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Mad max and the wine?
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CANMAN1976
Posts: 1,593
So i'm doing a turkey for xmas of course and the mad max recipie says to pour wine over the bird before cooking will this inhibit a crispy skin and is it necessary to do this?
thanks.
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).
Comments
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Wine won't hurt the browning son. They come out with a great colour.
Steve
Caledon, ON
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DO NOT put the other 1/2 of the wine in the gravy. Start with 1/2 cup, taste and add more to suite your taste.Hood Stars, Wrist Crowns and Obsession Dobs!
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I read that wrong...I thought you meant whine...like in "why aren't we going to Florida?"
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Amen to that. I just tried this out and it was my only regret about the whole Mad Max experience. A little less wine in the gravy and it would have been perfect.berndcrisp said:DO NOT put the other 1/2 of the wine in the gravy. Start with 1/2 cup, taste and add more to suite your taste.
You can never have too much alcohol, or too much gravy, but can have too much alcohol in your gravy!
New Brunswick, Canada
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I'm also following the Mad Max Turkey and Gravy recipe and process for Christmas. At 325 degrees, as suggested by Mad Max, can anyone help me with how many minutes per pound? I understand the desired temperature but I'd like a guide for planning purposes. Thank you and Merry Christmas!Bronxville, New York. XLBGE, MBGE
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@fishlessman did a poll a few years back and it was between 12 and 15 minutes per pound
Steve
Caledon, ON
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Little Steven said:Wine won't hurt the browning son. They come out with a great colour.
LS, what do you mean by it will help the colour? I've done a few turkeys and as we all know, the skin gets pretty brown from the smoke. Will the wine help it be more golden, or deepen the colour even further?LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
Yeah my gravy was too sweet from the wine. Less is moreSeattle, WA
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Great advice...my gravy was too winey as well.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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berndcrisp said:DO NOT put the other 1/2 of the wine in the gravy. Start with 1/2 cup, taste and add more to suite your taste.
Matt Hamm
Eggin' in Alabama -
Thanks for the posts - I'm also doing the Mad Max turkey for Christmas dinner and these were helpful. Especially the tip on not putting too much wine in the gravy.
Men of integrity expect to be believed, but when they aren't, they allow time to prove them right. -
Make sure you are using the right wine. A Reisling or Moscato is way too sweet. Try a Pinot Grigio or a Chardonnay. I followed Max's recipe to a T on the gravy using Pinot Grigio and it was awesome.
Bud
Large BGE
Lawrenceville, GA -
Agree. The amount of the wine will depend on the type. I've used a Chardonnay and half a bottle was fine. But it would be smart to start small and add to taste.
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I did the Mad Max at Thanksgiving, ended up putting all of the wine (a dry Finger Lakes white blend) into the dripping pan to keep replenished. I also cooked the neck, innards, and herbs into stock which went into the gravy..When it was all over, it was the best gravy I have made.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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