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tgonza98

San Antonio, Texas

Member since Jun 2004

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Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Rinse the inside and outside really well. You may have left it in the brine too long. If your gravy is too salty, put a raw potato in it to cook. It will absorb salt.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary


To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot,...

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Put an oven thermometer inside your oven. Sounds like the temperature in your oven is off.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Brine the turkey with the skin on first. Rinse inside and out really well. Not sure how well it will come out without the skin to roast.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

You should rinse the turkey really well inside and out before roasting. Cook a raw potato in your gravy, it will absorb the salt.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

The spices are not bold. Butterball turkey works fine. The brine helps the turkey absorb water and spices. Be sure to rinse the turkey really well inside and out.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Water or chicken/turkey broth.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Try roasting the turkey upside/down at first, probably 1 hr. to an hour 1/2. You can also rub butter and spices under the breast skin before roasting to give it more flavor.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

You can still brine it. My turkey wasn't quite thawed all the way and it helped me to do the thawing and brining together. Worked out great.

Replied to Brined and Roasted Turkey

Nov 25, 2013 on FoodNetwork.com

Don't put it in a garbage bag. They have the very large ziplock bags now and that would work well. I've brined inside a very clean ice chest with lots of ice overnight too.

Reviewed Pinto Beans with Burnt Ends

Jun 10, 2013 in Food Network Community Toolbox on FoodNetwork.com

I just happened to have homemade left over beans and Texas style brisket. Who would've thought! This is really good! I ran out of bacon so I substituted a link of sausage. I also tried the rum recommendation. My husband heard I was making this and is now hurrying home for dinner. "

Reviewed Braised Cabbage and Carrots

Apr 21, 2013 in Food Network Community Toolbox on FoodNetwork.com

I didn't want to stew cabbage again so I was looking for something different. It had a great flavor and a little spice. I didn't have the celery seed so I did without, and I substituted a bag of carrots, broccoli and cauliflower for the carrots and it was excellent! I will make this again. "

Reviewed Braised Chicken Thighs with Button Mushrooms

Jun 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

It was a great use for the clearanced mushrooms my husband bought and I needed to use up. It smelled wonderful and I plan to keep his essence in my spice cabinet from now on! I had to substitute the tomato paste for chili sauce and I think it worked really well. The men in my life really loved it!!"

Reviewed Chocolate Thumbprint Cookies

Oct 29, 2011 in Food Network Community Toolbox on FoodNetwork.com

Really enjoyed these! Great to make with the kids and doesn't require a lot of ingredients or baking. I'm wondering if the poor ratings were from people using cheap ingredients or not using all of them. Make sure to pulverize the crackers. ""

Reviewed Sunday Night Roast Beef and Gravy with Easy Rice

Jan 15, 2011 in Food Network Community Toolbox on FoodNetwork.com

Just made it and it was excellent! My picky boys were asking for seconds which they never do. I added new potatoes and carrots with the onions and a cup of water. I put the roast on top. After cooking, I removed everything from the broth and added mushrooms to the gravy. You do need to cut the meat across the grain so it won't be stringy. My...

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