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 Turkey tips

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Final
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PostSubject: Turkey tips   Thu Dec 24, 2015 4:37 am

Spice up that bird, sprinkle onion powder, garlic powder salt, pepper, and a small amount of sage or poultry seasoning powder on as well use salt first. Note: if you are not stuffing the bird spice the inside as well.
When you are cooking domestic birds, place non stick foil over the legs to start with [after spice's] remove for about the last hour of cook time. Note: basting the bird improves the bird, remove foil and replace when done. Cook with lid on if possible, remove lid for last hour if bird is not browned enough. Note: If bird is not brown enough and time is short, remove lid if not removed yet, turn on the broiler, this will brown up the bird fast. Really keep a eye on it as it will brown fast then burn if not looked after.

For a rich gravy use garlic powder 2 tbl spns, onion powder 4 tbl spns 1 tbl spn of beef bovril liquid or cube [ this gives a nice color as well as flavor]  1/4 tsp of poultry seasoning add all to water in pan at start
After bird is done remove from pan, tent with foil for at least 15 mins.Note: Do not use salted versions of spices, you will not like the results.
Use a wisk and scrap all the brownings from bottom and sides of pan tilting pan slightly on sides with the broth/gravy still in pan. At this point if you would like the gravy darker add a bit more beef bovril.

Use corn strch to thicken gravy, its much easier than flour and no lumps. depending on how much gravy you are making add 4 heaping tbl spoons more or less according to batch size, 4 is average to make 4-6 cups place starch in a cup slowly add cold water stiring with a fork until you can just start to stir it easy, it should be like a very thick cream soup. Bring broth to a med boil add small amounts of starch at a time stiring vigorously with wisk, let the broth come back up to med boil between adding of starch, turn down burner if boiling to hard, keep adding starch until thick as desired. Note; At first the starch will make the gravy look whitish but as it heats and thickens it will change back to original color. Enjoy

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PostSubject: Re: Turkey tips   Thu Dec 24, 2015 5:58 am

Nice tips, thanks.

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PostSubject: Re: Turkey tips   Thu Dec 31, 2015 9:54 am

Good tips Final.
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