Going to cook Thanksgiving Dinner! Need some advice?!


Question: Going to cook Thanksgiving Dinner! Need some advice!?
Already looking forward to this, but need some advice!.

I'd like to do something different with the turkey this year!. Last year, my girlfriend and I tried a cheesecloth cover with wine soaked on it!. It turned out really good!. I'd like to try a different approach, maybe a beer baste or other marinade!. Any ideas!?

In my family, we often make several turkeys throughout the holiday season!. We very well may have a somewhat less extravagant turkey dinner in a week or two!. This might be something to test out!.Www@FoodAQ@Com


Answers:
I have a great marinade that I found years ago in Gourmet Magazine that I have used for 15 years!.!.!.with a few breaks in between to try something different!. I always go back to this one, although I have to tell you that when I made it the first time, I was afraid to put the Turkey in the marinade, because it smelled so awful!. But it makes a wonderful, moist, flavorful turkey!. Oh one hint - keep an eye on the turkey, the honey in the marinade makes the skin brown quickly and it will darken up quickly!. I usually end up tenting mine with foil!. Let me know what you and your family think if you try it!

1 1/2 cups chicken stock
1/2 cup honey
1 cup soy sauce
1 cup dry white wine
1/2 cup sherry vinegar
1 medium onion, sliced
4 cloves garlic crushed
8 juniper berries (dried) crushed
1 bouquet garni or 1 1/2 teas thyme and 6 bay leaves

Combine all ingredients, except for Juniper berries and bouquet (or dried thyme and bay leaves) bring to a boil!. Add the juniper berries and spices, simmer @ 5 minutes!.

Marinate turkey overnight, turning so it is an even color (the soy sauce stains it brownish)!.

Before roasting, drain the marinade, reserving to baste and saving one cup to add into your gravy!.


While the marinade smells strong - and the scent of the juniper berries will remind you of cheap gin, it is not an overpowering marinade, and I have seriously tried other recipes from cooking magazines and have never found anything to compare!. When you are using your pan juices to make your gravy, add a bit of marinade at a time, until you like the consistency and flavor!.!.!.!.!.I find that the amount I use for gravy varies from year o year!.





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I brine them and smoke them, three at a time!. One whole onion and sprigs of rosemary go in the cavity!. Sometimes I add a couple of orange slices!. Even if you don't smoke them, I do recommend brining (Alton Brown's recipe is good), and the onion and herbs are a nice way to add moisture and flavor without really stuffing the bird, which we know we don't do any more!.!.!.!.

If you have an injector, melt butter, add an equal amount of chicken stock and any herbs and flavorings you like (apricot jam, soysauce, mustard, orange juice, whatever) and inject the breast and thighs in 6 or 7 places!. Soak your cloth in butter and olive oil and roast!. As for the beer, I think I'd try it with chicken first!.Www@FoodAQ@Com





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