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#Post#: 13652--------------------------------------------------
How do you like your bird?
By: ta2dflip Date: November 14, 2014, 9:30 am
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As you all aware, Thanksgiving is almost here and I always
wonder one particular question, how does the rest of the country
like their turkey prepared. There are so many ways to cook this
delicious bird that one tends to stick to their favorite way
because you usually only get it once a year. My wife and I are
big fans of fried turkey and smoked turkey, one takes about
three hours the other feels like three days. Neither of us are
injector lovers either, we brine and baste, but never inject.
So, what are the ways y'all dig your bird or ham if you prefer
or whatever. If people share their recipes, I'll share mine
later in the thread (I never share recipes, feel lucky...lmao).
My favorite has to be Fried turkey, if you have never had it you
are missing out. I have an indoor frier, they're about $100.00,
made by Butterball or at least have their name on it. I never
use it inside for turkey, but I can if need be. Awesome flavor,
I crave this all year round.
#Post#: 13654--------------------------------------------------
Re: How do you like your bird?
By: warsteiner89 Date: November 14, 2014, 9:38 am
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I put mine on the smoker the night before... nothing beats a
good turkey on the grill with 12+hours of smoke time !!!
#Post#: 13655--------------------------------------------------
Re: How do you like your bird?
By: FhYikGwAlOU Date: November 14, 2014, 9:39 am
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Raw
#Post#: 13657--------------------------------------------------
Re: How do you like your bird?
By: warsteiner89 Date: November 14, 2014, 9:46 am
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raw huh... i would have figured "pickled" for you brad ! :puke:
#Post#: 13658--------------------------------------------------
Re: How do you like your bird?
By: FhYikGwAlOU Date: November 14, 2014, 9:55 am
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Pickled....hmm....not a bad idea - soak it in a big tub of
vodka, then drink the vodka after....I often inject the turkey
as well....but only if it is a cute one
:wink:
#Post#: 13663--------------------------------------------------
Re: How do you like your bird?
By: ta2dflip Date: November 14, 2014, 10:18 am
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[quote author=warsteiner1 link=topic=1104.msg13654#msg13654
date=1415979487]
I put mine on the smoker the night before... nothing beats a
good turkey on the grill with 12+hours of smoke time !!!
[/quote]
I want to smoke a Turkey sometime. I've cooked them in the oven
and of course fried, but never have got to smoke one yet. Do you
brine it before you put it on the smoker and do you have to wrap
it in foil? I smoke briskets, ribs and chicken legs, I know
nothing about smoking a whole turkey.
#Post#: 13665--------------------------------------------------
Re: How do you like your bird?
By: faethor47 Date: November 14, 2014, 10:34 am
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I have an aluminum roaster that's about 65 years old. Stuff it,
inject with butter and chicken broth, season and then the oven
for a few hours. Bestest Turkey ever.
#Post#: 13667--------------------------------------------------
Re: How do you like your bird?
By: ta2dflip Date: November 14, 2014, 10:41 am
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[quote author=faethor47 link=topic=1104.msg13665#msg13665
date=1415982892]
I have an aluminum roaster that's about 65 years old. Stuff it,
inject with butter and chicken broth, season and then the oven
for a few hours. Bestest Turkey ever.
[/quote]
We've got to educate you on some more southern style cooking. I
like roasted turkey as well, but as a last resort, like when I'm
not the one making the turkey and am at someone's home away from
my fryer and smoker...hehehe thanks for sharing brutha!
#Post#: 13668--------------------------------------------------
Re: How do you like your bird?
By: oxidative stres Date: November 14, 2014, 10:42 am
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[quote author=ta2dflip link=topic=1104.msg13663#msg13663
date=1415981907]
[quote author=warsteiner1 link=topic=1104.msg13654#msg13654
date=1415979487]
I put mine on the smoker the night before... nothing beats a
good turkey on the grill with 12+hours of smoke time !!!
[/quote]
I want to smoke a Turkey sometime. I've cooked them in the oven
and of course fried, but never have got to smoke one yet. Do you
brine it before you put it on the smoker and do you have to wrap
it in foil? I smoke briskets, ribs and chicken legs, I know
nothing about smoking a whole turkey.
[/quote]
I brine and bake a turkey, but smoke a Turkey Breast..... It
is a lot easier and if it comes out a little dry, well, you
still have the Turkey!
I have used this for my breast recipe and it comes out
great...
HTML http://www.myrecipes.com/recipe/smoked-turkey-breast
HTML http://www.myrecipes.com/recipe/smoked-turkey-breast
#Post#: 13670--------------------------------------------------
Re: How do you like your bird?
By: ta2dflip Date: November 14, 2014, 10:55 am
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[quote author=oxidative stres link=topic=1104.msg13668#msg13668
date=1415983335]
[quote author=ta2dflip link=topic=1104.msg13663#msg13663
date=1415981907]
[quote author=warsteiner1 link=topic=1104.msg13654#msg13654
date=1415979487]
I put mine on the smoker the night before... nothing beats a
good turkey on the grill with 12+hours of smoke time !!!
[/quote]
I want to smoke a Turkey sometime. I've cooked them in the oven
and of course fried, but never have got to smoke one yet. Do you
brine it before you put it on the smoker and do you have to wrap
it in foil? I smoke briskets, ribs and chicken legs, I know
nothing about smoking a whole turkey.
[/quote]
I brine and bake a turkey, but smoke a Turkey Breast..... It
is a lot easier and if it comes out a little dry, well, you
still have the Turkey!
I have used this for my breast recipe and it comes out
great...
HTML http://www.myrecipes.com/recipe/smoked-turkey-breast
HTML http://www.myrecipes.com/recipe/smoked-turkey-breast
[/quote]
I'm adding that to my recipe play list. When I fry the turkey
the whole bird get's brined.
1 lb of kosher salt
1 lb of dark brown sugar
2 cups of white pepper
mix all ingredients well in a cooler with warm water, when all
the ingredients are dissolved slowly add ice til it no longer
melts to cool the water, add completely thawed turkey, fill with
ice and add cold water to submerge the turkey or turkeys. Brine
like this for no less than 12 hours. I also put a garbage bag
over the opening, closed the lid, seal with duct tape. Now you
can move the cooler around, even travel if need be and no
sloshing or spills.
Heat fry oil to a steady 400 degrees, while the oil is heating
pat dry the turkey and make sure there is no ice in the cavity
and 99.99% of all water is removed.
Once the oil is fully heated, slowly lower the turkey into the
fryer and cook for 3 minutes per pound, it takes about 45
minutes to fry a 13 pound turkey.
Dark should reach an internal temp of 175 to 180 degrees and
white meat should be 165 to 170 degrees.
After the time elapses, remove bird from oil, and let drain and
rest for 20 minutes.
Slice and enjoy.
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