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Author Topic: Turkey prep  (Read 128 times)

BrandonK

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Turkey prep
« on: November 19, 2018, 07:28:09 AM »

Almost that time. Iím not a big turkey guy. This is probably the only time every year that I have ANY turkey at all, only because itís pretty tasty when I make it this particular way.

This will be my wife and Iís first time hosting, now that we are in our first home. I got a 15lber (8 people at dinner) thatís defrosting as we speak. The last couple years Iíve been doing a brine. I cook up a brine of water, vegetable stock, salt, rosemary, thyme, fresh garlic, and maybe a little cayenne, and I let that turkey soak in it for 24 hours. Maybe a touch more depending on how early I do it.

Before transferring into the oven for roasting, I put LOTS of butter inside the cavity and in between the skin and breasts on top of the bird. Intermittent basting with the buttery juices keeps that thing moist and golden brown.

I also make my garlic horseradish mashed potatoes with cream cheese and half and half. Man Iím getting fat just typing this.

How do yíall prepare your bird?
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coldfront

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Re: Turkey prep
« Reply #1 on: November 19, 2018, 07:47:45 AM »

brandon:  care to share that mashed potato recipe? 

I do a roasted garlic-asiago mashed potato here.  keys to me are to not skimp on butter (sweet cream, not salted), 1/2 teaspoon roasted garlic (for 4 large potatoes), liberal use of coarse ground black pepper.
and a bit of whole milk prior to whipping.

just before heading to the table, fold in shaved asiago cheese
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BrandonK

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Turkey prep
« Reply #2 on: November 19, 2018, 08:02:52 AM »

Mmmmm garlic asiago potatoes :drool:

My recipe is to make mashed taters like anyone else, probably 5lbs worth for Thanksgiving. I add a brick of cream cheese,  a diced head of fresh garlic, and a stick of butter. Horseradish is added to taste. I like LOTS in there but itís for the whole family so Iíll probably go mild. Half and half is added as needed to achieve the right thickness. Or thinness I guess. That cream cheese really thickens it up.
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coldfront

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Re: Turkey prep
« Reply #3 on: November 19, 2018, 09:21:02 AM »

take a look at the roasted garlic available in the produce section of most grocery stores.
for me the roasted garlic has a more mellow, nutty note.  more rounded.

gonna check out the horseradish thing in a few days!  thanks for share.

married into a family who hated gravy.  in their world, if mashed potatoes aren't good enough to eat by themselves, you ain't tryin' hard enough.

 lo
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