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Turkey recipe

  • Monica Nov 19, 2011 01:08 PM
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I bought a kosher turkey today and have been looking for a good turkey recipe(most from epicurious.com which is my favorite recipe source) but every recipe seems to have tons of butter in it. I've never cooked 'kosher' style turkey so I am new to this. Any good recipes out there?

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  1. Just substitute margarine or olive oil for the butter.

    1. I've also noticed many of the recipes have a lot of added fat to them which seems unnecessary. What is most flavorful I've found is to make an herb rub that I put under the skin. Usually I use something like crushed garlic, pepper, maybe some Mrs. Dash. some lemon and/or grated lemon rind, etc. The combination is up to you and your taste. If you can let it sit overnight with the rub in the frig it will be more flavorful, but tastes great either way. Kosher turkey has more salt in it because of the koshering process so be careful with adding anything with salt in it. I cook it part of the time covered so the breast doesn't dry out and them uncover it so it roasts and doesn't get a steamed taste. A meat thermometer is a good idea because people like to cook the turkey to death (they forgot it's already dead!) and dry it out. The breast meat should be at 165 degrees. If it is a degree or two less it's still done because it will continue to cook a little from retained heat.

      1. We are making deep-fry turkey this year. The children love it. We went through every recipe for turkey in the thanksgiving issues of half a dozen food magazines and none of them used butter. By the way, try allrecipes. My wife and I love the website. The only place we are replacing butter for a parve alternative is the chocolate-bourbon pecan pie (fine cooking). All the other recipes are straight meat or parve

        7 Replies
        1. re: mrotmd

          Do you brine the turkey first ? We are planning to deep fry this year as well , for our first time. I have seen a friiend do it , but i seem to recall him injecting it with some flavorful brine first. I dont own one of these brine injectors and was looking for other ideas.

          1. re: georgeliot

            Isn't the kashering process functionally equivalent to brineing (cooking-wise)?
            What I mean is, once the turkey has been kashered it's been brined.

            1. re: georgeliot

              Brining is not the same thing as injecting a marinade. Brining involves soaking the entire turkey in a salt water bath(possibly with other ingredients) for multiple days.

              1. re: georgeliot

                I fry with my brother 4 turkeys for thanksgiving (yes it is for a large gathering) and brining is not necessary but injecting a marinade is - it gives you the opportunity to inject flavoring inside the bird - my brother is responsible for the marinade that is injected - he does not use a salty marinade but one made with melted margerine and the spices he uses in the rub - the one year we tried a soy sauce based marinade and it cam out WAY to salty

                I would invest in a brine injector - i thin they can be picked rather cheaply at bed bath and beyond

                1. re: weinstein5

                  Agreed. Been frying for about 7 years and never brined. We marinade and inject overnight, and it seems to do the trick. Have been using the same recipe for the last three years or so.

                  Best Turkey you will ever have.

                  1. re: njkosher

                    second that -

                  2. re: weinstein5

                    is there a recipe for this?

                    I tried the olive oil version instead of butter, and i didn't like it as much...maybe i can try the frying version next yr.

              2. We just dump a bunch of spices on the bird and every 20 min. or so we squirt some of the stuff out of the pan on top of the breast. We cook it until the football game ends or the legs look like they are falling off. Everyone loves our turkey - we get requests from many of our friends to make it when they come. We don't make amazing stuffing and I have never gotten gravy right, but our turkey is wonderful. We do it Thanksgiving, seder night and any other time we have more than 15 or so people over (counting teenage boys as 2-3 people each.)

                2 Replies
                1. re: SoCal Mother

                  I remember from an Alton Brown episode that basting is a waste of time, because the skin of the turkey is there to keep out liquids, so all basting is doing is putting liquid on top, which just drips off. Anyone here care to dispute this?

                  In my experience, turkey always tastes the same. Don't get me wrong . . . I love turkey, but no matter what I've ever done to one, it just tastes like turkey. I'm going to try a Reynold's bag this year; I'll throw some veggies, herbs, and a lemon inside the cavity, and probably some more veggies around the turkey inside the bag, close it up, and leave it alone 'til it hits the correct internal temperature.

                  1. re: queenscook

                    I actually got into a discussion with Empire's recipe person (might have been Katja Goldman) one year about that. She agreed with you. She said that it makes the turkey drier but I don't remember why.

                    Somehow though we make our turkey the same every time and I am not willing to mess with success.

                2. http://www.epicurious.com/recipes/foo...

                  I used this recipe last yr and loved it so much i am going to use it again except this time, I am going to replace the butter with olive oil.