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Post by Deleted on Nov 23, 2017 10:36:08 GMT -5
You could knock that out in the morning. I'm going to bake off a regular cornbread tomorrow after I wake up and put on the coffee. I had a bunch of pears, so am roasting them off with butter and maple syrup. Just a side dessert folks might like plain or with some ice cream. When they come out of the oven, I'm going to make a crustless pumpkin pie, which is my final baking item for the day. I don’t bake a lot. Don’t really like crust, love fruit filling, cold/cool never warmed. Peach plum pie from a Farmers Market underneath 1 Center Street Municipal Building in 1986 was the best I’ve ever had, but fruits of the forest, blueberry, cherry love the all. The only pie I bake is Alton Brown’s Super Apple pie. No brown sugar, no cinnamon, no nutmeg. White sugar and grains of paradise. That’s basically it. It’s about the apples and not all the other spices. I love it. Even bought a “pie bird” to vent it lol. _ Yeah, I bake a ton of stuff. Think it was my calling which I did not pursue. Ask me anytime if you have a question or want a non-professional opinion. Happy Thanksgiving.
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Post by JStokes on Nov 23, 2017 10:51:44 GMT -5
Draping the bird with butter herb and white wine soaked cheese cloth and sticking it in the oven at precisely 11:00 am.
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Post by Deleted on Nov 23, 2017 10:59:03 GMT -5
Draping the bird with butter herb and white wine soaked cheese cloth and sticking it in the oven at precisely 11:00 am. _ My ex-brother-in-law did it that way once. Only I don't think he soaked the cloth and it caught fire. LOL. I rub the bird with lemon and olive oil, then rub it with my spice/herb mix. Next it goes on a vertical roaster. I turn and baste it every half hour or so. Comes out juicy with mahogany skin that everyone devours as the turkey is resting.
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Post by JStokes on Nov 23, 2017 11:22:58 GMT -5
Draping the bird with butter herb and white wine soaked cheese cloth and sticking it in the oven at precisely 11:00 am. _ My ex-brother-in-law did it that way once. Only I don't think he soaked the cloth and it caught fire. LOL. I rub the bird with lemon and olive oil, then rub it with my spice/herb mix. Next it goes on a vertical roaster. I turn and baste it every half hour or so. Comes out juicy with mahogany skin that everyone devours as the turkey is resting. What is a vertical roaster and how big is your oven?!? _
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Post by tkasper01 on Nov 23, 2017 11:28:03 GMT -5
My ex-brother-in-law did it that way once. Only I don't think he soaked the cloth and it caught fire. LOL. I rub the bird with lemon and olive oil, then rub it with my spice/herb mix. Next it goes on a vertical roaster. I turn and baste it every half hour or so. Comes out juicy with mahogany skin that everyone devours as the turkey is resting. What is a vertical roaster and how big is your oven?!? _ Yeah tell us more of this vertical roaster thingy. M y oven is the typical size.
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Post by JStokes on Nov 23, 2017 11:41:10 GMT -5
What is a vertical roaster and how big is your oven?!? _ Yeah tell us more of this vertical roaster thingy. M y oven is the typical size. There is no way I could stand a 23 pound turkey upright in my oven. _
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Post by tkasper01 on Nov 23, 2017 11:57:56 GMT -5
Yeah tell us more of this vertical roaster thingy. M y oven is the typical size. There is no way I could stand a 23 pound turkey upright in my oven. _ Maybe it is an outdoor unit like a smoker. I bought a 20 pounder and I do not see how I could stand it either.
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Post by Deleted on Nov 23, 2017 12:37:19 GMT -5
My ex-brother-in-law did it that way once. Only I don't think he soaked the cloth and it caught fire. LOL. I rub the bird with lemon and olive oil, then rub it with my spice/herb mix. Next it goes on a vertical roaster. I turn and baste it every half hour or so. Comes out juicy with mahogany skin that everyone devours as the turkey is resting. What is a vertical roaster and how big is your oven?!? _ It's a metal frame device that mimics a beer can like you'd do for beer can chicken. It allows you to roast the turkey upright and the metal cooks the turkey from the inside out too. Spanek makes an expensive one: spanek.com/roaster/roasters.phpI bought a knock off someplace, which works fine. This one below is similar. You just can't roast past a 16-18 pound bird. I swear by the thing. No more starting breast side down in a rack then flipping it over. www.atuttagriglia.com/wp-content/uploads/2015/05/300.gif
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Post by Deleted on Nov 23, 2017 12:40:59 GMT -5
What is a vertical roaster and how big is your oven?!? _ Yeah tell us more of this vertical roaster thingy. M y oven is the typical size. Sorry, tk missed your post. See my answer to JS. I rent a house which has a POS supposedly "professional" range/oven. It's small so I have the turkey on the way bottom rack. The vertical roaster should not effect a bird that's in the 12-18 range. That Spanek site has tons of information on it.
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Post by Deleted on Nov 23, 2017 12:42:35 GMT -5
My wife is demanding a glass of Champagne. Talk to you folks later. Cheers guys.
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Post by JStokes on Nov 23, 2017 13:05:05 GMT -5
My wife is demanding a glass of Champagne. Talk to you folks later. Cheers guys. lol just poured a bunch of us some mimosas. _
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Post by Deleted on Nov 23, 2017 14:17:47 GMT -5
My wife is demanding a glass of Champagne. Talk to you folks later. Cheers guys. lol just poured a bunch of us some mimosas. _ Nice. I just had some with Saint Germain.
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Post by JStokes on Nov 23, 2017 14:45:38 GMT -5
lol just poured a bunch of us some mimosas. _ Nice. I just had some with Saint Germain. Weird. The GF isn’t a St Germaine fan. _
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Post by Big L on Nov 23, 2017 20:09:06 GMT -5
Just sat down. I usually melt some butter and brush it on the bird then apply herbs and spices. This tme I melted the butter along with garlic and sage. Then painted the bird, applied salt and pepper. Also I put a little apple cider in the bottom of the pan. This year added a little OJ. Use the drippings for gravy. Add pepper, etc. makes a mean sweet n spicy gravy.
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Post by 32Green on Nov 23, 2017 20:13:22 GMT -5
I usually melt some butter and brush it on the bird then apply herbs and spices. This tme I melted the butter along with garlic and sage. Then painted the bird, applied salt and pepper. Also I put a little apple cider in the bottom of the pan. This year added a little OJ. Use the drippings for gravy. Add pepper, etc. makes a mean sweet n spicy gravy. Weird. Stokes GF isn’t a "I usually melt some butter and brush it on the bird then apply herbs and spices. This tme I melted the butter along with garlic and sage. Then painted the bird, applied salt and pepper. Also I put a little apple cider in the bottom of the pan. This year added a little OJ. Use the drippings for gravy. Add pepper, etc. makes a mean sweet n spicy gravy" fan. Weird.
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