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Started By
Message
I don't like turkey but have to cook one and can't fry it, give me a recipe
Posted on 12/21/11 at 2:54 pm
Posted on 12/21/11 at 2:54 pm
to make it edible
8
Posted on 12/21/11 at 2:56 pm to yellowfin
you have access to a smoker? i did two on the smoker for thanksgiving; big hit with the guests. no recipe...just seasoned it with the usual suspects.
Posted on 12/21/11 at 2:59 pm to yellowfin
I brine mine the might before and the stuff it with fruit and veggies, season that bad boy and cook it on low low heat on the BBQ pitt.
Posted on 12/21/11 at 3:00 pm to Eddie Vedder
How long did that take? I have a smoker but don't want to spend 10 hours cooking like a pork roast.
Posted on 12/21/11 at 3:01 pm to yellowfin
I just got a cajun microwave for Christmas. I know hens do really well in there. Turkeys probably do too
Posted on 12/21/11 at 3:08 pm to SaDaTayMoses
i have one of those too
Posted on 12/21/11 at 3:13 pm to yellowfin
If you change your mind about the smoker, I got a great method that keeps it nice and moist.
Posted on 12/21/11 at 3:13 pm to yellowfin
here is the thread from the smoked turkey discussion at thanksgiving: smoke a turkey
it won't take 10 hours, like a pork shoulder would. you are smoking at a higher temp with the turkey (see the thread).
it won't take 10 hours, like a pork shoulder would. you are smoking at a higher temp with the turkey (see the thread).
Posted on 12/21/11 at 3:22 pm to cheeriopiss
quote:
If you change your mind about the smoker, I got a great method that keeps it nice and moist.
I haven't decided anything yet. What is it?
Posted on 12/21/11 at 3:28 pm to yellowfin
Debone, not sure if you know how but its not that hard,stuff with a crawfish or sausage cornbread stuffing and cook on pit for about 3 hrs
This post was edited on 12/21/11 at 3:30 pm
Posted on 12/21/11 at 3:48 pm to yellowfin
Might sound strange but brine and stuff with whatever floats your boat. Then cover the whole thing in a healthy amount of mayo and then season the outside, next cover the whole bird in strips of bacon. Low and slow till you get a good internal temp. Remove and toss the bacon and your bird is moist and ready to go. You won't get a mayo taste or anything it will all cook off and leave the seasoning behind while keeping it really moist. I also do this with speckle bellies.
Posted on 12/21/11 at 3:50 pm to yellowfin
Use one of those large roaster ovens. Season and add some moisture in the form of broth or white wine. You're welcome.
This post was edited on 12/21/11 at 3:55 pm
Posted on 12/21/11 at 3:51 pm to yellowfin
I'd smoke it. Usually takes me @ 7 to 9 hours to finish a 12 lb bird.
Posted on 12/21/11 at 3:54 pm to cheeriopiss
quote:
and toss the bacon
Heresy!!
Posted on 12/21/11 at 3:57 pm to BayouBlitz
quote:
Heresy!!
Ha you can eat it if you want, but the bird gets the bacon flavor wihtout having to chew on bacon thats been smoked for 8 hours.
Posted on 12/21/11 at 4:00 pm to cheeriopiss
Does the skin crisp at all? It seems you would have to continue to cook after removing the bacon.
You don't really have to answer as I would never use that recipe.
You don't really have to answer as I would never use that recipe.
This post was edited on 12/21/11 at 4:01 pm
Posted on 12/21/11 at 4:02 pm to pooponsaban
then why ask asshat.
Posted on 12/21/11 at 4:07 pm to cheeriopiss
Relax buddy. I asked, then edited.
Posted on 12/21/11 at 4:40 pm to cheeriopiss
quote:
Then cover the whole thing in a healthy amount of mayo and then season the outside, next cover the whole bird in strips of bacon.
Posted on 12/21/11 at 4:52 pm to Y.A. Tittle
1 whole turkey
1 large lemon, cut into halves
Salt and pepper to taste
Butter or olive oil, whichever you prefer.
Heat oven to 350 degrees
Rub butter or oil over the skin of the turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.
Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on
Each side.
This way the juice from the lemon will release into the breasts.
Cover and bake for 30-45 minutes. Remove cover and continue
To roast until juices run clear, basting every 15-20 minutes.
If you've followed these steps correctly, your turkey should
Look like the one in the picture below.
Bon Appetit!
1 large lemon, cut into halves
Salt and pepper to taste
Butter or olive oil, whichever you prefer.
Heat oven to 350 degrees
Rub butter or oil over the skin of the turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.
Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on
Each side.
This way the juice from the lemon will release into the breasts.
Cover and bake for 30-45 minutes. Remove cover and continue
To roast until juices run clear, basting every 15-20 minutes.
If you've followed these steps correctly, your turkey should
Look like the one in the picture below.
Bon Appetit!
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