OMG WTF DID I DO WRONG?! - Democratic Underground

redqueen

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Thu Nov-27-08 12:00 PM
Original message

OMG WTF DID I DO WRONG?!

There's still not enough juice for basting!

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nickgutierrez

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Thu Nov-27-08 12:02 PM
Response to Original message

1. I have an idea!

Get more juice.

:hi:

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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?

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
Response to Reply #2

6. I... I don't know.

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...

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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?

Use that. Good luck!

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JVS

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Thu Nov-27-08 12:20 PM
Response to Reply #3

5. Juice is just water and fat, right?

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

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?

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

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.

: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!

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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.

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JVS

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Thu Nov-27-08 12:19 PM
Response to Original message

4. THANKSGIVING IS RUINED!

:cry:

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JVS

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Thu Nov-27-08 12:22 PM
Response to Original message

7. Did you stuff the bird? Was your stuffing dry? Maybe it absorbed the juices.

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redqueen

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Thu Nov-27-08 12:24 PM
Response to Reply #7

11. It was the toasted bread!

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?

Naughty naughty!

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taterguy

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Thu Nov-27-08 12:23 PM
Response to Original message

8. Locking, no sex threads

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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

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SOteric

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Thu Nov-27-08 01:32 PM
Response to Original message

18. Baste the turkey in melted butter.

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

:thumbsup:

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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

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?

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
Response to Original message

23. That's what gin is for! Pour yourself a 20 ounce Martini and tell the family to fuckin'figure it out

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
Response to Original message

24. No Problem

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
Response to Original message

25. Broth and/or melted butter will work fine

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