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Thread: What does your Thanksgiving spread look like?

  1. #21
    Quote Originally Posted by Lista View Post
    What's the trick to cooking your Turkey and making it moist?

    We put ours in a bucket filled with a brine solution.
    Quote Originally Posted by Romans828 View Post
    I use one of those Reynolds Oven Cooking Bags...
    I do both! I only first tried brining a couple of years ago and its amazing how much more tender and juicy it makes any meat. After brining it overnight I use the Reynolds Oven Bags and wind up with a wonderful moist and tasty turkey.

    Here's the basic brine recipe:

    http://www.wholefoodsmarket.com/reci...c-brine-turkey

  2. #22
    Resident Chocolate Monster Lista's Avatar
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    Quote Originally Posted by A.J. View Post
    I DO do all the cooking, except the pyrogies, nalysnyky and holopchi are purchased frozen at the local farmer's market, so I cook them, but not from scratch and much tastier than anything we can buy in the grocery stores.

    I don't make the larger cabbage rolls as I was raised on the little tiny Ukrainian style. My SIL's mom makes the big ones stuffed with hamburger in sweet leaves (I always buy the sour leaf) and covered in tomato sauce. He won't eat mine anymore! lol He used to take a couple to be polite, but the sour leaf ones taste like sauerkraut, right?

    The nalysnyki ....... I LOVVVVVE them! Being allergic to wheat has made my holiday meals a type of torture. I indulge, know I WILL pay for it later, but the flavor!!!

    Perogies, I love the plain cottage cheese, but none of my family do, so I make potato and onion and potato and cheddar cheese. My daughter is allergic to dairy, thus the need for 2 kinds.

    So our holiday meal has 3 variations... gluten free (not so much), dairy free, and my nephew's GF is vegan, so I try hard to accommodate her with some things as well, so the cabbage rolls are just rice, instead of rice and meat. My mom always used bacon, but Daughter is allergic to pork so it's just easier to do meatless.

    Sigh... then I try to do regular desserts and vegan, gluten free desserts... we warned the GF that our pie dough had an egg in it... one egg for 4 pies. She's always very polite, but wouldn't eat a piece and opted for the apple crisp.

    It can get very complicated.
    your meal sounds delicious!

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    A.J. (10-29-2015)

  4. #23
    Resident Chocolate Monster Lista's Avatar
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    Quote Originally Posted by Romans828 View Post
    I use one of those Reynolds Oven Cooking Bags - Just season the Turkey, add onions, celery and carrots, and the juices from the veggies and the meat will produce an aromatic steam that keeps the turkey moist.
    The one time I did that without the brine...I had a dried out mess of a turkey.

  5. #24
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    Quote Originally Posted by krystian View Post
    I do both! I only first tried brining a couple of years ago and its amazing how much more tender and juicy it makes any meat. After brining it overnight I use the Reynolds Oven Bags and wind up with a wonderful moist and tasty turkey.

    Here's the basic brine recipe:

    http://www.wholefoodsmarket.com/reci...c-brine-turkey
    yep, that's how I do it now too

  6. #25
    What does brining do to the sodium content of the turkey? Mr C and I were talking about that a while back.

    The past few years, Cracker Barrel had cooked our meal. Our sil orders the meal and Mr C picks it up, as we aren't far from CB.

  7. #26
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    Quote Originally Posted by curly sue View Post
    What does brining do to the sodium content of the turkey? Mr C and I were talking about that a while back.

    The past few years, Cracker Barrel had cooked our meal. Our sil orders the meal and Mr C picks it up, as we aren't far from CB.
    I have no clue, BUT it makes the turkey moist, so I'm willing to forego the healthier option.

  8. #27
    Quote Originally Posted by curly sue View Post
    What does brining do to the sodium content of the turkey? Mr C and I were talking about that a while back.

    The past few years, Cracker Barrel had cooked our meal. Our sil orders the meal and Mr C picks it up, as we aren't far from CB.
    Quote Originally Posted by Lista View Post
    I have no clue, BUT it makes the turkey moist, so I'm willing to forego the healthier option.
    According to this it doesn't seem to be much but I agree with Lista, the moistness and flavor are amazing when you brine first.

    http://cooking.stackexchange.com/que...during-brining

  9. #28
    Quote Originally Posted by A.J. View Post
    I stuff my turkey - I know lots of people don't anymore...

    We like our turkey falling apart done...
    Me too! :)

  10. #29
    Quote Originally Posted by Lista View Post
    What's the trick to cooking your Turkey and making it moist?

    We put ours in a bucket filled with a brine solution.
    Quote Originally Posted by Romans828 View Post
    I use one of those Reynolds Oven Cooking Bags...
    Quote Originally Posted by krystian View Post
    I do both! I only first tried brining a couple of years ago and its amazing how much more tender and juicy it makes any meat. After brining it overnight I use the Reynolds Oven Bags and wind up with a wonderful moist and tasty turkey.

    Here's the basic brine recipe:

    http://www.wholefoodsmarket.com/reci...c-brine-turkey
    Guess what's in my oven right now....Kroger is having some super sales already and I spotted a smaller turkey and thought why not?

    I brined it overnight and put it in a Reynold's oven bag as I posted previously but I forgot to mention that I do decrease the oven temperature to 325 degrees and roast it a little longer, the lower temp also seems to help tenderize it more.

  11. #30
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    Good to know. :-)

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