Ensure a moist, flavorful turkey this Thanksgiving

[tt11758]

M58,

When making the stock you should add celery and carrots. Simmer time could be longer (bring to a full boil first then simmer for 4 to 6 hours).  Then strain, pick up the meat for putting back in the pot.  Add fresh onions, celery and a few carrots.

The rest of the soup is perfect though you could add a few other vegeies (Lima beans, corn, etc) if ya want.


Haz (a soup Nazi )

NO SOUP FOR YOU!!!!   

[ericire12]

I would like to mention.... that you should check with your local BBQ joint and see if they smoke turkeys..... Man there is nothing like a turkey smoked by the professionals.

[tombogan03884]

Smoked turkey  MMMMMMMMMM     

[fightingquaker13]

I'm with M58 on the brine (I add a thinky sliced lemon) and smoke. However, to make it quicker, quarter the beast before cooking. I put a rub of salt, pepper, thyme, garic powder and oregano, and then baste occasionally with wine and melted butter. The advantage is that it cooks a lot quicker, under 2hrs, on about 325 on the grill And you can take the breast out before the thighs (160 vs 175). Its not as pretty for at the table presentation, but you're going to cut it anyway and this way the breast meat stays moist.
FQ13

[Hazcat]

HA HA...He said 'breast'...HA HA

[Sponsor]

[ericire12]

HA HA...He said 'breast'...HA HA

( . )  ( . )

[1Buckshot]

Yes Smoked Turkey: I start by smoking my turkey for about two Hours. This seals the out side and adds that great smoky flavor. This can be done a day our two ahead of time if you are having dinner at some one else's home. When its time, you cook it like normal, It turns out as juicy as can be. MMMMMMMMMMMMMM!

[tt11758]

I would like to mention.... that you should check with your local BBQ joint and see if they smoke turkeys..... Man there is nothing like a turkey smoked by the professionals.

I don't know about turkey, but I think they smoke a little "oregano" from time to time.     

[PegLeg45]

Fried four 15 lb turkeys in 3 hours at the high school yesterday.
Gonna fry another tomorrow for the family. Only way to go IMHO.
We have not baked one in 15 years.

I've found over the years that a 12 to 15 pound turkey cooks the best. Any larger than that and you run the risk of over cooking the outside to get the inside done.

*Use 2 gallons of vegetable oil to one gallon of peanut oil
*Heat oil to 375 degrees initially (the bird will bring it down to 350 when you put him in) then maintain 350 for the duration.
*Make sure the bird is completely thawed....frozen meat will make big fire!
*Also make sure all excess water is patted dry to cut down on popping oil out of the pot
*We season the outside and inside of the turkey with Lowery's seasoned salt and that's all
*Make sure the legs are un-trussed and free
*Whether your cooker has a basket or a hook inserted through the cavity, ease the bird into the oil slowly to avoid bubbling the oil over.
*When the bird is submerged cook for 3 minutes per pound for birds under 15 lbs. (over 15 lbs may need to go 3 1/2 min per lb)
*When times up, carefully lift and allow oil to drain, place in a pan or platter and it dinner time.

With a 14 lb turkey, I can start with cold oil at 11:00 AM and be serving hot, juicy, delicious turkey at 12:00.

Happy Thanksgiving.

 

[MikeBjerum]

Peg -

Some day I am going to try frying.  Can you brine the bird if you properly drain and dry before introducing to the pot?