/ck/ - Food & Cooking » Thread #696509

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Anonymous Thu 27 Nov 2008 22:13:00 No.696509 View View Reply Original Report

Quoted By: >>697102

Hay. I'm making alton brown's roast turkey for thanksgiving. It's about ready to come out's it brine.

Slight problem though, I don't have a probe thermometer nor a ready read one. Does anyone know how long I should cook the turkey for so it doesn't dry out? it's a 15lb.

thanks.

Anonymous

Anonymous Thu 27 Nov 2008 22:29:00 No.696521 Report

Quoted By:

3.5 to 4 hours at 350 if your oven is the usual shitty oven that doesn't keep temperature very well.

Also, since you brined it, you probably won't need to baste it. Leave that oven door SHUT.

Anonymous

Anonymous Thu 27 Nov 2008 22:54:00 No.696546 Report

Quoted By: >>696585

about 30 minutes on 500 and about 1-2 hours on 350. I'm making it also.

Anonymous

Anonymous Thu 27 Nov 2008 23:08:00 No.696567 Report

Quoted By:

I did it last week with a 13 pound bird. Took 2hours 15 for the 350 portion. The popper thing popped during resting.

Anonymous

Anonymous Thu 27 Nov 2008 23:17:00 No.696583 Report

Quoted By:

>>696542
Yes, the skin is waterproof, but I make slits in the skin and slide butter underneath anyways, so if/when I do baste, I force the juices under the skin.

I doubt I'll be basting much this time, though. I'm doin' a bacon wrapped turkey.

Anonymous

Anonymous Thu 27 Nov 2008 23:18:00 No.696584 Report

Quoted By:

that turkey looks so good i could bang it :o

Anonymous

Anonymous Thu 27 Nov 2008 23:18:00 No.696585 Report

Quoted By:

>>696546
this

you do not need to baste the turkey. opening the oven will only let the heat out

Anonymous

Anonymous Fri 28 Nov 2008 01:07:00 No.696679 Report

Quoted By: >>696702

Thanks for all the replies guys, but i'm still a bit nervous. I've never really made a turkey before and i'm still unsure about how long.. I don't want it to come out raw or too dry.

My stove is a little old, I'm pretty sure it maintains tempetures OKAY but i'm still unsure of how long.

I hope that it's done within an hour and 15 mins, I put it in around an hour ago.

Anonymous

Anonymous Fri 28 Nov 2008 01:32:00 No.696702 Report

Quoted By:

>>696679
You'll probably need about a half hour past that and another half hour to let it rest.

Anonymous

Anonymous Fri 28 Nov 2008 02:48:00 No.696771 Report

Quoted By:

Okay guys, I took the turkey out and it looks about done. The pop-up still hasn't popped yet, I hope it does while i'm waiting the 15-30 mins. I know it only considers the dark meat, but if it doesn't pop while it's out what should I do?

SuperAngryChinaMan

SuperAngryChinaMan Fri 28 Nov 2008 05:49:00 No.697010 Report

Quoted By: >>697026 >>697040

I'm making the bird using the same recipe. I don't understand why Alton John wants to use kosher salt in the brine. Why can't I just fine sea salt? There is no surface area difference once the salt is dissolved.

Anonymous

Anonymous Fri 28 Nov 2008 05:58:00 No.697026 Report

Quoted By:

>>697010
Because he wants it to be Jewish friendly and kosher.

Anonymous

Anonymous Fri 28 Nov 2008 06:06:00 No.697040 Report

Quoted By: >>697098

>>697010
Thereùs q good reqson but I forget zhy:

///Qh; right; becquse it doesnùt hqve iodine qnd it isnùt qs chunky qs seq sqlt:

SuperAngryChinaMan

SuperAngryChinaMan Fri 28 Nov 2008 06:38:00 No.697098 Report

Quoted By:

>>697040
sea salt isn't naturally iodized. Also, they're both dissolved in the brine.

Anonymous

Anonymous Fri 28 Nov 2008 06:43:00 No.697102 Report

Quoted By:

>>696509

My uncle brined an 18lber today and cooked it on a charcoal grill on indirect heat, with a guiness beneath it to add moisture, rubbed butter and herbs under the skin...

SSSHIITTTTT was so cash

Anonymous

Anonymous Fri 28 Nov 2008 11:04:00 No.697350 Report

Quoted By: >>697353 >>697408

I remember his reasoning for kosher and not sea salt was that sea salt was generally more expensive than kosher.

Anonymous

Anonymous Fri 28 Nov 2008 11:08:00 No.697353 Report

Quoted By:

>>697350
>>kosher is cheaper then sea salt

lol irony

Anonymous

Anonymous Fri 28 Nov 2008 11:09:00 No.697356 Report

Quoted By: >>697408

ABSOFUCKING FABULOUS!

I make this every thx giving, it owns!

SuperAngryChinaMan

SuperAngryChinaMan Fri 28 Nov 2008 11:53:00 No.697408 Report

Quoted By:

>>697350
well, I went to Meijier's to get some kosher salt, and I couldn't find any.

>>697356
Apparently I have to cut the brine concentration in half before putting in the bird. I don't have a container larger enough off hand to do it, so I want to know how salty does your brine taste after cutting it in half.

Anonymous

Anonymous Fri 28 Nov 2008 11:54:00 No.697411 Report

Quoted By: >>697417

its not salty at all, it has a very veggie flavor.

Hint: get a paint bucket, one that has never been used. Then clean the fuck out of it.

SuperAngryChinaMan

SuperAngryChinaMan Fri 28 Nov 2008 12:04:00 No.697417 Report

Quoted By:

>>697411
I made the brine in my stock pot, and it's large enough to house the turkey. I was chiefly concerned with the saltiness of the brine, since the recipe called for a 50% dilution right before use.

So you're saying that I probably should dilute the brine?

Anonymous

View Same Google ImgOps iqdb SauceNAO unknown.jpg, 0B, 0x0

Anonymous Fri 28 Nov 2008 12:13:00 No.697422 Report

Quoted By: >>697426 >>697462

Alton Brown is the man. He uses 5.5 minutes at 350'F per pound of turkey. Although, first you need to roast the bird at 500'F for 30 min and then apply the TURKEY TRIANGLE.

For 15 lbs: 350 'F for T= 5.5 minutes per pound = 82 min or ~ 1 hour 25 minutes at 350. (30 min @ 500 first though).

This will result in perfectly cooked turkey: breast at 165 'F and legs/wings/thighs at 181'F. Make sure to use aromatics and salt and dry out the skin with salt and paper towels first before you roast at ovar9000'F first.

Thanks Alton! ^_^

Anonymous

Anonymous Fri 28 Nov 2008 12:19:00 No.697426 Report

Quoted By:

>>697422

wow, he only came up with the instructions everyone else has been using since the dawn of time, nice going reading Joy of Cooking there, mister "i'm a scientist"

SuperAngryChinaMan

SuperAngryChinaMan Fri 28 Nov 2008 13:05:00 No.697462 Report

Quoted By:

>>697422
what the hell's the turkey triangle?

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