- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
It's Thanksgiving.. Let's talk turkey
Posted on 11/15/12 at 8:32 am
Posted on 11/15/12 at 8:32 am
Do you brine or no? Do you bake, roast or fry? How do you season your bird?
This post was edited on 11/15/12 at 8:33 am
9
Posted on 11/15/12 at 8:35 am to bdevill
Brine and Showtime Rotisserie FTW.
Posted on 11/15/12 at 8:39 am to bdevill
brine and fry
brine and roast
brine and smoke
always brine
brine and roast
brine and smoke
always brine
Posted on 11/15/12 at 8:39 am to bdevill
I just order a baked one from Hi Nabor...I no longer like fried turkeys.
Posted on 11/15/12 at 8:40 am to bdevill
quote:
Do you brine or no?
No. I use a water smoker. My turkeys are already so damn juicy, my youngest bathes in the drippings. Fact.
quote:
Do you bake, roast or fry?
No. I smoke 'em...I smoke 'em reeeaaalll good.
quote:
How do you season your bird?
Tony's in place of salt, a little Cavender's, and paprika all over and in the bird. Onion, apple, orange,garlic and celery both in the bird and the water pan, which also gets the dry seasonings, too. Rub the bird with olive oil before seasoning.
Charcoal and pecan for heat and smoke.
This post was edited on 11/15/12 at 9:06 am
Posted on 11/15/12 at 8:43 am to bdevill
I want to brine this year, but my friend just brought the turkey and the thing is massive. idk if I have a pot big enough to submerge the beast
Posted on 11/15/12 at 8:44 am to TexasTiger05
Ice chest.
Posted on 11/15/12 at 8:45 am to OTIS2
The best part about a turkey IMO, is when you make a gumbo with it. Turkey gumbo is the best...Turkey itself is ok, but nothing special. Just a tradition.
Posted on 11/15/12 at 8:46 am to OTIS2
i'm limited with my supplies. One of the biggest regrets of my life is not packing our ice chests.
I could try the garbage bag route
I could try the garbage bag route
Posted on 11/15/12 at 8:49 am to Skillet
quote:
The best part about a turkey IMO, is when you make a gumbo with it. Turkey gumbo is the bes
My mom always did that, I did it last year. It had a nice minty aftertaste because I used the bones from the brined bird
Posted on 11/15/12 at 8:51 am to Skillet
quote:
best part about a turkey IMO, is when you make a gumbo with it. Turkey gumbo is the best...Turkey itself is ok, but nothing special. Just a tradition.
Look in the Recipe Thread at the Smoked Turkey Hash recipe I put in there. It's an excellent way to use the leftovers.
Posted on 11/15/12 at 8:52 am to OTIS2
any suggestions for a good dry rub for a turkey? Bought a Big Easy Turkey cooker and they suggest a rub only for the outside of the bird.
Posted on 11/15/12 at 8:53 am to bdevill
bake. just salt n pepper. stuff it with onions, carrotts and a little celery. 7 more days 
Posted on 11/15/12 at 8:55 am to tigerinthebueche
quote:I use the dry seasonings listed in the above post. Works great with a smoked bird.
any suggestions for a good dry rub for a turkey?
Posted on 11/15/12 at 8:57 am to TexasTiger05
We don't have the same tastes...
Posted on 11/15/12 at 8:59 am to OTIS2
quote:
I use the dry seasonings listed in the above post
any particular ratio or just try it as i go? hate to pester you, but I've never used dry rub or cooked a turkey this way. TIA.
Posted on 11/15/12 at 9:01 am to bdevill
Inject with Lea & Perrins, Soy Sauce, Honey, and Dijon Mustard. Lightly season with salt, fridge overnight. Next day I make my own dry rub with various poultry seasonings and cover liberally. Toothpick strips of bacon on the breast and drop in the Big Easy oil-less fryer for about 1.5 hours. Then take the cooked bacon off and cook for another 1.5 hours to get skin crispy. Let it rest for 30-40 minutes and carve.
Posted on 11/15/12 at 9:04 am to tigerinthebueche
quote:No ratio. I've just done it many times. I put Tony's on like salt...it's hard to over salt a big turkey. I'm liberal with it.Cavender's has some salt too, but I like the flavor, so the bird gets a lighter sprinkle of it. The parika is a light sprinkle all over. Before I season, the bird gets a good olive oil rub.
any particular ratio or just try it as i go?
This post was edited on 11/15/12 at 9:09 am
Posted on 11/15/12 at 9:07 am to OTIS2
quote:
OTIS2
thanks.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News