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Thread Number: 57347
/ Tag: Recipes, Cooking Accessories
Make-Ahead Turkey |
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Post# 796805 12/1/2014 at 11:33 (3,459 days old) by kevin313  (Detroit, Michigan) |
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 Often I will roast the turkey a day or two ahead of the big holiday feast, as I did this year for Thanksgiving. It makes things less hectic on the morning of the dinner and allows for easier service for the hungry crowd! P.S. - at around 1:30 on the video there is a shot of the "new" Westinghouse Terrace Top range that has been installed in the Detroit kitchen.
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| Post# 797122 , Reply# 2 12/3/2014 at 07:55 (3,457 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
Very Good Idea for the Home.
As always Kevin, Very Thorough and Very Good.
And when did you acquire yet another gorgeous Westinghouse Range ??? That one is Just Stunning. And Rare too. This is how restaurants prepare for the huge crowds they serve each holiday. Now... I was wondering if any of you folks out there have heard about this : On the few days before Thanksgiving the Media has had "experts" from the Board of Health or other "Bacteria Freaks" explaining that you should NEVER wash or rinse the cavity of the bird as this will spray bacteria and other pathogens all over your counters etc. I could never roast any type of bird without rinsing out the blood and other "solutions" left inside the bird from processing. Anyone else hear or see this ??? | ||
| Post# 797154 , Reply# 4 12/3/2014 at 11:34 (3,457 days old) by twintubdexter (Palm Springs) | ||
 Self cleaning oven or not, that bag is a smart idea.
She should have used a bag and saved those pants for the party...
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| Post# 797180 , Reply# 5 12/3/2014 at 14:16 (3,457 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Summer Water Teperature
Makes sense.
But here in the Boston area they were carrying on about infected schmutz spritzing all over your kitchen. I remember as a child the same cutting board used over and over with just a wipe from the sponge or a quick rinse before using to prep the next item. But that I feel was a different time (1950-thru the 60s) when things were not quite mass produced and the processing plants were properly sanitized. Now I would assume things are over looked for the reason of saving time, money and labor. I still think we over sanitize to a certain degree. And I will state it is important to sanitize the cutting board. I am in the Food Service Industry and ServSafe certified. But, I love the videos Kevin and keep them coming. Good Lord I still can't get over that Terrace Top Westy. Just Beautiful. How many ranges do you have ? | ||
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Post# 797321 , Reply# 6 12/4/2014 at 08:33 (3,456 days old) by kevin313 (Detroit, Michigan) |
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Eddie - there was a time when I used to cook a turkey dinner every year for about 250 people, and this is when I got into the habit of making the turkey in advance. Then I decided to use the same approach at home and have been doing it ever since. The Terrace-Top is a relatively new addition to the fleet of ranges, which I think is somewhere around 25 or so. It performed very well over Thanksgiving. I had a '61 Westy in the kitchen before the TT, and it was also a wonderful range but I thought I'd give it a break for a while!
Arthur - The power outage in Detroit did impact me on Tuesday! I work at a university near downtown, and the power went out in many of the buildings on campus, including the building where I teach, so they cancelled classes and closed campus just after 12 noon - we all got the rest of the day off! Power was back up by early evening on Tuesday. Something about a major cable failure on the power grid.
Joe - animal prints are always the smart choice!! | ||
| Post# 797435 , Reply# 7 12/4/2014 at 22:05 (3,455 days old) by norgeway (mocksville n c ) | ||
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I want! A Terrace Top in the WORST WAY!!!!! | ||
| Post# 797436 , Reply# 8 12/4/2014 at 22:10 (3,455 days old) by norgeway (mocksville n c ) | ||
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My Grandmother Roasted a turkey in the weirdest way ever...She learned it in the 50s working in the cafeteria at our local elementary school....She wrapped it in foil, put it into a 550 oven for 2 hours..then turned it off for 2 hours....believe it or not it worked!..I never had nerve to try it!LOL | ||
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Post# 797725 , Reply# 10 12/6/2014 at 14:29 (3,454 days old) by sudsmaster (SF Bay Area, California) |
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 My assumption is that poultry comes with a load of bacteria and plenty of food for them to chomp on. Rinsing a bird before cooking makes a LOT of sense, at least to reduce both the bacteria count as well as the fluids that they can multiply in. I can't see that as a bad thing.
Yes, tap water can get warm in the summer. So just make a jug of ice water and use that for the final rinse, then pop the bird in the fridge as needed.
I've read cooking advice to let poultry and other meat equilibrate to room temperature before roasting or grilling. A rinse with naturally warm tap water will help this process. Sometimes I even rinse with hot water just before roasting.
Oddly, I never noticed warm water from the cold tap during summers in my previous abodes. But this place, I notice it. It gets most noticeable in late summer. Even running the tap for a long time doesn't cool it down. The rest of the year it's cold enough.
As for spritzing bird cooties around the kitchen... use a aerated tap and a big pot for less splash. And it's worse to be consuming the cooties anyway. Or, take the bird outside and hose it down. After all, that's more or less the place they used to live.
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| Post# 797819 , Reply# 11 12/7/2014 at 04:30 (3,453 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
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Too Funny... | ||
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