{"id":179,"date":"2007-11-19T11:20:06","date_gmt":"2007-11-19T11:20:06","guid":{"rendered":"http:\/\/www.brooklyntrout.com\/archive\/2007\/11\/19\/ten-er-i-mean-five-turkey-recipes\/"},"modified":"2007-11-19T11:20:06","modified_gmt":"2007-11-19T11:20:06","slug":"ten-er-i-mean-five-turkey-recipes","status":"publish","type":"post","link":"http:\/\/www.brooklyntrout.com\/archive\/2007\/11\/19\/ten-er-i-mean-five-turkey-recipes\/","title":{"rendered":"Ten, er I mean Five Turkey Recipes"},"content":{"rendered":"

\nI'm getting ready to cook the family turkey, a job I took over from my mother one year when she cut herself and both my brothers had dates in the house. I do a simple brine, butter rub, and roast at 325 until the thermometer reads 170. I also prefer a simple stuffing with the French "merepoix," 1\/4 carrots, 1\/4 celery, 1\/2 onions and pan deglaze. For my reference and yours, here's 5 turkey recipes\/links.\n<\/p>\n

    \n
  1. http:\/\/www.butterball.com<\/a> – Includes video, their 1-800 number, and a regional guide to recipes. Butterball freezes their burds in saltwater so that they don't need to be brined. This, with their comprehenisive website and David Letterman tie-ins allows them to own Thanksgiving.<\/li>\n
  2. Roast Turkey with Port Wine Gravy from Epicurious.com<\/a> – Bon Appetite<\/em>'s website Epicurious.com consistently delivers some fine recipes.<\/li>\n
  3. ALOT Recipe Toolbar<\/a> – Provides daily recipes and fast access to search for recipes, along with tons of cooking links.<\/li>\n
  4. Cook's Illustrated Easy Roast Turkey<\/a> – Unfortunately, you need a login to get this recipe. Luckily Dan has one and emailed it to me. It's a good one.<\/li>\n
  5. Aha Jokes How to Cook A Turkey <\/a>– So stupid it made me laugh.<\/li>\n<\/ol>\n

    \nSome things I learned over the years that I need to remind myself:\n<\/p>\n

      \n
    1. Use two thermometers<\/li>\n
    2. Tent the breast with foil to keep them from overcooking, but be sure and spray the foil first with Pam no-stick spray.<\/li>\n
    3. Drink and deglaze with red wine. More of the former. <\/li>\n
    4. Do not stuff. It's just easier. <\/li>\n
    5. Polishing the turkey's "tan" with a propane torch is not worth the effort.<\/li>\n
    6. Cut one breast and serve. The meat tastes better, including when leftover, if it is fresh cut.<\/li>\n<\/ol>\n

      I'll keep you posted with the status of our bird.<\/p>\n","protected":false},"excerpt":{"rendered":"

      I'm getting ready to cook the family turkey, a job I took over from my mother one year when she cut herself and both my brothers had dates in the house. I do a simple brine, butter rub, and roast at 325 until the thermometer reads 170. I also prefer a simple stuffing with the French "merepoix," 1\/4 carrots, 1\/4 celery, 1\/2 onions and pan deglaze. For my reference and yours, here's 5 turkey recipes\/links.\n<\/p>\n

        \n
      1. http:\/\/www.butterball.com<\/a> – Includes video, their 1-800 number, and a regional guide to recipes. Butterball freezes their burds in saltwater so that they don't need to be brined. This, with their comprehenisive website and David Letterman tie-ins allows them to own Thanksgiving.<\/li>\n
      2. Roast Turkey with Port Wine Gravy from Epicurious.com<\/a> – Bon Appetite<\/em>'s website Epicurious.com consistently delivers some fine recipes.<\/li>\n
      3. ALOT Recipe Toolbar<\/a> – Provides daily recipes and fast access to search for recipes, along with tons of cooking links.<\/li>\n
      4. Cook's Illustrated Easy Roast Turkey<\/a> – Unfortunately, you need a login to get this recipe. Luckily Dan has one and emailed it to me. It's a good one.<\/li>\n
      5. Aha Jokes How to Cook A Turkey <\/a>– So stupid it made me laugh.<\/li>\n<\/ol>\n

        \nSome things I learned over the years that I need to remind myself:\n<\/p>\n

          \n
        1. Use two thermometers<\/li>\n
        2. Tent the breast with foil to keep them from overcooking, but be sure and spray the foil first with Pam no-stick spray.<\/li>\n
        3. Drink and deglaze with red wine. More of the former. <\/li>\n
        4. Do not stuff. It's just easier. <\/li>\n
        5. Polishing the turkey's "tan" with a propane torch is not worth the effort.<\/li>\n
        6. Cut one breast and serve. The meat tastes better, including when leftover, if it is fresh cut.<\/li>\n<\/ol>\n

          I'll keep you posted with the status of our bird.<\/p>\n","protected":false},"author":1,"featured_media":717,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"bgseo_title":"","bgseo_description":"","bgseo_robots_index":"","bgseo_robots_follow":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":0,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/media\/717"}],"wp:attachment":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}