My mom and I have some seventy years combined experience, and we did a test run, just for fun. Plus, you get extra carcass to throw in the freezer, so your Thanksgiving gravy will be extra flavorful.
Put a cookie sheet on your counter. Put a wire rack (I like the V shape) on the cookie sheet. Weigh your turkey in grams, then put it on the wire rack. Cut off the plastic it's wrapped in. Remove anything in it's cavities, like a severed neck or a bag of giblets. Save those. Remember how much your turkey weighs in grams? 1/100th of that weight, in kosher salt, all over. Rest overnight in the fridge. Next day at noon, turn on your oven, 375 is a lovely temp, put your bird in the oven. In about three hours, stick your thermometer in the inside of where the leg meets the body. If it's 160, pull out the bird and rest it for half an hour (I would def eat a Turkey that was like, 145, but I will not be held liable for your food poisoning). Make a note of how long that took. On Thanksgiving, add half hour, and count back from when you want to eat. You will need extra time.
You can simmer any unused Turkey bits, including the test run's entire carcass, and make Turkey flavored water (shut up, that's what stock is). Simmer for how long? More than twenty minutes. I put them in a pressure cooker for four hours, which is prob like 12 hours of stove top. So between half an hour and twelve hours. Melt equal amounts (say 2 or 3 table spoons) of butter, and then add equal amount flour. Whisk for three to five minutes. Add Turkey water. This is now gravy. Please salt and pepper.
Arvirargus t1_irs2x3i wrote
Reply to Thanksgiving questions from a foreigner by obcork
My mom and I have some seventy years combined experience, and we did a test run, just for fun. Plus, you get extra carcass to throw in the freezer, so your Thanksgiving gravy will be extra flavorful.
Put a cookie sheet on your counter. Put a wire rack (I like the V shape) on the cookie sheet. Weigh your turkey in grams, then put it on the wire rack. Cut off the plastic it's wrapped in. Remove anything in it's cavities, like a severed neck or a bag of giblets. Save those. Remember how much your turkey weighs in grams? 1/100th of that weight, in kosher salt, all over. Rest overnight in the fridge. Next day at noon, turn on your oven, 375 is a lovely temp, put your bird in the oven. In about three hours, stick your thermometer in the inside of where the leg meets the body. If it's 160, pull out the bird and rest it for half an hour (I would def eat a Turkey that was like, 145, but I will not be held liable for your food poisoning). Make a note of how long that took. On Thanksgiving, add half hour, and count back from when you want to eat. You will need extra time.
You can simmer any unused Turkey bits, including the test run's entire carcass, and make Turkey flavored water (shut up, that's what stock is). Simmer for how long? More than twenty minutes. I put them in a pressure cooker for four hours, which is prob like 12 hours of stove top. So between half an hour and twelve hours. Melt equal amounts (say 2 or 3 table spoons) of butter, and then add equal amount flour. Whisk for three to five minutes. Add Turkey water. This is now gravy. Please salt and pepper.