redqueen
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Thu Nov-27-08 12:00 PM
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There's still not enough juice for basting!
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nickgutierrez
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Thu Nov-27-08 12:02 PM
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redqueen
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Thu Nov-27-08 12:16 PM
Response to Reply #1 |
2. Where would I obtain such a thing? |
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I just read that you're only supposed to baste it during the last hour of cooking. I've never basted a turkey before... my Mom never did so neither have I. I should have studied for this.
She also never toasted the bread for the stuffing, and I did that this year too. I wonder what other surprises await me. :P
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nickgutierrez
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Thu Nov-27-08 12:21 PM
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I've never done it either. I wouldn't even trust myself to cook the turkey, because I'm sure I would get something minor horribly wrong.
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WCGreen
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Thu Nov-27-08 02:03 PM
Response to Reply #2 |
21. Melt some butter and use that... |
Bertha Venation
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Thu Nov-27-08 12:17 PM
Response to Original message |
3. Do you have some chicken broth? Any kind of broth? |
JVS
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Thu Nov-27-08 12:20 PM
Response to Reply #3 |
5. Juice is just water and fat, right? |
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maybe adding some water and a stick of butter might help
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Bertha Venation
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Thu Nov-27-08 12:23 PM
Response to Reply #5 |
10. Not a bad idea, unless you're making gravy afterwards |
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It would make the gravy pretty gross, that much butter.
We put the innards in a pot with a bunch of chicken broth, celery, onion, S&P, and keep it on low on the stove, and baste the turkey with that. The drippings make an awesome gravy.
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redqueen
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Thu Nov-27-08 12:25 PM
Response to Reply #10 |
12. That's your giblet gravy recipe? |
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I'm looking for one right now actually... yet another thing Mom didn't do.
I'm breaking tradition all over the place.
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Bertha Venation
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Thu Nov-27-08 12:29 PM
Response to Reply #12 |
15. Yeah, pretty much. That flavored broth used to baste the turkey |
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Edited on Thu Nov-27-08 12:31 PM by Bertha Venation
-- of course, use the sucker thingy to suck up the stuff from the pan and baste with that, too -- then do the drippings and cornstarch/water thing. It's very, very good. Makes a rich dark gravy.
on edit: I don't cut up the innards and put them in the gravy. My mother's family did that. It was like gravy with jujubes in it. Bleagh.
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redqueen
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Thu Nov-27-08 12:40 PM
Response to Reply #15 |
16. Haha... jujube gravy. |
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:9
I might try your method... thanks. :)
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Bertha Venation
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Thu Nov-27-08 12:56 PM
Response to Reply #16 |
17. Whatever you do, good luck! |
JVS
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Thu Nov-27-08 12:26 PM
Response to Reply #10 |
13. I guess it would be a backup plan in case there isn't broth. |
JVS
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Thu Nov-27-08 12:19 PM
Response to Original message |
4. THANKSGIVING IS RUINED! |
JVS
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Thu Nov-27-08 12:22 PM
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7. Did you stuff the bird? Was your stuffing dry? Maybe it absorbed the juices. |
redqueen
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Thu Nov-27-08 12:24 PM
Response to Reply #7 |
11. It was the toasted bread! |
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AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
*shakes fist at sky*
But really I'm not s'posed to baste till the last hour, is what I read. Thank Gore for the internets.
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JVS
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Thu Nov-27-08 12:26 PM
Response to Reply #11 |
14. So are you trying to prematurely baste? |
taterguy
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Thu Nov-27-08 12:23 PM
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8. Locking, no sex threads |
Akoto
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Thu Nov-27-08 12:23 PM
Response to Original message |
9. Use chicken broth if you have some. It'll do fine. n/t |
SOteric
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Thu Nov-27-08 01:32 PM
Response to Original message |
18. Baste the turkey in melted butter. |
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And don't worry about the gravy, Bertha. -The fat floats to the top and you can skim it right off.
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enigmatic
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Thu Nov-27-08 01:53 PM
Response to Reply #18 |
19. That was going to be my answser |
tigereye
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Thu Nov-27-08 02:01 PM
Response to Original message |
20. that happened to me last year when I bought a high end fresh turkey |
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Edited on Thu Nov-27-08 02:02 PM by tigereye
but I usually just cheat and use jarred gravy.... :hide:
edit, cuz I forgot to actually READ the post. I just used chicken broth, RQ.
:hug:
Happy Thanksgiving BTW.
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rucky
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Thu Nov-27-08 02:04 PM
Response to Original message |
22. Did you buy one of those all-natural turkeys? |
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they plump the Butterball-types by injecting them with chemicals, and their turkeys tend to be a bit higher-fat than the organic/all-natural ones.
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Rabrrrrrr
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Thu Nov-27-08 02:09 PM
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23. That's what gin is for! Pour yourself a 20 ounce Martini and tell the family to fuckin'figure it out |
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while you go read and fall asleep.
:7
Seriously, though, there really is no need to baste a turkey if you've set it up properly - however, a basting of butter in the last 15-20 minutes when you crank the oven up to 450, will really help crisp the skin (though you should have crisped it first, you can also do it at the end - the butter helps make it crispy).
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salonghorn70
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Thu Nov-27-08 03:01 PM
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Lots of cooks say there is no need to baste while roasting. Before you begin, baste with oil. No further basting needed.
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LostinVA
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Thu Nov-27-08 03:25 PM
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25. Broth and/or melted butter will work fine |
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