Dethaw that turkey today

[Turkey defroster No.4972774]

Your reminder to Get that turkey out of the freezer and into the fridge for thursday.

[Anonymous No.4972813]

I still haven't even bought my turkey yet. But I'm going to be using a fresh turkey, not frozen. I have to go get it tonight after work.

[Anonymous No.4972836]

>>4972774
We're having lasagna and garlic bread from scratch. Prepping on weds. Have fun cooking for 6 hours on thursday, co/ck/su/ck/ers.

[Anonymous No.4972845]

>>4972836

why not just bring in from pizza hutt? You're already half way there.

[Anonymous No.4972849]

You do good work, Turkey defroster. This is important for people to remember.

[Anonymous No.4972859]

>>4972774
don't worry, i have had it out on the counter for weeks now

[Anonymous No.4972888]

>>4972774
>Dethaw

[Anonymous No.4972894]

>>4972888
>2013
>not raising your own free range turkey to slaughter on thanksgiving
>not inviting squanto

[Anonymous No.4972897]

I have a 30lb bird. Will it defrost in time?

[Turkey defroster No.4972943]

>>4972897
only one way to find out, lol.
butterball says 1 day for every 4 lbs if it's in the fridge up to max 4 days.
or 30 min per lb in cold water, changing water every 30 min. mkae sure the turkey is completely covered in water.
so you could do it in 15 hrs possibly.

[Anonymous No.4972996]

>dethaw

Isn't that just freezing it again?

[Anonymous No.4972997]

>>4972894
The point was that the word is 'thaw' or 'defrost' and not 'dethaw'.

[Turkey defroster No.4973061]

>>4972997
>>4972996
>>4972888
The correct definition makes it synonymous with thaw. I guess I never thought about it meaning the opposite (which it does not), it's a common usage around these parts, so people calling me out on it are technically wrong.

[Anonymous No.4973065]

>>4973061
Is that one of those "bone-debone" situations?

[Anonymous No.4973077]

>>4973061
>it's a common usage around these parts, so people calling me out on it are technically wrong.
Just because your peers and family are ignorant doesn't make, "dethaw" a word.

You should be a researcher.

[Turkey defroster No.4973080]

>>4973065
it does, yet everyone knows what you mean. Some people just have different dialect than others.

[Anonymous No.4973088]

already done OP did it yesterday

[Turkey defroster No.4973086]

>>4973077
>Just because your peers and family are ignorant doesn't make, "dethaw" a word.

my source is the merriam-webster dictionary.

[Anonymous No.4973105]

People in my area say "unthaw" and also "unpeel" for fruit. Fucking idiots.

[Anonymous No.4973114]

>>4973086
Wouldn't dethaw mean freeze?

[Anonymous No.4973124]

>>4972845
You're kidding, right? Homemade lasagna with fresh pasta, bechamel sauce, and bolognese, served with homemade bread and fresh whipped butter is 9001x better than anything from pizza hut. Sorry your family doesn't know what real italian food is. You really should give it a try one day. Protip: Olive Garden isn't it.

[Anonymous No.4973127]

>>4972836
>implying people don't prep ahead of time
>implying turkeys aren't simple as fuck to prepare

What are you, some kind of faggot?

[Anonymous No.4973128]

I don't even have Thursday classes this week

YES! THANK YOU OP I ONLY JUST REALISED THIS!

[Anonymous No.4973131]

>>4973124
I bet your lasagna is shit. The way you're hyping it up makes me believe that you're a huge fake who can't cook for shit.

[Anonymous No.4973137]

Even the fucking cooking board is people insulting each other.

Fuck this gay Earth.

[Anonymous No.4973139]

>>4973137
Do you know where you are?

[Anonymous No.4973143]

>>4973139
yes I just thought that a fucking cooking board would be more void of idiots.

I can't get away from here I can only visit different areas, help me

[Anonymous No.4973149]

>>4973124
Go buy a fucking turkey you faggot.

[Anonymous No.4973153]

>>4973137
You obviously don't work in the industry because it's based on insults, and hate.

[Anonymous No.4973160]

>>4973153
>mfw when I've been a waiter for 10 years, and a cook for 7 before that.

>mfw this is not a restaurant

>mfw I'm not going to be insulted

[Anonymous No.4973163]

>>4973160
>I'm a faggot in real life.
>I don't want to be insulted on the internet.

[Anonymous No.4973162]

>>4973160
correction

>mfw I'm now going to be insulted

FUCK

[Anonymous No.4973166]

>>4973163
Told ya.

[Turkey defroster No.4973226]

>tfw you only wanted people to have a happy thanksgiving
>tfw they just ruined thanksgiving forever

[Anonymous No.4973298]

>>4973131
My cooking makes grown men weep and curse their own mother's food. That's the truth.

>>4973127
>implying turkey is the only thing that needs cooking for a traditional Thanksgiving dinner

[Anonymous No.4973314]

>>4972774

>not already having your turkey defrosted for a 3 day brine

[Anonymous No.4973359]

>>4973124
>Sorry your family doesn't know what real italian food is.

you're a funny guy!

Don't play the "I'm the biggest greasy dago whop on /ck/ routine." It's just not working out for you.

Not saying you gotta have turkey but there is a time and a place for everything. You sir, have the wrong time and place. Now enjoy your fresh whipped butter.

[Anonymous No.4973454]

I just scrubbed a bucket, lined it, and dumped my turkey fresh from the store into it along with half my spice cabinet.

I don't think I can go without brining a turkey anymore- the last two years have been awesome. I knew if I didn't do it today I'd have a bird-cicle by thanksgiving.

[Bound2 No.4973456]

o Fuk

[Anonymous No.4973834]

>>4972774
Canadafag here.

Thawed mine a month ago. At the moment the remainders of my faeces are floating on the American side of the Saint Lawrence Seaway.

But thanks anyway.

[Anonymous No.4973875]

I'm deep frying mine. Does it really matter to defrost it if I'm deep frying it?

[Anonymous No.4973999]

No Thanksgiving in Australia, though I guess I can make my own

Tfw amerifat living in spider kingdom and no thanksgiving fixins' to prepare ;_;

My roommates are picky, pretentious fucks so no point in making a huge dinner for myself

[Anonymous No.4974010]

>>4973875
You want it to be frozen when you put it into the frier so that the temperature is regulated and the bird heats up slower. This way, the inside is cooked before the outside gets too hot.

[Anonymous No.4974020]

>>4973875
Go get some vegetable oil going on the stove. Toss an ice cube in there. Make sure you stand really close to the stove to observe the results.

[Anonymous No.4974048]

I just bought mine. Butterball says 3.5 days in the fridge, and I don't feel like doing the water thing. Why not just leave it out on the counter?

[Anonymous No.4974053]

>>4974048
I think it's too much risk of it spoiling if it is at room temperature for 3 days. should be fine if you just put it in the fridge now, and maybe take it out and leave it on the counter real early thirsday.

[Anonymous No.4974101]

>>4973999

I can't imagine anyone turning down roast turkey with rosemary, and pumpkin pie.

[Anonymous No.4974129]

>>4974053
But I need to start cooking that bitch up Thursday morning.

I meant something more along the lines of having it thaw on the counter, once it's ready put it in the fridge.

[Anonymous No.4976551]

I just got some cheap store brand young turkey.

I'm fucking poor and I haven't decided on how I wanted to do my turkey. I work at a grocery store so I can potentially buy anything I need tomorrow after work. Any ideas?

[Anonymous No.4976561]

I had to settle for jumbo chicken this Thanksgiving

[Anonymous No.4977412]

>>4976561
Enjoy your hormones.

[Anonymous No.4977443]

reminder that thanksgiving in the us of a is fucking retarded
>2 turkey days less then a month apart
>mfw

[Anonymous No.4977464]

>>4977443

>not eating ham on christmas

pleb

[Anonymous No.4977473]

>>4977464
this

>>4977443
stay out of our country sandnigger

[Anonymous No.4977477]

>>4976551
>Any ideas?

Keep it simple. You have a fresh turkey now? Can you brine it overnight? You need a big enough container (like a clean 5 gal container) and about a cup-two cups of kosher salt. Keep it cold. Makes a big difference if you have a cheap bird.

Get some celery and onions and roughly chop them, peels and all, and LOOSELY stuff the cavity in the bird.

The bird will come with "gizzards" which means gizzard(wtf?), heart, kidneys, neck. These look disgusting, but put them in a saucepan and cover with water, simmer for about 40 minutes, let cook, chop these up FINE, including whatever meat you can peel off the turkey neck. SAVE THE LIQUID. Put a cube of butter on top of the hot liquid and let it melt.

Get a box of stuffing, celery, onion, chop those up, use the turkey-butter-liquid and add the gizzards chopped up fine. Bake this as a casserole for 45 min at 350F. Stuffing just doesn't work inside of a turkey.

Wash the turkey, truss it (tie legs together, bring wings to sides), rub the outside with olive oil and LIGHTLY sprinkle with kosher salt. Into a roasting pan (put a cookie sheet under it - do NOT try and lift a 170F turkey with your hand under the pan) Turkey takes about 3-4 hours at 325.

It's surprisingly easy. A true feast. Make some mashed potatoes while you're at it.

Celery
Onion
chicken broth (for making gravy)
Garlic (just to have on hand in case of vampire attack)
Cheap aluminum roasting pans (use 2 doubled)
Butter
Potatoes
Get another roasting pan to keep the turkey in while you make gravy

[Anonymous No.4977600]

>>4972813

This, but realize even fresh turkey usually has some ice that still needs to thaw, especially if you are frying

[Anonymous No.4977604]

>>4972836

I'm frying my fresh turkey, only takes one hour

[Anonymous No.4977611]

>>4973077

>How does language work?

With your insight, I can now officially declare that soda has won. Soda is a word, pop isn't, get it right!

[Anonymous No.4977617]

>>4973114

Way to follow the conversation

[Anonymous No.4977620]

>>4977604

yeahbut... judging from the Alton Brown turkey frying Good Eats episode, you practically need to stage a moon launch to do that without burning your house down and/or requiring skin grafts.

[Anonymous No.4977628]

>>4977617
Way to answer a day and a half later.

[Anonymous No.4977635]

>>4973875

Nope, in fact, it will cook faster if you stand over the fryer with a step ladder and just drop the frozen sucker right in.

It is also traditional to grease yourself first with the oil you are cooking with, for good fortune.

[Anonymous No.4977637]

I went to Marc's today because I was lazy about getting the turkey and the smallest one was over 18 pounds.
I haven't been able to have Thanksgiving for two years, but I don't remember these things being so massive.

Anyway, I'm making a cranberry sauce with apples and cut up orange peels in thin strips. I'm excited for that.
I'm also making a stuffing with mushrooms and shallots, which is another new one for me. Not sure how well that will turn out.

[None !2fiREZiSTw No.4977642]

>>4977637
That cranberry sauce spunts good, post dat recipe

[Anonymous No.4977649]

>>4977620

I am frying mine in the middle of an empty parking lot where I work, I'm good.

[Anonymous No.4977661]

>>4973875
>Does it really matter to defrost it i

You're trolling, yes? Visualize what the ice crystals in a frozen turkey would do when you lower it into hot oil.

Turn to steam, obviously, which will then displace the hot oil, meaning it will flood down onto whatever device you've employed to heat the oil. VWOOSH combustion! So if you're braindead enough to be doing this indoors, suddenly your kitchen/garage/whatever will be on fire.

NO, WAIT, DON'T POUR WATER ON A ... too late. Oil fire. Oh my.

[Anonymous No.4977695]

>>4977635
http://www.youtube.com/watch?v=5o9jW4yNdYI

[Anonymous No.4977697]

>>4977642
There is no recipe.
I'm just throwing in a bag of cranberries, some sugar, the juice of an orange and slicing off the zest of the orange and cutting it into thin strips. I'm going to add two sliced granny smith apples to it near the middle or end so it still keeps some of that crispy texture.

I'm trying to recreate this really tasty store bought stuff I had a long time ago. I think they had pears in it too. I loved how it wasn't too sweet and the orange pieces added a very nice bit of bitterness to it.

[None !2fiREZiSTw No.4977733]

>>4977697
Sounds good! Thanks for the idea. While I make everything from scratch most Thanksgivings, I've always been a canned jellied cranberry sauce closet fan.

You mentioning the citrus got me interested in making my own this time!

[Anonymous No.4977748]

>>4973456
tip top lel i know this feel

[Anonymous No.4978190]

Just picked up our bird earlier today, got it fresh because I'm on good terms with the butcher dude at publix, so it's good to go. Gonna brine for around 20-22 hours, I haven't seen any point in going longer in the past.

Side note: holy fuck are turkeys cheap this year, or is it just me? I saw 12 pound turkeys for $7 at the store today. Probably full of whore moans and GMO/HMO/GTFO but I'm tempted to just fill up a chest freezer for the hell of it.

[Anonymous No.4978199]

>>4978190
>turkeys cheap

It's a temptation. I get sick of turkey pretty quickly. I tried ground turkey for tacos or turkey burgers but those didn't quite cut it for me. Good for sandwiches, I guess.

[Anonymous No.4978203]

hey guiz
can you brine turkey? will it turn out good?

[Anonymous No.4978211]

>>4978203

Yes, it's worth the time and trouble. Produces moist, tender meat.

[Anonymous No.4978230]

>>4978199
I was thinking long term freezing and later use/abuse. I would've picked up a few, but I have 2 chest freezers already full with hens, gator, and a few hogs, so there's no point hooking up a 3rd freezer for random store turkeys. But it might be a good idea for some folks to store cheap poultry.

[Anonymous No.4978239]

>>4978230

What do you do with alligator meat? I mean how do you prepare it?

[Anonymous No.4978287]

>>4978239
Gator is pretty easy. The meat tastes exactly like chicken with extra fat, so you can pretty much treat it as a fatty chicken piece most of the time.

Tip: Deep fried is awesome, very easy to pull off but mastering it is an old voodoo secret.

Tip 2: add hot sauce

[Anonymous No.4978416]

>>4978203
Of course.