Comments on: Roasted Turkey with Damson Plum & Five Spice, Revisited

By: Ellie

Ellie — Thu, 24 Apr 2008 23:52:47 +0000

This looks really delicious, and I’m really sad I only found this now and not earlier, during the holiday seasons. I only have to ask what suggestions you have should you be unable to find the plums you need (where I live, plums are rather rare). that goes for any other ingredient in the recipe, actually.

-Ellie http://www.plums.com

By: Prime Quizon

Prime Quizon — Thu, 14 Feb 2008 03:38:21 +0000

Gud morning, Mr. Marketman! Pleasantly surprised to find your website.What a blessing!Am even morre delighted to know through the readers’ comments about a the growing awareness and demand for a healthy meat option. You see, my husband raise turkeys in our Antipolo farm. I process them into burger patties, nuggets, kiddie burgers, meat balls. This year, I am going into ham making to serve the Filipino market. We our locally grown, raised turkeys, we don’t have to settle for the frozen imported Butterball, Norbest or Shelton brand. We have them right in our farm where they grow organically. I forgot to mention that, our turkey adobo flakes was a hit as a corporate giveaway last Christmas! We need to improve lang our packaging. Thanks talaga to Marketman! Very interesting mga tips and recipes. For your turkey needs, please email your orders. We sell ground meat, wings for broth, liver and gizzard for pate.

By: little

little — Wed, 19 Dec 2007 03:49:44 +0000

Hi marketman, we usually have turkey as a tradition for christmas. This time, our old caterer told us that he will no longer be available. ( gasp!) so now we are looking. do you know anyone who caters? :)

By: Marketman

Marketman — Tue, 18 Dec 2007 06:35:43 +0000

miles, yes, definitely brine. The use of sugar is up to you, depending on taste. Using salt alone will make the roast succulent, but using sugar will add a sweet flavor as well…

By: miles

miles — Tue, 18 Dec 2007 05:51:21 +0000

Hi MM!

Am thinking of cooking crown roast of pork. Do you think it will be ok if i brined it? There was a brining solution in yummy which also includes sugar as well as salt in the recipe. Which do you think would be better?

By: jr

jr — Wed, 21 Nov 2007 17:38:48 +0000

MM,

Brining a turkey makes the meat juicy. The membranes somehow takes more liquid rather than the salt. I brine a whole turkey overnight in 2 gallons of water with 1 lb of kosher salt, 1 lb of dark brown sugar, fresh rosemary and fresh thyme. Rinse, pat dry and use some cajun or creole seasoning. I usually deep fry the whole turkey in about 4 to 4 1/2 gallons of peanut oil. It takes longer to heat up the oil (about 55 minutes at 400F ). Three minutes per pound plus five minutes. Let it stand for about 30 minutes.

Deep frying a turkey is dangerous and we do take a lot of precautions. There is always someone watching the fryer. We have an ABC extinguisher just in case. We use heavy duty gloves, goggles and no lose clothing. The whole process of cooking turkey this way is a science experiment every year.

My daughter made a comment that it is a lot of work so we do it a least twice a year. The family loves it that way. Have a nice Thanksgiving.

By: Ebba Myra

Ebba Myra — Wed, 21 Nov 2007 14:32:49 +0000

I am still leary about this brining, afraid that it will be too salty, but I believe ya’ll. However, I am running out of time, and its Wed. noon here, haven’t bought the turkey, (hope to get a chilled/never frozen one); lunch has to be served at 12:00 noon Thursday. Tried soaking the bird in Dr. Pepper years ago, and it came out great. Dunno if I will do it again or brine. For sure for Christmas eve, I will try brining whole chicken.

By: nina

nina — Wed, 21 Nov 2007 14:19:25 +0000

I haven’t tried preparing turkey ever. I wanna try this sometime…

By: Marketman

Marketman — Wed, 21 Nov 2007 11:45:35 +0000

Cindy, you might try a 1.5 kilo chicken i a stainless steel pot, filled with water to cover the chicken. Add maybe half a cup of sea or rock salt and brine for say 6-8 hours, leaving it all in the fridge. You will need plum jam for this recipe. Try the larger groceries. Glad you were able to pass by S&R for a t-shirt and tote…the kids will appreciate your help!

By: Cindy

Cindy — Wed, 21 Nov 2007 11:34:05 +0000

Hi Marketman!I’ve tried brining shrimp and it turned out awesome! I’d like to try brining turkey but do you think i could practice with a whole chicken first? How much salt for say a 1.5 k chicken and how long should it brine? Also where can i buy plum sauce in manila?

Got a tote and a t-shirt at S&R Fort last Sat. I think it’s wonderful what you and your family are doing. You can count on me to support future projects. God Bless your fammly and your crew.