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Let's talk Turkey

Posted on 10/30/14 at 9:00 am
Posted by Debaser
Houma
Member since Jan 2007
850 posts
Posted on 10/30/14 at 9:00 am
I'm more of a pork roast guy myself, but some in the family want a turkey. I just bought one of those oil-less turkey fryer infrared cookers after watching HSN.

Last time I did a turkey, I bought it from Rare Cuts which sourced it from some fresh turkey farm in MS. I smoked on my Green Egg and it came out DRY - and I am a total Green Egg pro with chickens. Cooked it slow, etc... Just very disappointing.

So, I am switching methods - it looks pretty fail safe. I want a good bird though...

What sayeth the FDB on bird sourcing???
Posted by hungryone
river parishes
Member since Sep 2010
11987 posts
Posted on 10/30/14 at 9:03 am to
Brine that sucker, and you won't have a dry turkey. Personally, I just roast the bone-in breast. No one ever wants the legs, etc.
Posted by BlackenedOut
The Big Sleazy
Member since Feb 2011
5829 posts
Posted on 10/30/14 at 9:06 am to
I am not convinced that heritage birds, with their heavy sticker shock, actually make much of a difference taste wise. They may make one feel better about careful sourcing, environmental oneness, or humane conditions, but in general, its a big bird that needs a lot of technique to make delicious.

Russ Parsons Dry Brine turkey technique is what you seek, Jedi.
Posted by OTIS2
NoLA
Member since Jul 2008
50290 posts
Posted on 10/30/14 at 9:27 am to
Don't overcook it this time.
Posted by unclebuck504
N.O./B.R./ATL
Member since Feb 2010
1716 posts
Posted on 10/30/14 at 9:33 am to
Inject that ho.
Posted by htownjeep
Republic of Texas
Member since Jun 2005
7617 posts
Posted on 10/30/14 at 9:39 am to
quote:

So, I am switching methods - it looks pretty fail safe.

It is and I love it. I gave it a go two years ago and was very nervous because if it sucked we were goners. Follow the time/weight ratio they give you and it will turn out great. Of course, I'll still put my wireless thermometer in there to keep an eye on it.
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