Boiling a turkey

Chakolate wrote:
:: Does anybody know if you can boil a turkey? And if so, how to go
:: about it?

Sure. Get a really big pot, put some water in, add a turkey, and apply
heat. Wait.

🙂

"Chakolate" <[email hidden]> wrote

Quoted message said:

Does anybody know if you can boil a turkey? And if so,
how to go about it?

Ingredients:

1 turkey (preferably dead, plucked, eviscerated, and
trussed)
1 pot large enough to hold the turkey
stove
water
bay leaves
carrots
celery
parsley
garlic cloves
pepper corns
lid for pot
slotted spoon
skewer
serving platter
colander full of ice (optional)

Method:
Put turkey in pot. Add water just to cover. Add bay leaves,
sliced carrots and celery, a bunch of parsley, some garlic
cloves, and some pepper corns. Bring to a boil on the stove.
Reduce heat to a slow simmer and cover pot loosely with lid.
From time to time remove lid and remove any scum that
accumulates with the slotted spoon. Replace lid and continue
simmering. The turkey is done when the skewer pierces the
breast easily. This will take a while.

Remove turkey from pot and set on the serving platter to
drain. Increase the heat under the pot and boil the stock
rapidly to reduce it to (say) half. (Meanwhile return any
juices drained out of the turkey to the pot.) Strain the
resulting stock to remove all the gunk. (You might also want
to do the French thing and degrease the stock by allowing it
to cool and then pouring it through a colander full of ice.
If you do this you'll have to boil it again however in order
to reduce the stock to the right consistency.)

By now the turkey should have cooled off sufficiently to
allow you to remove the skin. (Which you should feed to your
cats and/or dogs, who will be eternally grateful to you and
worship the ground you walk on.) Break or carve the turkey
up into its constituent parts--breasts, legs, thighs, etc.

As is always the case with turkey, the meat is going to be
rather dry and will need flavoring. This is what the stock
is for. The stock can also be used to make a kickass pilaf
that you can decorate with the turkey meat picked off the
bones. Another good use for the stock is to pour a quantity
of it over ice and lace it with vodka. Serve with a slice of
lemon. (I'm not kidding. I don't have a name for these but
they're very popular at Thanksgiving at our house.)

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

"Roger Zoul" <[email hidden]> wrote

Quoted message said:

Sure. Get a really big pot, put some water in, add a
turkey, and apply
heat. Wait.

No, no, no. First you put the turkey in the pot and then you
add the water. (Otherwise you end up with a lot of water on
the floor.)

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

"Opinicus" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Chakolate" <[email hidden]> wrote

Quoted message said:

Does anybody know if you can boil a turkey? And if so,
how to go about it?

Ingredients:

1 turkey (preferably dead, plucked, eviscerated, and
trussed)
1 pot large enough to hold the turkey
stove
water
bay leaves
carrots
celery
parsley
garlic cloves
pepper corns
lid for pot
slotted spoon
skewer
serving platter
colander full of ice (optional)

Method:
Put turkey in pot. Add water just to cover. Add bay leaves,
sliced carrots and celery, a bunch of parsley, some garlic
cloves, and some pepper corns. Bring to a boil on the stove.
Reduce heat to a slow simmer and cover pot loosely with lid.
From time to time remove lid and remove any scum that
accumulates with the slotted spoon. Replace lid and continue
simmering. The turkey is done when the skewer pierces the
breast easily. This will take a while.

Ah, you cooks are always so durn technical - 'a while' being?

Quoted message said:

Remove turkey from pot and set on the serving platter to
drain. Increase the heat under the pot and boil the stock
rapidly to reduce it to (say) half. (Meanwhile return any
juices drained out of the turkey to the pot.) Strain the
resulting stock to remove all the gunk. (You might also want
to do the French thing and degrease the stock by allowing it
to cool and then pouring it through a colander full of ice.
If you do this you'll have to boil it again however in order
to reduce the stock to the right consistency.)

By now the turkey should have cooled off sufficiently to
allow you to remove the skin. (Which you should feed to your
cats and/or dogs, who will be eternally grateful to you and
worship the ground you walk on.) Break or carve the turkey
up into its constituent parts--breasts, legs, thighs, etc.

As is always the case with turkey, the meat is going to be
rather dry and will need flavoring. This is what the stock
is for. The stock can also be used to make a kickass pilaf
that you can decorate with the turkey meat picked off the
bones. Another good use for the stock is to pour a quantity
of it over ice and lace it with vodka. Serve with a slice of
lemon. (I'm not kidding. I don't have a name for these but
they're very popular at Thanksgiving at our house.)

Chakolate

--
I am extraordinarily patient, provided I get my own way in the end.
--Margaret Thatcher

"Chakolate" <[email hidden]> wrote

Quoted message said:

Quoted message said:

simmering. The turkey is done when the skewer pierces the
breast easily. This will take a while.

Ah, you cooks are always so durn technical - 'a while'
being?

"Until the skewer pierces the breast easily". Testing should
be done at intervals of (say) 30 minutes after the first
hour. This will give you an idea of how the turkey is
progressing and also prevent you from turning it into a
sieve.

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

Opinicus wrote:
:: "Roger Zoul" <[email hidden]> wrote
::
::: Sure. Get a really big pot, put some water in, add a
::: turkey, and apply
::: heat. Wait.
::
:: No, no, no. First you put the turkey in the pot and then you
:: add the water. (Otherwise you end up with a lot of water on
:: the floor.)

Right! [censored]!

Throw the skin away? That is the best part, nice and fatty and delicious.

In news:[email hidden],
Opinicus <[email hidden]> stated
| "Chakolate" <[email hidden]> wrote
|
|| Does anybody know if you can boil a turkey? And if so,
|| how to go about it?
|
| Ingredients:
|
| 1 turkey (preferably dead, plucked, eviscerated, and
| trussed)
| 1 pot large enough to hold the turkey
| stove
| water
| bay leaves
| carrots
| celery
| parsley
| garlic cloves
| pepper corns
| lid for pot
| slotted spoon
| skewer
| serving platter
| colander full of ice (optional)
|
| Method:
| Put turkey in pot. Add water just to cover. Add bay leaves,
| sliced carrots and celery, a bunch of parsley, some garlic
| cloves, and some pepper corns. Bring to a boil on the stove.
| Reduce heat to a slow simmer and cover pot loosely with lid.
| From time to time remove lid and remove any scum that
| accumulates with the slotted spoon. Replace lid and continue
| simmering. The turkey is done when the skewer pierces the
| breast easily. This will take a while.
|
| Remove turkey from pot and set on the serving platter to
| drain. Increase the heat under the pot and boil the stock
| rapidly to reduce it to (say) half. (Meanwhile return any
| juices drained out of the turkey to the pot.) Strain the
| resulting stock to remove all the gunk. (You might also want
| to do the French thing and degrease the stock by allowing it
| to cool and then pouring it through a colander full of ice.
| If you do this you'll have to boil it again however in order
| to reduce the stock to the right consistency.)
|
| By now the turkey should have cooled off sufficiently to
| allow you to remove the skin. (Which you should feed to your
| cats and/or dogs, who will be eternally grateful to you and
| worship the ground you walk on.) Break or carve the turkey
| up into its constituent parts--breasts, legs, thighs, etc.
|
| As is always the case with turkey, the meat is going to be
| rather dry and will need flavoring. This is what the stock
| is for. The stock can also be used to make a kickass pilaf
| that you can decorate with the turkey meat picked off the
| bones. Another good use for the stock is to pour a quantity
| of it over ice and lace it with vodka. Serve with a slice of
| lemon. (I'm not kidding. I don't have a name for these but
| they're very popular at Thanksgiving at our house.)
|
| --
| Bob
| Kanyak's Doghouse
| http://www.kanyak.com

"FOB" <[email hidden]> wrote

Quoted message said:

Throw the skin away? That is the best part, nice and
fatty and delicious.

I didn't say "throw the skin away"; I said "feed it to your
cats/dogs who will be eternally grateful to you and worship
the ground you walk on" (or words to that effect).

Roasted turkey skin is divine. Boiled turkey skin is on the
same order of palatability as an old gym sock.

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

Chakolate said:

Does anybody know if you can boil a turkey? And if so, how to go about it?

As others have pointed out, of course you can, just like making
chicken stock/soup, if you have a big enough pot.

Northern folks always think I'm kidding when I tell them that a lot
of people deep-fry turkeys in TX. Advantage: you can deep-fry a 14
lb. turkey in about an hour, and it all stays moist. Disadvantage:
it takes about $20 of oil.

Sometimes neighbors get together to fry their turkeys in the same
turkey-fryer pot of oil. And some of the fried chicken chains
take advance orders for frying turkeys Thanksgiving morning, to be
picked up.

--
jamie ([email hidden])

"There's a seeker born every minute."

"Chakolate" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anybody know if you can boil a turkey? And if so, how to go about

it?

Quoted message said:

Chakolate

--
I am extraordinarily patient, provided I get my own way in the end.
--Margaret Thatcher

While attempting to deep fry a turkey last year, I accidentally sort of
boiled it instead. (don't ask).... it was not very good, but not terrible
either.

--
JK Sinrod
Sinrod Stained Glass Studios
www.sinrodstudios.com
Coney Island Memories
www.sinrodstudios.com/coneymemories

FOB said:

Throw the skin away? That is the best part, nice and fatty and delicious.

Please take a photo of you eating it. Boiled turkey skin???? I dun
thin so Lucy...

Lybbe
Highest Weight - 308
Started Bernstein Diet October 2, 2004 - 243.0
Today's weight - 224.8
Goal - 150

Quoted message said:

In news:[email hidden],
Opinicus <[email hidden]> stated
| "Chakolate" <[email hidden]> wrote
|
|| Does anybody know if you can boil a turkey? And if so,
|| how to go about it?
|
| Ingredients:
|
| 1 turkey (preferably dead, plucked, eviscerated, and
| trussed)
| 1 pot large enough to hold the turkey
| stove
| water
| bay leaves
| carrots
| celery
| parsley
| garlic cloves
| pepper corns
| lid for pot
| slotted spoon
| skewer
| serving platter
| colander full of ice (optional)
|
| Method:
| Put turkey in pot. Add water just to cover. Add bay leaves,
| sliced carrots and celery, a bunch of parsley, some garlic
| cloves, and some pepper corns. Bring to a boil on the stove.
| Reduce heat to a slow simmer and cover pot loosely with lid.
| From time to time remove lid and remove any scum that
| accumulates with the slotted spoon. Replace lid and continue
| simmering. The turkey is done when the skewer pierces the
| breast easily. This will take a while.
|
| Remove turkey from pot and set on the serving platter to
| drain. Increase the heat under the pot and boil the stock
| rapidly to reduce it to (say) half. (Meanwhile return any
| juices drained out of the turkey to the pot.) Strain the
| resulting stock to remove all the gunk. (You might also want
| to do the French thing and degrease the stock by allowing it
| to cool and then pouring it through a colander full of ice.
| If you do this you'll have to boil it again however in order
| to reduce the stock to the right consistency.)
|
| By now the turkey should have cooled off sufficiently to
| allow you to remove the skin. (Which you should feed to your
| cats and/or dogs, who will be eternally grateful to you and
| worship the ground you walk on.) Break or carve the turkey
| up into its constituent parts--breasts, legs, thighs, etc.
|
| As is always the case with turkey, the meat is going to be
| rather dry and will need flavoring. This is what the stock
| is for. The stock can also be used to make a kickass pilaf
| that you can decorate with the turkey meat picked off the
| bones. Another good use for the stock is to pour a quantity
| of it over ice and lace it with vodka. Serve with a slice of
| lemon. (I'm not kidding. I don't have a name for these but
| they're very popular at Thanksgiving at our house.)
|
| --
| Bob
| Kanyak's Doghouse
| http://www.kanyak.com

On Thu, 4 Nov 2004 21:30:28 +0200, "Opinicus" <[email hidden]>

Quoted message said:

The stock can also be used to make a kickass pilaf
that you can decorate with the turkey meat picked off the
bones. Another good use for the stock is to pour a quantity
of it over ice and lace it with vodka. Serve with a slice of
lemon. (I'm not kidding. I don't have a name for these but
they're very popular at Thanksgiving at our house.)

In our house, we make Turkey Soup regularly. I usually use the
carcass of my roasted bird to make the stock but I'd be surprised if
this stock wouldn't work just as well.

Soup is easy. Just add vegetables (I use onion, celery, turnip, a
little carrot and sometimes some corn kernels (yeah, I know - not LC
but I like them and in small amounts I can make them fit) but you can
add whatever you like) and simmer until they are soft. 5 minutes
before serving, toss in some chopped precooked turkey meat, taste and
adjust seasonings (nutmeg is GOOD in this soup). Serve hot with a
dollop of soup cream.

My family are so fond of my turkey soup that I often get talked into
making a roast turkey for dinner in winter just so we can have a pot
of soup the next day!

Aramanth

Well, I am not likely to boil a turkey but used to make a turkey neck soup
and ate the skin that was in it.

In news:[email hidden],
Lybbe <[email hidden]> stated
| On Thu, 04 Nov 2004 20:13:52 GMT, "FOB" <[email hidden]> wrote:
|
|| Throw the skin away? That is the best part, nice and fatty and
|| delicious.
|
| Please take a photo of you eating it. Boiled turkey skin???? I dun
| thin so Lucy...
|
| Lybbe
| Highest Weight - 308
| Started Bernstein Diet October 2, 2004 - 243.0
| Today's weight - 224.8
| Goal - 150
|
||
|| In news:[email hidden],
|| Opinicus <[email hidden]> stated
||| "Chakolate" <[email hidden]> wrote
|||
|||| Does anybody know if you can boil a turkey? And if so,
|||| how to go about it?
|||
||| Ingredients:
|||
||| 1 turkey (preferably dead, plucked, eviscerated, and
||| trussed)
||| 1 pot large enough to hold the turkey
||| stove
||| water
||| bay leaves
||| carrots
||| celery
||| parsley
||| garlic cloves
||| pepper corns
||| lid for pot
||| slotted spoon
||| skewer
||| serving platter
||| colander full of ice (optional)
|||
||| Method:
||| Put turkey in pot. Add water just to cover. Add bay leaves,
||| sliced carrots and celery, a bunch of parsley, some garlic
||| cloves, and some pepper corns. Bring to a boil on the stove.
||| Reduce heat to a slow simmer and cover pot loosely with lid.
||| From time to time remove lid and remove any scum that
||| accumulates with the slotted spoon. Replace lid and continue
||| simmering. The turkey is done when the skewer pierces the
||| breast easily. This will take a while.
|||
||| Remove turkey from pot and set on the serving platter to
||| drain. Increase the heat under the pot and boil the stock
||| rapidly to reduce it to (say) half. (Meanwhile return any
||| juices drained out of the turkey to the pot.) Strain the
||| resulting stock to remove all the gunk. (You might also want
||| to do the French thing and degrease the stock by allowing it
||| to cool and then pouring it through a colander full of ice.
||| If you do this you'll have to boil it again however in order
||| to reduce the stock to the right consistency.)
|||
||| By now the turkey should have cooled off sufficiently to
||| allow you to remove the skin. (Which you should feed to your
||| cats and/or dogs, who will be eternally grateful to you and
||| worship the ground you walk on.) Break or carve the turkey
||| up into its constituent parts--breasts, legs, thighs, etc.
|||
||| As is always the case with turkey, the meat is going to be
||| rather dry and will need flavoring. This is what the stock
||| is for. The stock can also be used to make a kickass pilaf
||| that you can decorate with the turkey meat picked off the
||| bones. Another good use for the stock is to pour a quantity
||| of it over ice and lace it with vodka. Serve with a slice of
||| lemon. (I'm not kidding. I don't have a name for these but
||| they're very popular at Thanksgiving at our house.)
|||
||| --
||| Bob
||| Kanyak's Doghouse
||| http://www.kanyak.com

jk wrote:
:: "Chakolate" <[email hidden]> wrote in
:: message news:[email hidden]...
::: Does anybody know if you can boil a turkey? And if so, how to go
::: about it?
:::
::: Chakolate
:::
::: --
::: I am extraordinarily patient, provided I get my own way in the end.
::: --Margaret Thatcher
::
:: While attempting to deep fry a turkey last year, I accidentally
:: sort of boiled it instead. (don't ask).... it was not very good, but
:: not terrible either.

You mean you accidentially put water in instead of oil?

"Roger Zoul" <[email hidden]> wrote in news:2v1k3dF2hevf3U1@uni-
berlin.de:

Quoted message said:

jk wrote:
:: "Chakolate" <[email hidden]> wrote in
:: message news:[email hidden]...
::: Does anybody know if you can boil a turkey? And if so, how to go
::: about it?
:::
::: Chakolate
:::
::: --
::: I am extraordinarily patient, provided I get my own way in the end.
::: --Margaret Thatcher
::
:: While attempting to deep fry a turkey last year, I accidentally
:: sort of boiled it instead. (don't ask).... it was not very good, but
:: not terrible either.

You mean you accidentially put water in instead of oil?

Hey! He said don't ask.

Chakolate

--
I am extraordinarily patient, provided I get my own way in the end.
--Margaret Thatcher

Chakolate wrote:
:: "Roger Zoul" <[email hidden]> wrote in
:: news:2v1k3dF2hevf3U1@uni- berlin.de:
::
::: jk wrote:
::::: "Chakolate" <[email hidden]> wrote in
::::: message news:[email hidden]...
:::::: Does anybody know if you can boil a turkey? And if so, how to go
:::::: about it?
::::::
:::::: Chakolate
::::::
:::::: --
:::::: I am extraordinarily patient, provided I get my own way in the
:::::: end. --Margaret Thatcher
:::::
::::: While attempting to deep fry a turkey last year, I accidentally
::::: sort of boiled it instead. (don't ask).... it was not very good,
::::: but not terrible either.
:::
::: You mean you accidentially put water in instead of oil?
:::
:::
::
:: Hey! He said don't ask.
::
:: Chakolate

I know....but I couldn't help myself! 🙂

Chakolate <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Does anybody know if you can boil a turkey? And if so, how to go about it?

Chakolate

Of course you can boil it. You can boil your own [censored] and eat it, but
that doesn't mean you should.

I do the same with the skin of other fowls... gelatinely and smooooooooooth.

FOB said:

Well, I am not likely to boil a turkey but used to make a turkey neck soup
and ate the skin that was in it.

In news:[email hidden],
Lybbe <[email hidden]> stated
| On Thu, 04 Nov 2004 20:13:52 GMT, "FOB" <[email hidden]> wrote:
|
|| Throw the skin away? That is the best part, nice and fatty and
|| delicious.
|
| Please take a photo of you eating it. Boiled turkey skin???? I dun
| thin so Lucy...
|
| Lybbe
| Highest Weight - 308
| Started Bernstein Diet October 2, 2004 - 243.0
| Today's weight - 224.8
| Goal - 150
|
||
|| In news:[email hidden],
|| Opinicus <[email hidden]> stated
||| "Chakolate" <[email hidden]> wrote
|||
|||| Does anybody know if you can boil a turkey? And if so,
|||| how to go about it?
|||
||| Ingredients:
|||
||| 1 turkey (preferably dead, plucked, eviscerated, and
||| trussed)
||| 1 pot large enough to hold the turkey
||| stove
||| water
||| bay leaves
||| carrots
||| celery
||| parsley
||| garlic cloves
||| pepper corns
||| lid for pot
||| slotted spoon
||| skewer
||| serving platter
||| colander full of ice (optional)
|||
||| Method:
||| Put turkey in pot. Add water just to cover. Add bay leaves,
||| sliced carrots and celery, a bunch of parsley, some garlic
||| cloves, and some pepper corns. Bring to a boil on the stove.
||| Reduce heat to a slow simmer and cover pot loosely with lid.
||| From time to time remove lid and remove any scum that
||| accumulates with the slotted spoon. Replace lid and continue
||| simmering. The turkey is done when the skewer pierces the
||| breast easily. This will take a while.
|||
||| Remove turkey from pot and set on the serving platter to
||| drain. Increase the heat under the pot and boil the stock
||| rapidly to reduce it to (say) half. (Meanwhile return any
||| juices drained out of the turkey to the pot.) Strain the
||| resulting stock to remove all the gunk. (You might also want
||| to do the French thing and degrease the stock by allowing it
||| to cool and then pouring it through a colander full of ice.
||| If you do this you'll have to boil it again however in order
||| to reduce the stock to the right consistency.)
|||
||| By now the turkey should have cooled off sufficiently to
||| allow you to remove the skin. (Which you should feed to your
||| cats and/or dogs, who will be eternally grateful to you and
||| worship the ground you walk on.) Break or carve the turkey
||| up into its constituent parts--breasts, legs, thighs, etc.
|||
||| As is always the case with turkey, the meat is going to be
||| rather dry and will need flavoring. This is what the stock
||| is for. The stock can also be used to make a kickass pilaf
||| that you can decorate with the turkey meat picked off the
||| bones. Another good use for the stock is to pour a quantity
||| of it over ice and lace it with vodka. Serve with a slice of
||| lemon. (I'm not kidding. I don't have a name for these but
||| they're very popular at Thanksgiving at our house.)
|||
||| --
||| Bob
||| Kanyak's Doghouse
||| http://www.kanyak.com