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Started By
Message
It's turkey time, post your recipes and tips
Posted on 11/24/24 at 1:27 am
Posted on 11/24/24 at 1:27 am
I tried something new on batch of fried turkeys by adding additional phosphates, and they were the moistest turkeys I have ever cooked. Even when picking up the leftovers hours after being cooked, the breasts were still exceptionally moist. I'd also add that the breasts were cooked to about 165 by the time the thighs hit 175 so the breast would typically be a little overcooked.
Here's the recipe, I would have added more spice and salt to the injection if I were cooking my own turkey but I like things a little on the salty side.
10-12 pound turkey
1- 17 ounce bottle of Tony's Creole Butter injection
1/4 cup BBQ Phosphates (others will work too) LINK
2 TBSP Turkey flavor base such as better than bouillon
Blend ingredients together with an immersion blender and inject as usual at least the day before cooking. You'll have 8-12 ounces of injection leftover on this size turkey.
Pro tip: save the skin, re-fry it and it pops like a pork skin.
Here's the recipe, I would have added more spice and salt to the injection if I were cooking my own turkey but I like things a little on the salty side.
10-12 pound turkey
1- 17 ounce bottle of Tony's Creole Butter injection
1/4 cup BBQ Phosphates (others will work too) LINK
2 TBSP Turkey flavor base such as better than bouillon
Blend ingredients together with an immersion blender and inject as usual at least the day before cooking. You'll have 8-12 ounces of injection leftover on this size turkey.
Pro tip: save the skin, re-fry it and it pops like a pork skin.
4
Posted on 11/24/24 at 5:05 am to sleepytime
Use Milo’s sweet tea as a brine
Posted on 11/24/24 at 6:21 am to sleepytime
#1. Make your own injection with real butter, not that Tony's crap.
Posted on 11/24/24 at 7:22 am to Jake88
Anyone ever use a Mayo binder after brining?
Posted on 11/24/24 at 9:18 am to sleepytime
Posted on 11/24/24 at 11:42 am to sleepytime
I have an 8lb bone in breast... I am thinking of making a butter.. garlic and pesto concoction and smear it under the skin and smoke it...
Does anyone think the smoke and pesto would not taste good together?
Does anyone think the smoke and pesto would not taste good together?
Posted on 11/24/24 at 1:12 pm to Jake88
quote:
Make your own injection with real butter, not that Tony's crap.
If you are frying turkeys, the butter solids in regular butter leach out and scorch in the oil, it ruins the oil and flavor. Same thing happens with garlic. If you're frying a lot of birds, it's best to use spice extracts and oil based injections to maximize the life of your oil.
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