Lets Talk Turkey

[RockySmith]

I have a recipe from America’s Test Kitchen, the key part is cooking it breast down for the first 2 hours, and putting salt pork (uncured bacon I think) on the back during cooking. This essentially infuses bacon fat into the bird, it’s outstanding.

 

[CropDuster507]

View attachment IMG_7630.jpeg
cut into mine last night before the picture. Still off on the skin, but fantastic meat. Brined kinda close to my pork brine. Few more savory notes. Rubbed with a mix of Texas sugar, smoked paprika, homemade smoked cayenne, pepper, and Tony’s Cajun. Injected the breasts with Cajun butter. 3ish hours at 325 on the Traeger.

might make chili with the leftovers.

 

[PSUeng]

I have been deep frying ours for at least 20 years.
I season it the night before, inside and out. I used Kosmo’s Dirty Bird, but anything will work. I had a pre brined bird, otherwise you can brine it the day before seasoning.

peanut oil heated to 350, drop the bird in slowly, temp will drop, from here out shoot for 325 oil temp. Fry for 3.5 mins per pound. Temp the bird with an instant read thermometer. Let it rest a bit but beware the skin snatchers that will hover around it, circling like vultures!

I like that from set up to bird out of oil generally takes about an hour. And it frees up the oven for other things.

making soup from the bones today.

I also have been deep frying them 20+ years. Did 3 at the last tailgate and one for Thanksgiving. I inject Tony's creole butter sauce and rub them with Tonys cajon seasoning. always turn out great. Use canola oil as wife cannot do peanuts.

 

[Tryingtodoitright]

Day after thanksgiving and our family text sending pics and descriptions of how the turkey was prepared.
Q. What kind of wood did you use for the Turkey Smoke?
A. I used the wood of the cotton and linen plants that they use to make dollar bills. Then I used those dollar bills at Kroger in the meat section.

 

[Dogwelder]

Speaking of which … Has anyone ever seen Michael Richards in the same room as vhsalum?

 

[Joejitsu]

225 on the pellet smoker....(nice blend of mesquite and cherry) 30 minutes per pound..... to 165 internal
Take it off the smoke and throw it in the turkey fryer for 5 minutes to allow that skin to crisp up
Hard to beat

 

[CropDuster507]

They get rid of the meat smoking thread? I came to brag about the prime rib, picanha, and duck I just picked up lol

 

[WexfordWarrior]

They get rid of the meat smoking thread? I came to brag about the prime rib, picanha, and duck I just picked up lol

Bumped it for you.

 

[Honcho]

They get rid of the meat smoking thread? I came to brag about the prime rib, picanha, and duck I just picked up lol

I had to Google the picanha. I never heard of it. I thought it was going to be a fish . Whats the plan for cooking the duck?