Your Turkey recipe - post it up!
- Thread starter Godsdarling
- Start date
HappyHighwayman
Warning: Do Not Engage
My own drunken thanksgiving tradition is to throw the turkey parts into the stock pot when I got home.
ctwo
Merely Rhetorical
I blame the carbs.
Fairly standard here, I've not yet tried a brine though. I never use a recipe, just what feels good at the time. This year I made a dry rub with a bit of that Costco no-salt herb mix, added lots of sage and rosemary, some paprika and brown sugar.
I always soak the bird a few times in warm water because the inside usually still has some ice. Once limbered up, I wash with lemons and salt, then rinse and pat dry. I stuff the bird with
Then I'll stuff copious amounts of butter under the skin, olive oil the bird, rub seasoning, and stuff with quartered lemons and onions mixed with sage and rosemary.
Convection bake covered 80% of the cooking time, then uncovered with lots of basting with the drippings (oh, add about 1/2 gallon water to baking pan and replenish as needed, this becomes the gravy).
Also this year I made fresh creamed horseradish. 1 part dijon mustard, 1 part plain greek yogurt, 2 parts (by volume) finely grated horseradish, about tsp apple cider vinegar, ground black pepper, and blend smooth with a mixing wand.
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phil turdwater
Björn Tobey-Wilde
I'd be lying if I said I prepared it. I've been guiding my friends on a salt brined spatchcocked which doesn't look nearly as impressive:
guy, you blood eagled a turkey.
that is some fucked up stuffing.
R3DS!X
Whatever that means
I'd be lying if I said I prepared it. I've been guiding my friends on a salt brined spatchcocked which doesn't look nearly as impressive:
You gotta break the breast bone to flatten that bitch out. Her tits should be all in the air like she is trying to makeup for her empty personality.
R3DS!X
Whatever that means
So after actually tasting the results I gotta say my dudes, this was the best turkey ever.
HappyHighwayman
Warning: Do Not Engage
You know what I find if the turkey is decent and the sides are good every year is the best thanksgiving ever!
I've smoked turkeys for years and have tried the various preparations, like brining. While I haven't tried with and without back to back, my impression is that brining really doesn't make much difference. Our turkeys always come out great; moist, tender and smoky.
lefty
Well-known member
Sorry for taking so long to reply - I don't come here every day.
Mayonnaise has a higher smoke point than butter. I also like it because it's consistency makes it easier to work with.
boney
Miles > Posts
{hijack}
Mayo is also good for when you make a grill cheese sandwich. It browns and crisps better than butter.
{/hijack}
And tonight?
Turkey Reuben Sandwiches with the last of it.
Eldritch
is insensitive
I am making soup today with my leftover turkey.
Turkey carcass boiled for stock, carcass dumped out, meat leftovers popped in with bell pepper, white onion, carrots, broccoli, a lot of garlic, black pepper, chili powder, some salt, couple of beef bouillon cubes. Heat low to simmer for tenderness now...
Turkey carcass boiled for stock, carcass dumped out, meat leftovers popped in with bell pepper, white onion, carrots, broccoli, a lot of garlic, black pepper, chili powder, some salt, couple of beef bouillon cubes. Heat low to simmer for tenderness now...
lefty
Well-known member
That is the only way I make mine. :thumbup