket Orchards, New York
That sounds heavenly. Can I marry you, Mr. Farmer?
Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint
Lucky to get so many what with the "late blight" all up and down the east coast. My garden has yielded about 6 tomatoes so far. Six.
McDonald's Filet-O-Fish: Yea or Nay?
They're tastey but they're like 700 calories each!!!!!!
Does Burnt Toast Cause Cancer? Maybe
You can always scrape off the black parts. My grandma taught me that!
Happy Thanksgiving, Serious Eaters
Happy Thanksgiving!! Thanks to you guys my Turkey tasted great.
Happy Thanksgiving, Serious Eaters
thanks guys, love ya, keep up the great work!
Happy Thanksgiving, Serious Eaters
All my portion of the cooking is done (except a stuffed pumpkin still in the oven) and I am sitting down to a cup of tea with bourbon, so I am feeling very thankful.
Happy Thanksgiving to all.
Happy Thanksgiving, Serious Eaters
Happy Thanksgiving to all at Serious Eats (my favorite web site).
Happy Thanksgiving, Serious Eaters
Happy Turkey day Americans!
I'm thankful for Serious eats;
SE staff/community;
Food in general;
My health and yours!
Cheers to being forever thankful!
:D hungrychristel
Happy Thanksgiving, Serious Eaters
Yay! Thank YOU!
Happy Thanksgiving, Serious Eaters
Happy Thanksgiving to you and yours as well!
Happy Thanksgiving, Serious Eaters
Happy Thanksgiving to the SE staff and all the SE members/readers! I am thankful for SE!
Happy Thanksgiving, Serious Eaters
Happy Thanksgiving everyone! A SERIOUS thank you to all of you here who run the show...Ed, Adam, Alaina, Robyn, Carey, Erin and all of the rest. You guys are so awesome year round, but I really appreciate the quadruple time you all put in during the holidays. Hope you all have a wonderful Thanksgiving! Happy Thanksgiving to all in the Community as well!!
Happy Thanksgiving, Serious Eaters
Thank you! Happy Thanksgiving everyone!
Happy Thanksgiving, Serious Eaters
Thanks and gratitude to all of you for providing so much information and fun every day. Enjoy the one big holiday dedicated to FOOD!
Happy Thanksgiving, Serious Eaters
happy thanksgiving everyone..
Happy Thanksgiving, Serious Eaters
Gobble, gobble gobble fat turkeys are we.
We're not here for living, we're here for thanksgiving.
Gobble, gobble gobble fat turkeys are we!
Happy Thanksgiving, Serious Eaters
Happy Thanksgiving~
Happy Thanksgiving, Serious Eaters
Thank you - ALL Serious Eaters. Gobble gobble!
The Food Lab: Turkey Stuffed Turkey
Kenji,
The second I saw this I was a man possessed. Just a perfect way to cook turkey, makes so much sense. I ran out, bought a meat grinder and got to work on Sunday. Probably excessive, but I brined the turkey after I broke it down. Used the carcass for a stock for gravy later. Monday, I rinsed off the brine and cubed the dark meat. Tuesday, ground the meat and began my attempts to roll the breast. I had a difficult time with this step for some reason, took me 3 or 4 attempts to get this correct. I suppose if I had a thinner breast this would have been easier. I found using a more traditional tying method worked better for me than using a series of string like you did. After roasting I seared it in some rendered turkey fat. Beautiful looking roast and it tasted as good as it looked.
I only had 5 people over for Thanksgiving Eve and I got away with using one of the roasts. I have a backup for Thursday's impending doom at my friend's house.
I don't think I'll ever cook a turkey another way again. Thank you very much for the inspiration and the foolproof instructions.
Taste Test: Store-Bought Stuffing
OOOHH__I did make a change, but has been met overall with approval. I have combined the traditional corn casserole and plain cornbread dressing. I have taken the PF cornbread and added creamed corn, sweet corn, a few eggs, chopped green chiles, turkey stock and 1 dozen bean tamales. Just taste tested it--MANNA!
The Food Lab: Turkey Brining Basics
I don't know if this has already been addressed, but...Can one brine in salt substitute, such as Nu-Salt, and have the same impact? I'm on a reduced salt diet as well as being diabetic. Any thoughts?
The Food Lab: Turkey Brining Basics
@MaggieN
Maggie - you can brine a bird and cook it exactly the same way you normally would, whatever method you choose, and it will come out juicier and better seasoned.
You can even brine the bird in a double layer of oven bags in a roasting pan in your fridge.
The Food Lab: Turkey Brining Basics
Oh, dear, I'm new to this site, and I have a question that may bring sniffs of disdain from you all, but here goes: I really don't like turkey and try to have as little to do with it as possible. Which means, in the past I've always used the Reynolds Oven Bags to cook the thing, and they've turned out passably well, I guess. (I'm not a good judge.) But because I'm stuck with this major bird--fresh-killed from a local farm, I might add--I would like to try and make it a bit more tasty; hence my interest in the brining, which I do think would help.
My question is, if I brine, can I still use the Oven Bag to cook the turkey in, or will that just give me steamed cardboard?
Thanks for any advice--and Happy Thanksgiving
The Food Lab: Turkey Brining Basics
@chascates: This will be my third year (Thanksgiving and Christmas each year) brining a Heritage bird and I have not noticed any increased gaminess. I am not a big fan of gaminess, so I think I probably would have noticed!
Taste Test: Store-Bought Stuffing
We start with the P-Farm Herb stuffing, home-made cornbread, and add onions and celery and lots of Brazil nuts, sliced in three. (TJ has shelled ones) and mix with a thick turkey-neck stock, with black pepper, sage, thyme, parsley and butter added. Bake in muffin tins. My mpther's recipe which I've eaten all my life.
Last week, a poster on the ChefTalk Forum asked what people were going to change for this year's T-giving dinner. He got a flood of enraged responses... you just DON'T CHANGE the family's traditional T-day dinner! Pretty funny, and my sentiments exactly.
The Food Lab: Turkey Brining Basics
Thank you Kenji! I absolutely trust your view about the salt vs. aromatics, so I will follow your suggestion for a 6% solution of salt brine and go ahead with the open-air chilling as well.
Happy Thanksgiving!
The Food Lab: Turkey Brining Basics
@yayfood: That sounds about right to me. Open-air chilling helps dry out the skin which makes it crisp up faster in the oven.
I really wouldn't expect much in terms of flavor from the aromatics added to the brine though - not much flavor penetrates during brining because the flavorful molecules need to compete with the salt for space in the turkey, and the salt ions usually win because of their charge. The fact that they are added to the brine cold also means that not much flavor extraction will take place. But I supposed it couldn't hurt either way.
Just remember to keep everything cold while it's brining!
Good luck.
The Food Lab: Turkey Brining Basics
@ Kenji - It's getting down to the wire now, and I'm about to put my bird into the brine. I was thinking of following the suggestion in this this article (halfway down the page, labeled "Best Way Brined Air-Chilled Turkey") from the San Francisco Chronicle that recommends brining for 12-24 hours and then dry chilling, uncovered in the refrigerator for another 12-24. The article says it makes for a moist and flavorful bird, but I'm concerned about ruining my bird. It's a 19 lb organic bird, so I was going to shoot for 24 hours in the brine and 24 drying. What are your thoughts on this method?
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Hey, thanks you guys for the fantastic site! This year I am making the turkey breast rolls with thigh sausage inside that I read about here. Challenging and fun.