Cooking Injector

Cooking the Best Turkey Ever

Cook the Best Turkey Ever

First, decide how many you are cooking for. Buy early enough so the bird can thaw.

- 1 aluminum disposable pan
- 1 Turkey
- 1 flavor injector optional
- 1 meat thermometer
- 1 cup margarine
- 2 cans chicken broth
- 3 Tablespoons chicken seasoning
- 1 teaspoon sage optional
- 1 teaspoon parsley optional

Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside

Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.

Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over ½ hour before removal from oven. If injector, is used vertically the juice will run out.)

Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.

NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.

I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.

Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!

About the Author

Brandy Keller loves to decorate homes, she has been doing this for many years. She is very passionate about home decorating design and decor. Decor For Houses One of her other passions are cooking and she should own a restaurant. So let her help you cook, and decorate your home. Kitchen Design

Typical American Thanksgiving food?

I’m Swedish but I’m as I’m interested in cooking I’d like to try and make a typical Thanksgiving dinner this year. What dishes do you cook for Thanksgiving in your family? What would you consider to be a traditional Thanksgiving meal (aside from the turkey and cranberry sauce)?

Recipes or links to them would be much appreciated! Thanks
Oh this all sounds delicous! Though, forgive an ignorant foreigner, what exactly is “stuffing”. I though that was what you put inside the turkey? Is it a dish of it’s own as well? What does it consist of exactly?

Candied Yams
Cook Time: 25 Minutes Ready In: 40 Minutes
Yields: 6 servings
“These easy, yummy yams are always a hit!”
INGREDIENTS:
1 (29 ounce) can sweet
potatoes
1/4 cup butter, cut into pieces 1/2 cup brown sugar
1 1/2 cups miniature
marshmallows
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle with brown sugar. Layer with miniature marshmallows.
3. Cover and bake in the preheated oven 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Traditional Sage Dressing
This is a very basic typical stuffing. The sage complements the turkey exceedingly well.
SERVES 6 -8

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery (stalks and leaves)
salt and black pepper, to taste
16 slices white bread, dried and broken into small pieces
1 egg
2 cups chicken broth
6 tablespoons minced fresh sage
Saute the onions and celery in 4 tablespoons butter until soft.
In a large bowl, toss the dried bread, sage, parsley, salt, and pepper.
Add the onion mixture along with the remaining melted butter to the bread mixture.
Beat the egg and add to the mixture.
Toss until well mixed.
Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy.
Stuff the turkey or bake alongside in a greased casserole, in a 325 degree oven for 30 minutes.

Giblet Gravy Recipe
turkey giblet stock
Neck and giblets (excluding liver) from turkey
1 tablespoon vegetable oil
1 celery rib, coarsely chopped
1 carrot, coarsely chopped
1 onion, peeled and quartered
10 cups water
1 Turkish bay leaf or 1/2 California
1 teaspoon black peppercorns
1 teaspoon dried thyme, crumbled
1/4 teaspoon salt

Pat neck and giblets dry. Heat oil in a 3-quart heavy saucepan over moderately high heat until hot but not smoking, then brown neck and giblets, 10 to 15 minutes. Add remaining ingredients and simmer, uncovered, until neck and giblets are very tender, about 3 hours. Pour stock through a large fine-mesh sieve into a bowl, reserving gizzard and heart for gravy if desired but discarding remaining solids. If using broth right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat.
If stock measures less than 4 cups, add water. If more, boil, uncovered, in clean pot until reduced to 4 cups.

If not using stock right away, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Roasting pan with juices from a (14- to 16-lb) roast turkey
Unsalted butter (less than 1/2 stick), melted, if turkey drippings yield less than 1/4 cup
4 cups hot turkey giblet stock
1/4 cup all-purpose flour
Reserved cooked giblets (optional), finely chopped PreparationPour pan juices into a 1-quart glass measure (do not clean roasting pan), then skim off fat and reserve fat and juices separately. (If using a fat separator, pour pan juices into separator and let stand until fat rises to top, 1 to 2 minutes. Carefully pour pan juices from separator into 1-quart glass measure and reserve fat left in separator.) If there is less than 1/4 cup reserved fat, add melted butter.
Straddle roasting pan across 2 burners. Add 1 cup giblet stock to pan and deglaze pan by boiling over high heat, scraping up brown bits, about 1 minute. Add to glass measure with remaining 3 cups giblet stock.

Whisk together reserved fat and flour in a 2-quart heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, then whisk in any turkey juices accumulated on platter and finely chopped giblets, if using. Simmer sauce, whisking occasionally, 10 minutes. Season with salt and pepper.

There is a simple stuffing recipe above. Yes, you do stuff the bird.
Some people think it is unsafe, but if done properly it is not and it is delicious. Here is how.

http://www.ehow.com/how_6601_stuff-turkey.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art

Happy Thanksgiving!!

Food Notes: No fancy airs for this Thanksgiving cook
I innocently click on a Sur La Table e-newsletter link that says, “Don’t miss our Thanksgiving Roasting Tools sale.” Which takes me to a collection of — count ‘em — 58 stinkin’ tools (and, I concede, other Thanksgiving items). Really? Am I missing something here?

Cooking Injector – Olive Oil Injection of a Turkey

Cooking Lessons….

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