Chapman Kids Blog

"In the world ye shall have tribulation: but be of good cheer; I have overcome the world." –John 16:33

Tag: Turkey

One more turkey cooking method

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On Monday, November 28, 2011

In Cooking, Family, Work

Day 98 of 1000

We were wildly successful using the combined Igor/Eric methods to cook our turkey at Thanksgiving last Thursday.  Tom, the CFO at our company said he uses an even better method to cook his turkey.  It sounds very good.  He says he got his recipe from Southern Living magazine.  He applies Crisco to the turkey, then heats the oven to 450 degrees.  As soon as the oven is at 450 degrees he puts the turkey in and immediately turns the oven down to 350 degrees.  After that, you watch the turkey until it is brown on the breast, then cover it with aluminum foil so it does not burn, then take it out when the meat thermometer in the thigh reaches 80 degrees.

Right when he explained this part of the process, Terrie, the Adminstrative Assistant walks in and says, “Did you know they now make butter flavored Crisco?”

We all agreed that would be a fine adjustment to his recipe.  I have decided that is exactly how I am going to do it when Lorena’s brother Jorge and his family visit in late December.  I need to have the Igor theory cooked turkey still in my mind when I cook this next turkey so I can have something for comparison.

A few Thanksgiving photos

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On Thursday, November 24, 2011

In Cooking, Family, Socialization

We had a great Thanksgiving dinner.  Here are a few photos:

First the guests of honor.  We were profoundly humbled that Gladys was able to spend Thanksgiving with us.

Gladys Christie

Also my old boss Andrew and his (soon to be) veterinarian Sara.  We were especially thankful these people were so gracious to listen to Grandpa Milo’s and Dad’s stories. We are hoping they make this a tradition with us!

Andrew and Sarah

It does not seem like it is Thanksgiving if Grandpa Milo is not taking charge of the cooking.

Grandpa Milo Cooking

Lorena cooked, too!

Lorena cooks pumpkin pie

Grandma Sarah is her usual joyful self.

Grandma Sarah

Kelly gives instruction to Kiwi about not bothering the guests while they are eating.

Kelly and Kiwi

We all have a great time.  This must have been during one of Grandpa Milo’s “true” stories.

Lorena laughs

We sat at the table from about 2:30 PM to about 8:30 PM.  It was an awesome Thanksgiving!

After the meal

Update:  Warren (who is often with us for Thanksgiving) has a wonderful Thanksgiving post here.

Thanksgiving 2011

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On Thursday, November 24, 2011

In Cooking, Family, Socialization

Day 94 of 1000

Thanksgiving Eve with Lorena, Kelly, andGrandma SarahThanksgiving Eve with Gladys, Christian, and Grandpa MiloLast night, we had a wonderful dinner of French onion soup, french bread, cheddar cheese, and pizza.  It sounds a little odd writing it, but it tasted great.  We all sat around the table and talked for a couple of hours after dinner, then made our way to the couch and continued talking until about 1:00 AM this morning.  We got the turkey in at around 9:00 AM.  Andrew and Sara will show up just in time for dinner.  I will put some cooking and eating pictures up later.

How gravy got its name

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On Wednesday, November 23, 2011

In Cooking, Education, Technology

Blind babyIn the Igor’s turkey cooking theory post, Bryan made a comment that was truly educational.  In spite of the fact that he handicaps himself by using a Mac, his technical skills are so finely honed that none of the rest of us can do anything more than compete for second place.  I just had to share this comment about how gravy got its name.  It helps to read the post and all the comments to get some context.  You have to admit we are out of our league, Eric.  Here is the comment in all its glory.

I see you’ve covered the temperature and pressure differential’s, but you’ve left out the most critical: gravitational differential!  Immediately upon removal from the oven, the turkey, while still in it’s pressure differential sack, and before the temperature differential returns, should be inverted 180º (as in orientation, not temperature), for several minutes while cooling, to overcome the gravitational forces on the moisture that existed while cooking.  Any moisture that remains in the pressure differential sack, after the aforementioned gravitational differential reversal, becomes gravy.  (NOW you know why they call it gravy.)

Igor’s turkey cooking theory

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On Monday, November 21, 2011

In Cooking

Day 91 or 1000

My boss is a brilliant physicist from Russia.  We go to lunch together just about every day.  We talk about a lot if different stuff.  A couple of days ago, I told him I was in charge of cooking the turkey at Thanksgiving this year.  I told him about my cousin, Tim Mecum, who was always willing to tell us when the turkey was too dry.  I have struggled with that for years.  Even when I use a meat thermometer or that little button that pops out on the Butterball, it does not always come out right.  Actually, I get it right about 80% of the time, but that other 20% makes for very sad Thanksgivings.  He said he had the perfect way to cook a turkey.

He said, “You need to take the thawed turkey out of the refrigerator and leave it on the counter the night before you cook it.”

I said, “Why?”

He said, “If there is a big temperature differential between the inside of the turkey and the outside of the turkey, it is hard to be sure that when the inside of the turkey is the right temperature, the outside of the turkey is cooked properly, too.  Because the turkey is cooked from the outside in, the outside dries more quickly than the inside.  The colder the turkey, the greater the differential during the cooking process.  If the whole turkey starts at room temperature, there is less differential during the cooking process than if the turkey starts at refrigerator temperature.”

We are going to test out that turkey on Thursday.  We will keep you posted.

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