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~ How long does it take to boil small turkey per pound? ~

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designparadise Dec 22, 2011 12:46 PM

~ How long does it take to boil small turkey per pound? ~

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    acgold7 RE: designparadise Dec 22, 2011 01:06 PM

    I have the same question. Unless your only goal is to make a nice soup, that's a horrible thing to do to a bird. It will be dry and shreddy and flavorless.

    That being said, if you decided you wanted to simmer or poach a Turkey -- with similarly tasteless results -- it would probably take an hour or so, regardless of size.

    12 Replies
    1. re: acgold7
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      designparadise RE: acgold7 Dec 22, 2011 01:24 PM

      hahaha :) that's okay, as long as it's cooked. Taste can always be put on top of the bird.

      Probably isn't so good though, unless we wanted to poison people with undercooked meat.

      1. re: designparadise
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        acgold7 RE: designparadise Dec 22, 2011 01:42 PM

        Well, it's all personal taste, I guess, but flavor on top of meat isn't the same.

        And you couldn't poison anyone, even if it was undercooked (which it wouldn't be on that time schedule). Anything that can hurt you lives only on the surface and would be instantly killed the moment the meat touches boiling-temp water.

        1. re: acgold7
          pikawicca RE: acgold7 Dec 23, 2011 02:20 PM

          It is certainly not true that "anything that can hurt you lives only on the surface!"

          1. re: pikawicca
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            acgold7 RE: pikawicca Dec 23, 2011 11:31 PM

            It's absolutely true and is well-documented. Every real scientific paper published states this. Show us any evidence otherwise, please -- not old wives tales.

            Trichinosis was an exception but there hasn't been a case of that from Pork in close to 80 years.

            No other bugs live inside meat tissue. Ground meat is an obvious exception.

            1. re: acgold7
              pikawicca RE: acgold7 Dec 24, 2011 07:11 AM

              In recent years, salmonella has been discovered INSIDE live chickens, leading to contamination of eggs before they are laid. Don't know if this is a problem with turkeys. Trichinosis from pork is certainly still around, but usually in "backyard pigs," not commercially raised ones. And, of course, there are multiple parasites in many fish species that can cause problems in humans.

              1. re: pikawicca
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                acgold7 RE: pikawicca Dec 24, 2011 10:28 AM

                Yes, but "Inside" means in the cavity and digestive tract, not the meat itself.

                1. re: acgold7
                  Antilope RE: acgold7 Dec 24, 2011 11:01 AM

                  If that's is truly the case, and the meat is sterile, why is there no poultry sushi or chicken tartare? Care to invent some and consume it on a regular basis? Not me.

                  1. re: Antilope
                    susancinsf RE: Antilope Dec 24, 2011 11:04 AM

                    In fact there is such a thing; known as toriwasa by the Japanese, I believe.

                    1. re: susancinsf
                      Antilope RE: susancinsf Dec 24, 2011 11:10 AM

                      Do they get their chickens from U.S. mega-size factory poultry farms? Or poultry bought at random from a supermarket?

                      1. re: Antilope
                        susancinsf RE: Antilope Dec 24, 2011 12:12 PM

                        I imagine not. (See also Hill Food's post). I just wanted to correct the implication that chicken sashimi, sushi and other raw chicken dishes don't exist. It doesn't need to be invented. Indeed, I don't think it is all that uncommon even here in the US. Certainly not unheard of in Berkeley:

                        http://chowhound.chow.com/topics/718932

                      2. re: susancinsf
                        hill food RE: susancinsf Dec 24, 2011 11:46 AM

                        indeed there is raw chicken served in Japan, but NOT the sort of chicken one finds in a supermarket - very highly pedigreed and raised according to rigid standards.

                        raw chicken doesn't make me sick from a food safety issue, I just can't process it and end up belching the rest of the night (see the Mom's weird cooking tips thread).

                      3. re: Antilope
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                        acgold7 RE: Antilope Dec 24, 2011 11:31 AM

                        Morimoto did a Turkey Tartare/Carpaccio in a famous ICJ battle. He dipped the whole breast in boiling water briefly to cook just the outside layer.

                        The inside is safe.

                        I am completely open to correction if someone can just post a verifiable link to anything real and scientific. So far, so one has. Every paper/study I've read (see threads on low and slow Turkey roasting for links) say the bugs live only on the surface.

        2. d
          designparadise RE: designparadise Dec 22, 2011 01:41 PM

          So I remember to check back next time -- http://chowhound.chow.com/topics/824407

          1. Antilope RE: designparadise Dec 22, 2011 06:16 PM

            Use a meat thermometer to be sure. 165-F breast and 175-F thigh.

            2 Replies
            1. re: Antilope
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              designparadise RE: Antilope Dec 23, 2011 01:49 PM

              don't have one :/ don't cook meat much :/

              1. re: designparadise
                mcf RE: designparadise Dec 24, 2011 11:04 AM

                You don't need one. Just use an all purpose instant read thermometer.

            2. greygarious RE: designparadise Dec 23, 2011 02:12 PM

              What is your goal here? If you want stew, this is not the way to go. I used to cook frozen turkeys for my pets. Cover the frozen bird with water, bring to boil, lower heat and simmer until the meat falls off the bones. That takes 5-6 hours but I was purposely overcoooking to the point that the bones would crumble when squeezed, so the pets could safely eat the carcass. I discovered that if I removed the breast as soon as it would easily pull away from the carcass, the meat was juicy and tender, very good to use in sandwiches, pot pies, and casseroles. The stock, although no seasoning or aromatics were used, was good when strained, then used in combination with beef broth for making French onion soup.

              1 Reply
              1. re: greygarious
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                Mike Moskos RE: greygarious Dec 30, 2011 09:19 AM

                I get pastured turkeys for my dog too (it is one of the cheapest 100% pastured meats). Generally, I cut up the turkey, bring it to a boil, skim off the scum that floats to the top and then lower the heat to a bare simmer for 2-3 hours. Then, I pull the pieces out of the broth, let 'em cool, pull the meat off the bones and then put the bones back into the broth for an additional 24+ hours of simmering. Turkey broth is awesome, esp. from a pastured turkey. Plus, given the costs of a pastured turkey, I'm not wasting any part of it.

              2. h
                Harters RE: designparadise Dec 24, 2011 02:09 AM

                Poaching poultry is a common enough technique, often used for chicken breasts. But here's a link explaining technique for whole birds, including turkey.

                http://www.fussfreerecipes.com/blog/h...

                You'll see the cooking time is 20 minutes per 450g.

                1. d
                  designparadise RE: designparadise Dec 24, 2011 10:19 AM

                  Poaching and simmering sounds like great ways! Thank you!

                  1. d
                    designparadise RE: designparadise Dec 29, 2011 04:24 PM

                    Way overcooked the turkey for lunch, total of 2 1/2 hours simmering then poaching in pot. Tastes Great!! Since the pot wasn't big enough, flipped the turkey over about halfway in.

                    15mins -- http://www.gourmettraveller.com.au/soypoached_turkey_breast.htm
                    30mins -- http://www.durangoherald.com/article/20111116/LIFESTYLE02/711169967/0/Lifestyle06/Poached-turkey-is-quicker-healthier
                    20mins -- http://www.homemakers.com/food-and-re...

                    Lesson Learnt --
                    1) Pay extra for prepared meat, pre-cut meat.
                    2) Preparing (trimming off fat), cleaning, and storing is not worth it!

                    2 Replies
                    1. re: designparadise
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                      wyogal RE: designparadise Dec 30, 2011 07:01 AM

                      I think your lesson to learn would be how to cook properly.

                      1. re: wyogal
                        weezieduzzit RE: wyogal Dec 30, 2011 08:01 AM

                        Or to just eat packaged food if eating food that is well cooked and tastes good isn't a concern.

                    2. f
                      fourunder RE: designparadise Dec 29, 2011 05:03 PM

                      There are plenty of Chinese recipes boiling poultry, including turkey, the basic technique is to bring the braising liquid to boil in a large stock pot that can fully submerge the bird, e.g., water, soy sauce or master recipe sauce.... You place the bird in and bring the liquid back to a rolling simmer. next you cover and weigh the lid down if necessary. Shut off the flame and just let it sit in the liquid for an hour. Any bird larger than 10 pounds and you may want to keep a low flame on for the first 30 minutes, then an additional hour.

                      2 Replies
                      1. re: fourunder
                        huiray RE: fourunder Dec 30, 2011 09:03 AM

                        Hainanese Chicken (and rice) is poached chicken. A dish famous and beloved throughout Malaysia and Singapore, and many places throughout the world. "Pak Chit Kai" or "Pak Cham Kai" is a very similar prep of chicken done in Chinese cuisine, where it refers to the chicken essentially as done for Hainanese Chicken Rice. It is NOT a "given" that boiling poultry leads to flavorless meat (cf: http://chowhound.chow.com/topics/8245...) and those who think that "boiling poultry" is beyond the pale are sadly, sadly mistaken. OTOH, the OP's apparent undercurrent of boiling poultry to death *will* result in flavor-deficient meat (but good stock). :-)

                        1. re: huiray
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                          fourunder RE: huiray Dec 30, 2011 09:08 AM

                          Soy Sauce Chicken is one of my favorite Chinese dishes....especially a cheap rice plate in Chinatown. Even the plain PCK is great with that ginger scallion condiment. I would imagine a properly prepared small turkey could easily be enjoyable using the proper techniques.

                          Hopefully the OP will have the chance to enjoy one day.

                      2. paulj RE: designparadise Dec 30, 2011 09:18 AM

                        http://www.npr.org/templates/story/st...
                        Mole Poblano de Guajolote
                        The Complete Book of Mexican Cooking (Bantam Books) by Elisabeth Lambert Ortiz
                        1 8-pound turkey, cut into serving pieces
                        "Cover the turkey pieces with salted water; bring to a boil and simmer 1 hour. Drain, reserving 2 cups of stock..."

                        Simmering birds was a lot more common when they weren't the 'spring chickens' that we get year around now.

                        2 Replies
                        1. re: paulj
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                          Harters RE: paulj Dec 30, 2011 09:58 AM

                          In the UK, you will still occasionally come across "boiling fowl" on sale - usually old hens which have come to the end of their productive life as egg layers. Sort of bird you'd make stock from

                          1. re: Harters
                            paulj RE: Harters Dec 30, 2011 10:10 AM

                            but not too many old roosters - the 'coq' of 'coq au vin' fame.

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