November 26th, 2013
06:18 PM ET
7 years ago
John Boehner, king of the turkey brine?
Washington (CNN) - Move over Martha Stewart - House Speaker John Boehner boasts his recipe for brining turkey is the key to a delicious Thanksgiving feast.
The Speaker is spending the holiday with his wife, Debbie, their two daughters and their husbands at his home in West Chester, Ohio.
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Sounds really good. But................we love fried turkey.
Have a nice Thanksgiving everybody.
Don't tell me, the Speaker's main ingredient is tears.
Will he provide a video of the turkey being slaughtered like the loser in Alaska?
Finally, something he's good at – making turkey (turkey). He had to have some kind of hidden talent because he sure falls short on being a Speaker.
BTW, those turkeys in the picture sure look awful. I wouldn't buy any of them.
I wonder if the turkey comes out REALLY ORANGE??
His meals will obviously be delicious after pains and denials, as well as over $20billion shutdown he caused the American people.
He likes to soak things like the American people since he doesn't get the job done.
They better get some BBQ sauce for the grandchild, love it!
I've been brining turkeys for at least 20 years. My turkeys come out of the brine with a light green color in the skin from all of the rosemary, sage, and thyme. My son says that I make the best pickled turkey he's ever eaten. The green color cooks out, of course, but all of the herb flavors stay behind.
I've also found that slow cooking the turkey breast side down, covered, at 275 for the first 3 hours, or half of the cooking time at 325, allows the legs and thighs to cook, while the breast cooks more slowly. Then I flip it breast side up, rub it with herb butter and finish it at 375 for another 2-3 hours.
@ Rudy
I've spent the past month working the treadmill in anticipation of "turkey day" and all its trappings ... and here you come, making me evermore hungry! My daughter cooks her turkey breast side down as well (and, yes, her turkey has always been by far the most delicious turkey of all).
Happily for me, it is her turn to host Thanksgiving! Have a healthy and happy and delicious day, Rudy.
And, oh, by the way: raking leaves. We're still at it.
Sounds delicious, Rudy!
My own less-interesting-than-yours turkeys finally get interesting the day after, when I start consuming the leftovers in the form of turkey tacos: simple corn tortillas, cilantro, pico de gallo, lettuce, a little shredded cheese. A little Cholula sauce sharpens things up, too.
@Data Driven and @tom
@Lynda/Minnesota and @DM4O
To you folks, Sniffit, Malory, and the rest of the gang, have a Happy Thanksgiving.
@Gurgyl "Gobble, Gobble."
Data Driven
My own less-interesting-than-yours turkeys finally get interesting the day after, when I start consuming the leftovers in the form of turkey tacos: simple corn tortillas, cilantro, pico de gallo, lettuce, a little shredded cheese. A little Cholula sauce sharpens things up, too.
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Try a "Turkey Eggs Benedict". Make a pancake out of leftover stuffing and mashed potatoes. Drop some turkey shreds on top of it, or any breakfast meat. Drop your favorite cheese on it. Drop a fried egg on it. Top it with leftover chunky turkey gravy, which has a touch of heavy cream added to it. Consume. Move to prone position. Prepare for food coma.
Rudy, back at you, and to all of the gang.
Here's to wishing for full bellies, laughter with family, and absolutely no politics tomorrow!
@ Data:
Rudy, back at you, and to all of the gang.
Here's to wishing for full bellies, laughter with family, and absolutely no politics tomorrow!
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Co-sign. : )
@Rudy,
"Move to prone position. Prepare for food coma." LOL!
Man, that sounds decadent. If you're not a chef, you should be.
It's a pitty he couldn't adequately brine the turkeys he lead in the Gop congress who cost us 24 billion dollars.
He mixes garlic, salt, pepper, bay leaves and maple syrup (what he calls the secret ingredient) and then adds that to water to make the brine. He then submerges the bird in the brine overnight.
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The sugar in a brine finds its' way into the skin, but not the flesh. As it cooks, it helps to caramelize and brown the skin.
@Data Driven – Friends and Family call me "Iron Chef". I'm baking off 16 dozen rolls today for a church dinner.