【FREE SHIPPING】Great Big Turkey 20lb. Up -Norbest Brand from U.S.A.
| Product ID | T007 |
| Size | +/- 9.5 Kg |
| Price | 11,800 Yen/Pack |
| Approx. cost per unit | 11,800 yen |
This turkey is pre-brined.
Dimensions(about):.................35X25X20cm
Contains giblets:.......................Yes
Pop-up timer:.............................Yes
Aprox.Thaw Time:.....................4-5days
Aprox.Roast Time:....................4.5hrs
Feeds:.........................................20-25
1lb＝0.45kg
Frozen
Customer Comment:
My third year running to order Thanksgiving turkeys from you. Keep up the good work! Always a big hit at our parties. Everyone keeps asking me where I got those lovely turkeys... :)
J.A. Yamanashi
Thank you so much, the turkey arrived today. So Santa's elves won't be disappointed after all! I will tell all about your great service thanks
T Tokyo
The Meat Guy Method
2. Weigh the empty container and write down the weight, approximate is fine, you can even use a bathroom scale.
3. Put the unwrapped turkey in the container, fill the container with water, then take out the turkey.
4. Weight the container which is now partially full of water. Subtract the weight of the container that you had written down. Now you've got the weight of the water, which, becauase of the joys of the metric system, is also the volume! (1 kg = 1 Lt.) If you are working with pounds you should basically give up at this point because you can't convert pounds to gallons, but if you want to try you can use 8 pounds per gallon.
5. Add salt, it's best to use sea salt--we sell two kinds, Fino and Grosso, both work just fine. Don't use iodized salt, it will make it taste iodiney. You want to use
50-60 grams of salt per liter of water and 20 grams of sugar
It's easier to dissolve the salt and sugar if you take a portion of the water, heat it on the stove, and dissolve the salt in the hot water, then return the mixture to the rest of the water in the container. You've got enough salt in your brine if a potato floats.
6. Add other stuff, throw in some garlic, spices, maybe some bourbon (bourbon makes anything better). As the turkey sucks up the brine solution, it will also suck up any other flavors that you want to add. Be creative! 7. Put the turkey in the brine, it will float so you want the container cover to be able to hold it under a little bit, you can also pick up one of those weights that they use to make Japanese pickles, they work really well.
8. Put the whole mixture in the refridgerator. If your fridge is too small, you can put it in a cooler box with ice, add more ice as it melts.
9. Wait, at least 12 hours, 24 is better, 48 is a bit too long.
10. Remove the turkey, rinse it well, cook it! Don't re-use the brine!
Thankyou for your comments!!
|
Hello Jason: I recently ordered the largest turkey in your inventory. That bird was the star of a private party that took place at my friend's restaurant in Mashiko, a pottery town in Tochigi-ken. It was my job to cook the critter in my friend's oven (which I had never used before). The turkey was supposed to feed 25 people, and I prayed that that would be so. About half the people at the event had never tasted turkey before. Imagine the pressure I was under! The turkey was perfectly done on the inside (I used an electronic probe) though the outside was just a little overdone (nobody noticed). I blame that on my inexperience with my friend's oven and its unreliable thermostat. I've cooked lots of turkeys in my time. |
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Dimensions(about):.................35X30X15cm cm
Contains giblets:.......................No
Pop-up timer:.............................No
Aprox.Thaw Time:.....................4-5days
Aprox.Roast Time:....................4-5hrs
Feeds:.........................................20-25
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