#1  
Old 11-26-2009, 02:44 AM
Il Pizzaiolo
 
Join Date: Mar 2009
Location: USA
Posts: 1,436
Default ***Happy Thanksgiving***

Happy thanksgiving to all my new friends here, Thanks for all your help during my build.... And the cooking help after it was done... This is a great froum and could never have built my oven properly without it....

Lets alll remember to post our pics later Maybe we should start a turkey pagent thread ???


Cheers and enjoy your holiday
Mark
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  #2  
Old 11-26-2009, 07:16 AM
Archena's Avatar
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Location: Alabama
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Default Re: ***Happy Thanksgiving***

Happy Thanksgiving! God bless, one and all!
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Old 11-26-2009, 12:02 PM
egalecki's Avatar
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Location: Virginia
Posts: 1,049
Default Re: ***Happy Thanksgiving***

A turkey pageant would be lovely, but I'm at my parent's house... no wfo.

We ARE, however, having a turkey which was bagged by my dear husband. Not very large, but it will be very good eating. Maybe next year we'll have a wild turkey cooked in the wfo! (oh, the places one could go with that line....)
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Old 11-26-2009, 07:56 PM
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Location: New Jersey USA
Posts: 4,216
Default Re: ***Happy Thanksgiving***

This year I took a slightly different approach to the turkey. I've heard for years about brining, but my refrigerator isn't friendly to a five gallon bucket of brine. I read about a new technique, involving dry salting rather than brining, in this article:

RECIPE: Roast salted turkey -- latimes.com

I bought the turkey (pretty big, 20lbs) six days before the day, and defrosted it in the fridge for three days. Then I heavily salted it inside and out with ordinary seasoned salt. It sat in the refrigerator for another three days, salted, in a plastic bag, then today I rinsed it thoroughly, stuffed it, and put it in the oven on a rack in a roasting pan.

The thanksgiving schedule:

4:00 PM Wed. build first fire
6:00 Wed make pizza
8:00 Wed shovel out fire
9:00 Wed door on
7:30 AM Thur New Fire built
10:30 Shovel out fire
11:30 door on
12:30 turkey in at 450f (oven thermometer in center of floor)
2:30 rolls and casserole in at 350f.
3:30 turkey out at 325f. (It read 155f internal temp, although my digital thermometer may be low)

The salting made a tasty, moist bird. Like baking, it just takes some pre-planning, it's not difficult.
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***Happy Thanksgiving***-thanksgiving-006.jpg   ***Happy Thanksgiving***-thanksgiving-005.jpg   ***Happy Thanksgiving***-thanksgiving-003.jpg  
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Old 11-26-2009, 08:26 PM
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Location: Alabama
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Default Re: ***Happy Thanksgiving***

Yum! That looks wonderful!
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  #6  
Old 11-27-2009, 03:42 AM
Il Pizzaiolo
 
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Location: USA
Posts: 1,436
Default Re: ***Happy Thanksgiving***

David...

Good Looking Turkey....

Cheers
Mark
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