Turkey Question

thats just the way i do it.
to reheat i just leave it wrapped and put in 250 degree oven till i hit 155 and take out wrapped and let sit that way for about 30 mins.
skin wont be crunchy but the greys like it!!!
going old school on my turkey. just me, my old webber bullet, the hounds, nice chair, and cooler with beer!!!
been kinda missing the fiddling around lol.
happy thanksgiving to you!!!
jack
ps dont go deer hunting in minnesota those guys play for keeps

Thanks PC!

Your old school way of things sounds good to me......we should bring it back in like the kids brought bell bottoms back. But then again....if you Q, it never went out! lol

And if you weathered 4 lil ole storms this year you can surely handle some crazed deer hunter!

I just did 2 turkey breasts (on carcass) Sunday, in prep for Thanksgiving with the in-laws. All I did after cooking was put in a gallon sized zip lock, mooshed out the air and zipped it shut. Put in the fridge to cool. On Friday before we goto in-laws I will slice them on my meat slicer.

And that crazed hunter was in Wisconsin, not Minn.

bob

oh man this is worst then i thought. a laotian from minn. going to wisc. too weird for me!! going back to making turkey stock now. it is about ready for me to add the raft to clarify it.
happy thanksgiving everyone
jack

raft??

Dennis,
The raft is some kind of egg white thing you float on top of the stock if you are really trying to get clear stock. I prefer stuff in my stock to a point, so I never bother with the raft, I kind of like little bits of this and that. But Jack likes to keep his skills up.
Peggy

dennis,
a raft is just egg whites mixed with very finely chopped lean raw beef. to clarify a stock just add it to the stock. make sure the stock is around 165 which will coagulate your proteins. it will look like heck!!! i mean really ugly!!!
then all you have to do is remove the raft with a large spoon or spatula getting it all out. all the tiny stuff in your stock will have been absorbed by the raft and your stock will be clear. really old way of doing it but kinda fun once in a while.
jack

Now there's something I never learned at the Culinary Institute of The Food Network channel!

Thanks for the info. And what would happen if you didn't add the chopped raw lean beef to the egg white and just separated an egg and dropped in the white? I guess my real question is what's the purpose of the "finely chopped lean raw beef"?

dennis,
from what i remember from my old german chef that i trained under was the egg white,beef combo was electrically charged negative while the stock had a positive charge and that is what attraced the gunk out of the stock. wheter that is tru or not i dont know but it always has worked.
for one gallon of stock i use 4 oz of the beef and 6 egg whites. never ever stir it!!! just let it setup and it will since the stock is 165f and remove after 1 hour of a very slow simmer. the stock has to be de-fatted 1st but the ez is to cook day before and refrigerate and then the fat is solid. next day just bring to temp and raft away.
like i said am going old school for this meal and i am having a blast!!!!!
weber requires constant fiddling, raft on stock and i even have some "canned heat" on the tape deck.
jack