Go to the Article: Your 2021 Thanksgiving Cooking Hotline Q&A
I have a Christmas question (if you're still staffing the lines) I want to cook my turkey whole while avoiding underdone dark meat vs. dried out white meat. What's the best way to solve this conundrum (or is there even one?) Scott
Thanks, Chef Steps. Tried the dry brining and the rub. Rave reviews.
Hey all, would it be a good idea to do injection brine with 5% salinity turkey jus gras? Do you think it would work / be delicious?
If I’m doing the dinner rolls and want to top with maldon salt, should I do that as soon as I do the wash?
Happy Thanksgiving I have a 15 pound 🦃 that is brined that I am going to deep fry I also have the Tony Chachetes injectable Creole style butter marinade that I want to inject
I'm concerned because the 3nd ingredient is salt. Do you think it will make the turkey 🦃 taste to salty?
I received a 9.5 lb. fully cooked smoked turkey. It says to reheat in oven for a couple of hours. In addition to joule, I have a steam oven. What are recommendations to rewarm….regular oven (temp, covered?) steam (which mode and temp) or sous vide?
The longer you rest pie dough the better it will hold its shape. If you push the envelope and make pie dough, shape and bake all in the same day the gluten doesn't have a chance to relax. The shaped crust is best left for 4 hours to overnight for 0 shrinkage. Freezing after shaping and resting an hour may help to expedite process.
1. Sharp needle/applicator is ideal to push through the skin and the meat.
2. This works well to dry skin ands add crisp. You may need more than that amount.
Hello Linda. You can always pull them and rewarm them when needed in the Joule. You could alternately reduce the water temp to hold them at 120°F or so.
That is a hard one. You kinda trade one for the other here. But if you try to give it a 5 min roast in a ripping hot oven you might get some crispness in there.
If you can we would recommend it.
It will start to color much faster for sure. You might want to cook it covered for the first bit until the end when you want to get some color.
Here you go. https://www.chefsteps.com/activities/turkey-butchery-how-to-separate-breasts-thighs
I would wait to mix it up until you are ready to bake. The leavening agents will start to activate once its mixed and if it sits too long it wont be as fluffy when you bake it.
Steamed vegetables rolled in yummy butter and herbs. Smothered sweet potatoes or winter squash. You can do a pan green bean casserole with a lid on stove top, just reserve the onion top to apply last minute at the table. Do you have a slow cooker? You can do rolls in there.
Yes, to reduce time you will gradually increase the temperature. Textures will change ever so slightly.
This could be tricky. You can get sick from stuff like this. Even boiling it again after resting is not recommended.
Where is the video showing how to breakdown a turkey for sous vide ?
I am planning to make your rich and moist corn bread. Can I prepare everything in the morning and bake whenever I have space in the oven or would the rest time change the texture/flavor?
Hello guys, I'm doing the crown at 121 x 63 C° core temp.
Do you still recommend siringe bringing for this?
Thanks in advance, happy cooking:)
I would love to cook my Thanksgiving turkey this year with Shio Koji. I tried on a chicken last weekend, and it got burned too fast. Any advice?
I am smoking my turkey this year and did a test run this weekend. The meat turned out great but the skin was a bit chewy and I am not sure how to get that crisp skin coming off of a smoker. Any suggestions?
Sorry for the multiple post but my computer was glitching
I have 2 questions:
I have bought a 8lb bone in Turkey crown. I am using your "Turkey Crown" recipe.
1. In your "brining poultry" page you are shown using a plastic syringe. I have a metal injector I received as a gift which has a sharp needle that I believe is used for BBQ. https://www.amazon.com/gp/product/B07VNF976G/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
Will this work as well or will the sharp needle damage the skin/meat in some way? Should I lift the skin to inject the brine or pierce the skin to inject the brine?
2. I am also planning to rub a 3 tsp Diamond Kosher salt to 1 tsp baking powder on the skin to enhance the crispiness. Saw a Kenji Lopez video on this. Any comments or caution on using this technique?
I made the pie crust for the Americana Cherry Pie, and it shrank a little. Did I mix the dough too much. How do I avoid shrinkage?
I have bought a 8lb bone in Turkey crown.
1. In your "brining poultry" you are shown using a plastic syringe. I have a metal injector I received as a gift which has a sharp needle that I believe is used for BBQ. https://www.amazon.com/gp/product/B07VNF976G/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
I am planning on using my Joule sous vide to cook my potatoes and carrots for the big feast. How long can I hold the potatoes before they get to the overcooked stage?
Our oven just broke and can't be repaired until after Thanksgiving. I am using my one Joule for the turkey, but we usually also have green bean casserole, rolls, and pies. What do you recommend for side dishes on the stove or using the Joule that is already cooking turkey?
Not really a question but just want to say that you rock. Keep on doing the good work.
The sous vide turkey recipes give generally two timelines, 24h or 7h for the dark meat. Is this a gradual line where I can up the temperature a little bit for a little less time in the souse vide? Like, could I do 18h at 160f instead of 24h at 158f? or does it work best with just 24h or 7h? Thanks!
I made stock last night using my Breville pressure cooker, however I set it in a cool (no ice) waterbath to cool off and ended up going to sleep and forgot about it- I woke up early and put it right in the fridge but is is still safe to eat? (was sitting in water bath for about 5- 6hours )
Can you consider doing recipes for other than Breville devices?
Like Cue, Balmuda, etc.
Hi. What about turkey in the steam oven (I have an AEG but I guess any is valid). What is the best combination of % steam, time, and grill time for the last roast. Any recipe or place to see it?
