I'd swim a river full of crocodiles for one pizza.
Slovakia
Nov 22, 2007, 11:07:48 AM
#1
Hi, this is my second post, I am new.
Here is how we roast big birds turkeys, ducks or chickens a subtle way using bricks and the heat from wood fire. Roasted pumpkin seeds will folow tomorrow these batch isn't done as yet;o). i'll write down our brine recipe and drop it in too as is still a good time to use it for thanksgiving.
I am looking for a deer recipe...(?)
« Last Edit: Nov 22, 2007, 11:10:59 AM By: nucleus »
I'd swim a river full of crocodiles for one pizza.
Slovakia
Nov 22, 2007, 11:15:09 AM
#2
A poultry brine recipe that will make you turkey or chicken roasts the best you have ever had.
For a 14 to 16 pound frozen young turkey or 4-5 Chickens in the 2-3 Pound class.
1 Cup Salt 1/2 Cup light brown sugar 1 Gallon Vegetable Stock (16 Cups) 1 Tablespoon Black pepper corns 1/2 Tablespoon allspice berries 1/2 Tablespoon Candied Ginger 1 Gallon iced water (16 Cups)
Turkey cooking/roasting Guide: 1. Prior to cooking make sure the turkey is fully defrosted. 2. Preheat the oven to 350°F - 180°C 3. Remove defrosted turkey from bag. 4. Place turkey in roaster pot, or baking tray, or in single use baking/roasting tray and cover with foil. 5. Cook in preheated oven at 350°F - 180°C for 30-40 minutes per every 18 ounces or 500g of its weight. 6. Add a further 20 minutes cooking time for turkey with stuffing. 7. Approximately 45 minutes prior to the end of cooking time remove foil from turkey. In this time you can apply smoke if smoking for the taste is desired! I like it smoked. 8. Cover and rest the turkey for 10 minutes prior to carving. 9. Carve, serve and enjoy. 10.(In well-designed wood fired oven you can hold this temperature for 5+ hours. This recipe works perfectly also for poultry in conventional ovens.) ------------ 1 Five gallon bucket or cooler. I use the types of cooler for holding drink mixes, the type that is round like a pail with a spigot on the bottom edge to fill drinking cups. These are available here at the large discount store for about 20 dollars.
Place all the ingredients except the Iced water, in a large pot and bring to a boil. Remove form heat pour into the cooler and add the iced water. Stir to mix and add the poultry. Let the poultry sit at least eight hours in brine. Drain and cook. I use a cooler, as I do not have room in my refrigerator to safely store the poultry. Make sure the poultry stays cool to keep the salmonella bacteria away. With the turkey I cut out the wishbone before cooking to make slicing much easier later on. I promise this will be the moistest turkey you have ever had and the flavor is indescribable. Try it and let me know what you think.
Your turkey looks great. I don't bother with turkey for thanksgiving as Christmas is too close & I'll be roasting a turkey this year. I like my turkey with lots of homegrown herbs. My only concern about your recipe is the amount of salt used. I can't take salty food.
I'd swim a river full of crocodiles for one pizza.
Slovakia
Nov 23, 2007, 12:00:47 PM
#4
Hi thanks for reply.
Yes there is heaps of salt in the brine but all of it stays in the liquid after the turkey is taken out. Over night the salt wan't soak into the meat but when you eat it bites taste nicer.
I agree with you though salt is one of the 5 biggies not to be consumed in quantity or as the stomach filler (perhaps only for treats?); white flour, saturated fat, sugar (white bleached is worts), dairy, salt. I took one photo of the pumpkin seeds from last night, will post soon.
I suppose if you don't eat the skin, the salt is not soaked into the meat & it won't be that bad. I love pumpkin seeds & they're good & healthy. I have seeds & nuts when I feel like snacking instead of crisps.
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Nov 22, 2007, 11:07:48 AM
