Your Turkey recipe - post it up!

[Godsdarling]

Are you the cook or just the taster? What is your favorite recipe?

I have brined, deep fried, roasted and smoked. Everyone's favorite was the deep fried. But that took the most work so I don't like doing it :laughing I usually just rub with butter and Montreal Chicken seasoning, inject with cajon butter and stick it in the roaster for 3.5-4 hours.

What is your favorite and your go to recipe?

 

[HappyHighwayman]

Spatchcocked

 

[Brokenlink]

I like the spatchcocked thing and did it last year to great success. But the lack of gravy made for an awkward conversation.

 

[HappyHighwayman]

I like the spatchcocked thing and did it last year to great success. But the lack of gravy made for an awkward conversation.

I still make gravy it's just a little salty. Or you can make it separately with stock and a roux.

 

[Godsdarling]

Mike that is just wrong! You have to have gravy! :laughing

Spatchcocked seems like more work than the deep fried :laughing

 

[Agent Orange]

I use Alton Browns recipe for several years now. Family and friends have told me its the best they've had.

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

 

[HappyHighwayman]

Mike that is just wrong! You have to have gravy! :laughing

Spatchcocked seems like more work than the deep fried :laughing

It takes about 30 seconds to spatchcock a turkey. How is that possibly more work that using gallons of oil, flame, a turkey deep fryer and potentially setting your house on fire?

 

[Godsdarling]

I use Alton Browns recipe for several years now. Family and friends have told me its the best they've had.

https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271

Nice, but I had to look up candid ginger :laughing Never heard of it.

 

[Godsdarling]

It takes about 30 seconds to spatchcock a turkey. How is that possibly more work that using gallons of oil, flame, a turkey deep fryer and potentially setting your house on fire?

My friends that do it brine it first then split it.

 

[250mL]

I say this every year...dry rub and put it in the CharBroil, The Big Easy oilless fryer cooking contraption. Has anyone tried if yet???

 

[HappyHighwayman]

I always skipped the candied ginger honestly I can't imagine even tasting it

 

[mikev]

I've actually had surprisingly good luck with those funky Oven Bags

 

[Agent Orange]

Nice, but I had to look up candid ginger :laughing Never heard of it.

Yah I'm not entirely sure it makes any difference either, but I bought a jar full at a spice store in SF and its the only time of the year I ever use it... so whatevs.

 

[budgie45]

I know how to take all the bones out of a turkey roll it up like a burrito

Fucknthanks giving I’m having Indian food

 

[Bay Arean]

Brined overnight in an ice chest. Rinsed and allowed for skin to dry out next day. The usual herbs and stuff and stick some lemons or other citrus up its cavity.

Put in Weber water smoker or other smoker bin or kettle.. Use my apple tree wood that has been soaked overnight in hard cider. The only reason I did this was because my boss gave me a bunch of cans of cider that were surplused when a wine-canning factory went out of business. I have all these non labeled cans of cider and or white wine kicking around in the garage that I got free from the bonanza. I just read somewhere that I was supposed to peel the bark off of smoking wood. I never knew this but will try next time. Sounds like a hassle.

Take out when 165.

PS. Too lazy to spatchcock and too cheap to buy it in a place where a butcher would do it for me.

PPSS. I have yet to try a oil-cooker turkey that was as good as using some kind of barbecue. To me, not even as good as an oven. Just tasted like the oil it was cooked in, a bit. Braggin about how fast it is, is, well, about being fast not delicious. Very few meats in this world benefit from fast scorch, unless fat-filled. We smoke meat, we slow-cook roast. Turkey is no exception. In fact, of all the meat a guy can slow smoke, turkey is one of the very best. Very hard to wreck.

 

[HappyHighwayman]

I have a deep fryer capable of holding a 20 lb turkey but I've never tried it

 

[Chill]

I have a deep fryer capable of holding a 20 lb turkey but I've never tried it

You should! It's a kick! AAaaand done in ~45 min.

This year I am brining (36 hours, in a cooler with ice) with thyme, sage, and citrus. Then in the fridge for 12 hours to get tacky. Then smoking in a Bradley Smoker with applewood.

 

[HappyHighwayman]

I'd like to do a test chicken and test turkey with it before next year.

 

[Brokenlink]

I know how to take all the bones out of a turkey roll it up like a burrito

I'm not even going to ask what you stuff that turkey with

 

[HappyHighwayman]

I'm not even going to ask what you stuff that turkey with

youtu.be/FWQKc6idm64