Who's cooking a turkey?
- Thread starter Clint
- Start date
hdroadglide
BoM x 2, BoY 2011
You have a real evil streak, Andrew!
Hell yeah, that's my idea of cooking and no basting required.
WkndSmoker
Short Story
Having the family at our house this year, so I will be cooking the turkey. Not sure which traditional family recipe I will use, nothing fancy just some seasoning, butter and a trip in the oven for our feast.
I am trying something different this year. I am going to brine turkey parts. Thighs drum sticks and breasts (bone in of course). This way I can make sure I have enough of everyone's favorite parts. No arguments from the kids over who get drumsticks is the obvious benefit. Then i am going to braise them in the oven. Found a nice braising liquid in an issue of Cooks Illustrated. I have a feeling it will prove much easier than doing a whole bird with less risk of a dry bird.
I'm smoking two birds this year. a 14 1/2lb and a 15lb turkey...yep, the inlaws are invading.
I'll smoke them w/ Apple and Pecan wood as I did last year...mmmm good.
One suggestion to those frying or smoking a bird. If it mentions that it has solution added, do not brine it unless you add no salt to your brine as the added solution already has salt. You'll end up with a super salty bird if you add salt on top of it.
Both of the birds I got have Solution added, so I won't be brining. Same as last year and last year was the best I've done, ever.
Target is 165 deg internal temp (check breast and thigh) smoked at 235-250 for 35min/lb. So I have a 9-10 hr smoke on my hands. Lots of cigars on hand so all is good.
I'll smoke them w/ Apple and Pecan wood as I did last year...mmmm good.
One suggestion to those frying or smoking a bird. If it mentions that it has solution added, do not brine it unless you add no salt to your brine as the added solution already has salt. You'll end up with a super salty bird if you add salt on top of it.
Both of the birds I got have Solution added, so I won't be brining. Same as last year and last year was the best I've done, ever.
Target is 165 deg internal temp (check breast and thigh) smoked at 235-250 for 35min/lb. So I have a 9-10 hr smoke on my hands. Lots of cigars on hand so all is good.
I`'ll be roasting one and making a batch of potato filling
TheDudeAbides
I got an awesome sound...
Roasting a 19 lb. bird, smoking a ham on the Traeger.
I've tried frying, smoking, and just about every other method of cooking a turkey, besides the flavorwave oven, hell I've done a beercan turkey. Its just hard to beat a properly roasted bird.
-Dude
I've tried frying, smoking, and just about every other method of cooking a turkey, besides the flavorwave oven, hell I've done a beercan turkey. Its just hard to beat a properly roasted bird.
-Dude
Have a 22# bird thawing in the fridge. Will be roasted on Thanksgiving filled with a giblets/savory dressing and served with all the trimmings. Homemade cranberry relish, a gallon or more of gravy, mashed potatoes, sweet potatoes and green bean casserole. Ending up with enough leftovers to last through the weekend.
Not planning to eat between now and then to properly prepare.
Not planning to eat between now and then to properly prepare.
My fried turkey will be seasoned with lemon, rosemary, ginger and garlic. It's a great combo and not super strong. I stuff it with lemon slices the night before and rub the ginger, garlic, and rosemary paste on the day before. In the morning I take it out so I can warm up and dry off a bit. I pull the lemon slices out of the bird and drop it in the fryer. Smoke a cigar and then carve it up.
ciggy
"TommyBoy"
Yup...this will be my third year deep frying turkey. If you never had it that way, you have too!! Fantastic!!
This is what I use and it does everything else as well but you can fry a bird up to 14lbs.
Masterbuilt 20010708 22-Quart Electric Turkey Fryer
I'm a safty geek and I can tell you without worry I've used this in our kitchen with no issues what so ever.
hdroadglide
BoM x 2, BoY 2011
dont' care for turkey...:noemotion