How do you do your turkey?

[Javajoe]

Never brined but I think I’m going to try it. Found this

Turkey Brine Recipe | McCormick

Follow our turkey brine recipe, seasoned generously with rosemary, thyme and paprika, to make a more flavorful, moist and tender turkey entrée.

www.mccormick.com

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Better to use fresh herbs. Make it the night before. Brine must be really cold (fridge temp.) before you put your turkey in. I use 26” x 22” brining bags I buy on line and put them in 5 gal buckets in my mini fridge. I just make a gallon of brine then when I add my Turkey to the brine bag I just add water to the brine to cover the Turkey and swish it around. Brining adds a lot of flavor and real juicy. Wash your Turkey really well after the brine

 

[joecfd1]

We deep fry a bird every year. We also do one in the oven for stuffing and drippings for the gravy. I'll brine if for 24 hours with kosher salt, light brown sugar, parsley, sage, rosemary, and thyme. We bought the Butterball Deep Fryer several years ago because we were always chasing the temp as we dry camped in the desert. They work awesome!

 

[DarkHorseRacing]

We deep fry a bird every year. We also do one in the oven for stuffing and drippings for the gravy. I'll brine if for 24 hours with kosher salt, light brown sugar, parsley, sage, rosemary, and thyme. We bought the Butterball Deep Fryer several years ago because we were always chasing the temp as we dry camped in the desert. They work awesome!


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How big of a bird will that hold?

 

[Livewire Fabworks]

Approximately 36 hour brine, pull out 4-6 hours before putting it on the charcoal and wood smoker, coat in butter and season mix, smoke at 225 for 3-4 hours to get the smoke to set in. Raise to 350 for the remainder of the cook for crispy skin. Pull when the titties hit 160, let it rest in a cooler until ready to cut up.

 

[DLC]

We have guests coming and I hate to try something new on them, but I am considering doing a brine soak this year.

Bird always goes on a charcoal Webber.

Dont do anything new!!!

Do whats proven !

 

[DLC]

We just did a turkey Breast tonight followed a recipe

Brined for 24 hr

Tasted salty…

Would do it differently next time!….

 

[Sleek-Jet]

We just did a turkey Breast tonight followed a recipe

Brined for 24 hr

Tasted salty…

Would do it differently next time!….

Did you rinse the breast off thoroughly? You have to get every last bit of brine off the surface of the meat before cooking.

 

[joecfd1]

How big of a bird will that hold?

We have the XXL model which will hold a 22# bird. They also a make an XL model that I believe will hold a 18# bird I believe.

 

[Backlash]

We deep fried this 16lb. bird yesterday afternoon and it turned out halfway decent.

 

[DLC]

Did you rinse the breast off thoroughly? You have to get every last bit of brine off the surface of the meat before cooking.

Yes 2 times.

It was a 3lb boob and brined it 24 hours….

Next time only 12 hr.

 

[Rajobigguy]

If you do the turkey in a bag, where does all the juices go? Stays in the bag and effectively steams the turkey?

My father always brings the turkey but he's always bringing mutant 32+ pound birds. I'd need to use a leaf bag at that point.

32 lbs??? Good god where do you find a birdzilla like that!!!

 

[J DUNN]

2 15lbs Birds this year
2 days of brine started this morning (Malcom Reeds Bird Brine)
1 day of drying in fridge
Coat with oil then season with How to BBQ Right AP Seasoning (basically garlic, salt and pepper)
Then to the smoker, one will get spatchcock and one will be cooked whole with aromatics and herbs in cavity
Both will be on a bed of veggies, neck and giblets cooked in same pan to help make good gravy
Stuffing never goes in the bird, come on, that's just gross
Other sides: Fresh rolls, green bean casserole, creamed corn, stuffing with more sausage than bread, mashed butter with some potatoes mixed in.
Homemade apple pie and costco pumpkin pie for dessert.

 

[DarkHorseRacing]

32 lbs??? Good god where do you find a birdzilla like that!!!

Diestel Farms. He doesnt order online he buys in a store but he orders it and picks it up.

 

[TeamGreene]

I'm going to spatchcock, inject and on the smoker with apple wood.

 

[FishSniper]

I'm going to spatchcock, inject and on the smoker with apple wood.

Will be doing similar but will be using cherry wood.

 

[mash on it]

2 15lbs Birds this year
2 days of brine started this morning (Malcom Reeds Bird Brine)
1 day of drying in fridge
Coat with oil then season with How to BBQ Right AP Seasoning (basically garlic, salt and pepper)
Then to the smoker, one will get spatchcock and one will be cooked whole with aromatics and herbs in cavity
Both will be on a bed of veggies, neck and giblets cooked in same pan to help make good gravy
Stuffing never goes in the bird, come on, that's just gross
Other sides: Fresh rolls, green bean casserole, creamed corn, stuffing with more sausage than bread, mashed butter with some potatoes mixed in.
Homemade apple pie and costco pumpkin pie for dessert.

I need the mashed butter with essence of potato recipe, please?

Thanks,
Dan'l

 

[J DUNN]

I need the mashed butter with essence of potato recipe, please?

Thanks,
Dan'l

Ask and ye shall receive! If you can't figure it out, I'll help you, do the 3rd version.

Mashed Butter and taters Recipe

 

[Howardflat]

So, how does everyone know their bird is done? I put a probe thermometer in the breast. Usually pull out around 150 and wrap it to carry over to 160. after the turkey gets some color I cover the breast with tin foil to keep some of the heat off and let the dark meat catch up. It was the Alton Brown method and its always worked well for me.

 

[Kachina26]

From behind.

Always wondered if I was the only one that wants to reply to just the thread title. And that was going to be my reply. Actually, I was gonna say doggy style.

 

[PaPaG]

I have a fool proof method. I buy the turkey after being instructed what to buy, I deliver it too the wife as instructed, and I walk away as instructed, and somehow our turkey and all the fixings come out amazingly tasty every holiday.... I think I do a great job for my part...

 

[2Driver]

Im looking forward to Friday for a sandwich of turkey, cranberry and Miracle whip.

 

[Cray Paper]

I dont have much to add to this other than I've done a couple of brined and pellet smoked turkeys and they are fantastic, not much different than chickens on the smoker. Hard to screw it up as long as you watch the temps both of the smoker and internal.

 

[Racey]

Im looking forward to Friday for a sandwich of turkey, cranberry and Miracle whip.

Miracle whip, you sick fuck.

 

[DarkHorseRacing]

35.5 pound turkey. For 4 people.

In a normal oven that's 7 hours. I can go convection and shorten that down to almost 5 at a slightly lower temp.

I'm wondering why we can't just cook smaller birds but my father likes his pterodactyl.

 

[rivergames]

If you're callin My Wife a Turkey, I like it bent over

 

[TPC]

Seems in our circles no one is using the peanut oil fryer and simply baking and basting this year.

 

[TPC]

Did you rinse the breast off thoroughly? You have to get every last bit of brine off the surface of the meat before cooking.

Yep Brine rinse and deep fry.

 

[Luvnlife]

Just put my brisket on

 

[rmarion]

I have no idea... I just EATS THEM..

 

[Sharky]

Oven

But it is a steam oven.

 

[Andy B.]

Oven

But it is a steam oven.

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That's cool!