You fat bastards usually have some great recipes......I always fry some turkeys and will do at a couple this year but I have not smoked one on the egg yet. Thinking of giving it a go.
Any suggestions
Any suggestions
Turkey recipes.....
- Thread starter harrydawg.sixpack
- Start date
I always brine it with this.
http://www.epicurious.com/recipes/f...reast-350853?mobify=0?intcid=full-site-mobile
This year I'm ordering a crawfish étouffée turducken from Cajun meat market.
http://www.epicurious.com/recipes/f...reast-350853?mobify=0?intcid=full-site-mobile
This year I'm ordering a crawfish étouffée turducken from Cajun meat market.
You are going to think I am nuts but try this. I tried this last year and have done it multiple times since then. My family ask for it all the time and it is simple.
Put the plate setter with legs up and the cooking grate on top of it. Snatchblock the turkey. If you don't know what that is google it.
Then take vegetable oil and rub it all over the bird, inside and out. then sprinkle a good bit of ground kosher salt and fresh ground black pepper all over the bird. Get your fire going and to 300 and throw a few hickory chunks on it. Cook the turkey half way through and do the vegetable oil, salt and pepper all over again. Cook until it is done.
When you carve the turkey, cut the entire breast off and slice like you would a tenderloin instead us basically shaving the turkey like everyone else does. The meat stays very moist and does not dry out.
It sounds simple and many here will think that it is too basic but I was told this by a guy that has been cooking on a competition BBQ team for years and tried it one night with a chicken. We now do it once a week with chicken or turkey. The kids ask for the left overs on their sandwiches for school.
Put the plate setter with legs up and the cooking grate on top of it. Snatchblock the turkey. If you don't know what that is google it.
Then take vegetable oil and rub it all over the bird, inside and out. then sprinkle a good bit of ground kosher salt and fresh ground black pepper all over the bird. Get your fire going and to 300 and throw a few hickory chunks on it. Cook the turkey half way through and do the vegetable oil, salt and pepper all over again. Cook until it is done.
When you carve the turkey, cut the entire breast off and slice like you would a tenderloin instead us basically shaving the turkey like everyone else does. The meat stays very moist and does not dry out.
It sounds simple and many here will think that it is too basic but I was told this by a guy that has been cooking on a competition BBQ team for years and tried it one night with a chicken. We now do it once a week with chicken or turkey. The kids ask for the left overs on their sandwiches for school.