Interesting "hybrid" cooking method...Sounds good. Thanks for sharing.
Have a Happy Thanksgiving!
Brian
-----Original Message-----
From: Records Management Program [mailto:[log in to unmask]] On
Behalf Of Larry Medina
Sent: Tuesday, November 20, 2012 7:27 PM
To: [log in to unmask]
Subject: Re: Friday Ponderings Early, nothing to do with records or does
it?
Brine started tonight- vegetable broth, citrus, spices and herbs, salt
and sugar... bird gets removed from spa Thursday morning, a quick rinse,
then air dried under the ceiling fan for an hour. Bird is massaged with
olive oil, fresh ground pepper and paprika applied lightly to skin.
http://twitpic.com/bf11xp
Offset smoker gets started, aged almond wood and chunk mesquite coal
fire in the box, then soaked apple and cherry added for flavor....
smoked for 90 minutes at190 degrees. http://twitpic.com/bf128m
http://twitpic.com/bf12nb
Pulled from smoker, an apple, orange, onion, fresh sage and rosemary
added to cavity and bird goes in a 400 degree oven for 2+ hours or until
thigh temp reaches 165 degrees, then tented bird rests 30 minutes before
carving. http://twitpic.com/bf13mc http://twitpic.com/bf1443
Stuffing is always made and cooked outside of the bird... allows the
bird to cook quicker, stay moister, and avoids any possibility of
bacteria spreading from the uncooked inside of the bird into the
stuffing.
Larry
[log in to unmask]
On Tue, Nov 20, 2012 at 6:02 PM, Records Management <[log in to unmask]>
wrote:
> Aloha Glen,
>
> I've exposed my turkeys to all of the ways you've described except for
> the Garbage Can turkey...In addition, here in the islands we have what
> is called "imu" turkey where everyone's foil wrapped turkeys are put
> into a community pit with heated rocks and sealed overnight to
> "steam/smoke" cook. The end result is "kalua" turkey which is like a
> "pulled" turkey which pretty much falls off the bone...
>
> Kalua turkey is outstanding, but nothing beats the old traditional
> turkey which is what I'm opting for this year. After my turkey goes
> for an overnight swim in the brime, I will stuff it with a combination
> of Stove-Top and other chosen ingredients. Depending on how ambitious
> I am, I will do some baking as well...
>
> Here's wishing everyone on the Listserv, a Happy Thanksgiving from our
> friendly shores!
>
> Mahalo,
>
> Brian
>
> **My thoughts and opinions (and turkey) are all my own and does not
> represent my company or any other entity**
>
> -----Original Message-----
> From: Records Management Program [mailto:[log in to unmask]] On
> Behalf Of Glen Sanderson
> Sent: Tuesday, November 20, 2012 11:38 AM
> To: [log in to unmask]
> Subject: Friday Ponderings Early, nothing to do with records or does
it?
>
> Most of us have finished a turkey meal or two and now that I am
> overloaded with tryptophan and not thinking clearly I started to think
> what is your favorite way to cook the Turkey?
> Traditional oven roast?
> Roaster Pan?
> Turkey in a Bag?
> Deep Fry(Cajun Style)?
> Smoking in a smoker?
> Garbage Can turkey?
> Buy pre-cooked?
> Steamed and then baked?
> Or something else?
>
> Do you Brine your turkey?
>
> Did you know?
> Minnesota is the top turkey producing state.
> Massachusetts and Wisconsin produce the most cranberries Tryptophan is
> not why your sleepy, it is because you over ate.
> Ratio of 1 to 2 (Colonists to Native Americans) The Plymouth (harvest
> celebration) was lost in history for 200 years until a letter by
> Edward Winslow was rediscovered. Published by Alexander Young and
> given his own twist it became Thanksgiving. (the records connection
> right here) President Lincoln declared this a holiday in 1863.
> If Ben Franklin had his way the Turkey would be our national bird, not
> the Eagle.
> Wild turkeys, Meleagris gallopavo, can run some 10 to 20 miles (16 to
> 32
> kilometers) an hour and fly in bursts at 55 miles (89 kilometers) an
> hour. I have seen this and it is interesting to watch. They roost in
> trees.
> Gathered from the following source if you want more info.
> http://news.nationalgeographic.com/news/2009/11/091123-thanksgiving-di
> nn
> er-turkey-facts.html
>
> You all have a great Holiday
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> This email is intended only for the person or entity to which it is
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--
*Lawrence J. Medina
Danville, CA
RIM Professional since 1972*
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At First Hawaiian Bank, we care about the environment.
Please consider our planet's limited resources before
printing this email.
This email is intended only for the person or entity
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