Due to persistent public demand (ahem...), here is the greatest turkey recipe on earth!
Thanks to John Dawson, aka Patio Daddio of Boise, Idaho...
...who unselfishly shared his brine recipe, answered all my "stupid" questions about how to roast a turkey and pointing me to a step-by-step process in the web.
The turkey was soft, moist and very, very tasty. Some of the comments were "tastes like Andoks/Baliwags", "I normally don't like turkey, but this I love", "we don't need gravy for the turkey", etc, etc. There was barely meat left over the bones! Success!!! I am pleased that everyone seem to have loved the turkey. Thank you, thank you, thank you!
Anyway, I could have rewrote and integrated all the recipes together. However, I would miss a lot of John's tips and pointers if I do that, so I am giving you the raw IM conversation with all the links ...
me: yo John! you sure you use ziploc with that rock?
John: That's how I roll, girl!
How art thou?
me: pls be patient with this ignoramus...
me: brine means keep it submerged?
John: Brine means a salt/sugar solution.
me: yup and keep it submerged?
the verb you know
John: It causes a complicated chemical reaction in the meat.
Submerged is key
me: alright...I was wondering if that meant I have to massage a bird...
John: No, this is not a spa recipe.
You don't have to wax it either.
me: hahahaha!!!so what is Chinese five spice and where to get it?
John: Let me Google it...
Seriously, you can get it at Albertson's or any store with an Asian section.
me: why does it have to be in the ice bucket?
why not just refrigerate it?
John: Ice = cold = bacteria die = you don't get sick.
It takes a five gallon bucket to hold it all.
me: alright... but the "keep it outside does not work here in TX!!!
ice will melt!
John: 2 1/2 gal water + 12-15 lb. bird
Use a cooler instead of the bucket.
so obviously, I do not cook a lot...
John: You will be happy with the results.
me: how long should I cook it at what temp?
John: If you take it to church you will be known as "The Turkey People".
I'll be doing one again this year for the church dinner.
Just drain and roast it as you normally would.
me: duh... I don't know what normal is!
roast=bake or broil?
we don't do this in the Philippines you know
John: Hang on...
me: the last time I "supervised" the turkey, we microwaved it to thaw it!
with the wire on the feet
am I hopeless?
John: Use this process, but substitute my brine.
You will be very, very happy.
me: whoa! 500 deg!
I did not even know that they go that high!
John: For the first 30 minutes only
me: Recipe is too confident: Level= Easy
John: "Roast on lowest level of the oven at 500 degrees F. for 30 minutes."
That's just to brown the skin
"Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees."
"A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting."
Or, if you are adventurous...
me: interesting... you brown the skin first then let the inside cook...
me: the last time, I baked it then browned it by leaving the bird after I turned the oven off. I ended up with a dried bird
John: You can get the Orion cooker at Home Depot. It's outstanding!
me: interesting! no oil on the Orion
John: It was on sale for $89 like two weeks ago.
Nope. It's worth its weight in gold.
me: darn... missed the sale...
John: Even my competition BBQ buddies couldn't believe what it can do.
me: just charcoal...
John: Very, very versatile.
One bag of Match Light and a turkey
me: how do you clean it?
John: It's 100% stainless steel and cleans like a huge pan.
No rust and compact.
You can even do brisket and spare ribs in it.
Get one and thank me later.
They sponsored me in BBQ in 2007.
John: Great cooker for those that want the grub with little fuss.
me: I think I'm cooking turkey this year...
John: You go girl!
me: I need that... turkey, here I come!
John: I'm always on-call if you need help.
John: You will be the Turkey Queen soon.
Am I Turkey Queen now? Probably not yet :) - once does not make you a queen, you gotta show reproducibility and repeatability of results. Hahaha... that's R&R for you stats!
Anyway, there you have it... Christmas is coming soon so follow this and you, too, can have soft, moist and ultra-delicious turkey courtesy of Patio Daddio!
Dare challenge the greatest turkey recipe on earth? :)