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Post by foodisgood on Jun 30, 2008 13:56:56 GMT -5
Who wants to roast a Turkey breast in the oven in the summer Well I tried it last night because I can cwtgo! The turkey was moist and delicious. There were just 2 problems. At the end of the 2 hours cwtgo (20 min per pound of retained heat, 6 pounder), the oven was not all that hot or warm. That was the whole idea of not heating up the kitchen but I don't know when the bird was actually done or how safe it was . It must have been pretty safe because we are all okay but I worry about something larger. I guess that part is taken care of by a longer period of gas on. I did not have a fancy roaster so I had to cover the bird with foil with slits for steam. I got more of a steamed bird, not a browned bird and no drippings for gravy. Will I need a lisk for browning and gravy making?
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Post by cinnabar on Jun 30, 2008 14:52:52 GMT -5
We roasted a 5lb stuffed chicken last week and it turned out well. First; turn gas on full for 20 min. Added a little water to the pan, Put bird in oven. Get the oven hot, up to 450-500 for 20 min. or until it starts to brown, then shut off the gas. At the approx. time it was supposed to be done, I checked the internal temp. it was low, so I re-lit the gas and heated up to 350 for another 15 min. and shut it off again.(total 30 min more or less) Perfect!Crispy skin, moist meat and stuffing, lots of juices. Maybe the stuffing had something to do with the extened time on the chicken, but we have found that meat CWTGTO generally takes a little longer than the Idle Hour says.(1927 Idle Hour and the roasting chart from the 1958. have to get creative) Mind you we don't have a thermostat and end up peeking all the time, but I allow extra for the bird in case it needs it. My experience only, hope it helps. cinnabar
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Post by pipercollins on Jul 2, 2008 8:44:38 GMT -5
Those tethered probe electronic thermometers with the temperature alert alarm are the best things in the world for this situation.
Thread the probe lead through the opening in the side where the oven burner comes through instead of clamping it in the door. Then you can leave the probe in the bird and set the temperature alarm for your target temp. When the bird is done, you get a beeping alarm and you never have to open the door to figure it out.
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Post by berlyn on Jul 3, 2008 21:33:34 GMT -5
Foodie, Be sure to read page 4 of the Idle Hour cookbook (1939, 1954 & 1958). Under the 1939 edition "Miscellaneous Facts" it gives great info on CWTGTO, different cuts & sizes of meats, cooking times, lid/no lid etc... Be sure to start with the 1939 edition page 6 and work your way to the 1958 edition. Each vary with information. I use the temperature/time charts more of a guide and my handy dandy thermometer to double check poultry temps. I'm a peeker. Hope this helps you.
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Post by philj200 on Nov 23, 2011 13:07:34 GMT -5
By now Gussie (Our 1952 Model C) has done everything from soup to oatmeal to bread to pancakes to burgers... exceptionally well. Now comes the big test. I have a 15.5 fresh turkey to cook for tomorrow. I'm not a fan of brining. In the old stove, we used high heat for the first hour then lower heat, turning the bird every twenty minutes or so under ready. Any suggestions? Advice? Encouragement?
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Post by 58limited on Nov 23, 2011 13:51:27 GMT -5
If you have the Chambers cookbook, follow their instructions on page 13. Use a Lisk roaster if you have one. Here is a link to the Idle Hour Cookbook, the Chambers cookbook: www.vintagechambers.com/pdfs/IdleHour1958.pdfI like to inject my turkeys with garlic butter, rub the outside with tobasco, and I always add a cup or two of white wine to the roaster.
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Post by Chuckie on Nov 23, 2011 15:11:01 GMT -5
The instruction link that 58limited gave you is for a 15 pounder too; I used that recipe the last two years on a 15# bird and it came out PERFECT. To one stick of butter I add 2TBS ea. of sage, paprika and brown sugar plus 1 TBS ea garlic powder & onion powder, 1 tsp ea of thyme, basil & oregano. Melt butter and add spices, simmer low heat for a coupla minutes to release the flavors. Brush liberally on turkey. I put it in the oven w/o the lid on the roaster for 30 minutes, then 15 minutes with the lid. CWTGTO for 2 to 3 hours longer--DON'T check it until @ least two hours. Mine was always done, but I wind up leaving it all day because we go to my Mom's to eat and this turkey is my leftovers! ;D My mother is using my sister's Model C for the first time on a 22# bird. All EIGHT of my bros & sisters are skeptical about the 45 minute time, so my whole career rests on this Thanksgiving... We are to eat @ 2:00 p.m. I told her preheat the oven @ 500 for 15 minutes, then to put the bird in @ 8:00 a.m., run the gas for 45 minutes, then CWTGTO until noon and then check it. IF the temp of the meat is okay & the popper has popped, I told her to just put it back in the "off" oven so it stays warm until 1:00, pull it out & let it 'rest' until carving time of 1:30. If NOT done, I told her to shove it back in, burn gas @ 500 for 15 more minutes, and offer an Ave that tis done by 2:00!!! Last week I checked the oven temps again, and they were right on. As an aside, I set it @ 500, and in less than 15 minutes, it was satisfied & down to bypass. I turned the gas off after the 15 minutes, and 2.5 hours later, the oven was still around 250 degrees. S-o-o-o-o-o, I'm speculating that burning it @ 500 for 45 minutes, the oven ought to still be around three hundred degrees 3 to 3.5 hours later... Does this sound reasonable? Has anybody on this site made the big bird before? My findings are that the Chambers Idlehour cookbook errors toward the LONG side on time-- way more than is actually necessary. My 87 y.o. MIL said all the old cookbooks did that, she doesn't know if they were just afraid of food poisoning or what...
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Post by philj200 on Nov 24, 2011 9:32:32 GMT -5
We're going to try the method in the Idle Hours recipe substituting butter for oil. Breaking the basting habit (and therefore opening the door) will be difficult. But with all the grandkids here to distract me, I'll manage. I wish all my new friends here a hearty, healthy and happy Thanksgiving.
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Post by Chuckie on Nov 24, 2011 13:43:30 GMT -5
My mother is using my sister's Model C for the first time on a 22# bird. All EIGHT of my bros & sisters are skeptical about the 45 minute time, so my whole career rests on this Thanksgiving... UPDATE: I made SURE the oven was up to 500 degrees b4 I put the bird in @ 8:00 a.m. (took about 20 minutes to get there). Burned the gas for 45 minutes, then turned it OFF. My Mother just stood there, rolling her eyes and shaking her head, as she said it would NEVER be done! I just left there from checking it @ noon. The 22 pounder was done to perfection,the breast juice just oozed out where I put the thermometer in it. My Mother and oldest sister just stood there slack jawed and wide-eyed in disbelief--that it was done AND so moist. My career/reputation was SAVED! Chambers just got some more believers!!! ;D Happy Turkey Day to All!!! CHEERS! Chuckie & Monkey
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Post by philj200 on Nov 24, 2011 21:07:51 GMT -5
Let me add another success story. I preheated to 500 F. Put the bird in for about 35 minutes. Turned off the gas and let cook for three hours. Excellent results. The back of the bird looked a little underdone. So after dinner while cleaning we, we put it back in the over for another thirty minutes. We'll make a thick soup from the carcass. All in all, a delicious experience.
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Post by divecchio on Nov 29, 2011 1:28:54 GMT -5
Hiya Chuckie - do you stuff your turkey?? We stuff ours with a 'ravioli stuffing' - ground beef, veal, pork, swiss chard, onions, parsley, garlic, thyme, sage, parmesan cheese, eggs and french bread moistened with chicken broth.....our turkey was also 22# and i preheated it to 500 degrees, lid off for 30 minutes, lid on for 20 minutes, CWTGTO for 4 hours, checked it - not done, so lid on and 500 degrees 20 minutes (could hear the juices sizzling), CWTGTO one hour and it was done.......i'm assuming that mine took longer than yours because of the stuffing?........or maybe mine cools off faster than yours - when i first opened the oven door after the 4 hours, i didn't have to use any oven mitts to pull it out......could that be a sign it's too cool??....how hot was your roaster? ....could you touch it w/bare hands?.......beth
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Post by Chuckie on Dec 1, 2011 8:34:21 GMT -5
Hiya Chuckie - do you stuff your turkey?? We stuff ours with a 'ravioli stuffing' - ground beef, veal, pork, swiss chard, onions, parsley, garlic, thyme, sage, parmesan cheese, eggs and french bread moistened with chicken broth.....our turkey was also 22# and i preheated it to 500 degrees, lid off for 30 minutes, lid on for 20 minutes, CWTGTO for 4 hours, checked it - not done, so lid on and 500 degrees 20 minutes (could hear the juices sizzling), CWTGTO one hour and it was done.......i'm assuming that mine took longer than yours because of the stuffing?........or maybe mine cools off faster than yours - when i first opened the oven door after the 4 hours, i didn't have to use any oven mitts to pull it out......could that be a sign it's too cool??....how hot was your roaster? ....could you touch it w/bare hands?.......beth Beth: Your stuffing sounds DELICIOUS, but our turkey was NOT stuffed--that might've made the difference. And the pan WAS hot enough that I needed mitts to remove. Also, there is a pilot in the oven, BUT it is only about 110 in there when the oven hasn't been used in days. As an aside, it is a Model C--maybe they get hotter than our "B"s, I dunno. This was the FIRST item I ever baked in it (nothing like trial by fire, eh?! I mean, if it DOESN'T work, no turkey for Thanksgiving is all!) When redoing the stoves, I didn't check the insulation on the C or our Isabelle, so cannot remark if there was a significant difference or if it had settled. I DO know you can place your hand anywhere on the exterior of either range when the oven is on, and can't feel any heat. After our Isabelle has been on for some time, you can feel some warmth in the bottom of the broiler. I knew the turkey was done the minute I saw it, in that the legs were 'splayed' like a chicken's do after they've been in the oven. It was NOT overcooked after the four hours--in that you had to carve it. I put a 15 pounder in our Isabelle to CWTGTO b4 we went to my Mom's, and it stayed in there some seven hours. It was MOIST, but VERY done. I mean, you couldn't like eat a drumstick or carve it, as the meat was all falling off of the bones...
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Post by divecchio on Dec 2, 2011 23:24:29 GMT -5
chuckie: if I want to check the temperature of the oven after CWTGTO, do I need one of those temperature thingys that you just 'point' to the oven without opening it? .......otherwise, if I want to check it at 2 hours, 2-1/2 hours, 3 hrs., etc., I guess I have to do it on different days, or it would be a 'day-long' job......because every time I opened the oven it would drop in temperature faster, so to be accurate, I'd have to heat it back up and then wait the extra 1/2 hour.........is that right?
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Post by Chuckie on Dec 3, 2011 9:39:58 GMT -5
chuckie: if I want to check the temperature of the oven after CWTGTO, do I need one of those temperature thingys that you just 'point' to the oven without opening it? .......otherwise, if I want to check it at 2 hours, 2-1/2 hours, 3 hrs., etc., I guess I have to do it on different days, or it would be a 'day-long' job......because every time I opened the oven it would drop in temperature faster, so to be accurate, I'd have to heat it back up and then wait the extra 1/2 hour.........is that right? Beth: Some on here bought those wireless thermostats; I never made that investment. The only thing I have done is leave my mercury thermometer in there when cooking, and check when I take it out. I had a BIG roast one time, ran the gas @ 500 for 15 minutes, 30 minutes gas w/the meat in, then 1.5 hours CWTGTO. IF memory serves me, the oven was just under 300 after 2 hrs., but I don't remember for SURE. I believe I posted it somewhere on one of the sites. I'm STILL of the belief that the Idlehour W-A-A-A-A-Y overcooks things, if you follow it to a "T". I mean, if you follow the instructions for a chicken and leave it in all day while you're at work, it will be nice & juicy, but no way could you ever CARVE it, as it is falling apart... If you just leave it in CWTGTO and took it out at the suggested time, it would be fine. S-o-o-o-o-o-o, I guess short of investing in a wireless, there isn't much you could do other than a day of experimenting I suppose. Again,when I first bought ours, I left that mercury thermometer in there ALL the time, so I could get some idea of what was going on in there when I took stuff out...
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Post by divecchio on Dec 7, 2011 11:03:02 GMT -5
chuckie: I do use a thermometer most of the time - I've checked out the 'fancy' thermometers and they all seem to be around $100 - toooooo much $$ for me......I think that I'll just cook some more things that can be cooked over longer periods of time without heat and just keep notes.......thanks
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Post by sporko on Dec 7, 2011 11:53:45 GMT -5
go to amazon and search for 'digital meat thermometer' and you'll find a whole slew of them for around $15-20. The model we have isn't made any more (or has been superseded). I think ours is a Polder, but... I wouldn't say I am brand loyal here.
The gotcha here is ours is not cordless, but has a heat-resistant cable that snakes out of the oven. It measures at both tips, so you can poke one end into a hunk of meat and have the other exposed to the oven. That way you get a "food" temp and an "oven" temp. I buy an extra probe and use one in the smoker and the other in the oven. (The smoker probe gets so gunked up with smoke that it will smell up the house if used in the oven.)
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Post by Chuckie on Dec 7, 2011 12:50:51 GMT -5
chuckie: I do use a thermometer most of the time - I've checked out the 'fancy' thermometers and they all seem to be around $100 - toooooo much $$ for me......I think that I'll just cook some more things that can be cooked over longer periods of time without heat and just keep notes.......thanks Has anyone ever FOUND a wireless thermometer for the oven? All thermometers that I have seen have a sensor that you are supposed to shut in the door. I do NOT want to do that on a Chambers!! IF I'm going to continue restoring these things, I would invest in a good one. I just can't FIND one! Anyone bought one that is TRULY a remote sensor? Even googling, I have found NODDA, but perhaps I'm not entering the correct key words... UPDATE: I "asked a question" on an eBayer that sells thermometers who has a shop in KC. He responded w/the shops #, and told me to call "Bob". I told Bob what I was looking for, and he said "good luck", as he'd been to MANY trade shows, etc, and was told by the manufacturers that the batteries/electronics it would take cannot withstand that much heat for any length of time... With all the stuff that goes to outer space, fighter planes, etc, I find this hard to believe... Chuckie
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Post by Chuckie on Nov 24, 2015 11:33:01 GMT -5
The instruction link that 58limited gave you is for a 15 pounder too; I used that recipe the last two years on a 15# bird and it came out PERFECT. To one stick of butter I add 2TBS ea. of sage, paprika and brown sugar plus 1 TBS ea garlic powder & onion powder, 1 tsp ea of thyme, basil & oregano. Melt butter and add spices, simmer low heat for a coupla minutes to release the flavors. Brush liberally on turkey. I put it in the oven w/o the lid on the roaster for 30 minutes, then 15 minutes with the lid. CWTGTO for 2 to 3 hours longer--DON'T check it until @ least two hours. Mine was always done, but I wind up leaving it all day because we go to my Mom's to eat and this turkey is my leftovers! ;D My mother is using my sister's Model C for the first time on a 22# bird. All EIGHT of my bros & sisters are skeptical about the 45 minute time, so my whole career rests on this Thanksgiving... We are to eat @ 2:00 p.m. I told her preheat the oven @ 500 for 15 minutes, then to put the bird in @ 8:00 a.m., run the gas for 45 minutes, then CWTGTO until noon and then check it. IF the temp of the meat is okay & the popper has popped, I told her to just put it back in the "off" oven so it stays warm until 1:00, pull it out & let it 'rest' until carving time of 1:30. If NOT done, I told her to shove it back in, burn gas @ 500 for 15 more minutes, and offer an Ave that tis done by 2:00!!! Last week I checked the oven temps again, and they were right on. As an aside, I set it @ 500, and in less than 15 minutes, it was satisfied & down to bypass. I turned the gas off after the 15 minutes, and 2.5 hours later, the oven was still around 250 degrees. S-o-o-o-o-o, I'm speculating that burning it @ 500 for 45 minutes, the oven ought to still be around three hundred degrees 3 to 3.5 hours later... Does this sound reasonable? Has anybody on this site made the big bird before? My findings are that the Chambers Idlehour cookbook errors toward the LONG side on time-- way more than is actually necessary. My 87 y.o. MIL said all the old cookbooks did that, she doesn't know if they were just afraid of food poisoning or what...
Just wanted to "bump up" this ENTIRE thread, but I started w/mine, as it has the herbed butter recipe in the first paragraph that Pooka was talking about. And Pooka the first time I did that one @ my Mom's she watched me pull the packet of giblets outta the cavity, and ice crystals came dropping down into the sink. She said "so just HOW LONG do you cook this bird in that "new" oven?!" I told her 10 min preheat, 40 minutes gas, then 4 hours CWTGTO. She repeated those instructions VERBATIM drawing out each word, but ending her statement with a question mark, and then says "you're gonna put a turkey with ICE CRYSTALS in it for that amount of time and no gas on and it's gonna be DONE?! I'm going upstairs to check on the ham I've got baking so we'll have SOMETHING to eat!"
To make matters worse, my oldest sister called our house from down there, and wanted to MAKE SURE I had done it correctly, as "we can barely SMELL anything". I reassured her that was because of the sealed oven--although I started to perspire a bit. Then later yet when we were loading our car, my OTHER sister from Platte City called as they had just arrived @ Mom's, saying the same thing, and then said "I put my hand on the outside of that oven, and it is COLDER than the BASEMENT is!!!!" By then I was sweating MARBLES!!
Well, at the appointed time---with ALL the masses gathered skeptically about--I pulled the durty birdy out the oven, and opened the giant Lisk---done to PERFECTION!!! Looked like a Norman Rockwell painting. The coup de grâce was when the juice was running out of the BREAST as my (late) Uncle Pete carved, and everybody was "sampling" it & oohing & aahing. He FINALLY had to say his was NOT a damn carving station, and if everybody didn't just back away, he's was STOPPING!! My Mom was mad @ the end though, as she ALWAYS has like two one-gallon ziplocks left of turkey. There was nothing but a heap of bones and skin left!! LOL, been that way ever since, and that's w/between a 22 & 25# turkey
Pooka, methinks yours will come out as well--if not BETTER!! If anything Chambers recipes have a tendency to OVERCOOK rather than UNDER, as food poisoning and botulism were pretty rampant back in those early days of zero or icebox refrigeration...
And HAPPY THANKSGIVING early to one and all!!
CHEERS! Chuckie
IMPORTANT "PS"---the turkeys I cooked there were N-O-T stuffed, so I'm SURE that makes a difference in the TIME vs. a stuffed one.
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Post by pooka on Nov 24, 2015 13:03:09 GMT -5
These are the kind of stories that may defy belief, but make us know we made a wise choice in having a Chambers Fireless Gas Cooking Range. They are magic boxes that perform seeming miracles, but it's just scientific cooking at it's best. I hope my result measure up to all this hype.
Chuckie, your stories of your skeptical relative should be an infomercial for Chamber stoves. I can imagine all the aunts & uncles giving you the evil eye thinking you're crazy to think you can cook this way, but as you've said, the proof is in the pudding so to speak.
It makes one wonder why in more recent times some company hasn't tried to reintroduce a new version of Chambers style cook-stove with the emphasis on conserving energy. I know they would be expensive, but if they were well made, they'd be worth it. But sadly they would probably be a hard sell because they weren't "High Tech" enough. I think the maker of Viking stoves miss the mark in designing his stoves when his wife wanted a stove like her mothers old Chambers but couldn't get one because they were no longer made.
To many old good ideas die a lingering death only to be preserved by us few initiates who carry them on to the chagrin of all our detractors. We are like a secret society preserving hidden knowledge until the world catches back up to us. To often we are looking & racing ahead for that next great idea, when sometime we need to look back for that great idea that has been left behind & forgotten but should be revived. To some, what we do may seem like magic, but it's just science at it best & most useful.
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Post by Chuckie on Nov 10, 2017 8:28:51 GMT -5
The instruction link that 58limited gave you is for a 15 pounder too; I used that recipe the last two years on a 15# bird and it came out PERFECT. To one stick of butter I add 2TBS ea. of sage, paprika and brown sugar plus 1 TBS ea garlic powder & onion powder, 1 tsp ea of thyme, celery salt, basil & oregano. Melt butter and add spices, simmer low heat for a coupla minutes to release the flavors. Brush liberally on turkey. I put it in the oven w/o the lid on the roaster for 30 minutes, then 15 minutes with the lid. CWTGTO for 2 to 3 hours longer--DON'T check it until @ least two hours. Mine was always done, but I wind up leaving it all day because we go to my Mom's to eat and this turkey is my leftovers! ;D My mother is using my sister's Model C for the first time on a 22# bird. All EIGHT of my bros & sisters are skeptical about the 45 minute time, so my whole career rests on this Thanksgiving... We are to eat @ 2:00 p.m. I told her preheat the oven @ 500 for 15 minutes, then to put the bird in @ 8:00 a.m., run the gas for 45 minutes, then CWTGTO until noon and then check it. IF the temp of the meat is okay & the popper has popped, I told her to just put it back in the "off" oven so it stays warm until 1:00, pull it out & let it 'rest' until carving time of 1:30. If NOT done, I told her to shove it back in, burn gas @ 500 for 15 more minutes, and offer an Ave that tis done by 2:00!!! Last week I checked the oven temps again, and they were right on. As an aside, I set it @ 500, and in less than 15 minutes, it was satisfied & down to bypass. I turned the gas off after the 15 minutes, and 2.5 hours later, the oven was still around 250 degrees. S-o-o-o-o-o, I'm speculating that burning it @ 500 for 45 minutes, the oven ought to still be around three hundred degrees 3 to 3.5 hours later... Does this sound reasonable? Has anybody on this site made the big bird before? My findings are that the Chambers Idlehour cookbook errors toward the LONG side on time-- way more than is actually necessary. My 87 y.o. MIL said all the old cookbooks did that, she doesn't know if they were just afraid of food poisoning or what...
Just wanted to "bump up" this ENTIRE thread, but I started w/mine, as it has the herbed butter recipe in the first paragraph that Pooka was talking about. And Pooka the first time I did that one @ my Mom's she watched me pull the packet of giblets outta the cavity, and ice crystals came dropping down into the sink. She said "so just HOW LONG do you cook this bird in that "new" oven?!" I told her 10 min preheat, 40 minutes gas, then 4 hours CWTGTO. She repeated those instructions VERBATIM drawing out each word, but ending her statement with a question mark, and then says "you're gonna put a turkey with ICE CRYSTALS in it for that amount of time and no gas on and it's gonna be DONE?! I'm going upstairs to check on the ham I've got baking so we'll have SOMETHING to eat!"
To make matters worse, my oldest sister called our house from down there, and wanted to MAKE SURE I had done it correctly, as "we can barely SMELL anything". I reassured her that was because of the sealed oven--although I started to perspire a bit. Then later yet when we were loading our car, my OTHER sister from Platte City called as they had just arrived @ Mom's, saying the same thing, and then said "I put my hand on the outside of that oven, and it is COLDER than the BASEMENT is!!!!" By then I was sweating MARBLES!!
Well, at the appointed time---with ALL the masses gathered skeptically about--I pulled the durty birdy out the oven, and opened the giant Lisk---done to PERFECTION!!! Looked like a Norman Rockwell painting. The coup de grâce was when the juice was running out of the BREAST as my (late) Uncle Pete carved, and everybody was "sampling" it & oohing & aahing. He FINALLY had to say his was NOT a damn carving station, and if everybody didn't just back away, he's was STOPPING!! My Mom was mad @ the end though, as she ALWAYS has like two one-gallon ziplocks left of turkey. There was nothing but a heap of bones and skin left!! LOL, been that way ever since, and that's w/between a 22 & 25# turkey
Pooka, methinks yours will come out as well--if not BETTER!! If anything Chambers recipes have a tendency to OVERCOOK rather than UNDER, as food poisoning and botulism were pretty rampant back in those early days of zero or icebox refrigeration...
And HAPPY THANKSGIVING early to one and all!!
CHEERS! Chuckie
IMPORTANT "PS"---the turkeys I cooked there were N-O-T stuffed, so I'm SURE that makes a difference in the TIME vs. a stuffed one.
That time of the year to start "bumping up" Thanksgiving recipes again. I went back to my original post, and highlighted the herbed butter recipe in red... CHEERS! Chuckie
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Post by Chuckie on Nov 17, 2018 14:13:19 GMT -5
BUMP!!! And remember, this is just MY recipe, there are many more out on BOTH sites for turkey...
CHEERS! Chuckie
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Post by Chuckie on Nov 22, 2018 12:19:02 GMT -5
TA-DA!!!!! Herb-buttered turkey: preheated @ 500 degrees for 10 minutes, trussed turkey THEN applied herbed butter, thirty minutes top off of Lisk, covered Lisk, 10 minutes more, then CWTGTO 3 hours. About a 13.5 pounder... Happy Thanksgiving to all!! CHEERS! Chuckie & Monkey
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Post by vaporvac on Nov 22, 2018 14:57:30 GMT -5
Beautiful! Happy Thanksgiving everyone! ; )
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Post by ronruble on Nov 22, 2018 16:45:23 GMT -5
While you are eating your turkey, I am having bourbon flavor marinade fresh salmon, asparagus spears, fresh cooked apples, deviled eggs and some home made Ruble wine. Happy Thanksgiving everybody!
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Post by pooka on Nov 24, 2018 2:34:06 GMT -5
Ron, you can invite me to your Thanksgiving feast any time if that's the menu. I'm long since over turkey & fixin'. I've got nothin' against it, but it's not high on my list of favorite meals. I guess I'm just a contrarian like that. I do really like home made stuffing, especially if it's baked by itself, & not in the turkey. It gets that crunchy crust that's the best part. I could make a meal of just it.
This year we had a spiral cut ham with sides of green bean casserole, sweet potatoes, mashed potatoes, broccoli, cauliflower, with deserts of apple cobbler, pecan & pumpkin pies. Oh & croissants too. I probably forgot something, but it was more than enough. I had one big plate piled high, but had to nap for a bit before I could top it off with the pie & cobbler. I took home lots of left overs for the next few days.
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Post by nana on Nov 24, 2018 8:50:23 GMT -5
That is what I love best about Thanksgiving: it can be traditional or as non traditional as you like--the only thing that matters is sharing a meal with friends and family. I happen to be a really big fan of turkey and all the trimmings, but if peanut butter and jelly was all we had, I would still love having everyone gathered together. Although if word got out that was what the menu was going to be, perhaps not so many would make the 5 hour trip to my house! I'm going to stick with turkey in the Chambers.
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Post by chipperhiker on Nov 24, 2018 20:01:43 GMT -5
I totally agree with you, nana! It's all about the gathering of friends and family. I could forego the turkey, myself, but the pumpkin pie and stuffing... those are what I wait for all year.
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Post by Chuckie on Nov 27, 2019 22:46:48 GMT -5
TA-DA!!!!! Herb-buttered turkey: preheated @ 500 degrees for 10 minutes, trussed turkey THEN applied herbed butter, thirty minutes top off of Lisk, covered Lisk, 10 minutes more, then CWTGTO 3 hours. About a 13.5 pounder... Happy Thanksgiving to all!! CHEERS! Chuckie & Monkey Made this 11# turkey for my "leftovers", as we're heading to my nephew's (Mom's old place) for Thanksgiving tomorrow. NOT really 'browned' enough for me, but--hey!--in a HURRY tonight, and I'm SURE it'll taste GRAND!!! I cut up two loaves of dime store bread & left in oven w/safety pilot whilst @ work today---that's what's in the pans. Nice and dry for making Monkey's vegetarian version of dressing tomorrow. GOOD LUCK to all you turkey bakers tomorrow!! Hard to screw up when CWTGTO!!! CHEERS! Chuckie & Monkey
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Post by mach12 on Nov 28, 2019 23:57:43 GMT -5
Pepper did it again. Just amazing. I'd never tried wet brining a turkey but even Betty Crocker sings the praises of it so decided to give it a try and it really does a great job. The turkey was juicy, tender, and was slightly flavored by the bay leaves and the cloves (only four of each) the recipe says to put in the brine. I have a 30QT stainless stock pot that I've had for years and it worked great. 24 hours in the brine, then a good rinse, patted dry with a couple of paper towels, and then rubbed it down with corn oil. I read all over what to use and it came down to butter or vegetable oil and there seemed to be a pretty common opinion that if you have a brine that has sugar in the ingredients the vegetable oil is a better option, and of those corn oil is the most forgiving. That sold me (the most forgiving part). Here's a picture of the brining pot sitting on the stove. Then I put it in a Lisk (on a rack to keep it just out of the juices - something else I've been wanting to try) and browned it with the top off for 15 minutes at 500F. Here's a picture when I took it out to put the top on the roaster and return it to the oven, And this is the finished turkey - almost overdone. You can see the rack I put it on to keep it out of the juices and that really worked nice too.
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Post by mach12 on Nov 29, 2019 0:04:37 GMT -5
I didn't even notice that the red salt shaker that Chuckie found for me was in the pictures. Just got here a couple of days ago and gave it to my wife and she loves it. That's really cool! Thanks Chuckie.
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