What happens to the butter you baste your turkey with?

[PandaBear]

Let's say deep frying is not going to happen (I know it is good, I just don't want to deep fry something that big). Let's also say you don't cut your turkey and roast / bake the breast and legs separately. You are most likely going to baste it with butter under the skin / on the breast, and tent it to avoid drying out, right?

So, I've seen people using cheesecloth to keep the turkey moist by self basting / pulling the juice back to the turkey, or use like 1lb of butter to baste it initially. Either way you end up with a lot of butter + turkey fat at the bottom of the pan. Do you use that dripping to make gravy? or refrigerate to remove the grease but keep the gel / juice for stock? Is there a way to baste a turkey without using butter? (I don't like the smell of too much butter on turkey, and that might be one of the reason I am not always a fan of thanksgiving turkey but ok with deli turkey)

 

[cptbarkey]

Gravy, you betcha.

Carcass gets boiled down afterwards with onions/celery, strained, lots of broth for future use.

 

[bullwinkle]

I think the stuffing picks up a lot of the butter & fat.

 

[97prizm]

Let's say deep frying is not going to happen (I know it is good, I just don't want to deep fry something that big). Let's also say you don't cut your turkey and roast / bake the breast and legs separately. You are most likely going to baste it with butter under the skin / on the breast, and tent it to avoid drying out, right?

So, I've seen people using cheesecloth to keep the turkey moist by self basting / pulling the juice back to the turkey, or use like 1lb of butter to baste it initially. Either way you end up with a lot of butter + turkey fat at the bottom of the pan. Do you use that dripping to make gravy? or refrigerate to remove the grease but keep the gel / juice for stock? Is there a way to baste a turkey without using butter? (I don't like the smell of too much butter on turkey, and that might be one of the reason I am not always a fan of thanksgiving turkey but ok with deli turkey)

You can go the water, apple juice/Cider basting, spritzing route. Alot of butter leaves a mess in the bottom of the rack. The best way to make gravy with the drippings is to let them cool then use a fat separator. It makes a huge difference. I don't think I've ever had Thanksgiving Turkey basted with butter. Thankfully Turkey reigns supreme as according to a number of food historians the majority of meat was likely venison, with alot of mussels, clams, and maybe even lobster on the table.

 

[twouvakind]

Cook that bird breast down, seriously. Don't knock it till you try it!

 

[nomas]

Down here we inject the bird regardless of how you are going to cook it . Use the drippings to make a gravy .
https://www.webstaurantstore.com/ca...&utm_content=4c84f345e5cc1de0de0195f1eac405f6

 

[PandaBear]

Cook that bird breast down, seriously. Don't knock it till you try it!

Great idea.

 

[RooflessVW]

 

[BMWTurboDzl]

Let's say deep frying is not going to happen (I know it is good, I just don't want to deep fry something that big). Let's also say you don't cut your turkey and roast / bake the breast and legs separately. You are most likely going to baste it with butter under the skin / on the breast, and tent it to avoid drying out, right?

So, I've seen people using cheesecloth to keep the turkey moist by self basting / pulling the juice back to the turkey, or use like 1lb of butter to baste it initially. Either way you end up with a lot of butter + turkey fat at the bottom of the pan. Do you use that dripping to make gravy? or refrigerate to remove the grease but keep the gel / juice for stock? Is there a way to baste a turkey without using butter? (I don't like the smell of too much butter on turkey, and that might be one of the reason I am not always a fan of thanksgiving turkey but ok with deli turkey)

My mother never used butter and I've never made a turkey. I think she used olive oil and eventually moved to a roasting bag.

When making gravy you're supposed to use a fat strainer and toss the fat.

 

[Pablo]

You say fat like it's a bad thing.

 

[SHOZ]

You say fat like it's a bad thing.

Fat>Carbs

 

[PandaBear]

You say fat like it's a bad thing.

Not completely bad. I am just not into too much of it, be it butter or animal fat.

 

[PandaBear]

Cook that bird breast down, seriously. Don't knock it till you try it!

So, if you cook the bird up side down on a loaf of ciabatta, do you toss it away afterward? It has soaked up all the fat / butter / juice so it would kind of be a waste. But if you eat it, how do you prep it so it taste good? Stuffing?

 

[SHOZ]

The best thing about making a pie is greasing the pie pan with butter before the crust. Using your fingers, it's for sure a ButterFinger moment!!!!!

 

[Allaneddie]

Fat>Carbs

9 Kcal/gram. Carbs and protein at 4 Kcal per gram. But fat sure does taste good!

 

[vavavroom]

Let's say deep frying is not going to happen (I know it is good, I just don't want to deep fry something that big). Let's also say you don't cut your turkey and roast / bake the breast and legs separately. You are most likely going to baste it with butter under the skin / on the breast, and tent it to avoid drying out, right?

So, I've seen people using cheesecloth to keep the turkey moist by self basting / pulling the juice back to the turkey, or use like 1lb of butter to baste it initially. Either way you end up with a lot of butter + turkey fat at the bottom of the pan. Do you use that dripping to make gravy? or refrigerate to remove the grease but keep the gel / juice for stock? Is there a way to baste a turkey without using butter? (I don't like the smell of too much butter on turkey, and that might be one of the reason I am not always a fan of thanksgiving turkey but ok with deli turkey)

Let's get the terminology right. Injecting butter or similar under the skin is a marinating technique. Applying fat/oil/meat juice topically is called basting.

Is your goal to make dry turkey flesh more succulent? Have you tried brining? Have you tried landing a turkey? These are questions.

Larding is a technique that consists of making small incisions into the carcass and inserting thin strips of lard called lardoons with a tool called a larding needle. While the meat is roasting the lardoons will render and moisten the dry flesh. You can insert the lardoons into the flesh or under the skin.

I don't find turkey worth my time. I vastly prefer chicken or other game birds.

 

[SHOZ]

Some of those Doves visiting the feeder are looking pretty plump!

 

[vavavroom]

Some of those Doves visiting the feeder are looking pretty plump!

I hope they are not pigeons. Street bird is not something I want on my plate.

 

[SHOZ]

I hope they are not pigeons. Street bird is not something I want on my plate.

Actually know the location of the nest. We have streets out here in the sticks.....

 

[PandaBear]

I hope they are not pigeons. Street bird is not something I want on my plate.

There are pigeon farms raising pigeon chicks, they actually taste pretty good (the chicks, not the adults).