Your Turkey recipe - post it up!

Bowling4Bikes

Bowling4Bikes

Steee-riiike!
+1 on the baking in a bag method

I also make some diagonal cuts into the meat and insert spices and a lot of butter. Seems to help with flavor.
 
Climber

Climber

Well-known member
I'm going to try something new to my pretty much traditional (salt turkey, stuff with stuffing, baste with butter or olive oil and sprinkle with spices, cook in oven foil covered until last 30 minutes) by incorporating hot peppers into the stuffing mix.

I did a dry run last week with a smaller turkey and found that baking reduces the heat from peppers to about 1/4 of it's original strength.

Did a further test with pork chops last night and got even larger reduction of heat from the jalapeno peppers I had added to the mix I had put on top.
 
Akira-R

Akira-R

Well-known member
Small gathering, and no one eats turkey much.

So i bought a bone in turkey breast that i'll split and sous vide, then crisp up under the broiler.
Then I have 3 Turkey legs i'll toss in the oven for a spell.

https://sipbitego.com/sous-vide-turkey-breast/
https://healthyrecipesblogs.com/roasted-turkey-legs/

I'm mostly worried about the gravy. I've found one that i can use the bones from a rotisserie chicken and chicken broth. We'll see how it goes.

I'm thinking of some herbed butter for the turkey breasts in case the gravy doesn't come out right.
 
Bay Arean

Bay Arean

Well-known member
Akira-R said:
Small gathering, and no one eats turkey much.

So i bought a bone in turkey breast that i'll split and sous vide, then crisp up under the broiler.
Then I have 3 Turkey legs i'll toss in the oven for a spell.

https://sipbitego.com/sous-vide-turkey-breast/
https://healthyrecipesblogs.com/roasted-turkey-legs/

I'm mostly worried about the gravy. I've found one that i can use the bones from a rotisserie chicken and chicken broth. We'll see how it goes.

I'm thinking of some herbed butter for the turkey breasts in case the gravy doesn't come out right.
Click to expand...
Sounds wise to me. Goin the whole route with bonebroth stock and/or giblet gravy is worth the trouble. Some people are grossed out by giblets. Not me.
 
R3DS!X

R3DS!X

Whatever that means
This year I quartered the bird and did the legs and wings in the smoker, the breast I divided into two bags and did sous vide with herbs in one and spices in the other.
 
doc4216

doc4216

Coastie who high fives
I have a lot of firsts this year:
  • First Friendsgiving
  • First Brine (salt, brown sugar, lemon peel, peppercorn, Rosemary, thyme)
  • First Turkey on my own
  • First Cheese Cloth basting soaked in butter
  • First Pumpkin Pie crust made from scratch
 
lefty

lefty

Well-known member
My Turkey recipe rules them all!!!! (Insert Dr Evil laugh)

It's my mayonnaise recipe
1. Brine the bird for 5 days. I use salt, sugar, black and cayenne pepper.
2. Soak two bags of apple wood chips 24 hours before use.
3. Remove bird from brine- do not rinse!!! Place it on a bed of Aluminum foil, lots of foil.
4. Slather the entire bird with copious amounts of Mayonnaise. Then season well.
5. Fill cavity with aromatics; oranges, lemons, herbs or whatever.
6. Wrap the bird inside the foil, tightly.
7. Cover the bottle of your Weber kettle with charcoal and light em up. Wehen they are ready for cooking, go to step 8.
8. Get the wood that was soaking in step 2. Using foil, roll them up like gigantic cigars. Leave the ends open. Place these on top of the coals.
9. Place your mummy turkey in the kettle and smoke until the temp reaches 140. At this point, you can open the foil and expose the turkey, which still looks raw, but it's only 10 degrees from where you want it.
10. The open foil will cause lots of flare ups- this is what you want, because this will brown the skin raise the temp to 150-155.
11. Pull the bird NOW!! It will continue to cook on the counter of your kitchen.

You're WELCOME!!!
 
doc4216

doc4216

Coastie who high fives
Abacinator said:
Dafuq is friendsgiving?
Click to expand...

Friendsgiving is term when a group of friends, none of whom are close to family, come together and celebrate Thanksgiving together.

All of us being active duty, this is our first friendsgiving in our current home and a first for us hosting it. More of misfit island stationed in Alameda dinner but none of us were able to travel, no one has family out here, and we are sticking it out together.
 
Climber

Climber

Well-known member
lefty said:
My Turkey recipe rules them all!!!! (Insert Dr Evil laugh)

It's my mayonnaise recipe
1. Brine the bird for 5 days. I use salt, sugar, black and cayenne pepper.
2. Soak two bags of apple wood chips 24 hours before use.
3. Remove bird from brine- do not rinse!!! Place it on a bed of Aluminum foil, lots of foil.
4. Slather the entire bird with copious amounts of Mayonnaise. Then season well.
5. Fill cavity with aromatics; oranges, lemons, herbs or whatever.
6. Wrap the bird inside the foil, tightly.
7. Cover the bottle of your Weber kettle with charcoal and light em up. Wehen they are ready for cooking, go to step 8.
8. Get the wood that was soaking in step 2. Using foil, roll them up like gigantic cigars. Leave the ends open. Place these on top of the coals.
9. Place your mummy turkey in the kettle and smoke until the temp reaches 140. At this point, you can open the foil and expose the turkey, which still looks raw, but it's only 10 degrees from where you want it.
10. The open foil will cause lots of flare ups- this is what you want, because this will brown the skin raise the temp to 150-155.
11. Pull the bird NOW!! It will continue to cook on the counter of your kitchen.

You're WELCOME!!!
Click to expand...
I would never try to compete with you in the cooking department when it comes to cooking meat, you're in another category altogether! :thumbup
 
Free_Bird

Free_Bird

Highways
Olive oil and dry rub poultry seasoning. Cook in a Ronco Rotisserie Oven. XD "Set it and Forget it"
It cool watching it turn. Turns out very moist. Can turn off the heating element and still have it turn for the cool down.
 
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